Marmellata di frutta (fruit jam) Posted on 04 Feb 20:50 , 0 comments

Summer sees the abundance of plums, prunes and Italian nectarines (photo on right ) hanging from our  mums' carefully nurtured fruit trees. We love to pick and eat on the spotItalian nectarines - and the surplus is cooked  into sweet homemade jam. Today it's  lovely to see the kids picking the fruit  with their Nonna and learning where they come from.The jam can be made from a variety of fruits including plums, prunes, nectarines and cherries (remove the stone).   This recipe is a standard process you can use with all such fruits.                    I 


 photo by Simon  Griffiths

Makes 6-7 x 500g capacity jars

2 kilos of stone fruit washed, halved and stones removed

2 kilos of white sugar

Juice of 1 lemon

1 cinnamon stick 

Place all ingredients in a large heavy-based saucepan over a  low heat and bring to a boil, stirring from time to time to ensure the fruit does not stick to the bottom of the pan.

Simmer over low flame for approximately 90 minutes or until a small teaspoonful of jam sets when placed on a slice of bread. 

Place hot jam into sterilised  jars and seal.

Store in a cool, dry cupboard for up to 1 year. Once opened  keep refrigerated for up to 3 months.