Nectarine-Coffee Jam

  1. After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor). Cut the other half into small pieces.
  2. Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix.
  3. In a mortar pound the coffee beans and put into a suited cooking bag. Close bag and put into fruit mixture.
  4. Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture.
  5. Let stand the fruit mixture for 2 hours.
  6. After two hours bring mixture to a boil over medium high heat stirring all the time.
  7. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag.
  8. Add 1 tablespoon lime juice and vanilla seeds. Mix.
  9. Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  10. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
  11. NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.

super gelling sugar, lime juice, coffee beans, vanilla pod

Taken from www.food.com/recipe/nectarine-coffee-jam-246868 (may not work)

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