1

kg

yellow nectarines

2

cups

sugar

½

cup

water

1/3

cup

brandy

1

Cut a shallow cross into the base of each nectarine then plunge them into a large saucepan of boiling water for 20 seconds. Drain and refresh under cold running water. Drain. Use a sharp knife to peel away the skin then cut around the stones to remove the flesh. Cut flesh into thin slices.

2

Combine the sugar, water and brandy in a medium saucepan and stir over low heat until the sugar dissolves. Add the nectarine slices and bring to a gentle boil over medium heat. Reduce heat to medium-low and simmer, skim- ming scum from the surface when necessary, for 30 minutes or until jam reaches setting point (105°C on sugar thermometer). To test, place a teaspoon of jam on a cold saucer in the freezer for 2 minutes or until cooled to room temperature. Run a linger through the jam - if the surface wrinkles and the jam remains in two separate portions, it is ready.

3

Remove from heat and stand for 15-20 minutes. Skim any scum from the surface. Ladle the jam into hot sterilised jars (see note), seal and invert jars for 2 minutes. Turn jars upright and allow to cool. Label and store in a cool place for up to 1 year.