Nectarine, Plum & Rooibos Jam

Emma Nkunzana, Nectarines, Plums

  • Makes approximately 750ml jam

Ingredients

  • 500g stone fruit of choice, diced
  • 165g sugar
  • 1 lemon
  • 1 cinnamon stick
  • 2 rooibos teabags

Method

  1. Add stone fruit and sugar to a large pot and squeeze in the juice of the lemon, toss the lemon into the pot with cinnamon stick and teabags.
  2. Allow the fruit and sugar mixture to sit overnight, a minimum of 12 hours, releasing fruit juices.
  3. To sterilise your jars, wash empty jars and lids in hot soapy water, rinse and place on a preheated oven rack of 120ºC for 10 minutes.
  4. Remove the lemon skin from the stone fruit mixture and squeeze the teabags of all moisture to release juices.
  5. Bring fruit and cinnamon to a boil and then reduce to a low heat for about 15 – 20 minutes, stirring with a wooden spoon.
  6. Fill sterilised jar with jam, close lid and turn upside down to seal.
  7. Once opened, refrigerate, store in a cool dark place for up to a year.