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Poached Nectarine & Rose Moscato Jam

I am a big fan of moscato! This recipe delightfully mixes the already fruity drink to the sweet fruit confiture. Adds a subtle zing to your breakfast or brunch!

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Nectarine and moscato is just one of many combinations of fruit and wine jams. I've made great confitures out of blackberry and merlot, of raspberry and chardonnay... 

Ingredients:

  • 2 nectarines

  • 1 cup rose or pink moscato

  • 1/2 cup sugar

  • 2 teaspoons sugar

  • 3 tablespoons of pectin

Makes: 4 pints

Prep time: 10 minutes

Cook time: 30 minutes

  1. Fill small saucepan halfway with water, bring to a boil, and add 2 teaspoons of sugar.
     

  2. Score an 'x' at the bottom of the nectarines and place in boiling sugar water. Boil for about 20 minutes or until skin looks tender and the fruit has softened considerably. Then cool.
     

  3. Peel skin from poached nectarines. Chop into small pieces and blend until smooth in a food processor.
     

  4. Meanwhile, boil moscato in another pan and add 1/2 cup sugar.
     

  5. Add nectarine puree. Decrease heat. 
     

  6. Lastly, add 3 tablespoons of pectin. Mix well, and make sure mixture is clear and smooth.
     

  7. Spoon into sterilized jars. It may take a few minutes for the pectin to do its job of coagulating and eventually giving you a good consistency for jam.

 

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