CHEF JEFF — ONE BYTE AT A TIME: Nectarine Jam

Seasonal fruits make great homemade jams and jellies.

Nectarine Jam

4 cups pitted, cut-up nectarines

2 tablespoons lemon juice

2 teaspoons chopped basil

1 teaspoon chopped rose geranium

In large, heavy-bottom pot, stir together nectarines and sugar until combined. Warm over medium heat, stirring occasionally, until mixture is liquid and flowing. Bring to boil, stirring occasionally. Remove from heat. Stir in lemon juice. Set aside for at least 8 hours. (If you’re going to leave it for more than a day, refrigerate after 8 hours.) Ladle 2½ cups of fruit and syrup into nonstick skillet. Place over medium-high heat. Add herbs. Stir constantly, until mixture falls from side of spoon or spatula in sheets, or until drop of mixture spooned onto ice-cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if mixture has been refrigerated). Spoon into container. Refrigerate until ready to use. If you prefer to can traditionally, follow instructions from jar manufacturer. Repeat with remaining fruit and syrup.

Yield: About 5 cups.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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