For the nectarine marelade, first peel the nectarines and cut into small cubes. Boil the jelling sugar according to the instructions and add the nectarines, as well as finely chopped mint.
Pour the hot jam into jars and place the sealed jars in a pan of cold water with the lid down.
Preparation Tip:
Nectarine jam goes well in cakes as a filling or other desserts, as well as simply classic on bread or rolls.
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