Nectarine and Bay Leaf Jam - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 5 pounds firm, ripe nectarines—halved, pitted and sliced 1/2 inch thick
- 2 1/2 cups sugar
- 3 tablespoons fresh lemon juice
- 3 fresh bay leaves
- 1/2 teaspoon kosher salt
Instructions
- In an enameled medium cast-iron casserole, toss the nectarines with the sugar, lemon juice, bay leaves and salt. Cover and bring the nectarines to a simmer over moderate heat. Remove from the heat.
- Uncover the casserole. Carefully press a round of parchment paper directly on top of the hot nectarine mixture and let cool to room temperature, about 2 hours. Refrigerate overnight.
- Place a small plate in the freezer. Discard the parchment paper round. Bring the jam to a simmer over moderate heat, skimming off any foam with a ladle. Cook, stirring occasionally, until the nectarines begin to break down and the juices fall off the side of a spoon in thick, heavy drops, about 1 hour and 40 minutes. Spoon 1 tablespoon of the jam onto the chilled plate and refrigerate until it comes to room temperature, about 3 minutes; the jam is ready when it thickens like jelly and a spoon leaves a trail when it’s pulled through. If necessary, continue simmering and testing.
- Spoon the jam into three 1-pint canning jars, leaving 1/4 inch of space at the top of each. Seal the jars and let the jam cool to room temperature.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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