Pickle Club: Nectarine Jam
Last week was topped off with some (well deserved) Friday night fun at Moonlight Cinema. I quickly rushed home from work, Seb and I made a super-quick picnic basket, jam packed with all sorts of antipasto goodness and made our way to the Melbourne Botanical Gardens. We busted out the blankets, pillows (and warm clothes) and settled in for a slice of classic outdoor cinema – such a good night out. What an amazing setting, aaaand dogs are allowed, so our friends took their super cute dog Olive. If you can’t already tell, we’re getting a bit clucky for a dog. Olive loved it (especially sneaking a slice of prosciutto or chorizo when no one was looking).
The following day I had all sorts of errands to run, including having my bridesmaid dress altered for the wedding of the year(!), and a quick visit to the gym (to fit into the bridesmaids dress). We then went to visit our friends who had some sculpture work in a group show at the Yarra Sculpture Gallery. Charlie & Wona– both of your works were amazing. The latter part of Sunday was spent in a meat-coma after visiting our friend’s Argentinian BBQ. Hugo and Milly, all in all some seriously amazing food!
This week I thought I’d post the jam I made for the last Pickle Club meet (in early December). Sorry for the late post but there was so much going on in December already so it had to wait. Anyway, it was a very special edition of Pickle Club as it was being filmed for INTERNATIONAL TV! Whoo hoo. Pickle Club has gone viral. Yes we will be featured as part of the Megalopolis program for the French TV station Canal Plus, so keep an eye out if you’re living in France! It just happened to be one of the HOTTEST days of the year (I think it reached 40 degrees). Amy and I standing over a hot stove stirring our jams and pickles… it wasn’t pleasant. After cooking, the interviewer Alexandra Leroux borrowed a bike and rode with us to Edinburgh Gardens. All in all it was a great experience, and I now have a new found level of respect for any one involved in film!
Pictures above: Pickle Club’s loot, Tassie icon Judith Sweet’s traditional tomato relish
Alexandra Leroux and Alexandra Leroux interviewing Pickle Club patrons
910g fresh nectarines pitted and roughly chopped
juice of one lemon + its skin
1. Place fruit in the pan with water and juice of the lemon. Let cook until fruit has softened then slowly add the sugar stirring continuously. Bring to the boil and continue until it starts to thicken.
2. If it’s not thickening after 30 minutes, add one half of the squeezed lemon skin into the pot. This will help thicken the jam. (Amy’s mum taught me this trick!)
3. When your jam is almost ready, you’ll need to sterilize the jars. To do this you’ll need to heat the oven to 180ºC. Wash all in hot soapy water and rinse well. Place all jars on a oven tray facing up and not touching each other and pop them in the oven for 20 minutes. After this time, take them out of the oven and let cool to the same temperature as the jam. Never add cold jam to hot jars or vice versa!