This Easy Nectarine Jam recipe is quick to make with just 3 ingredients: nectarines, granulated sugar, freshly squeezed lemon juice, and a little water. There’s no need to peel the nectarines and no added pectin.
Pretty and utterly delicious, this simple Nectarine Jam is summer in a jar!
Nectarine Jam Back Story
Last weekend I came across a special offer on nectarines in my local supermarket so I bought 4 punnets. Half were for eating and the other half for jam making!
Fruit is so expensive these days so it’s best to wait until the height of the season when the price is at its lowest.
I’m known for my homemade preserves but I had yet to make a nectarine jam so I’m happy to fill that gap now!
Why You Should Make Nectarine Jam
- Flavour and Freshness:
- Delicious Taste: Nectarines have a sweet, tangy flavour that translates beautifully into jam, providing a unique and vibrant taste compared to more common jams like strawberry or raspberry.
- Seasonal Freshness: Making jam at home lets you capture the peak flavour of fresh, in-season juicy nectarines, ensuring the best taste and quality.
- Health Benefits:
- Nutrient-rich: Nectarines are rich in vitamins, antioxidants, and dietary fibre. Making your own small batch of jam allows you to retain more of these nutrients compared to store-bought options.
- Control Over Ingredients: Homemade jam lets you control the amount of sugar and avoid artificial preservatives, making for a healthier product.
- Preservation and Convenience:
- Long Shelf Life: Allows you to enjoy the taste of summer fruit throughout the year.
- Convenient Homemade Gifts: Jars of homemade nectarine jam make thoughtful gifts for friends and family. No need to rush off to the shops!
- Cost-Effective:
- Savings: Making nectarine jam is more cost-effective than buying high-quality, artisan jam, especially if you have a surplus of nectarines or buy them in bulk.
- Savings: Making nectarine jam is more cost-effective than buying high-quality, artisan jam, especially if you have a surplus of nectarines or buy them in bulk.
- Satisfaction and Fun:
- Enjoyable Process: The process of jam-making is fun and rewarding.
- Sense of Accomplishment: There’s nothing more satisfying than preserving your food and creating something delicious from scratch.
How to Make Easy Nectarine Jam
Find full instructions in the recipe card at the end of this post.
Ingredients
- Fresh nectarines: ripe, yellow-fleshed nectarines will give the best colour. White nectarines will give a pale colour.
- Granulated pure cane sugar: brown sugar would be too dark and overpower the flavour. I have included cup measurements this time.
- Lemon juice: aids the set as nectarines are low in pectin.
- Water: from the tap.
Equipment
- Paring knife – for cutting up nectarines.
- Chopping board – for preparing nectarines!
- Preserving pan or large pot – needed to allow for rolling boil.
- Digital Scales or cup measures – to weigh or measure ingredients.
- Measuring spoons – to measure lemon juice and water.
- Digital thermometer (optional) – for guidance on when to test for a set.
- Long wooden spoon – for stirring jam to stop it catching at the base of the pan.
- Large slotted metal spoon – to skim the scum (tiny air bubbles). I used a metal spoon as I lost mine momentarily!
- Potato Masher – for mashing nectarine chunks.
- 3 Saucers – for chilled plate test.
- Jam funnel – for mess-free potting up (so no need to wipe jar rims).
- 4 x 240 ml (8 oz) small jam jars (canning jars) and lids
Method
- Put the chopped nectarines, lemon juice, water, and sugar into a preserving pan or similar-sized pot.
- Place pan on low heat to gently dissolve the sugar, stirring occasionally. Do not simmer.
- Once sugar has dissolved turn the heat up high and bring the pan to a full rolling boil (stirring continuously) and time for 10 minutes. Alternatively, use a digital thermometer to guide you when the setting point has been reached (105 degrees C or 221 degrees F).
- Remove the pan from the heat.
- Then test the jam set by putting a few drops onto a chilled saucer and place in the fridge for 30 seconds.
- Push a finger through the jam. It should form subtle crinkles and form a gel. If not repeat hard boil and time for another 2 minutes and repeat the process until the setting point is reached.
- Crush the nectarines with a potato masher to the desired consistency.
- Remove surface scum with a long metal slotted spoon.
- Finally, pot up the hot jam into hot jars using a ladle and jam funnel.
- Screw the lids on tightly immediately. Once cool, store in a cool, dry, dark place.
Serving Suggestions for Nectarine Jam
- Spread it on sourdough bread, toast, scones, croissants, Scotch pancakes, crumpets etc.
- Use as a filling for cakes etc eg Victoria Sandwich.
- Add to cake batter, cookies, and baked desserts.
- Mix into cheesecake or yogurt.
- Use as a topping for desserts eg steamed pudding, rice pudding, semolina, ice cream, etc.
- Serve with cheese or cold meats.
Recipe Variations
You can experiment by adding spices like cinnamon or ginger or mixing nectarines with other fruits to create unique flavour combinations.
Frequently Asked Questions
Yes. It’s best stored in a cool, dark, dry place and will be safe to eat for many years. However, for optimum colour and flavour, jam is at its best within the first 12 months.
Once opened, store Easy Nectarine Jam in the fridge where it can be kept for many months provided you always use a clean spoon to dispense it.
Yes. Water bathing jam isn’t something we do for jams in the UK but if you prefer to water bath then follow the instructions from the manufacturer of your jars eg Ball.
Yes if you don’t have nectarines the recipe will work just as well for a Peach Jam.
Many Nectarine Jam recipes call for blanching and removing the nectarine skin before you start.
This isn’t necessary and it’s a waste of natural pectin that is found in nectarine skins plus it’s a valuable source of dietary fibre.
You barely notice the skins in the jam as they soften on boiling!
Nectarines from Europe become available from May to Sept. I tend to avoid the beginning and end of the season as I find nectarines aren’t at their best then.
Yes, allow the peach chunks to thaw in a bowl along with the sugar, water, and lemon juice, and then proceed with the recipe. Don’t leave to thaw in a stainless steel pan as it will taint the flavour.
Yes, just ripe juicy nectarines are best for flavour, the fruit will have a slight give in it when depressed with your thumb. Underripe nectarines are flavourless and tough so avoid them.
More Stone Fruit Jam Recipes
Once you’ve made my Easy Nectarine Jam you should also try the following delicious stone fruit jam recipes:
- Peach & Apricot Jam (1st prize winning)
- Plum & Apple Jam
- Strawberry & Peach Jam
- Easy Greengage Jam
- Sloe & Apple Jam
- Damson Jam
- Mirabelle Plum Jam
Recipes to use up Nectarines and Peaches
If you have a glut of nectarines or peaches to use up then you could also make one or more of the following recipes:
- Cheat’s Peach Galette
- Peach, Tea & White Chocolate Traybake
- Grilled Nectarines with Maple and Brown Sugar
- Nectarine & Cinnamon Cobbler
- Nectarine Tart
- Nectarine Upside Down Cake
- Nectarine Salad with Rocket
I’m sure you’ll love my Easy Nectarine Jam recipe. It makes 4 jars so there’s enough to dive into right away and hold some back for the next year or use as gifts!
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Nectarine Jam (No added pectin)
Equipment
- Paring knife
- Chopping Board
- Preserving pan or large pan
- Digital Scales or cup measures
- Measuring spoons
- Digital thermometer
- long wooden spoon
- Large slotted metal spoon
- potato masher
- 3 Saucers
- jam funnel
- 4 x 240 ml (8 oz) small jam jars and lids
Ingredients
- 900 g 2 lb nectarines, stoned & cut into roughly 1.5 cm chunks
- 720 g 3 ⅔ cups granulated sugar
- 2 tablespoons 30 ml lemon juice
- 4 tablespoons 60 ml water
Instructions
- Start by sterilising your jars and placing saucers into the freezer (see instructions in notes below).
- Put chopped nectarines, lemon juice, water and granulated sugar into a preserving pan or similar.
- Place the pan over a low heat to gently dissolve the sugar. Stir with a wooden spoon until the sugar dissolves completely. Do not allow mixture to simmer.
- Once the sugar has dissolved (listen out for any crunching against the spoon) turn the heat up high and bring the mixture to a rolling boil. Time for 10 minutes, stirring continuously. (Alternatively, if you have a digital thermometer boil until a temperature of 105°C or 221°F is reached.
- Remove from heat and test for set by placing a few drops of jam on a chilled saucer and place in fridge for 30 seconds.
- Push a finger through the jam and if it forms gentle crinkles and is gel like then it has reached setting point. If setting point hasn’t been reached then bring the jam back to a rolling boil for 2 minutes. Repeat steps as necessary until setting point is reached.
- Use a potato masher to crush nectarine chunks to desired consistency.
- Push any scum that’s formed over to one side and skim off with a large metal spoon
- Pot up the hot jam into hot sterilised jars using a ladle and jam funnel.
- Screw on lids immediately.
- Allow to cool completely before serving. (See post above for storage information).
- Makes approximately 4 x 240 ml jars of jam.
Video
Notes
- Place 2 – 3 saucers/small plates in the freezer.
- Sterilise 4 x 240 ml jars (or equivalent). Start by washing the jars in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in the oven for 20 minutes at 140°C, Fan 120°C or 465°F. Leave jars here until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).
Katherine
I love the taste of nectarines, so I’m excited to try this jam!
Camilla
Awesome Katherine, I’m sure you’ll love it!