Hi Shelby, no the nectarines will go brown (enzymic browning) so you want to cut them just before cooking to avoid this.

Can I cut the nectarines a day or two ahead of time?

Hi Andrew, doubling up a jam recipe can more than double the time it takes to set as you have all that additional moisture to boil off. Yes you can reboil and I suggest you use a digital thermometer if you have one (104.5C) or do the drip test with a wooden spoon. The jam is ready when a drip hangs on to the spoon as you pour off the jam.

I made your necterine jam .I made a double batch so I double all ingredients but it didn’t set up. Can I reheat it

Thank you Mill. Do let me know what you think when you’ve made the jam:-)

Hi Andrew, granulated sugar is normal sugar. Good luck with your jam making:-)

Hi Philip, it really shouldn’t have mattered as that would be corrected in the boiling stage and chilled plate test. You carry on boiling until you get a set on the plate. Did you not do that?

In reply to Camilla.

Well, I made it ..sadly I, too, misunderstood the ingredients as meaning said weight of stoned nectarine flesh .. I now have jars of half-jam / half jelly .. so they’re upside down now as they start to cool .. I’ll turn them up right-way-up later and I’m sure they’ll be a sensation – even if a bit runny … next time, I’ll read comments before starting a recipe .. oops …

Hi Georena, I couldn’t say as I’ve never tried. My reasons for not trying would be the honey competing in flavour, potential to crystalize as honey has a tendency to do this and honey is way more expensive than sugar. Plus any medicinal benefits from honey are lost when you heat it up so it’s better eaten raw.

Hi Chelsea, no plums are different beasts but I have plum jam recipes that you could use eg a Greengage Plum Jam recipe: https://www.fabfood4all.co.uk/greengage-jam-and-what-to-do-when-your-jam-is-too-runny/ a Plum & Apple Jam recipe: and a Mirabelle Plum Jam Recipe: https://www.fabfood4all.co.uk/mirabelle-plum-jam/ https://www.fabfood4all.co.uk/plum-apple-jam/ Hope that helps:-) There’s a tab at the top of my home page marked Recipes and there’s a Jam category there:-)

Awesome Michelle. As the jam is shelf stable I wouldn’t freeze it and have never done so. It is best in the first 12 months but still safe to eat for many years. It’s your call.

I’ve made two batches already and am working on a third batch using peaches. Wonderful results! I’m planning on freezing some of the jam. Do you think that would work?

Thank you Jane, I gather you have stuff going on in your life which is making you take it out on me today. That’s OK as I have broad shoulders. Now let’s take a deep breath and do some slow breathing. Calmer? Right, now go to the top of this post, there’s a “Jump to Recipe” tab which you missed as you mind was cluttered when you came here (happens to the best of us). Hit that button and you will arrive at the recipe. Have a good day and enjoy the jam, it’s fab:-)

Awesome Colleen, so glad you like the recipe:-)

I just made this from beautiful nectarines I got from our local fruit stand. I happened to buy 2 lbs, and it came out perfect. It made exactly 4, 8oz jars. Thank you!

Hi Julie, I cover this topic in the FAQ section here: https://www.fabfood4all.co.uk/easy-nectarine-jam-recipe-no-peeling-or-pectin/#h-frequently-asked-questions

Does this jam need refrigeration?

Thank you so much Bee, so happy you like the jam/recipe. It’s lovely to have those qualities recognised:-)

In reply to Camilla.

I used a kilo of chopped nectarines and adjusted sugar fluids accordingly and cooked for 2 mins longer. Such a flavoursome jam and a gorgeous colour and super easy to make following your guidance. Thank you so much for all your time, expertise and passion that you put into all your recipes

Hi Natalie, thank you, that’s so lovely to hear! You can use this same recipe for peach jam or I have a prize winning Peach & Apricot Jam here: https://www.fabfood4all.co.uk/peach-apricot-jam/

In reply to Camilla.

My jam came out perfect now I’m going through your recipes to find more!!! Do you have a recipe for peach jam with no pectin?

Hi Natalie, the weight is whole or I would write “2lb chopped nectarines”. Enjoy you jam making and do let me know how you get on:-)

Awesome Katherine, I’m sure you’ll love it!

I love the taste of nectarines, so I’m excited to try this jam!