Easy Nectarine Jam (No added pectin)
This delicious, Easy Nectarine Jam is made with just 3 ingredients, nectarines, granulated sugar and freshly squeezed lemon juice plus a little water.
Servings 4 240 ml (8 oz) jars
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
Before you start:
- 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).