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Easy Nectarine Jam Recipe

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4 from 25 reviews

  • Author: Mary & Susan
  • Total Time: 50 minutes
  • Yield: 4 servings (approximately 4 standard 250 ml jars)

Description

This Easy Nectarine Jam recipe delivers a deliciously sweet and tangy preserve made from fresh nectarines, sugar, and lemon juice. Cooked on the stovetop until it reaches the perfect setting point, this jam captures the vibrant flavors of summer fruit and can be enjoyed on toast, pastries, or as a delightful addition to desserts. The jam can be pureed for a smooth texture or left chunky for a rustic feel.

Ingredients

Jam Ingredients

  • 1 kg (2.2 lbs) fresh nectarines – prepared weight
  • 750 g (3 1/3 cups) white granulated sugar
  • 80 ml (1/3 cup) freshly squeezed lemon juice

Instructions

  1. Sterilising the Jars: Sterilise glass jars with airtight metal lids by washing them with hot soapy water and rinsing well. Ensure lids have no rubber inserts; if present, allow lids to air dry instead of heating. Preheat oven to 130°C (270°F) and place jars in the oven for 15-20 minutes. Keep jars warm until use.
  2. Prepare for Setting Test: Place two small saucers or plates in the freezer to chill; these will be used later to test the jam’s set consistency.
  3. Prepare the Fruit: Wash and dry nectarines. Cut them in half, remove and discard stones and stems, and trim any blemishes. There is no need to peel as the skin softens during cooking. Chop nectarines into 2.5 cm (1-inch) chunks.
  4. Combine Ingredients: In a large saucepan, combine the nectarine chunks, sugar, and lemon juice. Mix well with a long-handled wooden spoon and allow the mixture to stand for 10 minutes to macerate.
  5. Dissolve Sugar: Place the saucepan on low heat and stir gently until sugar dissolves completely, approximately 8-10 minutes. Scrape down the sides to prevent crystallization.
  6. Boil the Jam: Increase heat to bring mixture to a rolling boil. Boil the jam for 15-20 minutes, stirring frequently. Start testing for set after 15 minutes by checking consistency on the chilled saucers.
  7. Test for Setting Point: Spoon a little jam onto a frozen plate, let cool for 30 seconds, then run your finger through. If the jam wrinkles, it is set. If not, boil for another 1-2 minutes and retest. Alternatively, use a candy thermometer; the jam sets at 105°C (220°F).
  8. Remove Scum: Skim off any foam or scum from the surface with a spoon to ensure a clear jam.
  9. Optional Pureeing: If desired, use an immersion blender to puree the jam for a smoother texture. If not pureeing, allow the jam to stand for 5 minutes to cool slightly before jar filling.
  10. Jar the Jam: Carefully ladle hot jam into the warm sterilised jars, seal with lids immediately, and allow to cool completely. Wipe any spills from the jars and store in a cool, dark place for best preservation.

Notes

  • Use ripe but firm nectarines for best texture and flavor.
  • The sugar amount provides a good balance for sweetness and preservation; adjusting sugar affects setting and shelf life.
  • Freshly squeezed lemon juice helps with acidity and setting, enhancing flavor and shelf stability.
  • Do not peel nectarines; skins cook down and add texture and color.
  • Testing for setting is crucial to prevent undercooked or overly thick jam.
  • Sterilizing jars properly is essential for safe storage and preventing spoilage.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Jam
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mysimpledish.com/easy-nectarine-jam-recipe/