Description
A golden homemade nectarine jam that captures the essence of summer with natural sweetness, fewer calories than store-bought, and endless gourmet applications.
Ingredients
Scale
- 8 cups nectarines, pitted and coarsely chopped (approx. 3½ pounds or 8–9 medium fruits)
- 2½ cups granulated sugar
- ¼ cup fresh lemon juice
- Optional: 2 cups diced peaches, 1 cup fresh raspberries, 2 cups coconut sugar, or 1¾ cups honey
Instructions
- Wash, pit, and coarsely chop nectarines (leave skin on for color and natural pectin).
- Toss chopped nectarines with lemon juice, then stir in sugar until coated. Cover and refrigerate 4 hours or overnight.
- Sterilize jars and prepare canning equipment if preserving.
- Transfer macerated fruit to a large heavy pot. Bring to a rolling boil over high heat, stirring constantly.
- Cook until jam reaches 220°F at sea level (adjust 1°F lower per 500 feet elevation). Test with frozen plate method for set.
- Remove from heat. Ladle hot jam into jars, leaving ¼-inch headspace. Process in boiling water bath 10 minutes (15 minutes above 6,000 ft).
Notes
For best results, let nectarines macerate overnight. Avoid overcooking to maintain fresh fruit flavor. Adjust temperature for altitude when testing set point.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Preserves & Spreads
- Method: Stovetop & Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 18g
- Sodium: 0mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0.4g
- Cholesterol: 0mg