Nectarine Jam
Nectarine Jam: The Summer Sunshine in a Jar 🌞
Okay, so let’s be real for a sec—who doesn’t love the taste of summer? Like, you know that feeling when you bite into a ripe nectarine and it’s juice-dripping-down-your-arm kind of good? Well, I’ve got a way to bottle that up! Seriously, if you’ve never made jam, this is the perfect starter recipe. Let’s get into it!
Okay, Let’s Talk Ingredients
Alright, so here’s the scoop on what you’ll need:
– 8 cups nectarines (about 8 or 9 of those fuzzy little beauties)
– 2 1/2 cups sugar (yeah, I know it’s a lot, but trust me)
– 1/4 cup lemon juice (fresh is best—don’t go for that bottled stuff!)
I was at the store, and I basically just grabbed all the nectarines I could find. You know those moments when you get overexcited in the fruit aisle? I was that person. A few of them were slightly bruised (oops), but hey, that’s where the flavor’s at! Just chop off the bad bits, and you’re golden.
So Here’s Why I Make This Constantly
This jam is a total game changer for me. I first tried making it when I had a surplus of nectarines from the farmer’s market (like, 10 pounds or something ridiculous). I thought, “What am I gonna do with all these?” So I googled, found this recipe, and the rest is history.
Every summer since, I’ve been jamming like a crazy person! It reminds me of those lazy afternoons spent with my grandma in her kitchen—she’d whip up preserves while we chatted about life. Now, every time I spread this jam on my toast, I feel like I’m having breakfast with her again. 🥰
The One Trick That Changes Everything
Here’s the kicker, folks: let those nectarines chill in the sugar and lemon juice. Seriously, give them at least 4 hours in the fridge, but overnight is even better! It’s like they’re throwing a little party, releasing all their juices and flavors. The first time I skipped this step, the jam turned out weirdly chunky and just… not right, y’know? So trust me on this one!
Don’t Mess This Up (My Top Tips)
1. Don’t skip the maceration—patience is key!
2. Keep stirring as you cook. Seriously, don’t walk away or your jam will bubble over.
3. Test the set properly (that freezer plate trick is gold!)—you don’t want a syrupy mess.
4. Pay attention to altitude—I learned this the hard way when my jam was a total flop at high elevation. Measure twice, jam once!
How to Keep Them From Disappearing (Or, How to Store Them)
Once you’ve got your jars filled and sealed, you can store them in the pantry for up to 18 months (if you can resist that long!). Once you crack one open, though, it’s a race against time. Keep it in the fridge and use it within a few weeks—though let’s be honest, it probably won’t last that long. I’ve been known to just eat it with a spoon… no shame!
If You Liked This, You’ll Probably Like These Too
Oh, and if you’re vibing with this recipe, you should totally check out my peach chutney (like a party for your taste buds) or my classic strawberry jam. They’re easy peasy and just as delicious!
So, what’s your favorite way to use jam? Do you slather it on toast, or are you like me, diving in with a spoon? Let’s chat! 🍑❤️
Nectarine Jam
Flavor-packed Nectarine Jam with amazing ingredients and incredible taste! Perfect for any occasion.
240 minutes
10 minutes
260 minutes
Ingredients
- 8 cups nectarines (pitted and coarsely chopped, from 3 1/2 pounds fresh, or about 8 to 9 average sized fruits)
Instructions
- Chop the nectarines but do not peel.
- Toss the pieces in the lemon juice, and then stir in the sugar. The mixture will be very thick and grainy until the nectarines release their juices. Cover the mixture and refrigerate at least 4 hours, but preferably overnight.
- Once the fruit has macerated in the sugar for at least 4 hours, place it in a deep stock pot or dutch oven. The mixture should only come half way up the sides of the pot to leave room for foaming as the jam cooks.
- If canning, prepare a water bath canner, jars and lids.
- Place the mixture on the stove, turn the heat on to high and bring the mixture to a boil, stirring continuously.
- Cook on high heat, stirring constantly to prevent overflows, until the jam reaches its set point. Test for set on a plate that's been placed in the freezer, or use an instant read thermometer. (Jams "set" at 220 degrees F at sea level. For every 500 feet above sea level, that temperature drops by 1 degree. For example, we're at about 1,000 feet in elevation, so my jams finish at 218 F.) It should take about 10 minutes to reach set, but it can vary based on the heat of your stove and the moisture in the fruit.
- Once the jam reaches set, remove it from the heat and ladle it into prepared jars leaving 1/4 inch headspace.
- If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation). Remove jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use.
- Properly canned nectarine jam should maintain quality on the pantry shelf for 12-18 months (refrigerate after opening).
- As a refrigerator preserve, this jam will keep for 2-3 weeks. In the freezer, it'll keep 6 months, but be sure to use freezer safe straight sided jars.
