Nectarine jam is so delicious and so easy to make requiring only 3 ingredients, nectarines, sugar and lemon juice. With this nectarine recipe, there is no need to peel the nectarines and no pectin needed. This nectarine jam recipe makes a delicious and thick jam with enough to store in your refrigerator and a little leftover for the freezer too.
Highlights of this Nectarine Jam Recipe
I love making use of seasonal fruits as much as possible because the flavors are better and it is more economical to buy in season fruit. You may have tried my berry jam , blueberry sauce, berry sauce , cranberry sauce or my blackberry puree which I make for these reasons.
Recently I began realizing how easy stone fruit jam is to make and how delicious it tastes. I love adding this homemade jam to my brie en croute for an easy appetizer or my shortbread tart for an easy dessert. It goes so well with so many other recipes.
I even add to our brown sugar bbq sauce for a fruity note which tastes so amazing on meat.
Fresh nectarines are an ideal stone fruit to make jam with because it does not require much work at all. In fact, there are only 3 ingredients you need for this recipe.
For this homemade nectarine jam, you leave the skin on the nectarines since they add natural pectin (which helps thicken the jam). It also has a little added lemon juice which helps that pectin work better.
There is a whole Science behind how pectin works and this recipe utilizes all of that science to make the perfect thick nectarine jam. This jam is not only really easy to make, it is one of my favorite jams ever!
Ingredients You Will Need
- Nectarines. You need 3 cups of chopped nectarines (pits removed and skin left on).
- Granulated sugar. Sugar is an important part of jam making as it helps set the jam.
- Lemon juice. Lemon juice does two things when making jam. First it adds a little background flavor but it also helps make the fruit a little more acidic which in turn helps the natural pectin in the fruit work for us.
When choosing nectarines for this jam, try to use nectarines that are not overly ripe. The firmer the nectarines, the more pectin they will have.
How to make nectarine jam
To make the nectarine jam, you are going to cut the nectarine into small pieces making sure to remove and discard the nectarine pit. Then you add the nectarines, sugar and lemon juice into a medium sauce pan and mix well.
Once the ingredients are mixed together you bring it up to a boil over medium high heat then when the mixture is boiling, reduce the heat to medium low to create a mild simmer. I like to use a potato masher to mash down the nectarines a little bit when they first start to simmer to help them cook faster.
My favorite ways to use this jam
This homemade nectarine jam is so delicious that I can just scoop a small spoonful when I want something sweet. I also love to use it in many of my meals.
Here are some of my favorite ways to use this homemade jam.
- I love adding this nectarine jam to my charcuterie boards as a sweet element to contrast cheese.
- I add this to some brie then wrap the brie in puff pastry and bake it until golden brown. So delicious!
- My daughter loves to make her own flavored yogurts, cottage cheese dip and whipped cottage cheese by mixing in the flavor she wants that day. This nectarine jam makes a great mix in for yogurt.
- I like to add some of this jam to a baked pork tenderloin or cheddar scones. The sweet flavor of this jam added to salty food is amazing.
- Adding this jam to buttered toast is one of my favorite ways to enjoy this. There is nothing in this World that is better than homemade jam on buttered toast with your morning coffee.
- Add it to brioche French toast or ricotta pancakes for a sweet element.
- Topping for a classic Philadelphia cheesecake, cheesecake bites or serve alongside some vanilla scones.
How much does this recipe make
This nectarine jam recipe makes about 3 cups of jam. This is a small batch recipe but you can easily double it if you have more nectarines to use up.
This is a small batch nectarine jam recipe written for those who wish to make a small batch for the fridge. If you want to can your nectarine jam here is what you need to do:
- For this nectarine jam recipe, it will make enough to fill 3 half pint canning jars.
- Follow proper canning sterilizing procedures for your canning jars.
- Pack the nectarine jam into the jars making sure to leave a little space on the top, about ½ inch should do .
- Place lid on the top and process the jars in a water bath for about 10 minutes. Make sure the jam jars are covered by the water.
- Once done, carefully remove the jars with tongs and allow to cool.
- The cooling time will seal the jars. Look for the tops to make a popping sound or when you press on the center of the lid that it does not move.
- You can store the jam in the pantry once they are sealed. If they did not seal, store in the refrigerator and use within 2 weeks.
No. When making nectarine jam, the skins will cook down completely. The skins also add pectin naturally to the recipe along with a beautiful reddish color.
Yes. Nectarines are interchangeable with peaches in jam recipes except you do not have to peel the nectarine skins. Many people prefer nectarines to peaches for their flavor and because they are easier to make jam with.
Yes! Jam freezes really well and can be frozen for up to 3 months. To freeze just place cooled jam in freezer proof bags and seal tight. To thaw, place the jam in the refrigerator overnight and use within 2 weeks.
More Like This
If I am not making this jam, the other recipe I love is my peach cobbler with pie crust and I will swap out peaches and use nectarines. If you want more inspiration like this nectarine jam recipe, you may also like these:
Easy Nectarine Jam
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- 3 cups chopped nectarines with skin on This is about 4-5 nectarines
- 1 ½ cups Granulated sugar
- 2 tablespoon Lemon juice
- Prepare the nectarines by rinsing them then cutting them in half and removing the inside pit.3 cups chopped nectarines with skin on
- Now chop the nectarines into large chunks.
- Add chopped nectarines to a medium sauce pan along with the sugar and lemon juice and mix well.1 ½ cups Granulated sugar, 2 tablespoon Lemon juice
- Bring the nectarines and sugar to a gentle boil over medium high heat.
- Once the nectarines have come to a gentle boil, reduce heat to medium low stirring occasionally.
- Give the nectarines a good mash down with a potato masher. This step is optional but it does help break down the nectarines faster.
- Cook for about 20-30 minutes or until the nectarine jam starts to look thick. It will look foamy on top while cooking.
- Now remove from the heat and skim off any foam from the top and discard being careful as the mixture is very hot.
- Scoop jam into a small pint jar or container and let cool on the counter without any lid on top.
- Once cool, cover and refrigerate to set up.
Nutrition Values are estimates only.See full nutrition disclaimer here