Fresh Nectarine Jam - No Canning Skills Needed!
Whip up a batch of this easy Nectarine Jam in less than an hour and enjoy it all year long. It's also perfect for gifting with the free printable labels!
Servings: 128 servings
Calories: 38kcal
Ingredients
- 4-½ cups prepared fruit buy about 3 pounds (1.4kg) of fully ripe nectarines
- 2 tablespoons fresh lemon juice
- 6 cups granulated sugar
- 1 box 1.75-ounces or 49g powdered pectin (I use SURE-JELL Fruit Pectin)
- ½ teaspoon butter or margarine
Instructions
If canning this jam with a hot water bath (for shelf stable jam):
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
- Pit and finely chop nectarines. Measure exactly 4½ cups (1065ml) of prepared fruit into a large heavy-duty pot (6-8 quarts). Add lemon juice; stir.
- Stir in the pectin. Add the butter to reduce foaming. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
- Stir in the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring frequently. Adjust the heat down a bit if the mixture rises too close to the top of the pot. Remove from heat. Skim off any foam on the surface with a metal spoon.
- Ladle the jam immediately into prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
- Process for 10 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
If storing this jam in the refrigerator or freezer:
- Pit and finely chop nectarines. Measure exactly 4½ cups of prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; stir well.
- Stir in the pectin. Add the butter to reduce foaming.
- Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Allow the jam to set out at room temperature until completely cooled then store in the refrigeratory (or in the freezer for longer storage.)
Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
This recipe makes 8 (1-cup) jars or 128 servings, 1 tablespoon each.
Nutrition
Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 0.2mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg