How To Make Nectarine Jam

Homemade Jam Recipes

Ingredients: Nectarine Jam Recipe

12 fresh nectarines
2 1/2 lb / 1,150 grams of white sugar (granulated is best)
1 large lemon
1 orange

Method - What To Do

Wash the nectarines and dry well, before chopping into large pieces and removing all of the stones. When you chop the fruit, try to save any juices that escape, so that these are not wasted. Place all of the nectarine pieces and the saved juice into a deep pan and stir in the white sugar, together with the juice from the lemon and the orange.

Warm the nectarine mixture, stirring as the liquid begins to warm, so that all of the sugar has dissolved and vanished before it starts to boil. When stirring, be careful not to break up the fruit as you stir, if you prefer a more chunky preserve than a smooth jam.

Once all of the sugar has gone, the mixture can be allowed to boil for a few minutes, being careful that the jam doesn't burn in the bottom of the saucepan. Reduce the heat to a medium simmer and allow to bubble away for roughly 20 minutes, scooping off any excess foam that gathers on the surface.

By now, your nectarine jam should have taken on a syrup-like appearance and be ready to test for its setting properties. Dribble a small amount of the jam syrup onto a plate (previously chilled in a refrigerator or freezer) to see if it starts to set within a minute. If a skin forms and it 'crinkles' when touched, you can take your pan off the heat. Otherwise, continue to simmer and test until you reach your setting point.

Let the nectarine jam to cool down for around 15 minutes, so that the mixture starts to naturally thicken. This will allow the pieces of fruit to be better distributed in the jar, rather than floating to the top when the mixture is hotter and runnier. Ladle all of the jam into sterile glass jars, top with wax discs and screw on the lids nice and tightly.

Nectarine Jam Recipe - More Jam Recipes.