Fresh Nectarine Jam - No Canning Skills Needed!
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
128 servings
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Calories
38 kcal
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Course
Condiments
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Cuisine
American
Fresh Nectarine Jam - No Canning Skills Needed!
Description
This jam preparation begins by combining precisely measured, prepared nectarines and lemon juice in a large pot. Powdered pectin is stirred in along with butter to minimize foam during the cooking process. The mixture is brought to a full rolling boil, then sugar is added, and boiling continues for exactly one minute to activate the pectin and achieve the gel stage.
The resulting jam has a balance of fresh nectarine sweetness with a hint of tartness from the lemon. The recipe provides processes for hot water bath canning to make the jam shelf-stable by sterilizing and sealing jars properly. Ladling jam into clean jars immediately after boiling and leaving headspace ensures good preservation.
This recipe yields about eight 1-cup jars or 128 servings of 1 tablespoon each, making it suitable for sharing or storing for later use. It allows preserving fresh nectarine flavor at peak ripeness with straightforward steps suitable for home cooks without specialized equipment.
Ingredients
- 4-½ cups Fruit buy about 3 pounds (1.4kg) of fully ripe nectarines, prepared
- 2 tablespoons lemon juice fresh
- 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
- Prepare jars and lids in hot soapy water before use; keep lids warm in hot water to ensure good seals.
- This recipe makes eight 1-cup jars or about 128 tablespoon servings.
- Use the rolling boil method exactly to ensure proper jam setting and shelf stability.
- Tightly pack chopped nectarines to measure the exact 4½ cups needed for the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128servings
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 38kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 0.2mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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