Ingredients
Scale
- 2 pounds ripe nectarines (approximately 6–7 medium fruits)
- 1½ cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ½ teaspoon butter (reduces foaming)
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon cinnamon (optional)
Instructions
- Blanch the nectarines in boiling water for 30-45 seconds, then immediately transfer to an ice bath. Remove pits and chop the flesh into ½-inch pieces.
- Place the chopped nectarines in a large pot, add sugar and lemon juice, and stir gently to combine. Let it sit for 15 minutes to macerate.
- Add butter, heat the mixture over medium-high heat until it boils, then reduce heat and simmer while stirring frequently.
- After about 25 minutes, test for doneness by dropping a teaspoon of jam onto a cold plate.
- Once done, remove from heat, skim off foam and stir in vanilla extract and cinnamon if desired.
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Cool completely or process in a water bath for 10 minutes for longer storage.
Notes
For a lower-sugar version, reduce sugar to 1 cup and add unsweetened apple juice concentrate. For a pectin-free version, add one grated apple.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg
Keywords: nectarine jam, homemade jam, summer preserves, fruit preserves, canning recipes