Description

There’s something incredibly satisfying about making your own jam. The vibrant color, the glossy spoonfuls, the sweet scent wafting from the stovetop—it all feels like a reward for celebrating the seasons.

Ingredients

Scale

500g (1.1 lbs) ripe nectarines, pitted and chopped

200g (1 cup) granulated sugar

1 tablespoon lemon juice

Zest of half a lemon (optional, adds brightness)

Optional flavor boosters: pinch of ground ginger, cinnamon, or vanilla extract

Instructions

Step 1: Prep the fruit
Wash the nectarines well. Remove pits and chop into small pieces. Leave the skin on for color and structure.

Step 2: Combine and macerate
In your saucepan, combine chopped nectarines, sugar, lemon juice, and zest. Let sit for 15–30 minutes to draw out the juices. This step helps dissolve the sugar and soften the fruit.

Step 3: Cook the jam
Place the pot over medium-high heat. Bring to a gentle boil while stirring. Reduce heat slightly and let the mixture simmer, stirring often to prevent burning.

Step 4: Watch for the set point
After 20–30 minutes, the mixture will reduce and thicken. Use the back-of-the-spoon test: drag your finger through a spoonful—if it leaves a clear path, it’s done. Alternatively, aim for 220°F (105°C) on a thermometer.

Step 5: Skim foam and cool
Skim off any foam from the top. Ladle the jam into clean jars. If storing in the fridge, let cool before sealing. For longer shelf life, proceed with water bath canning.

Notes

Use ripe but firm nectarines: Overripe fruit contains more water and may result in a looser set.
Don’t overcook: Once it thickens, take it off the heat. Overcooked jam can become too stiff or caramelized.
Add lemon: It helps preserve color and balance sweetness.
Stir often: To prevent sticking or burning, especially in the final 10 minutes.

Prep Time: 10
Cook Time: 35
Category: appetizer
Cuisine: American

Nutrition

Serving Size: About 1½ to 2 cups (10–12 servings)
Calories: 35
Sugar: 8g
Carbohydrates: 9g
Fiber: 0.5g

Keywords: Yummy Small Batch Nectarine Jam