Nectarine Jam
Capture the essence of summer with this homemade nectarine jam, a delightful spread that’s as vibrant in flavor as it is in color. Made with just three simple ingredients—ripe nectarines, granulated sugar, and a splash of fresh lemon juice—this recipe celebrates the natural sweetness of stone fruit while adding a subtle, zesty balance. The preparation is straightforward, requiring minimal effort but delivering maximum reward: the diced nectarines cook down with their skins on, giving the jam a rustic, chunky texture and enhanced depth. Perfect for slathering on toast, spooning over yogurt, or dolloping onto scones, this nectarine jam is a fantastic way to enjoy summer flavors year-round. Plus, it can be stored in the fridge or preserved for long-term use, making it an essential addition to your pantry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams ripe nectarines
- 400 grams granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash the nectarines thoroughly under running water to remove any dirt or residue. Pat them dry with a clean kitchen towel.
Pit the nectarines and dice them into small chunks, leaving the skin on for added flavor and texture. Discard the pits.
In a large, heavy-bottomed pot, combine the nectarine chunks, sugar, and lemon juice. Stir well to coat the fruit evenly with the sugar.
Let the mixture sit for about 10 minutes to allow the sugar to draw out the juices from the nectarines.
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Once the sugar has fully dissolved and the fruit begins to break down, use a potato masher or the back of a spoon to crush the nectarine pieces to your desired consistency.
Lower the heat to medium-low and let the jam cook for 30–40 minutes, stirring frequently, until it thickens. You can test the thickness by dropping a small amount onto a chilled plate; if it forms a gel-like consistency after cooling, it's ready.
Remove the pot from heat and let the jam cool slightly for about 5 minutes.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal tightly with lids.
Allow the jars to cool to room temperature before storing. The jam can be kept in the refrigerator for up to 3 weeks or processed in a water bath canner for long-term storage.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 474.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1931 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
