It’s unfortunate that nectarine jam recipes aren’t more popular because ripe, juicy nectarines produce excellent jam. A few drops of almond extract can go a long way because it is so potent. Be careful while adding it.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 40 mins |
| Servings: | 40 |
Ingredients
- 4 pounds nectarines – peeled, pitted, and chopped
- 2 tablespoons lemon juice
- 3 cups sugar
- 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
- 3 drops almond extract, or to taste
Instructions
- Inspect five (1/2-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don’t turn brown.
- Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
- Remove from heat and stir in almond extract.
- Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.
- Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
I had only three pounds of nectarines, so I went out to buy more. I measured the fruit as I cut it, and the 4 1/2 cups of measured fruit did not use up the three pounds. I went up to six cups of fruit, adjusted the sugar and pectin, and it made six cups of very good jam.
I used 5 cups of fruit twice and barely had enough for 4 pints. Ended up with 1/2 inch head space. Flavor is great and it looks set up. I used full strength pectin instead of low sugar.
My family loves this jam. My first time making any jam and it turned out great. I had to substitute citric acid for the lemon juice due to allergy. I also used pure vanilla extract instead of almond extract simply because i didn’t have almond. Have used several recipes from this site. ❤️
May be the best jelly I’ve ever made!
I haven’t tasted the jam yet, and this may be my fault for misinterpreting the recipe, but I prefer to cook by weight whenever weight is indicated so I used 4lbs of prepared nectarines (vs. 4lbs whole) as opposed to the 4.5 cups mentioned in the instructions. My Jam did not set. Now I’m in a “jam”! I will need to reprocess – wish me luck!
This is a quick and easy receiepe. The only change I made was to have 2 cups of sugar. It was plenty sweet. The almond is a nice touch
Hard to find a recipe for Nectarine jam. Setting up nicely, and used cinnamon. Ez to follow despite part of recipe being wiped out by invasive ads. Always like your recipes!