Nothing's better than a ripe, summer nectarine, especially when you turn it into nectarine jam without pectin and smear it on a thick piece of sourdough toast. The best part is you can even use nectarines that have gone a little past their prime since the fruit cooks down.
Quick Look: Nectarine Jam (Without Pectin)
Servings: 12 servings (about ¾ cup or 225 grams)
Kitchen Timing: Only 30 minutes to cook
Flavor Profile: The perfect amount of sweetness from the nectarines.
Leftover Tips: The jam will last 1 - 2 weeks in the fridge, or 2 months in the freezer.
Skill Level: Beginner
What You'll Learn: How to make jam completely from scratch (no pectin needed) and how to know when the jam is done, thanks to the cold plate test.
Why You'll Love This Recipe: Once you master homemade jam, you can use this technique over and over again with any type of fruit.
SUMMARIZE AND SAVE THIS POST ON
Is it just me, or do you also get way too excited for stone fruit season and buy too many nectarines?! I always have a few that are right on the edge of going bad, and that's exactly when I make nectarine jam.
This jam technique is something I learned in culinary school that can be done with almost any fruit, from cherry jam to raspberry jam and even strawberry jam.
The best part? No pectin needed! Just four simple ingredients.
I'll show you all my favorite tips and tricks from culinary school to make homemade nectarine jam simple and easy to understand!
Ingredients You Need
- Nectarines: I always try to use ripe nectarines to give the jam the best taste. But frozen nectarines or ones that are a little mushy will also work.
- Granulated sugar: Jam needs sugar to help with the texture and taste, so don't skimp out on it.
- Water: This helps ensure the fruit won't burn throughout the cooking process.
- Lemon juice: I always add a little citrus juice to brighten the flavor. Freshly squeezed or from a bottle will work.
You can check out the recipe card below for exact measurements.
How To Make Nectarine Jam (Without Pectin)
Step 1: The first step to making jam with stone fruit is to remove the flesh. To do this, cut an "X" in the bottom of the nectarine. This is the same process for any stone fruit like peach jam or plum jam.
Step 2: Next, place the nectarines in boiling water for 90 seconds. This is a technique called blanching that will make it really easy for the skins to peel off.
Step 3: Immediately after they're done cooking, place the nectarines in an ice bath until they're cool to the touch. Then you can easily peel off the outer skin.
Step 4: Add the peeled and chopped nectarines along with sugar, water, and lemon juice to a saucepan. Cook over medium-high heat until the mixture comes to a boil.
Step 5: Reduce the heat to medium and stir often to ensure nothing burns. The nectarines will break down and thicken as they cook.
Step 6: You can use the cold plate test to know once the jam is ready. Place a plate in the refrigerator until it's completely chilled. Spoon a small amount of jam onto the plate. If it stiffens (like in the picture) and holds its shape, the jam is done. If you see liquid running from the jam, keep cooking and test it again.
Jessica's Expert Tips
- Storage: Store the cooked jam in an airtight container in the fridge for 1 - 2 weeks, or freeze up to 2 months.
- To prevent crystallization, use a pastry brush dipped in cold water and brush off any sugar from the sides of the saucepan while the jam cooks.
- Sometimes foam can form on the top of the jam as it cooks. Although it won't impact the taste, you can skim it off with a spoon before storing if it bothers you.
- If you prefer a smooth jam, use an immersion blender immediately after cooking.
FAQs for Nectarine Jam
No, this recipe has not been developed for canning. Instead, I recommend storing the refrigerator for short term storage or the freezer for longer term storage.
This can happen when the jam is cooked too long. That's why I always keep an eye on it throughout the cooking process and ensure it's done by using the cold plate test. Remember, the jam will continue to thicken as it cools.
If you notice the jam is still runny after testing it on a cold plate, then allow it to keep cooking. You can test again periodically until the jam stiffens on the cold plate, like my photo above shows.
I always love adding it to my morning breakfast, like my whole wheat bagels or whole wheat sourdough. You could also shake it up into a cocktail, dollop on top of French vanilla ice cream, or layer in between cake.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Nectarine Jam (Without Pectin)
Equipment
- medium sized sauepan
- spoon
- chilled plate
Ingredients
- 3 medium ripe nectarines
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Cut a small ‘X’ at the base of each nectarine with a paring knife. Boil nectarines for 90 seconds, then place them in an ice bath until cool to the touch. Using a paring knife, peel off the outer nectarine skin. Roughly chop the nectarine flesh to a medium (½ inch or 1cm) dice.
- Heat chopped nectarines, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Tyler M.
A nice, sweet treat to add on top of bread. It's a must for me every morning.