Nectarine Jam (Without Pectin)
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.
Servings: 12 servings (¾ cup or 225 grams)
Calories: 46kcal
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.
Notes
Storage: Store the nectarine jam in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 2 months and thaw it in the refrigerator when you’re ready to enjoy it.
For a smoother jam: If you prefer a smoother consistency, use an immersion blender to blend the jam right after it finishes cooking. This will break down any larger pieces of nectarine.
Prevent crystallization: As the jam cooks, use a pastry brush dipped in cold water to brush down the sides of the pan. This helps prevent any sugar crystals from forming along the edges.
Don’t overcook the jam: Remember that jam continues to thicken as it cools, so avoid cooking it longer than needed. Instead, use the cold plate test to check if it has reached the perfect consistency before taking it off the heat.
Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.001g | Sodium: 5mg | Potassium: 48mg | Fiber: 1g | Sugar: 11g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg
