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Nectarine Jam

Chef Taha Ayad's Recipe Nectarine Jam with jars of homemade preserve and fresh nectarines
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A simple homemade nectarine jam made without boxed pectin using ripe nectarines, lemon juice, and sugar. This preserve uses maceration and a proper set point for a bright fruit flavor and smooth jam texture.

Ingredients

Scale
  • 2 lbs fresh nectarines, chopped but not peeled
  • 1/4 cup lemon juice
  • 2 1/2 to 3 2/3 cups granulated sugar
  • 4 tablespoons water, optional

Instructions

  1. Chop the nectarines into small pieces without peeling them.
  2. Toss the chopped nectarines with lemon juice, then stir in the sugar. The mixture will look thick and grainy at first.
  3. Cover and refrigerate for at least 4 hours, preferably overnight, so the nectarines release their juices.
  4. Transfer the macerated fruit mixture to a deep stock pot or Dutch oven, keeping the pot no more than half full to allow space for foaming.
  5. If canning, prepare a water bath canner, jars, and lids before cooking the jam.
  6. Place the pot over high heat and bring the mixture to a boil, stirring continuously.
  7. Cook on high heat, stirring constantly, until the jam reaches its set point. Use a chilled plate test or an instant-read thermometer.
  8. At sea level, jam generally sets at 220°F. Reduce that temperature by about 1°F for every 500 feet above sea level.
  9. Once the jam reaches set, remove it from the heat and ladle it into prepared jars, leaving 1/4 inch headspace.
  10. For shelf-stable storage, process the jars in a water bath canner for 10 minutes, or 15 minutes above 6,000 feet elevation.
  11. Remove jars to a towel-lined counter and let them cool undisturbed. Check seals after 24 hours.
  12. Store properly sealed jars in the pantry for 12 to 18 months. Refrigerate after opening.
  13. For refrigerator jam, store for 2 to 3 weeks. For freezer storage, use freezer-safe straight-sided jars and freeze for up to 6 months.

Notes

  1. Do not peel the nectarines; the skins soften during cooking and add color and body.
  2. The jam mixture may look dry before maceration, but the fruit will release juice as it rests.
  3. Use a deep pot because jam foams quickly once it reaches a hard boil.
  4. If using the freezer plate test, chill the plate before cooking starts.
  5. Sugar reductions can affect the set, texture, and storage quality of the jam.
  6. Use clean utensils when serving opened jam to help maintain quality.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/nectarine-jam-without-pectin/