How to Make Nectarine Jam

Nectarines are one of my husband’s favorite fruits. Fortunately, nectarines are available in our area. This nectarine jam recipe is similar to a peach jam but with the characteristic flavor of the nectarine.

Preparation of Canning Equipment

Start by preparing your boiling water bath canner with enough water to cover 8 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat.

Now that your equipment is ready, it is time to start making jam.

Making the Nectarine Jam

Blanch and peel about 2 pounds of nectarines.

Place the peeled nectarines in salt water (1/4c salt in 1 gallon of water) to keep from turning brown.

Pit and chop 4 cups of nectarines.

Mix the nectarines with 1/4 c lemon juice, 1/2 teaspoon of butter and 6 tablespoons of pectin in a large pot.

Bring the mixture to a full rolling boil on medium-high heat. Stir regularly.

Add 6 cups of sugar.

Return to a full boil for 1 minute.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace.

Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a  heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at my canning basics videos.