How to Make Nectarine Pineapple Jam

Marie Overton
3 days ago
2 min read

Nectarines are a favorite fruit at my house. Pineapples are also high on the menu. Because I like apricot pineapple jam so much I decided to combine these two in nectarine pineapple jam and have been so happy with the results.

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.

Making the Nectarine Pineapple Jam

Hands holding a blender with ripe nectarines inside over a granite countertop. The scene appears ready for smoothie preparation.

Pit and blend 4 cups of nectarines. (You could peel them if you wanted but the skin is thin enough that it doesn't bother me.)

Hands stir mashed vegetables in a pot with a wooden spoon, adding a white ingredient. The countertop is speckled gray.

Mix the nectarines with 20 ounces crushed pineapple, 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.

Hand stirring sugar into a pot of liquid on a stove. The pot is metallic, and the sugar is brightly white, creating a contrast.

Add 8 cups of sugar.

Return to a full boil for 1 minute.

Person ladles brown jam into jar on a granite counter. Several empty jars are lined up beside a large pot of nectarine pineapple jam, creating a cozy kitchen scene.

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.

Chalkboard sign with water bath instructions: altitudes and times. Surrounded by jars with metal lids. Light granite countertop background.

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

A person in an apron uses tongs to handle jars of nectarine pineapple jam on a checkered cloth on a kitchen counter. The setting is warm and homey.

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.