A simple recipe for small batch nectarine jam – fuss free, simple ingredients that create a jam that’s bursting with flavor!
Nectarines are so prolific in the midst of the hot summer months. Take advantage of them being in season (and possibly even on sale) by making your own small batch nectarine jam.
Why small batch? I love making small batch jams because it requires much less effort and time than larger batches (which can take over a kitchen!)
Small Batch Nectarine Jam
This recipe is so simple to put together and results in just a small batch of nectarine jam.
This method is nearly effortless – start by cutting up your nectarines and removing the stones. It does take a bit, but making a small batch is so much easier than slaving over a hot stove all day making a large batch.
Next, mix the sugar and lemon juice along with the fruit, in a large pot. Allow that mixture to sit for 7-8 hours if not overnight. The sugar and lemon juice will draw out the juice from the nectarines.
The next morning, dump the mixture in your stock pot, skin and all. The heat will break the nectarines down fairly quickly. If you don’t particularly like a chunky jam, you can pulse the nectarines in the food processor. Or use your immersion blender until they whittle down to a puree.
A tall stock pot is a necessity when making jam. The jam will boil up and a deep pot ensures that it doesn’t boil over and burn your stove top range.
After that time has passed, bring the pot to a boil very gently until all the sugar has dissolved. Then bring the mixture to a hard boil – the mixture will bubble up considerably. Boil that jam until it reaches a setting point of 220 degrees F (or 104 degrees C).
To Check the Setting Point
The mixture needs to boil to 220 degrees F or 105 degrees C – check with an electric thermometer.
Use a chilled plate: plate a side plate in the freezer. Once the jam is boiling, place a little on the plate and allow it to cool. When you push your finger through, it has reached a setting point when it wrinkles with your finger touching.
Or, lastly, check with a spoon: Take a spoonful from the pan and turn it vertically. If the jam doesn’t run off, it has set. If it runs off, it hasn’t set.
Fill the Sterilized Jars
Once the jam has reached the setting point (220 degrees F), allow it to continue to boil for 4-5 minutes.
Then carefully remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
Process in a Water Bath Canner
Lower the filled jars into a hot water bath, cover with 2 inches of water. Carefully place the lid on the water bath canner, and bring water to a steady boil.
Process the jars for 10 minutes (half pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. Check lids for a good seal after 24 hours. Lids should not flex up and down when center is pressed.
(As the jars cool, you will hear the lids “ping” — which signals that they are sealing).
Store jars in a cool place for up to one year.
This is a small batch of nectarine jam made with just a few simple ingredients. It is very simple to scale up or down depending on your needs.
- two large nectarines will make one half pint of jam. If your nectarines are the regular supermarket size, you will need 3 regular size per every half pint of jam.
- the weight of the sugar you use for your jam should be 80% of what your nectarines weigh – so a 4:5 ratio
- when making the jam, add 2 Tbsp of lemon juice per every 4 large, or 6 regular size nectarines
Don’t skimp on the sugar! The sugar and lemon juice is needed to allow a perfect set. If you are leery about using that much sugar, then feel free to use low sugar pectin and reduce the sugar to ensure your jam sets.
Jam can take up to 24 hours to properly set. Please don’t panic if you see that your jam isn’t starting to set – as the jars cool, the transformation will happen. In some cases, it can take up to 24 hours.
Small Batch Nectarine Jam
- 2-3 half pint canning jars, lids and bands
- deep stock pot
- Water Bath Canner
- 550 gr large nectarines pit removed and diced (about 4 large or 6 medium)
- 440 gr granulated sugar
- 2 Tbsp lemon juice
- Combine diced nectarines with sugar and lemon juice and stir well. Allow to sit, lightly covered, for up to 8 hours. The sugar and lemon will draw the juice out of the nectarines.
- Pour the nectarines, sugar and lemon juice into a large stock pot. Bring to a boil until the sugar completely dissolves. For a smoother jam, use an immersion blender to break up the larger nectarine pieces.
- Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
- Bring to a rolling boil until the temperature of the mixture reaches 220 degrees F (105 degrees C). Allow to boil for 2-3 additional minutes.
- Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
- Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
- Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
- Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
- Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.
How to Serve Nectarine Jam
Did you make this recipe? Please rate the recipe & share a comment with me to let me know how your jam turned out.
Check out these other jam recipes: