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Small Batch Nectarine Jam

Condiment

Small Batch Nectarine Jam

A simple recipe for small batch nectarine jam – fuss free, simple ingredients that create a jam that’s bursting with flavor!

Nectarine Jam

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. 

Small Batch Nectarine Jam

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.

Small Batch Nectarine Jam

Ingredient Ratios

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.

Nectarine Jam

Nectarine Jam
Print Pin
3 from 3 votes

Small Batch Nectarine Jam

A simple recipe for small batch nectarine jam - fuss free, simple ingredients that create a jam that's bursting with flavor!
Course Condiment
Cuisine American
Keyword jam, jelly, nectarine, small batch
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 half pints
Author Sheryl

Equipment

  • 2-3 half pint canning jars, lids and bands
  • deep stock pot
  • Water Bath Canner
  • Ladle

Ingredients

  • 550 gr large nectarines pit removed and diced (about 4 large or 6 medium)
  • 440 gr granulated sugar
  • 2 Tbsp lemon juice

Instructions

  • 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.

Notes

It's important that you keep the ratio of sugar to fruit to ensure that the jam sets. 
However, if you are looking to reduce the sugar in the recipe, opt to add low-sugar pectin. Follow the instructions for reduced sugar on the box. 

How to Serve Nectarine Jam

This jam is great when spread on fresh sourdough bread, sourdough English muffins, crackers, even topped on your fresh yogurt.

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:

  • Small Batch Carrot Jam
  • Wolf Berry Jam (Goji Berry)
  • Rose Hip Jelly
  • Old Fashioned Grape Jam
  • Peach and Green Chile Jam
  • Raspberry and Green Chile Jam
  • Small Batch Jalapeno Jam

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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