Skip to Content

Nectarine Jam

When summer is in full swing, there is no better recipe than this tried-and-true homemade nectarine jam recipe. All you need is ripe nectarines, sugar, a bit of lemon juice, and vanilla. It’s a delicious topping for toast, pancakes, and ice cream.

nectarine jam recipe

Delicious homemade nectarine jam

Imagine fresh, juicy nectarines made into a sweet, syrupy jam you can enjoy on everything, from toast to cake to pancakes and ice cream. Perfect for a taste of summer throughout the fall and winter months!

With just a few simple ingredients, you can enjoy nectarine jam that tastes like sunshine in a jar. The smell of ripe fruit happily cooking away in your kitchen is sweet and delicious.

Nectarine jam is versatile and is a delicious topping to so many things. You can spoon it on toasted bread, warm rolls, pancakes, or French toast, or drizzle it over ice cream.

Making your own nectarine jam is so much fun and very rewarding. Be prepared for it to take some time, but you will enjoy this delicious concoction when summer is long gone.

Homemade jam also makes thoughtful and much-appreciated gifts to share with family and friends. Our friends love it when I bring them a jar of tasty jam.

And if you have leftover nectarines, try nectarine cobbler, nectarine crisp, and nectarine salad!

nectarine jam ingredients

Ingredients

Nectarine season is the best season to make homemade nectarine jam. It doesn’t take many ingredients to whip up this recipe. Scroll down to the recipe card below for full measurements.

  • Nectarines taste best when they’re in season. At their peak, they are sweet + juicy and the flavor is unmatched. When buying nectarines from the store, allow them to ripen on the counter for a day or two to ensure they are ripe and easy to peel.
  • Granulated sugar: The combination of sugar and lemon juice helps to set the jam. You need 2 and 1/2 cups of sugar. You can use slightly less sugar if your nectarines are very ripe and sweet. You have to be careful with the amount of sugar. If you use too little, the jam won’t set up properly.
  • and zest contain pectin and help the jam thicken. Using lemon juice allows us to skip any extra pectin.
  • Vanilla extract adds a delicious, sweet flavor to the jam. You can also add 1 teaspoon ground cinnamon for extra warmth.

Should I use yellow or white nectarines?

Believe it or not – the color of the nectarines matters for canning. If you want to water bath your nectarine jam (instead of making refrigerator jam), opt for yellow nectarines.

White nectarines are less acidic than yellow nectarines, and can not be acidic enough for safe canning. I also find them less flavorful once cooked because they tend to taste mild and sweet.

So stick with yellow nectarines for canning and white nectarines for freezer jam.

Should I use freestone or clingstone nectarines?

You can use whatever you have excess to. Both freestone and clingstone nectarines make excellent nectarine preserve.

For simplicity’s sake, I prefer freestone because they are easier to work with. They are very juicy and easy to separate from the pit.

On the other hand, clingstone nectarines take more effort. As the name suggests, the pit clings to the flesh and you need a knife to separate the two. However, they are often incredibly sweet and aromatic, so they are worth the extra labor.

Supplies

how to make nectarine jam

How to make nectarine jam

You’ll love how easy this homemade nectarine jam recipe is. To make it, you basically combine the nectarines, sugar, and a bit of lemon juice, and boil for about 15 to 25 minutes.

step 1 combine ingredients

#1: Combine ingredients

  • Place the nectarine slices, sugar, lemon juice, lemon zest, and vanilla extract into a large Dutch oven or stockpot.
  • Stir until the nectarines are coated with sugar.
  • Cover the pot and let set for at least 2 hours. This helps to soften the fruit and creates a more intense nectarine flavor.
  • Using a potato masher, mash up 1/2 to 3/4 of the softened nectarines. You can go all the way, but I prefer to have a few nectarine chunks in my jam.
step 2 cook nectarine jam

#2: Cook nectarine jam

  • Take off the lid and bring the nectarine mixture to a rolling boil over medium-high heat. Stir frequently to avoid scorching, and don oven mitts to protect your hands from hot steam and splatters.
  • Continue to boil and stir, until nectarines reduce and reach the desired consistency. The cooking times can be anywhere from 15 to 25 minutes.
  • The jam is ready when it reaches 220°F on an instant-read thermometer. 220°F is the temperature at which the sugar bonds with the pectin and forms a gel.
step 3 can nectarine jam

#3: Fill jars & let cool

  • Ladle hot jam into the prepared mason jars. I recommend using a wide-mouth funnel to easily ladle the mixture into jars.
  • Wipe the jar rims and threads and cover with 2-piece lids and screw bands on tightly.
  • Let the jars stand at room temperature for 24 to 48 hours.
nectarine preserve recipe

Recipe tips

  • Use imperfect fruit: Jam is the perfect recipe for imperfect or overripe nectarines. Since you’re cooking the fruit, all that matters is the taste, not how they look. When buying nectarines, ask for imperfect ones, which are often cheaper.
  • Leave the skin on: If you’d rather not bother peeling the nectarines, simply leave the skin on. The nectarine skin will mostly dissolve during cooking and is barely noticeable in the finished jam.
  • Don’t skip the lemon juice: Lemon juice plays three roles in this nectarine jam recipe. First, it prohibits bacteria growth, so your jam lasts longer. Second, it is a source of pectin, which helps the jam set. And thirdly, it helps to balance the sweetness from the sugar. Neat, huh? And so tasty!
  • Give it time to set: Nectarine jam takes longer to set than other jam varieties. Don’t be discouraged if the jam initially seems thinner than you’d like.
  • Thicker jam: If you prefer a thicker jam, prepare the recipe with 3 tablespoons of pectin powder. Add the pectin together with the sugar, bring the mixture to a rolling boil (a boil that can’t be stirred down), and then cook for 1 to 2 minutes.
nectarine canning

How to can nectarine jam for pantry storage

This nectarine jam recipe is perfect for canning! When I first started making jam, I purchased a canning kit, which helped me so much. It has all the handy tools you need and saved me a lot of money compared to buying them individually.

Canning nectarine jam

  1. Sterilize the jars and lids in the oven or a hot water bath.
  2. Add the nectarine jam to the jar, leaving 1/4-inch / 0.6 cm headspace.
  3. Wipe down jar rims and screw on the lights until you feel resistance.
  4. Process for 10 minutes in the boiling water. Turn off the heat and let the jars sit in the warm water for another 5 minutes.
  5. Remove jars and let cool for 24 to 48 hours. Check the seal by removing the band and pressing the center of each lid. If you can indent the lid, your jar didn’t seal properly.
  6. Please note that higher altitude affects the boiling point, and you will need to process longer. Add an extra 5 minutes for every 3000 ft.
nectarine jelly

FAQ

Can I use frozen nectarines to make jam?

Yes, you can use non-sweetened frozen fruit to make this jam. Run it under warm water to thaw, then cut into chunks, and proceed with the recipe. You likely need to increase the cooking time by 5 minutes since frozen fruit tends to give off more water.

How do I know when nectarine jam is done?

The nectarine jam is ready when it sheets off a spoon, or sets when poured onto a tea saucer that’s been chilled in the freezer.

If you’re looking for a more exact measure, the setpoint of nectarine jam is 220°F / 104°C at sea level, or 8°F / 4°C above the boiling point of water. 220°F / 104°C is the heat point at which the sugar and pectin bond, forming a gel.

At higher elevations, subtract 1°F / 1/2°C for every 500 feet / 150 m in elevation above sea level. For example, at 1,000 feet / 300 m in elevation, the jam should finish at 218°F / 103°C.

Help, my nectarine jam didn’t set! What did I do wrong?

Nothing. Sometimes jam just doesn’t set, but the good news is, you can fix it! First, please remember that jam without pectin is often softer and needs 24 to 48 hours to properly set.

If you waited that time and still don’t like the texture of your jam, place the jam back into a saucepan over medium heat. Combine 1/4 cup sugar with 2 tablespoons pectin powder, and add it to the barely boiling jam. Boil for another 3 minutes, take off the heat, and can again.

And even if your jam is a little thin, it will taste fabulous. Sometimes it happens to me, and I don’t bother fixing it.

nectarine jelly

Storage instructions

How long does nectarine jam last?

For best results, consume an opened jar of jam within 2 to 3 weeks. Sealed and unopened, your homemade nectarine jam should keep in the fridge between 1 to 3 months.

Properly canned and processed nectarine jam will last for 12 months stored in a dark, cool place at room temperature.

Can I freeze nectarine jam?

Sure! You can freeze your nectarine jam right in the jar. Just be sure to leave some headspace at the top as it will expand a tiny bit when freezing. Nectarine freezer jam should last about a year.

More fresh nectarine recipes

We love fresh nectarines at our house and can’t get enough of them in summertime. Here are some more delicious recipes using nectarines. You’ll love them too, I know it!

More jam recipes

If you’re a little canning-obsessed like me, here are a few more jam recipes I know you’ll love. They are perfect to preserve and enjoy summer’s bounty all year long!

nectarine jam recipe

Nectarine Jam Recipe

Yield: 7 TO 8 HALF PINTS (APPROX. Eight 8-OZ JARS)
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 55 minutes

When summer is in full swing, there is no better recipe than this tried-and-true homemade nectarine jam recipe. Nectarine jam is versatile and is a delicious topping to so many things.

Ingredients

  • 2 1/2 lb / 1.2 kg yellow nectarines, peeled, pitted, and cut into slices
  • 2 1/2 cups / 500 g / 17.6 oz granulated sugar
  • juice and zest from large lemon (about 1/4 cup)
  • 2 tsp vanilla extract (optional)

Instructions

  1. Prepare nectarines. Remove the skin from the nectarines by blanching them for 30 seconds in a pot of boiling water. Transfer the fruit to a bowl of ice-cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the nectarine to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and pull it off. Next, cut each nectarine in half and remove the pits. Chop the peeled, pitted nectarines into slices or large chunks.
  2. Combine ingredients. Place the nectarines, sugar, lemon juice, lemon zest, and vanilla extract into a large saucepan (8-quart) or stockpot. Stir until the nectarines are coated with sugar. Cover the pot and let set for at least 2 hours. This helps to soften the fruit and creates a more intense nectarine flavor. Using a potato masher, mash up 1/2 to 3/4 of the softened nectarines. You can go all the way, but I prefer to have a few nectarine chunks in my jam.
  3. Bring to a boil. Take off the lid and bring the nectarine mixture to a rolling boil over medium-high heat. Stir frequently to avoid scorching, and don oven mitts to protect your hands from hot steam and splatters.
  4. Cook jam. Continue to boil and stir, until nectarines reduce and reach the desired consistency. The cooking times can be anywhere from 15 to 25 minutes.
  5. Check consistency. The jam is ready when it reaches 220°F / 104°C on an instant-read thermometer. 220°F is the temperature at which the sugar bonds with the pectin and forms a gel. Alternatively, pour a small spoonful of jam onto a frozen saucer. If it gels up, your jam is ready. If the jam remains liquid, continue cooking and testing.
  6. Fill jars. Ladle hot jam into sterilized mason jars. I recommend using a wide-mouth funnel to easily ladle the mixture into jars. Fill each jar to within 1/4-inch / 6 mm from the top. Wipe the jar rims and threads and cover with 2-piece lids and screw bands on tightly.
  7. Can jam. If desired process the jam to extend the shelf life. See the post above for instructions.
  8. Let cool. Let the jars stand at room temperature for 24 to 48 hours.

Notes

Nectarines

My recipe is intended for yellow nectarines. I don’t recommend white nectarines because they are less acidic than their yellow counterparts and will result in a different taste and texture.

1 lb equals 3 to 4 medium nectarines or 2 to 3 large ones.

Sugar

For the most consistent results, stick to the amount of sugar listed in the recipe. You can start with slightly less sugar and add more as needed. However, don’t add too little sugar, or your jam won’t set.

Lemon Juice

Lemon juice is naturally high in pectin and will help your jam set. Do not skip or substitute it!

Nutrition Information:
Yield: 150 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

As Seen On

brand logos
brand logos
brand logos
Skip to Recipe