Sunday, June 23, 2013

No Peel, No Pectin, Spiced Nectarine Jam

Fresh nectarines and apricots
This is the first year our fruit trees are producing enough to make preserves. Nectarine jam is one of the easiest to make. The fruit has such a thin skin it doesn't need to be peeled. Even better, the skin has natural pectin.

From start to finish, the process took about 1 1/2 hours.

No peel, no pectin nectarine jam
No peel, no pectin nectarine jam

 Spiced Nectarine Jam 


6 cups pitted, chopped nectarines
3 cups sugar
Juice of one lemon
1 teaspoon ground cinnamon
1 teaspoon almond extract (optional)
4 or 5 sterilized half-pint canning jars, seals and rings


Nectarine Jam
  1. Combine chopped nectarines, sugar and lemon juice in large stainless steel pot (at least 5 quarts).
  2. Bring to a soft boil over medium high heat. Boil for 30 minutes, stirring often to prevent scorching. It may be necessary to reduce heat occasionally as the mixture begins to thicken.
  3. Stir in ground cinnamon and almond extract. Continue cooking for another 5 minutes.
  4. Ladle jam into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims and jars clean with a damp cloth. Seal each jar with a lid and ring.
  5. Process in a boiling water bath for 10 minutes.

If properly processed, the jam can be stored in the pantry for up to a year. Jars that did not seal properly can be stored in the refrigerator.

 Happy growing,