Make two jars of my delicious nectarine jam from 4 fruit! This small batch nectarine jam bursts with flavour; it’s quick and easy to make with no need for preserving pans or specialist equipment. No added pectin and of course vegan!
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Nectarine Jam
I love the summer, particularly when delicious and juicy peaches and nectarines are available; they among my favourite fruits. I far prefer sun ripened, seasonal European fruit to that flown in from the Southern hemisphere over the winter, as I find the latter flavourless and with unimpressive food miles.
However, this jam is the perfect way to really enjoy the taste of nectarines over the rest of the year; you never need to go without again. I say jam, although technically I’m making a conserve, as the fruit is macerated in sugar first rather than having the sugar added after the fruit has been cooked down.
How to Make Nectarine Jam Using the Conserve Method
First cut up the fruit and remove the stones. This does take a moment, but the big advantage of making small batches of jam is that I don’t spend all afternoon cutting nectarines – we’re only using about 4 large nectarines in this recipe.
Second mix the sugar and lemon juice into the fruit, and leave it let the sugar to draw out the juice. If you can, leave it overnight, but at least an hour is required. In the morning, you’ll see plenty of juice, ready for the next stage.
Third The sugar needs to dissolve, so pour the mixture into a good sized saucepan – you need plenty of room to boil it, but you don’t need a massive preserving pan – and heat it gently until all the sugar has dissolved. Once this has happens – it only take 5 minutes or so the jam is ready to boiled so that it sets.
Fourth, boil the jam until it reaches a setting point. This is the only tricky bit of making jam: checking it’s got hot enough to set, so that when cool, it will be jam rather than liquid. There are several ways of doing this. Read our detailed notes on jam setting points on our blackberry and apply jelly recipe.
- First is by temperature; carefully checking the mixture with an accurate electronic thermometer. The liquid should reach 105°C/221°.
- Second, the traditional test using a chilled plate. Place a side plate in the freezer. Once the jam is boiling, start testing by placing some jam on the plate and let it to cool. When you push your finger through, it’s reached setting point when you see a wrinkle up ahead of your finger. This technique takes a bit of practice.
- Third, you can test for setting by checking the way that the jam runs off a spoon. Take a spoonful from the pan and turn it vertically to tip out the jam. If it runs off, it hasn’t set. If, however a little remains on the spoon in a sort of wide drip that doesn’t fall, then the jam is ready.
Again, this works best with some practice, but the advantage of small batch jam is that by making little and often, you tune your senses as to when the jam is done and will be able to see when it is ready by its appearance when it is boiling.
Finally, let the jam cool for about ten minutes, then spoon the jam into jars that have been thoroughly washed, and heated in the oven to sterilize. Seal the lids while the jam is still hot.
Why do I make small batch jam?
6 great reasons to make small batch jam.
- Time. Small batch jam quantities take much less time to cook and set. A couple of pots of jam can be made while cooking supper.
- Simplicity. You don’t need a large preserving pan. A good sized standard saucepan will do.
- Flavour. You can choose the best, freshest fruit and make amazingly flavourful jam. The speed of cooking also helps give best results – no boiling away the flavour.
- Storage. You don’t need storage space for a rackful of jam jars. Just enough shelf space for a couple.
- Experiment! If you’re only making a small batch, you can afford to experiment with flavour combinations. If your experiment doesn’t work, well, it’s no great loss. By making less you get to make more batches of jam! I once made so many preserves I had to have a 8 year break whilst I ate them all!
- Finally, because it’s fun and you will impress your friends by gifting them jars of small batch jam!
So here’s the perfect place to start your small batch jam-making.
Of course this does not need to be a small batch – simply scale it up to make more – but the cooking time will be longer!
Ingredient Ratios
As usual here are the are the ingredient ratios for the jam so you can scale it up and down.
- Two big fat fruit makes a medium (250ml jar of jam), if using the bargain punnets from the supermarket where the fruit is smaller you will probably need 3 nectarines per jar.
- The weight of the sugar needs to be about 80% (4/5) that of the fruit (so a 4:5 sugar: fruit ratio).
- Add 1 tbs of lemon juice per 4 large fruit (or 5 smaller nectarines), or a scant teaspoon per fruit.
Serve your nectarine jam on toast, crumpets, or stir a spoonful into a bowl of plain yogurt for a quick and easy midweek pudding.
Small Batch Nectarine Jam - Conserve Method
Ingredients
- 4 large ripe nectarines (about 440 g)
- 360 g granulated white sugar
- 1 tbs lemon juice
Instructions
- The sugar is 80% weight of fruit (about 4 large nectarines)
- Cut up and remove the stones from the nectarines and place in a bowl. Cover with the sugar, add the lemon juice, stir, Cover. Leave overnight
- Pour into a medium saucepan – gently heat until the sugar has dissolved. Lightly mash with a potato masher to break the fruit up.
- Place jam jars and lids in the oven at 135°C/Gas mark 1
- Bring to a rolling, but not rapid boil until setting point is reached. 105°C or spoon from the freezer sets and wrinkles on the top when poked.
- Allow to stand for a few minutes. Pour into hot jars – seal and allow to cool.
Notes
- This recipe is 4 Weight Watchers Smart points per portion
Another delicious jam recipe is my Easy Plum Jam; like the nectarine jam, it’s a small batch recipe.
HodgePodgeDays
This looks absolutely delicious and the perfect way to preserve the summery nectarine flavours to enjoy over the cold winter months.
Helen
I need to make another batch!
Vicki windmeyer
Do I need hot pack this recipe?
Helen
Hi Vicki, I’m not quite sure what you meant by hot pack? You pot and seal the jam when it is hot, but you do not need to waterbath it
Rebecca Smith
I’ll definitely have to make this – I love nectarines!
Helen
It is our new favourite.
Lynne Harper
Helen this looks absolutely delicious and something that I could possibly attempt making myself :)
Helen
SO easy, and if it does go wrong it is only a very small quantity.
Jenny
I love nectarines but have never tried them as anything other than the fruit before, might have to try this recipe!
Helen
this is my new favourite jam!
Louise
I’ve never tried making my own jams. I really need to change that as I bet they taste SO much better than shop bought ones :)
Louise x
Helen
Homemade is so much nicer
Leah Lander-Shafik
This looks lovely – who doesn’t LOVE jam. I would love this Philadelphia on a bagel x
Helen
it would be excellent on some cream cheese
Thena
Yes to anything homemade! I love this, and would make this all the time. It wouldn’t last long in our home with my homemade breads!
Helen
Such a good compliment with homemade bread.
Leigh at Fashion Du Jour LDN
I love nectarines and this sounds (and looks – yummy) like the perfect recipe to make the most of them!
Thanks for sharing
Helen
so quick and easy too.
Lynn
I’m going to have to try that one – makes a change from rhubarb!
Helen
Delicous, although I do love rhubarb jam!
Lynn
And Tesco very obligingly had nectarines and peaches for 10p a punnet this afternoon. I think I shall be jamming…
Helen
Oh good call!
Shashi at Savory Spin
I never quite realized the difference between a conserve and jam until today – thanks Helen. By the way, love nectarines and love this delightful jam-conserve!
Helen
It is a fundamentally different technique – both are good though
Dahn
I do love nectarines and enjoy the process of making jam. I always feel better about making my own jams and jellies. It’s really a simple process and it is so fulfilling.
Helen
There is something rather wonderful about having homemade jam.
Patty
Nectarine jam! Must be so delicious, your recipe looks so easy and I love that it is a small batch, my mom has still jam jars from 2014 :)
Helen
Small batch is such a good way of making jam. So many advantages.
Jacqueline Meldrum
I remember you telling me you were making this. It looks utterly divine. I make nectarine jam too (well not for a while) and I know how good it is. Shared!
Helen
It is my new favourite, so delicious.
Bev
I made your nectarine jam today, and it turned out beautiful!! Just waiting to see how it sets, I’ve not made my own jam for twenty odd years now. We recently got a case of nectarines that needed to be used and this was how I chose to use some of them!!!! Thank you for the recipe it was fun to make and simple. I love that It’s just three simple ingredients.
Helen
Hi Bev,
Thank you so much for letting me know, it is one of my favourites. I do hope you enjoy it.
Pheobe T
We made this over the weekend and it was absolutely gorgeous. Making the small batch was ideal, but I don’t think it’s going to last long.
Denise
Summer fruits are perfect for home made jam. We often buy in bulk when they are going cheap. Love the idea of nectarine jam.
Nancy
It is amazing that you can make two jars from only four nectarines. Such a good idea to make small batches. Makes it so easy.
Barbara Goode.
My husband is the jam maker in this house. He’s been very busy this summer with all kinds of delicious makes. But I have to say that this was my favourite. Nectarine have such a good flavour.
Batb
First time for making a conserve. Turned out yummy! Next is plum jam. Thank you. Enjoy your site. And like the small batches
Helen
Thank you! This is one of my favourite jams, I love nectarines and adore the colour too. Welcome to the addictive world of small batch preserving.
Amanda
This looks so good; the colour is so bright! Do you think making a large batch with this method would work fine? Never made conserve method before, only cooked sugar method… I have a case of nectarines that are not getting eaten fast enough, there are probably 20 I could use for jam! Do you think it would be ok to make a large batch like that? (Thank you in advance!)
Helen
Absolutely scale the recipe up – I just prefer small batch preserves, especially when learning as it is such a good way to learn, and to play with the setting point and flavours of jams.
Carly Jones
I made this recipe a week or so ago and gave a few jars to my dad and he absolutely loved it! And yesterday I made a mini frangipane Tart but with the jam on the base and it was another great thing for my dad to say he loved.
However, I made 4 and a half jars of jam and I don’t know how long they will last. I opened one jar yesterday that I used for my little tarts and put straight into the fridge but don’t know how long I can keep it for? Can anyone help? Thank you. The jam is such a lovely colour!! :-)
Helen
Hi Carly,
if properly sealed the jars will keep for a few years in the cupboard, and once opened several months in the fridge.
Kirsten
Hi Helen, I’m interested in trying this recipe but just wondering if you can elaborate when you say “properly sealed”? What kinds of lids are you using for this recipe? I’m used to water bath canning. Thanks. :-)
Helen
I use metal lids, as the jam cools it contracts and the lids pop down. If you press them the lid will stay where it is.
mary rintler
sounds encouraging for all to try and not a marathon of preparation
Helen wheeler
Lovely jam turned out perfect for spreading on home made bread , thanks
Helen
This nectarine jam is one of my favourites. So delicious.
Ian
Helen, thanks for this recipe.
I cook and bake a lot but never leave comments but this inspired me to do so.
The resulting nectarine jam is lovely. Even bore it set, the smell was amazing and we knew it was going to taste great.
1 day later and I’ve just had my morning coffee with a slice of thick toast and your jam. Perfect.
It’s neither too runny or solid and the skins and larger pieces, which I had my doubts about, are soft, adding texture but not chewy or sticking in teeth. The jam doesn’t taste overly sweet despite the sugar and sweet fruits. I think this is probably the acidity of nectarine. Ive got some Greek yoghurt in the fridge and I can almost hear it screaming to have this jam blobbed on it!
The recipe was clear, inciteful and easy to follow. I’m already sorting out the “nice” jars from my cupboard for Christmas prezzies for everyone!
Thanks! I’m now off the explore your other recipes and spread the word! :)
Helen
Thank you Ian, The nectarine jam is one of my favourites too, and I am totally with you on saving the nice jars!
Casey
Hi, Helen.
This recipe sounds amazing, and I cannot wait to try it. Have you ever substituted honey or maple syrup for the sugar? I am curious about the quantity difference and appreciate your thoughts.
Helen Best-Shaw
I am not sure it would set – it would add lots more liquid and also would completely change the taste. I suspect you would get a fruit flavoured honey syrup.
Erin
Can this be made in a larger batch as well? As in 12 large nectarines?
Helen Best-Shaw
Absolutely. Cooking time will be longer however.
Sandy
Absolutely delicious! Easy to make, and what a pretty color. I make a lot of jam, mostly to give as gifts, but I’m keeping this one for myself! Thank you for a great recipe and technique!