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You are here: Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Small Batch Nectarine Jam – Conserve Method

Small Batch Nectarine Jam – Conserve Method

Published on September 13, 2017 by Helen 47 Comments
Last Updated on July 14, 2020

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Two slices of brown bread on a white plate covered in bright orange nectarine jam. A bowl and jar of jam are in the background. Text overlay reads Easy Nectarine Jam (small batch)

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!

A blue table top is set with a white plate with two slices of brown seeded bagette topped with butter and golden orange small batch nectarine jam. Behind the plate there is a small white bowl and a jar of of nectarine jam. Also in the background there is a breadboard with a cut brown baguette on it.

Table of Contents

  • Small Batch Nectarine Jam
  • How to Make Nectarine Jam Using the Conserve Method
  • 6 great reasons to make small batch jam.
  • Ingredient Ratios
  • Small Batch Nectarine Jam – Conserve Method
    • Ingredients
    • Instructions
    • Notes

Small Batch 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.

Fresh and juicy nectarines. Delicious, especially when made into jam!

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.

Deliciously fruity and flavourful small batch nectarine jam, perfect on a crusty baguette.

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.

Juicy nectarines steeping in sugar for conserve method small batch jam.

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.

Small batch nectarine jam boiling at setting point

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.

  1. 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.
  2. Simplicity. You don’t need a large preserving pan. A good sized standard saucepan will do.
  3. 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.
  4. Storage. You don’t need storage space for a rackful of jam jars. Just enough shelf space for a couple.
  5. 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!
  6. Finally, because it’s fun and you will impress your friends by gifting them jars of small batch jam!

Deliciously fruity and flavourful small batch nectarine jam, perfect on a crusty baguette.

So here’s the perfect place to start your small batch jam-making.

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.

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Tasty, fruitful small batch nectarine jam on sourdough toast.
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4.96 from 25 votes

Small Batch Nectarine Jam - Conserve Method

Steeping the fruit in the sugar beforehand extracts the juice and makes for a delicious jam bursting with flavour.  Three ingredients and 4 large fruit make two jars of jam. Vegan Friendly
Servings: 25 servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time30 mins
Total Time8 hrs

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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Small Batch Nectarine Jam - Conserve Method
Amount Per Serving
Calories 63
% Daily Value*
Potassium 35mg1%
Carbohydrates 16g5%
Sugar 15g17%
Vitamin A 60IU1%
Vitamin C 1.2mg1%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Jams and Preserves
Cuisine: Preserving
Keyword: Jams, Preserves, small batch nectarine jam
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Another delicious jam recipe is my Easy Plum Jam; like the nectarine jam, it’s a small batch recipe.

Small batch nectarine jam bursts with delicious flavour; it's quick and easy to make, with no need for preserving pans or specialist equipment. Three ingredients, no added pectin.

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Filed Under: British, Easy Jam, Jelly & Preserve Recipes, Fruit, Quick & Easy, Recipes, Vegan Recipes, Vegetarian Recipes Ingredients: Lemon Juice, Stone Fruit, Sugar

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    Recipe Rating




  1. HodgePodgeDays

    5 stars
    This looks absolutely delicious and the perfect way to preserve the summery nectarine flavours to enjoy over the cold winter months.

    Reply
    • Helen

      I need to make another batch!

      Reply
  2. Rebecca Smith

    5 stars
    I’ll definitely have to make this – I love nectarines!

    Reply
    • Helen

      It is our new favourite.

      Reply
  3. Lynne Harper

    5 stars
    Helen this looks absolutely delicious and something that I could possibly attempt making myself :)

    Reply
    • Helen

      SO easy, and if it does go wrong it is only a very small quantity.

      Reply
  4. Jenny

    4 stars
    I love nectarines but have never tried them as anything other than the fruit before, might have to try this recipe!

    Reply
    • Helen

      this is my new favourite jam!

      Reply
  5. Louise

    5 stars
    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

    Reply
    • Helen

      Homemade is so much nicer

      Reply
  6. Leah Lander-Shafik

    5 stars
    This looks lovely – who doesn’t LOVE jam. I would love this Philadelphia on a bagel x

    Reply
    • Helen

      it would be excellent on some cream cheese

      Reply
  7. Thena

    5 stars
    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!

    Reply
    • Helen

      Such a good compliment with homemade bread.

      Reply
  8. Leigh at Fashion Du Jour LDN

    5 stars
    I love nectarines and this sounds (and looks – yummy) like the perfect recipe to make the most of them!

    Thanks for sharing

    Reply
    • Helen

      so quick and easy too.

      Reply
  9. Lynn

    5 stars
    I’m going to have to try that one – makes a change from rhubarb!

    Reply
    • Helen

      Delicous, although I do love rhubarb jam!

      Reply
  10. Lynn

    5 stars
    And Tesco very obligingly had nectarines and peaches for 10p a punnet this afternoon. I think I shall be jamming…

    Reply
    • Helen

      Oh good call!

      Reply
  11. Shashi at Savory Spin

    5 stars
    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!

    Reply
    • Helen

      It is a fundamentally different technique – both are good though

      Reply
  12. Dahn

    5 stars
    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.

    Reply
    • Helen

      There is something rather wonderful about having homemade jam.

      Reply
  13. Patty

    5 stars
    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 :)

    Reply
    • Helen

      Small batch is such a good way of making jam. So many advantages.

      Reply
  14. Jacqueline Meldrum

    5 stars
    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!

    Reply
    • Helen

      It is my new favourite, so delicious.

      Reply
  15. Bev

    5 stars
    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.

    Reply
    • Helen

      Hi Bev,

      Thank you so much for letting me know, it is one of my favourites. I do hope you enjoy it.

      Reply
  16. Pheobe T

    5 stars
    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.

    Reply
  17. Denise

    5 stars
    Summer fruits are perfect for home made jam. We often buy in bulk when they are going cheap. Love the idea of nectarine jam.

    Reply
  18. Nancy

    5 stars
    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.

    Reply
  19. Barbara Goode.

    5 stars
    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.

    Reply
  20. Batb

    5 stars
    First time for making a conserve. Turned out yummy! Next is plum jam. Thank you. Enjoy your site. And like the small batches

    Reply
    • 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.

      Reply
  21. 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!)

    Reply
    • 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.

      Reply
  22. Carly Jones

    5 stars
    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!! :-)

    Reply
    • 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.

      Reply
      • 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. :-)

        Reply
        • 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.

          Reply
  23. mary rintler

    5 stars
    sounds encouraging for all to try and not a marathon of preparation

    Reply
  24. Helen wheeler

    5 stars
    Lovely jam turned out perfect for spreading on home made bread , thanks

    Reply
    • Helen

      This nectarine jam is one of my favourites. So delicious.

      Reply
  25. Ian

    5 stars
    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! :)

    Reply
    • Helen

      Thank you Ian, The nectarine jam is one of my favourites too, and I am totally with you on saving the nice jars!

      Reply

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