4.95 from 19 votes
Tasty, fruitful small batch nectarine jam on sourdough toast.
Small Batch Nectarine Jam - Conserve Method
Prep Time
10 mins
Cook Time
30 mins
Total Time
8 hrs

Steeping the fruit in the sugar beforehand extracts the juice and makes for a delicious jam bursting with flavour.  Three ingredients and 4 fruit make two jars of jam. Vegan Friendly

Course: Jams and Preserves
Cuisine: Preserving
Keyword: Jams, Preserves, small batch nectarine jam
Servings: 25 servings
Calories: 63 kcal
Author: Helen Best-Shaw
  • 440 g ripe nectarines stones removed and chopped up
  • 360 g granulated white sugar
  • 1 tbs lemon juice
  1. The sugar is 80% weight of fruit (about 4 large nectarines)

  2. Place nectarines in a bowl, cover with the sugar, add the lemon juice, stir, Cover. Leave overnight
  3. Pour into a medium saucepan – gently heat until the sugar has dissolved. Lightly mash with a potato masher to break the fruit up.

  4. Place jam jars and lids in the oven at 135°C/Gas mark 1

  5. Bring to a rolling, but not rapid boil until setting point is reached. 105C or spoon from the freezer sets and wrinkles on the top when poked.
  6. Allow to stand for a few minutes. Pour into hot jars – seal and allow to cool.

Recipe Notes
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.