Nectarine Jam: Summer Simplicity

2013 0902 IMG_2838 Nectarine JamThis is as close to summer in a jar as it gets. The rosy-skinned nectarines from our local orchard have been so amazing that we wish they’d last forever. Turning a few into jam is definitely the answer.  For some time, I’ve been thinking about making nectarine jam with herbs and spices, inspired by Tigress’s savory and white pepper version of a few years ago.  Last year, I added peppery heat to strawberries with great results. This year, figs won the chipotle. I decided that one of that type of jam per season would be enough. I then thought about adding vanilla to the nectarines, but I’ve added it to apricots and rhubarb already (both awesome). Okay, how about something novel: make it straight up, pure. Nectarines and sugar and lemon, that’s it. Oh yes, it was perfect.

2013 0902 IMG_2876 Jars of Nectarine JamAs much as I love the layering of flavors, the complexity of a multi-ingredient dish, I associate summer with the simplest of simples: a single vegetable or fruit, maybe adorned with one other ingredient, or maybe two. Save chutney for the winter. This jam proves the point. 

I’m adding a few notes about process in the recipe since the canner and jammers of this world know what to do but maybe that’s not common knowledge.

Nectarine Jam

Generous 2 lb rosy nectarines

Scant 1 lb granulated sugar (just under 2 c)

Juice of one large lemon or more (about ¼ c), seeds reserved

Wash and pit the nectarines and cut them into large chunks. I halved the fruit vertically along its “seam” and removed the pit. I then cut each piece in half crosswise and in fourths vertically.

Combine the fruit with sugar and lemon. Place the seeds in a small muslin sack or tie them in a piece of cheesecloth and submerge them in the fruit. Place a piece of plastic wrap or parchment paper on top (to prevent oxidation) and let the fruit macerate for about 6 hours, stirring occasionally to make sure that the sugar is dissolving, or place it in the refrigerator overnight, stirring it well before making the jam.

Prepare the jars for water bath canning. (Place clean jars in a canning kettle full of water, cover the kettle and bring the water to a full rolling boil for a few minutes. Turn off the heat and let sit while you make the jam.)  Place a saucer in the freezer for testing the gel.

Place the nectarine mixture in a wide heavy-bottomed pan. Bring to a boil over medium high heat, lower the heat to let it bubble for about 25 minutes, stirring occasionally to avoid sticking to the bottom of the pan. When the jam is thick and cost the back of a spoon, test it for gel by placing a drop onto the frozen saucer. If touching it with your finger produces a wrinkled result, the gel is set.

Ladle into hot jars and process in the water bath canner for 10 minutes after the water returns to a boil. Turn off the heat, remove the lid and let sit for 5 minutes before removing to a counter to cool undisturbed.

Makes 4 half-pint jars or 8 four-ounce jars.

Categories: Preserving, Stone fruitTags: ,

2 Comments

  1. Christine

    I left the fruit to macerate for a whole day, most of the time without the pits (an oversight; I put them in for the final hour). I then cooked it for nearly an hour and was unable to get it to gel. In the end, I added Pomona pectin to make it work. It is a beautiful jam and it tastes even better! But learn from my mistake: don’t allow juices to accumulate for longer than suggested and do use the pits to increase the pectin.

    • Interesting. A couple of comments. When I macerate stone fruit with the pits, I don’t use the whole thing. I crack them open and use the kernel inside. Also, the ripeness or water content of the fruit will alter how it juices when combined with sugar. I usually use slightly under-ripe fruit. One tip when you do get a lot of juice (or if you want a preserve with chunks of fruit suspended in a jewel-like jelly) is to drain the liquid after the maceration period and cook it until it nearly gels. Then add the pulpy fruit and cook it again until it gels. This usually works like a charm and doesn’t overcook the fruit (which is why I go through all these steps!). I always play it by ear, adjusting the technique as needed. I am planning on making nectarine jam this weekend, so I’ll be paying attention to your dilemma. Thanks for writing.

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