3 Ingredient Nectarine Jam (No Pectin Needed)

This simple 3 Ingredient Nectarine Jam recipe requires no pectin to make and results in a golden delicious jam.

A usual scene of late summer and early fall here involves baskets of fruit, cutting boards, and a pot of jam simmering away on the stovetop. Before long the jars will line the countertops and the sweaters will be pushed to the front of the closet once again. But first, the large basket of nectarines that block the backdoor to my kitchen needs to be dealt with.

My favorite way to preserve summer fruits is for them to be made into a delicious rich golden jam to savor in the long dark months ahead. When making jam I find it especially nice to make easy recipes that I can use what I have on hand to make. Not being one to keep pectin in the house. Really, who is?

Instead, I opt to use simple ingredients and a fruit that contains enough pectin to set the jam. Like this apricot jam, I like to make when apricots are in season. For now, we have this delicious 3 Ingredient Nectarine Jam recipe. One that can’t be any simpler to make yet yields a golden delectable jam that is fun to share.

3 Ingredient Nectarine Jam Is….

• Made with just 3 simple ingredients that include the nectarines
• One of the easiest jam recipes to make using stone fruit
• Delicious, rich golden jam that is perfect on toasts, scones, and pancakes
• A great beginner jam recipe
• Made with no added pectin
• An easy recipe because it requires no peeling

Ingredients

Nectarines- We will be using fresh nectarines not frozen for this recipe. For canning purposes, you should opt for yellow over white nectarines. Yellow nectarines are more acidic and safer for canning. You can use white for storing in the fridge. But a word to the wise, I had better results with flavor from using yellow. When choosing the fruit, be sure to use fully ripe nectarines and organic is nice if possible. We will be leaving the nectarine peels on for this recipe as the peels provide a small amount of pectin to help set the jam.

Lemon Juice- For the acid, we will use a bit of lemon juice. You can use bottled or fresh squeezed. Lemon juice helps set the jam.

Sugar- Sugar is very important for helping this jam to set. I like to use organic pure cane sugar for my jams. But standard white sugar works just as well.

What You Will Need To Make It

6 cups of chopped yellow nectarines (skin-on)

3 cups of granulated sugar

4 tbsp of lemon juice

Tools

Stockpot

Jam Jars

Potato Masher

Canning Supplies (optional)

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

After properly cleaning the jam jars, set them aside until needed. Begin by washing and drying the fruit thoroughly. Chop the nectarines into bite-sized chunks and add them to a large pot. Discard the pits.

Add the sugar, and lemon juice to the stockpot and stir with a wooden spoon until completely combined. Heat the fruit over medium heat and allow it to come to a full rolling boil. Reduce heat to medium-low and continue simmering with a lid on. Stirring occasionally. Cook until the fruit begins breaking down (about 20 minutes).

Use a potato masher to help mash the fruit as it simmers. Go slow and be careful when doing this as the fruit and sugar are very hot. Allow it to simmer for another 10 minutes.

There will be foam forming at the top of the pot. Use a slotted spoon to skim off the foam.

Pour into awaiting sterilized jam jars. You can hot water pack the jam or use a water bath canner to increase shelf life. If not, allow the jam to completely cool and store it in the fridge.

Cooking Notes

• For best results, do not remove the skins as the nectarine skins contain natural pectin that helps to set the jam.
• Wash jars well before starting the jam so that they are ready to go when the jam is done.
• Cut nectarines into 1-2 inch chunks to help them break down easily when cooked.
• To help the fruit along you can use a potato masher or an immersion blender if you like a smoother jam.
• Always use a jar lifter to remove hot jars after boiling.
• If using regular store-bought, nonorganic nectarines, it is a good idea to wash them in a baking soda bath to help remove any pesticides.
• The jam turns a rich reddish orange when done.
• Nectarine jam takes a little longer to set then other jams, so be patient.
  

Chilled Plate Test

A great way to test that the jam is ready is to place a small plate into the freezer to chill while you simmer the jam. When ready to test the setting point, remove the plate from the freezer. Place a small amount of jam in the center for 30 seconds and then tip the plate to see if the jam runs easily. If it stays in place or slowly begins to run, the jam is ready. If it drips easily or is runny, it needs more time. It is important not to remove the jam too early as it will not set properly.

What If My Jam Does Not Set

Since this nectarine jam relies on the natural pectin within the flesh and skins for the fruit, it takes a little longer to set. However, if you have waited a full 24-48 hours and the jam has still not set, pour it back into a pot. Add a 1/4 cup of sugar and about 2 tbsp of pectin. Bring the jam to a low boil for about 5 minutes. Remove from the heat and can once more.

Properly Clean Jam Jars

It is important to clean the jam jars before filling them. This will ensure no bacteria or leftover food particles are left on jars from previous use. To do this, simply place jars in a pot with the lids and rims. Fill the pot with enough water to cover the jars. Allow it to come to a low boil. Remove the hot jars with a jar lifter and place them on your workspace so they are ready to be used when the jam is done.

How To Store Jam

Storing the jam will depend on how it was jarred. Whether using water bath canning, hot packing or just putting in an airtight container to be stored in the fridge we have got you covered.

• Hot Water Canning- jars can be stored in a dark cool dry place such as a root cellar, basement, or pantry closet. When canned and stored properly jars can last up to 12 months in storage.
• Hot Packed Jars- can also be stored in a cool dry place but be sure the top popped so you know it was sealed correctly before storing. I find they are less reliable than when I hot water can the jars. Sealed and unopened jars can last 1-3 months when stored properly and sealed correctly.
• Airtight Container- Should be stored in the fridge after cooling completely. Jam can last upto 2-3 weeks stored in the fridge.

For A Thicker Jam

Homemade nectarine jam might not be as thick as you are expecting. It does spread nicely but is a little “looser” than regular jams. For a thicker jam, you can add extra pectin.

FAQ

What temperature is nectarine jam ready?

Nectarine jam is ready when it is placed on a chilled plate for several seconds and does not run when tipped. However, if you want to be a little more precise, the jam should be ready when it reaches 220℉.

Can I freeze nectarine jam?

You can! You can even freeze them right in the jar if you’d like. If doing so, be sure to leave about an inch headspace in the jar as the jam will expand slightly when frozen. Frozen jam can last up to one year when frozen properly.

Can I use peaches instead of nectarines for this jam?

You can. However, many people prefer the ease of using nectarines as opposed to peaches as the big advantage is you don’t have to remove the peels like you would with peaches. If using peaches, I suggest also adding additional pectin since the skins would need to be removed and this leave less natural pectin in the pot.

Other Recipes You Might Like

• Apricot Jam No Pectin Recipe
• Quick and Delicious Ricotta Cheese
• Homemade Applesauce with Cinnamon

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Jam Jars

Stock Pot

Canning Essentials

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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