Here is my favorite nectarine jam recipe, with pectin for a perfect set every time, and a simple method that captures all the sweet, juicy flavor of ripe summer nectarines.
This nectarine jam is what I make every August when the fruit is at its peak. I love spreading it on toast for breakfast or using it in thumbprint cookies during the cooler months. There’s something so satisfying about preserving that summer sweetness in a jar, don’t you think?
Why You’ll Love This Nectarine Jam
- Perfect summer preserve – This jam captures the sweet, juicy flavor of peak-season nectarines and peaches, letting you enjoy that summer taste all year long.
- Aromatic spices – The fragrant geranium leaves, cinnamon, and cloves add a warm, unique twist that makes this jam special and different from store-bought versions.
- Reliable results with pectin – Using fruit pectin means you’ll get a perfect gel every time, so you don’t have to worry about runny jam or guessing when it’s done.
- Great for gifting – This homemade jam makes thoughtful gifts for friends and family, and the beautiful color and flavor will have everyone asking for the recipe.
- Versatile use – Spread it on toast, swirl it into yogurt, or use it as a filling for pastries – this jam works perfectly for breakfast, snacks, or desserts.
What Kind of Nectarines Should I Use?
For jam making, you’ll want nectarines that are ripe but still have a bit of firmness to them – they shouldn’t be mushy or overripe. Both white and yellow flesh nectarines work well, though yellow varieties tend to give you a more traditional jam color. If your nectarines are rock-hard, let them sit on the counter for a day or two until they give slightly when pressed. You can also mix different nectarine varieties for a more complex flavor profile. Just make sure to weigh your fruit after removing the stones, as the recipe calls for a specific net weight to get the right sugar-to-fruit ratio for proper setting.
Options for Substitutions
This jam recipe is quite adaptable, so here are some swaps you can make:
- Nectarines and peaches: You can use all peaches or all nectarines if that’s what you have on hand. Other stone fruits like apricots or plums work too, just keep the total weight the same.
- Sugar: You can reduce the sugar by up to 25% if you prefer less sweetness, but don’t go lower than that or the jam won’t set properly. Avoid substituting with honey or other sweeteners as they’ll affect the pectin’s ability to gel.
- Fruit pectin: This is the one ingredient you really shouldn’t skip or substitute – it’s what makes your jam set properly. Different brands may have slightly different instructions, so check the package.
- Geranium leaves: If you can’t find geranium leaves, try a few fresh mint leaves or a vanilla bean for a different flavor twist. You can also just leave them out entirely.
- Lemon juice: Fresh is best, but bottled lemon juice works in a pinch. The acidity is important for both flavor and helping the pectin set, so don’t skip this one.
- Spices: Feel free to swap the cinnamon and cloves for other warm spices like cardamom, star anise, or fresh ginger. Start with less and taste as you go.
Watch Out for These Mistakes While Cooking
The biggest mistake when making jam with pectin is not following the exact sugar-to-fruit ratio, as pectin needs the right amount of sugar to activate properly and create that perfect gel – cutting back on sugar will leave you with runny jam that won’t set.
Another common error is adding the pectin at the wrong time or not mixing it thoroughly, so make sure to whisk the pectin into a small amount of sugar first to prevent clumping, then add it during the rolling boil stage as directed on the package.
Don’t skip the lemon juice either, since the acid helps the pectin work and keeps your nectarines from turning brown, and always test for doneness by dropping a small amount on a chilled plate – it should wrinkle when you push it with your finger.
Finally, resist the urge to double the recipe, as larger batches often don’t set properly and can lead to uneven cooking.
What to Serve With Nectarine Jam?
This sweet and fragrant nectarine jam is perfect spread on warm buttery toast or fresh croissants for breakfast. I love pairing it with creamy cheese like brie or goat cheese on a charcuterie board – the tangy cheese really complements the sweet fruit flavors. You can also swirl it into plain yogurt or oatmeal for a quick morning treat, or use it as a filling for thumbprint cookies or between cake layers. Don’t forget that homemade jam like this makes a wonderful gift when packed in pretty jars with a ribbon!
Storage Instructions
Pantry Storage: Once your nectarine jam has cooled and sealed properly, it can sit happily in your pantry for up to a year. Make sure those jar lids have that satisfying ‘pop’ when you press the center – that means they’re sealed tight. Store them in a cool, dark spot away from direct sunlight.
Refrigerate After Opening: After you crack open a jar, keep it in the fridge and use it within 3-4 weeks. The jam will thicken up a bit more in the cold, but it’ll still spread beautifully on toast or biscuits. I love having homemade jam ready for weekend breakfast treats!
Gift Ready: This jam makes wonderful gifts throughout the year! Just add a cute label with the date you made it and maybe a little note about the geranium leaves for that special floral touch. Your friends and family will love having a taste of summer preserved in a jar.
Preparation Time | 30-45 minutes |
Cooking Time | 40-60 minutes |
Total Time | 70-105 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4400
- Protein: 10-15 g
- Fat: 5-10 g
- Carbohydrates: 1000-1100 g
Ingredients
For the fruit mixture:
- 2.2 lb peaches
- 3.7 lb nectarines (pitted net weight: 3.7 lb)
- 7 cups granulated sugar
- 1/4 cup lemon juice
- 2 tbsp lemon zest
For seasoning and setting:
- 4 scented geranium leaves
- 1 stick cinnamon
- 6 to 7 whole cloves
- 1 sachet fruit pectin (0.9 oz)
Step 1: Sterilize the Jars
Begin by sterilizing your jars to ensure they are clean and safe for preserving the jam.
You can do this by boiling them in water for 10 minutes, then letting them air dry on a clean towel.
Step 2: Prepare the Fruit and Aromatics
- 2.2 lb peaches
- 3.7 lb nectarines (pitted net weight: 3.7 lb)
- 4 scented geranium leaves
- 1 stick cinnamon
- 6 to 7 whole cloves
Wash the peaches and nectarines thoroughly.
Peel only the peaches, then remove pits from all the fruit and cut into smaller pieces.
Set the fruit aside.
Tie the geranium leaves, cinnamon stick, and whole cloves in a piece of tulle or cheesecloth to make an aromatic sachet—this will make it easier to remove the spices later.
Step 3: Macerate the Fruit with Sugar
- prepared peaches and nectarines (from Step 2)
- 7 cups granulated sugar
In a large pot, layer the prepared peach and nectarine pieces with the granulated sugar.
Let the mixture sit for at least 2 hours or longer, until the sugar draws out the fruit’s juices.
I find letting it macerate longer gives the best flavor and texture to the jam.
Step 4: Cook the Jam with Lemon and Spices
- macerated fruit and sugar (from Step 3)
- 1/8 cup lemon juice (half of total)
- 2 tbsp lemon zest
- aromatic sachet (from Step 2)
Stir the fruit and sugar mixture with a wooden spoon until the sugar fully dissolves.
Add half of the lemon juice, all of the lemon zest, and the aromatic sachet (from Step 2) to the pot.
Place over medium-high heat and bring to a boil.
Lower the heat to a simmer and cook for about 30 to 35 minutes, stirring occasionally.
Step 5: Check the Set and Add Pectin
- 1 sachet fruit pectin (0.9 oz)
- 1/8 cup lemon juice (remaining half)
Set the jam aside to cool completely.
If the jam has not set, return it to the heat and boil for an additional 10 minutes.
If you have a candy thermometer, the jam is ready when it reaches 105°C (221°F).
At this point, add the sachet of fruit pectin and the remaining lemon juice, mixing thoroughly.
Remove the aromatic sachet from the pot.
Step 6: Fill and Store the Jars
Carefully fill the sterilized jars with the hot jam, leaving a little headspace.
Seal the jars and turn them upside down.
Let the jars cool completely before storing in a cool, dry place.
Once opened, keep the jam refrigerated.
For a more aromatic flavor, I sometimes let the jam sit with the spices a little longer before removing them.