This Small Batch Nectarine Jam is a sweet, tangy spread that captures the sunny flavor of ripe nectarines in every spoonful. Made with just a few simple ingredients, it’s perfect for beginners or anyone who wants to enjoy homemade jam without committing to a large batch. Whether slathered on toast, spooned over yogurt, or swirled into baked goods, this jam brings a burst of summer to your table.
A Brief History
Fruit preserves like jam have been a part of culinary history for centuries, originally created as a way to preserve fruit before refrigeration. Nectarines, a smooth-skinned cousin of the peach, originated in China and have been enjoyed in jams and jellies since their introduction to Europe. Small batch jams rose in popularity in recent years as more home cooks began making preserves in manageable, fresh-from-the-market quantities.
Why You’ll Love It
- Quick and Easy: No need for fancy equipment or canning knowledge.
- Perfect for Beginners: Small batch = low pressure and big flavor.
- Naturally Sweet: Uses ripe nectarines and just the right amount of sugar.
- Versatile: Great on toast, scones, or even ice cream.
Recipe (Makes about 1 cup)
Ingredients:
- 2 cups chopped fresh nectarines (about 3 medium)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract (optional)
Instructions:
- Wash, pit, and chop nectarines (you can peel them if desired, but it’s not necessary).
- Combine nectarines, sugar, and lemon juice in a small saucepan over medium heat.
- Stir frequently until the sugar dissolves and the mixture comes to a simmer.
- Cook for 20–25 minutes, stirring occasionally and mashing fruit with a spoon or potato masher.
- Once thickened, remove from heat and stir in vanilla if using.
- Let cool, then transfer to a clean jar. Store in the fridge for up to 2 weeks.
Tips & Variations
- Want a smoother texture? Blend the jam once cooked using an immersion blender.
- Prefer a chunky jam? Leave pieces of fruit intact while cooking.
- Add spice: Try a pinch of cinnamon or ginger for extra warmth.
- Use underripe fruit carefully: Riper nectarines = sweeter, more flavorful jam.
Ingredients
Method
- Peel and chop nectarines (you can blanch them first for easier peeling).
- Combine nectarines, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring frequently, until fruit softens (about 10 minutes).
- Mash with a potato masher for a chunkier texture or blend for smooth jam.
- Add pectin (if using) and bring to a full rolling boil for 1–2 minutes.
- Simmer until thickened, about 20–30 minutes, stirring often.
- Pour into sterilized jars. Let cool, then refrigerate or process in a hot water bath for long-term storage.
🥐 Recipes to Pair with Nectarine Jam
Frequently Asked Questions
Yes, but increase the cooking time slightly and stir more frequently to prevent burning.
Since this is a small batch and stored in the fridge, a clean jar is fine. No canning needed!
Absolutely! Let it cool completely and store in a freezer-safe container for up to 3 months.
Nope! The skins break down as they cook and add color and texture, but you can peel them if you prefer a smoother consistency.
It’s balanced—sweet from the nectarines and sugar, but with a hint of tartness from the lemon juice. You can slightly adjust sugar to taste.
Final Thoughts
This Small Batch Nectarine Jam is the perfect way to savor summer’s bounty without fuss. Whether you’re new to jam-making or just want a fresh, fruity spread to brighten your breakfast, this recipe checks all the boxes. Simple, delicious, and totally doable—give it a try and taste the sunshine in every bite!