Nectarine Jam


You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops go a long way.

close up view of Nectarine Jam in glass jars with metal lids
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
1 day
Total Time:
1 day 40 mins


  • 4 pounds nectarines - peeled, pitted, and chopped

  • 2 tablespoons lemon juice

  • 3 cups sugar

  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

  • 3 drops almond extract, or to taste


  1. Inspect five (1/2-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  2. Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.

  3. Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.

  4. Remove from heat and stir in almond extract.

  5. Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.

  8. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts (per serving)

78 Calories
0g Fat
20g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 78
% Daily Value *
Total Fat 0g 0%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 1g
Vitamin C 3mg 14%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 93mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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