Fresh Nectarine Jam

“Use peaches or nectarines for this jam. Has a nice flavor that is not overly sweet. The Strawberry-Peach version comes out a little thinner than with peaches alone, but makes a great syrup for pancakes or waffles or over ice cream.” – April Ferre

Fresh Nectarine Jam

Course: Jams & Preserves


  • 1 1/2 to 2 Pounds Fresh Nectarines
  • 1/4 Cup Lime or Lemon Juice
  • 1 8-Ounce Can Applesauce
  • 1 1 3/4-Ounce Package Powdered Pectin
  • 5 1/2 Cups Sugar


  • Rinse nectarines. Remove pits and chop unpared fruit to measure 3 cups.
  • Combine in saucepan with lime juice, applesauce and powdered pectin. Bring to a hard boil over high heat. Add sugar and bring to hard boil. Boil at high heat for 1 minute. Remove from heat. Skim off foam. Stir occasionally and skim for 5 minutes.
  • Ladle into 5 hot, sterilized 8-ounce glasses and top with melted paraffin or seal in half-pint jars.

Recipe – Calla Ferre – From Santa Cruz Sentinel Food Editor, Barbara Burklo