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Speedy Nectarine Jam
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Speedy Nectarine Jam

Sweet homemade jam made with plump, succulent nectarines is a great way to preserve the summer harvest, and is delicious with scones or pikelets.

Makes 3-4 250ml jars
Prep Time 15 minutes
Cook Time 15-20 minutes
Ingredients
1.6 kg ripe yellow flesh nectarines
1 kg Chelsea Jam Setting Sugar
10 g butter
4 250ml jam jars and lids

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Using the point of a knife, score each nectarine. Place in a bowl then cover with boiling water and leave until the skins start to pull away from the fruit. Peel the fruit, remove the stones from the nectarines and chop flesh into small pieces. Weight of the fruit should be 1kg.
Step 2
Place the fruit and Chelsea Jam Setting Sugar into a large heavy based 6 litre saucepan. Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil.
Step 3
Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.
Step 4
Test for set: Spoon a small amount of jam onto a cold plate. Allow to cool slightly, then draw your finger through the jam. If the surface wrinkles, then remove from the heat. If the surface doesn’t wrinkle, return to the heat and boil for a further 2 minutes and test for set again.
Step 5
Pour into sterilised jars and seal.
Step 6
To sterilise jars: Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids on a tray in the oven while you make the jam. They should be hot when you pour in the jam.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1.6 kg ripe yellow flesh nectarines
1 kg Chelsea Jam Setting Sugar
10 g butter
4 250 ml jam jars and lids
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