Nectarine Jam

Preparation: 20 min
Cooking time: 30 min
Waiting time: 30 min
Portion: 300 gr nectarine jam
Level: 1/5

-Fresh nectarines: 500 gr
-Sugar: 100 gr – can be replaced with brown sugar
-Lime/ lemon juice: 2/3 tsp or using kumquat juice will give a special fragrance for nectarine jam

Kitchen utensil
-Saucepan: 1
-Glass jar with lids: 1 or other kind of container


  • Mix 5 gr salt with 1 liter water, leave aside
  • Peel the nectarines and remove seeds.
  • Soak the peeled nectarines in salt water to prevent them from browning
  • Cut nectarines into cubes and transfer to saucepan. Add 100 gr sugar with ⅔ tsp lime/ kumquat juice into the saucepan.
  • Use a wooden spoon to stir the ingredient and let it sit in 10 minutes.
  • Turn on the stove at medium heat and stir quickly to melt sugar.
  • Cook at medium heat in 5-10 minutes. Stir every 2 minutes.
  • After 5-8 minutes, sugar absorbs into nectarine cubes and make them clearer. Then turn the stove at low heat and stir oftenly.
  • When the syrup dehydrated and make the nectarine completely clear and sticky, then turn off the heat and stir quickly in 2-3 minutes to cool the jam.
  • Transfer the jam to cleaned glass jar. It will be more sticky when the jam cool completely.
  • Stored in closed jar in fridge, best used within 3-6 months.
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