Nectarine Raspberry Jam

Nectarine Raspberry Jam

The Spruce / Diana Rattray

  • Total: 57 mins
  • Prep: 45 mins
  • Cook: 12 mins
  • Servings: 96 servings

Use a blender or food processor to chop the nectarines quickly. The raspberry juice gives this jam an extra burst of flavor and adds a blush of color.


  • 3 1/2 cups nectarines (finely chopped)
  • 1 1/2 to 2 cups raspberries (washed, mashed and pressed through a sieve (about 1/2 cup juice))
  • 2 tablespoons lemon juice
  • 5 1/4 cups sugar (divided)
  • 1 package (1.75 ounces) powdered fruit pectin
  • 1/2 teaspoon butter (optional)

Steps to Make It

  1. Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil.

  2. Lower heat and leave jars in the hot water.

  3. Fill a saucepan with water and bring to a boil.

  4. Lower heat and add the lids; keep hot.

  5. In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice.

  6. In a bowl or cup, combine the pectin with 1/4 cup sugar.

  7. Stir pectin mixture into the fruit and bring to a full boil over medium heat, stirring constantly.

  8. Gradually stir in the remaining sugar and the butter, if using.

  9. Bring once again to a full rolling boil; boil for 1 minute, stirring constantly.

  10. Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally.

  11. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.

  12. Fit with lids and screw on the bands firmly.

  13. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

  14. Bring to a boil, cover, and boil gently for 10 minutes. Makes about 6 half-pint (8 ounce) jars.