Nectarine Raspberry Jam

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/22/21
Nectarine Raspberry Jam

The Spruce / Diana Rattray

Prep: 45 mins
Cook: 12 mins
Total: 57 mins
Servings: 48 servings
Nutrition Facts (per serving)
95 Calories
0g Fat
25g Carbs
0g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 95
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 0g
Vitamin C 2mg 10%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3 1/2 cups nectarines, finely chopped

  • 1 1/2 to 2 cups raspberries, mashed and pressed through a sieve (about 1/2 cup juice)

  • 2 tablespoons lemon juice

  • 5 1/4 cups sugar, divided

  • 1 (1.75-ounce) package 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.