Five Minute Nectarine Jam Recipes

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FIVE-MINUTE NECTARINE JAM



Five-Minute Nectarine Jam image

I found a recipe online for nectarine jam. It stated that nectarine skin has natural pectin and jam would set as long as the fruit wasn't peeled (Note: no pectin listed in the ingredient list). Just for fun, I decided to experiment with the microwave. The result was oh, so delicious. I made mine in the microwave-safe cup of the Magic Bullet® and blended it right in the cup.

Provided by JuliaH

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 5m

Yield 4

Number Of Ingredients 3

1 cup chopped nectarine (do not peel)
1 tablespoon white sugar
1 teaspoon citric acid powder (such as Ball® Fruit-Fresh®)

Steps:

  • Combine nectarine, sugar, and citric acid powder in a microwave-safe cup or bowl; heat in microwave until mixture is bubbly and fruit is soft, about 90 seconds.
  • Blend nectarine mixture in a blender until desired consistency is reached.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sugar 5.8 g

FIVE-MINUTE NECTARINE JAM



Five-Minute Nectarine Jam image

I found a recipe online for nectarine jam. It stated that nectarine skin has natural pectin and jam would set as long as the fruit wasn't peeled (Note: no pectin listed in the ingredient list). Just for fun, I decided to experiment with the microwave. The result was oh, so delicious. I made mine in the microwave-safe cup of the Magic Bullet® and blended it right in the cup.

Provided by JuliaH

Categories     Jams and Jellies

Time 5m

Yield 4

Number Of Ingredients 3

1 cup chopped nectarine (do not peel)
1 tablespoon white sugar
1 teaspoon citric acid powder (such as Ball® Fruit-Fresh®)

Steps:

  • Combine nectarine, sugar, and citric acid powder in a microwave-safe cup or bowl; heat in microwave until mixture is bubbly and fruit is soft, about 90 seconds.
  • Blend nectarine mixture in a blender until desired consistency is reached.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sugar 5.8 g

NECTARINE JAM



Nectarine Jam image

You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops go a long way.

Provided by wuschel66

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 40

Number Of Ingredients 5

4 pounds nectarines - peeled, pitted, and chopped
2 tablespoons lemon juice
3 cups sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
3 drops almond extract, or to taste

Steps:

  • Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
  • Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
  • Remove from heat and stir in almond extract.
  • Pack nectarine jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 19.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sugar 18.6 g

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