Nectarine Coffee Jam Recipes

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SURE.JELL® NECTARINE JAM



SURE.JELL® Nectarine Jam image

Enjoy the summery taste of nectarines any time of year! Gather up about three pounds of fully ripened fruit to make this yummy SURE.JELL Nectarine Jam.

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (buy about 3 lb. fully ripe nectarines)
2 Tbsp. fresh lemon juice
6 cups sugar, measured into separate bowl
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
  • Pit and finely chop nectarines. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; stir.
  • Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

CERTO® NECTARINE JAM



CERTO® Nectarine Jam image

Know a nectarine lover? Several, you say? Well here's a jam you can make and put in jars for the nectarine lover's best-ever present.

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (buy about 3 lb. fully ripe nectarines)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Pit and finely chop nectarines. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

NECTARINE JAM



Nectarine Jam image

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

Provided by Kathy228

Categories     Fruit

Time 1h15m

Yield 4-5 half pint jars

Number Of Ingredients 4

6 cups chopped nectarines, DO NOT PEEL
3 cups sugar
4 tablespoons lemon juice
1 teaspoon spices, of your choice*

Steps:

  • Cook all ingredients at a very mild boil for 30-minutes.
  • *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
  • Skim foam off surface.
  • Ladle into sterilized jars.
  • Process in boiling water bath for 10-mins.

Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3

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

NECTARINE-COFFEE JAM



Nectarine-Coffee Jam image

Something really addictive. The sweetness of the nectarines falvored by coffee. As I don't like to sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.

Provided by Thorsten

Categories     Breakfast

Time 3h

Yield 3-4 glasses à 400ml

Number Of Ingredients 5

900 g nectarines (weighted after pitting)
300 g super gelling sugar (Dr. Oetker's, read note)
7 tablespoons lime juice
5 tablespoons coffee beans (use your favorite coffee blend)
1 vanilla pod

Steps:

  • After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor). Cut the other half into small pieces.
  • Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix.
  • In a mortar pound the coffee beans and put into a suited cooking bag. Close bag and put into fruit mixture.
  • Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture.
  • Let stand the fruit mixture for 2 hours.
  • After two hours bring mixture to a boil over medium high heat stirring all the time.
  • Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag.
  • Add 1 tablespoon lime juice and vanilla seeds. Mix.
  • Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  • NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
  • NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.

Nutrition Facts : Calories 141, Fat 1, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 34.7, Fiber 5.2, Sugar 24.3, Protein 3.3

NECTARINE JAM



Nectarine Jam image

Make and share this Nectarine Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h15m

Yield 8 half-pint jars

Number Of Ingredients 5

4 cups peeled pitted crushed ripe yellow nectarines
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) package liquid pectin

Steps:

  • In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
  • Remove pan cover, stir in the remaining sugar and the butter.
  • Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  • Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
  • Remove the pan from the heat and skim off the foam.
  • Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
  • Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
  • Remove pan from heat; skim off any foam.
  • To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
  • Ladle the hot jam into the hot jars, leaving ¼ inch head space.
  • Wipe jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

Nutrition Facts : Calories 761.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.6, Sodium 0.1, Carbohydrate 195.6, Fiber 1.4, Sugar 193, Protein 0.8

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