Nectarine Jam, two ways
Whether you like your jam chunky or smooth, this nectarine and (optional!) ginger jam recipe has you covered. Using the same ingredients with a slightly tweaked method will result in two very different – but equally delicious – jams.
Like all good recipes, this was a learning curve for me. While jams can seem simple, the slightest tweak to the method can result in wildly different outcomes. I always welcome advice from experts on social media, and the lovely Anne Bright shared with me the secret to creating a smooth or chunky jam is all about when you add the sugar. As it turns out, adding the sugar from the start will set the pieces of fruit so they hold their shape, resulting in a delightfully textured jam that’s perfect for dolloping.
Whereas if the sugar is added after the fruit has had some time to cook and breakdown, you end up with a smoother jam that’s perfect for spreading.
I love learning the intricacies of how ingredients work with each other, and this jam journey was no different. One of the joys of baking for me is that there’s always something to learn, and invariably, something delicious to eat at the end!
I’ve included the method for both textural varieties of this jam – chunky and smooth – below. Also, don’t be limited by my use of nectarines here – you could use any stone fruit (plums, peaches, apricots etc) for this jam, and it will be absolutely delicious!
Ingredients
500g slightly under-ripe nectarines (prepared weight of about 4-5 nectarines)
350g caster sugar
Juice and zest of two lemons (my lemons were on the smaller side, giving me 60g lemon juice. If you have larger, juicer lemons, 1 lemon may be enough)
50g stem ginger, finely chopped (optional)
Method - Chunky version
Halve your nectarines, remove the pip with a spoon or melon scoop, and dice the nectarine halves into 3-5cm pieces. Place the prepared nectarines in a large saucepan along with the sugar, lemon juice and zest. Mix everything together and leave the nectarines to macerate for 5-10 minutes.
Put the saucepan on your stove and stir over a medium/low heat until the sugar has dissolved. Turn the heat up to medium high, stirring occasionally, until the jam comes to a boil. Reduce to a gentle, even simmer and leave to bubble away, stirring often, for 15-25 minutes. Use a thermometer to test the temperature. When the jam reaches 102-105 degrees C, the jam is done.
Stir in the chopped stem ginger (if using) and then pour the jam into a sterilised jar, seal tightly with the lid, and then leave to cool completely.
This jam will last for months in the pantry un-opened. Once opened, store the jam in the fridge for up 3 weeks.
Method - Smooth version
Halve your nectarines, remove the pip with a spoon or melon scoop, and dice the nectarine halves into 1-2cm pieces. Place the prepared nectarines in a large saucepan with the lemon juice, zest and 125ml of water. Give everything a stir and place on the stove, bringing the fruit to a gentle simmer. Place the lid on the saucepan and simmer on low for 20-30 minutes.
Remove the lid and give the fruit a stir. Increase the heat to medium, add in the sugar and stir to combine. Bring back to a gentle, even simmer and leave to bubble away, stirring often, for 10-20 minutes. Use the plate-test to see if the jam is set, or use a thermometer to test the temperature. When the jam reaches 102-105 degrees C, the jam is done.
Stir in the chopped stem ginger (if using) and then pour the jam into a sterilised jar, seal tightly with the lid, and then leave to cool completely.
This jam will last for months in the pantry un-opened. Once opened, store the jam in the fridge for up 3 weeks.
