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No Sugar Added Nectarine Jam

No Sugar Added Nectarine Jam

Nectarines are totally under-rated when it comes to making jam.  In season they’re sweet and plentiful and dripping with summery peach-like flavor.  And they have a major advantage over their beloved cousin peach– they don’t require peeling!  When cooked, their thin skin practically disappears making for a quicker and easier jam.  Actually this may be the simplest jam recipe ever.  It uses just fruit and juice and yields a flavorful jam with a nice tang.  No refined sugar, no preservatives, just pure summer goodness!

No Sugar Added Nectarine Jam

Yields four ½ pint jars


  • 3 ½ pounds nectarines (approximately 12 good size fruits)
  • 1 can white grape peach juice concentrate (11.5 oz)


  • Dice the nectarines into ¼ inch cubes
  • Pour the nectarines and juice concentrate into a large pot
  • Bring the mixture to a boil over medium-high heat.  Once it boils reduce the heat until you reach a slow boil.
  • Continue to cook, uncovered until the jam is thick and no longer watery, approximately 30-45 minutes.  At first it’s okay to stir once every couple minutes.  However as soon as the mixture starts to thicken you’ll need to stir at least once a minute or the jam will burn.
  • When the jam has thickened to your desired consistency, remove it from the heat and transfer to airtight container(s).  It’ll keep fresh in the fridge for several weeks.


  • Cooking Time: Jam cooking time varies based on your cooking temperature, the pot you use and the moisture content of your fruit.   Use your personal preference to decide when to stop.  Shorter cooking time yields larger amounts of thin jam.  Longer cooking yields a smaller amount of thicker, more flavored jam.
  • Substitutes: If you can’t find white grape peach concentrate you could use apple, regular white grape or another concentrate of choice.  Try to get one that says 100% fruit juice because many of them contain more high fructose corn syrup than fruit!
  • Canning: Jams are well suited for canning thanks to their relatively low pH.  If you’d like to can your jam for long term storage, here are some basic instructions:

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