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Easy Nectarine Freezer Jam

I don’t peel the nectarines for this jam; I just cut around the pits, in half-inch chunks.

Makes about 7-8 cups.


  • 4 pounds ripe, firm nectarines
  • 3 c unrefined sugar
  • 2 Tbsp lemon juice
  • 1 (1.75 oz) pkg fruit pectin, such as “Sure-Jell”
  • 1/2 c water


  1. Cut the nectarines in half-inch chunks, using a paring knife and trimming around the pits.
  2. Place the fruit in a large, heavy pot; add sugar, lemon juice, fruit pectin, and water.
  3. Cook on high heat, stirring constantly until the jam reaches a rolling boil.
  4. Reduce heat to medium and cook 5 minutes, stirring constantly.
  5. Turn the heat off and mash the jam with a potato ricer to your desired consistency. (This may also be done with an immersion blender, but be very careful not to splatter the scalding, hot jam!)
  6. Funnel the jam into very clean freezer containers or jars. Leave ample head room for expansion (about 1 1/2 inches or more). Cap or seal the containers and allow to cool to room temperature.
  7. Place in freezer for up to 6 months. When ready to use, place in refrigerator and use within a month.

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