Peaches and Nectarine are abundant in the summer and in the month of August they reach the perfect ripeness, so I was inspired to make a Peach Nectarine Jam (low-sugar). This jam is made with fresh ingredients and it is delicious, especially if you leave a few good chunks of fruit.
One of my passion is to capture the essence of the summer in a jar to enjoy it during the fall. Canning might seem very complex and complicated, but preserving the seasonal fruit highly compensates the efforts, so follow a few simple steps and you will be able to make out the most of this canning season!
Peach Nectarine Jam ingredients
The preparation of Peach Nectarine Jam (Low-Sugar) requires only 4 ingredients: peach, nectarine, sugar, and lemon juice.
Peach and Nectarine belong to the same family, the only difference is that peaches have a fuzzy, hairy coating, while nectarine is completely smooth. They are interchangeable, however, nectarine is preferred in the preparation of desserts and salads. In fact, they do not require peeling. Having a skin that is thinner and softer. However, to make this Jam you will have to peel both types.
Regarding the sugar, I used brown sugar, which is less processed than white. I add 20% of the total weight of the fruit, as the jam is already sweetened thanks to the fruit. Sugar helps with the jellification of the jam, without the need to add pectin, and it enhances as well the natural color of the fruit. Lemon, along with the sugar, helps to transform the fruit into a jam.
How to make Peach & Nectarine Jam (Low Sugar)
Gather all your fruits and wash them. Place a pot of water on the stovetop and when it simmers, make a cross on the bottom of each peach, then the, inside for 45-60 seconds, until the skin forms small wrinkles.
At this point, peel the fruit and start by chopping it in regular medium-size pieces, over a bowl.
Now put the fruit in a pot, and cover it with sugar. The amount should be between 15% and 20% of the fruits’ weight if you want a less sweet jam. If you would like to make it sweeter, you can increase the amount of sugar, up to 35%–40%. Add the lemon juice and let the mixture simmer on the stovetop at low heat for about one hour.
You will notice the jam becoming thick as the fruits release their water and it evaporates. Try testing the consistency with the back of a wooden spoon: If the jam runs down the spoon slowly, the jam is ready. If it still has a liquid-like texture, you need to let it simmer for another 15 minutes. Now you can decide if refrigerating or canning it.
In order to preserve longer your jam, you will have to follow the process of canning. In general, you sterilize in hot water for 20 minutes your jar. Then you place the sauce in the can through a canning funnel, then you close the jar. At this point, you place it in hot water and let it simmer for 20-40 minutes. At this point you remove thjard from the water and you flip them over, until they cool down.
Variations
This jam is great for vegetarians, vegans, and a gluten-free diet. In addition is also suitable for those on a low calories diet.
If you would like to add a different touch to your jam, I suggest adding some cinnamon or cardamon. Any of these will give it a nice zing to it. Looking for more ideas to make homemade jam? Check my Strawberry Rhubarb Jam.
How to serve Peach & Nectarine Nectarine Jam
You can serve the Peach & Nectarine Nectarine Jam for:
– breakfast, over a toast with or without butter.
– it is great also spread over a toast with ricotta cheese.
– Looking for a different idea for your antipasto platter? This jam is great when paired with strong cheeses such as Pecorino and Gorgonzola.
Do you have some peaches left? That’s the right time to make a fresh Italian Peach Bellini Cocktail, especially after all this work, you deserve it!
How to store store Peach & Nectarine Nectarine Jam
There are two ways to preserve Peach & Nectarine Jam:
– Jarring it will keep your sauce good for 8 to 12 months and ready to use for many recipes, that will still taste summer. This long time will be achieved only if all the canning steps are followed, including a proper sanitization of jars and lids.
– Refrigerating:
You can place it in an airtight container and keep it in the refrigerator for up to 2 weeks.
Equipment
- Ball Mason 8oz
Ingredients
- ⅔ pound peaches
- ¾ pound nectarine
- 1/3 cup sugar brown
- 2 tbsp lemon squeezed
Instructions
- Gather all your fruits and wash them. Make a cross on the bottom of each peach. Place the fruit is simmering water for 45-60 seconds.
- Proceed by peeling the fruit.
- Chop the fruit into regular medium-size pieces.
- Put the fruits in a pot and cover them with sugar. Add the juice of one squeezed lemon.
- At this point you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
- Now your jam is ready and you can store it in the refrigerator for 2 weeks or can it.
- If you decide to can it, make sure to sterilize your jars and lids. When the jam is still hot, place it inside each jar with the help of a canning funnel. Close it. Boil it for 20-40 minutes. Remove it for the water and place it upside down in a dry place for 12 hours.
Notes
- The amount of fruits yields 2 Balls jar of 240 ml each, or approx 9 tbsp each.
- If you would like to make it sweeter, you can increase the amount of sugar, up to 35%–40%. In this recipe, I used 16% of the total fruits’weight, which is enough to help with the fruit turning into jam.
- You will notice the jam becoming thick as the fruits release their water and it evaporates. Try testing the consistency with the back of a wooden spoon: If the jam runs down the spoon slowly, the jam is ready. If it still has a liquid-like texture, you need to let it simmer for another 15 minutes.
Nutrition
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