“Posted by request”
2hrs 15mins
8 half-pint jars

Ingredients Nutrition


  1. 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.
  2. Remove pan cover, stir in the remaining sugar and the butter.
  3. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  4. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
  5. Remove the pan from the heat and skim off the foam.
  6. Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
  7. Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
  8. Remove pan from heat; skim off any foam.
  9. 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.
  10. Ladle the hot jam into the hot jars, leaving ¼ inch head space.
  11. Wipe jar rims and threads with a clean, damp cloth.
  12. Cover with hot lids and apply screw rings.
  13. Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

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