Breakfast & Brunchcreativecanning5.0
Nectarine Jelly
Bright, delicate nectarine jelly made from fresh fruit juice, pectin, and sugar. This tested recipe produces clear, beautifully set jelly that's perfect for toast, baking, or pairing with cheese. The smooth texture and pure nectarine flavor capture summer in a jar.
👥 48 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Extract Nectarine Juice
nectarine juice (strained (from above))4 cups
2
Wash the nectarines and remove the pits (no need to peel). Crush the nectarines, one layer at a time, until you have a chunky pulp.
nectarines (fresh, fully ripe (about 15 to 18 medium, see notes))5 lbs
3
Place the crushed nectarines in a large saucepan and add the water. Bring to a boil, cover, and simmer ⏱️ 10 minutes.
nectarines (fresh, fully ripe (about 15 to 18 medium, see notes))5 lbs
4
Line a large bowl with three layers of damp cheesecloth or use a jelly bag. Pour the cooked fruit into the cheesecloth, tie it closed, and hang to drip into the bowl until dripping stops. Press gently if desired. Measure the strained juice, adding a little water if needed to reach the amount called for.
5
Make the Jelly
6
Prepare the water bath canner by bringing the water to a simmer. Wash the jars and lids in hot soapy water and keep hot until ready to use.
7
Pour the nectarine juice into a 6- or 8-quart saucepot. Add the lemon juice and stir to combine.
nectarine juice (strained (from above))4 cupslemon juice (fresh or bottled (or 1/2 teaspoons citric acid))2 Tbsp
8
Stir in the pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
9
Add all the sugar at once. Stir constantly and return to a full rolling boil. Boil exactly ⏱️ 1 minute, stirring constantly. Remove from heat and skim off any foam.
10
Canning Nectarine Jelly
11
Ladle the hot jelly immediately into prepared hot jars, filling to within 1/4 inch of the tops. Wipe the rims, center the lids, and screw bands fingertip-tight.
12
Place the jars on the rack in the canner and lower into the simmering water. Water must cover the jars by 1 to 2 inches (add boiling water if needed). Cover and bring to a gentle boil.
13
Process ⏱️ 10 minutes (adjust for altitude). Turn off the heat, remove the lid, and let the jars rest in the canner ⏱️ 5 minutes. Remove the jars and cool completely on a towel, 12 to ⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
112 kcal
fat Content
0.2 g
serving Size
1 Tbsp
fiber Content
1 g
sugar Content
27 g
sodium Content
9 mg
protein Content
1 g
carbohydrate Content
28 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.011 g
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