Divine, divine, divine. [Name that movie. It's about a little girl.]
I had never see white nectarines before and I grabbed a box. I figured that by the time I got the rest of the stash jammed, the nectarines would be ripe and I'd be able to do something with them.
The next day, the most wonderful fragrance filled the kitchen. Ethereal. Floral. Intoxicating.
It was my box of white nectarines. I had never smelled anything like that before. These babies are something special.
Here's what you need to know about nectarines. They are a very low pectin fruit, which means that they don't have a lot of pectin already in them. If you want thick jam, you have to add a lot of pectin or a lot of sugar or both. A lot.
Or else you'll have syrup, which isn't a bad thing. Syrup is awesome!
White Nectarine Jam
- 4 cups, peeled, pitted and chopped nectarines [about 4 nectarines, if they're big]
- 1 cup cold water
- 1/3 cup [rounded] Dutch Jell All Natural Lite pectin
- 1 cup sugar
Note: This is a very low acid fruit. If you are afraid to can it, then keep it in the fridge.