Nectarine Jelly

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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.

Prep Time1 30

Cook Time10

Canning Time10

Total Time1 50

Course: Jelly

Cuisine: American

Keyword: Nectarine Canning Recipes

Servings: servings, or 5 to 6 half pint jars

Equipment

Water Bath Canner

Ingredients

4 cups nectarine juice from about 5 lbs fresh nectarines, see notes
1/2 cup water for cooking fruit
1/2 cup lemon juice fresh or bottled, for flavor
1 box powdered pectin 1.75 oz, such as Sure-Jell
4 cups sugar measured into separate bowl

Instructions

Extract Nectarine Juice

Wash nectarines and remove pits (no need to peel). Crush nectarines, one layer at a time, until you have chunky pulp.
Place crushed nectarines in a large saucepan and add 1/2 cup water. Bring to a boil, cover, and simmer 10 minutes.
Line a large bowl with three layers of damp cheesecloth or use a jelly bag. Pour cooked fruit into cheesecloth, tie closed, and hang to drip into bowl until dripping stops. Press gently if desired. Measure exactly 4 cups juice (add water if needed to reach 4 cups).

Make the Jelly

Prepare water bath canner by bringing water to a simmer. Wash jars and lids in hot soapy water and keep hot until ready to use.
Pour 4 cups nectarine juice into a 6- or 8-quart saucepot. Add bottled lemon juice and stir to combine.
Stir in Sure-Jell pectin. Bring mixture to a full rolling boil over high heat, stirring constantly.
Add all 4 cups 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.

Canning Nectarine Jelly

Ladle hot jelly immediately into prepared hot jars, filling to within 1/4 inch of tops. Wipe rims, center lids on jars, and screw bands fingertip-tight.
Place jars on rack in canner and lower into simmering water. Water must cover jars by 1-2 inches (add boiling water if needed). Cover canner and bring to a gentle boil.
Process 10 minutes (adjust for altitude). Turn off heat, remove lid, and let jars rest in canner 5 minutes. Remove jars and cool completely on towel, 12-24 hours. Check seals before storing.

Notes

Juice Extraction: Don't squeeze the cheesecloth too hard or jelly will be cloudy. Gentle pressing is fine, but aggressive squeezing releases particles that cloud the finished product.

Timing Matters: The 1-minute boil after adding sugar must be timed exactly. Set a timer—don't estimate. Too little time and jelly won't set; too much and it becomes too firm.

Jelly Setting Time: Jelly continues to set as it cools and may take up to 2 weeks to reach final consistency. Be patient and don't judge results too early.

Full Rolling Boil: This means a boil that continues bubbling vigorously even when stirred. If stirring makes it stop boiling, it's not hot enough yet.

Sugar Measurement: Have your 4 cups of sugar measured and ready in a separate bowl before you start cooking. You'll need to add it quickly once the juice reaches a boil.

Altitude Adjustments

The altitude adjustments for water bath canning Nectarine Jelly are as follows:

For Under 6,000 Feet in Elevation - 10 minutes for pints and Half Pints.
Over 6,000 Feet in Elevation - 15 minutes for pints and Half Pints.

Nutrition