Nectarine Jelly

5 from 1 vote

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 (makes 5 to 6 half pint jars)

Equipment

Ingredients

For the Nectarine Juice:

5 lbs nectarines fresh, fully ripe (about 15 to 18 medium, see notes)
1/2 cup water for cooking the fruit

For the Jelly:

4 cups nectarine juice strained (from above)
2 Tbsp lemon juice fresh or bottled (or 1/2 teaspoons citric acid)
1 box powdered pectin 1.75 oz, regular, such as Sure-Jell or 6 Tbsp Bulk Pectin
5 cups granulated sugar See notes for low sugar option

Instructions

Extract Nectarine Juice

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.
Place the crushed nectarines in a large saucepan and add the 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 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.

Make the Jelly

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.
Pour the nectarine juice into a 6- or 8-quart saucepot. Add the lemon juice and stir to combine.
Stir in the pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
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.

Canning Nectarine Jelly

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.
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.
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.

Notes

Lemon Juice: Nectarines are high in acid, so the lemon is for flavor, color, and a reliable gel, not for canning safety. Fresh or bottled both work. Citric acid works as a substitute at 1 teaspoon for 1/4 cup of lemon juice.

Don't Squeeze the Bag: Gentle pressing is fine, but aggressive squeezing releases solids that cloud the finished jelly.

Don't Overcook: Pectin sets as the jelly cools, not while it boils, so the jelly looks thin in the pot and that's normal. A full rolling boil for one minute after the sugar dissolves is all it needs. Skip the thermometer and cold-plate test, which are for no-pectin jellies. Give it 24 to 48 hours to set before deciding anything went wrong.

Full Rolling Boil: This means a boil that keeps bubbling even when stirred. If stirring makes it stop boiling, it isn't hot enough yet.

Don't Double the Batch: Pectin jellies set on a precise ratio, and doubling often keeps them from gelling. Make batches one at a time.

Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions. With Pomona's, follow the box for the lemon juice amount. Reducing the sugar lowers the yield.

Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. If you're not canning, refrigerate for up to 3 weeks, or freeze in straight-sided jars (1 inch headspace) for up to 6 months. Refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet, 10 minutes. Above 6,000 feet, 15 minutes.

Nutrition