On the hunt for a quick, satisfying preservation project? Look no further than this small batch nectarine lime jam recipe!
I love making tiny batches of jam (I often wish I could write a second volume of Preserving by the Pint, because I so enjoy developing small, quick preserving recipes). This one is a three ingredient job, made with just 1 1/2 pounds of nectarines (thanks Washington State Stone Fruit Growers!), a scant cup of sugar, and the zest and juice from a small lime.
Cooked down in a stainless steel skillet, it needs no more than 15 minutes on the stove. You can either process it, or funnel it into a jar, pop it in the fridge, and eat it until it is gone. Fast. Easy. Good.
- 1 1/2 pounds nectarines (about 4 cups chopped)
- 1 cup sugar
- 1 lime, zested and juiced
- Prepare a boiling water bath canner and three half pint jars.
- Combine the nectarines, sugar, and lime zest and juice in a low, wide, non-reactive pan.
- Bring to a boil over high heat and then reduce the heat to medium. Simmer until thick (12-18 minutes, depending on the height of the heat and the width of your pan).
- Funnel into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.