Cranberry Nectarine Preserves

Cranberry Nectarine this jam came out of a desperation to empty my freezer of my left over 2020 fruits. I buy in bulk during the season and what I cannot use right away I freeze. I find that to get the fruit peak is so important to the taste. Many fruits bought out of seasons need extra sweetener to pump up the flavor. 

Two things are that right now cranberries are so ready available and so very tart-ta-licious. Mix that with Summer Nectarine and you have a winner taking cranberry to the next level. I did not take many pictures this go round but the recipe is what you came here for. 

Ingredients- Makes 8 to 12 pint jars

• 16 cups chopped nectarines
• 2 bags of cranberries
• 1 cup brown sugar
• 1/4 cup fresh  lemon juice

I start by putting my cranberries in a large bowl or just into the pot you will cook the jam in. I add the brown sugar and lemon and give the cranberries a smush. Then I will add this to the pot along with the nectarines. I chop my fruit large and small I find nothing better than being able to feel the fruit in every bite. 

Make sure you are using a stainless steel pot. 

Once you have combined all the ingredients let the jam simmer for at least on hour stirring to keep it from sticking on the bottom of your pot. Once your jam has come to a nice gel you can get your jars ready. 

For this jam I used pint jars rare for me but I was giving them as Christmas Gifts. Have your jars warm when it is time to fill. Fill your jars until you get half inch from the top of the jar. Wipe the rim clean and add the lid and twist. Water bath on a high boil for 10 minutes. 

Wait 5 minutes once the jam is done to remove from the water bath. Once they have cooled take off the twist from of the jar leaving the lid and clean, label and store in a cool dark place.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.

Nectarine Marmalade

Nectarine Marmalade this recipe was quite an adventure in it's self. As most of you know I do a lot of investigating prior to getting any jam started. I go from book to book the internet and then to old reliable recipes from grandma.

This Nectarine Marmalade Recipe was not easy, most recipes only call out for juice of one lemon maybe a bit of orange. I like true marmalade's that means citrus vs. fruit in a jar. What taste comes out the winner is the palate decision. 




Yes these delicious little nectarines came to us from Washington Fruit Commission through their Sweet Preservation Site.


Ingredients for app. 7 half pints

8 cups of chopped nectarine
1  cup of thinly sliced lemon peel
1 cup of lemon pulp
1/2 cup fresh lemon juice
3 to 4 cups sugar (depends on your taste try it after 3 it does get pungent the longer it sits)

*Remember all jam you make becomes more flavorful once it has cooked and has sat in it's jar. ginger is a great example I use fresh ginger in my Blueberry Ginger Jam. By trial and error I have learned the right amount of taste not be taken away by the ginger monster.


Let's get our citrus ready now.

It is important to not skip this step.

Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.





Have your cup of lemon pulp ready, It is super easy to get the rind out. I went to a class in Oakland at the Still Room and here is the link to tell you how to Section your Citrus.

Start your batch by putting your clean chopped nectarines into a non-reactive pot and turn the flame on medium heat.






Now add all your citrus and rinds. Smash your nectarines while they are cooking in the juice as it begins to thicken. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them. And the nectarine skins dissipate.

Bring everything to a rapid boil and start to add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.  

The perfect temperature for your jam to set is 222 degrees. 

With Marmalade the citrus has pectin in it naturally so if you bring it up to the proper gel point 222 degrees you will have perfect Marmalade set with your jam..

Scrape off the foam and have your jars ready.  Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.

Take the jams out of the water bath and let them cool overnight. Once cooled take  the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.

Don't forget to label date and Jam 




Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.  

Nectarine Raspberry Jam

Nectarine Raspberry Jam this will conclude our adventure in Washington Fruit this Nectarine Raspberry Jam really took me by surprise it turned out so well. The taste and the color compliment each other delightfully. Those nectarines from Washington were so beautiful I only wish I lived there during the season just to make more of this jam.

Ingredients for Nectarine Raspberry Jam

Makes app. 8 to 10 half pint jar

6 cups chopped nectarines

4 cups raspberry

2 cups granulated sugar

1/4 cups fresh lemon juice

Have all your equipment and supplies ready to work. Makes your job canning much easier.  

Clean and chop your nectarines. No need to peel the nectarine like apricots they will dissipate while cooking.

If any peels are left they are not noticed when eating. Remember we are jam maker this mean fruit will be in the jams !









 Once chopped put your nectarines and lemon juice into your pot. Turn the heat on to medium let it simmer while you stir and smush your fruit. Do not worry the juice from the nectarines and lemon will give you plenty of liquid. Take your time go to your Zen place.





Now add the raspberries to the mixture. They will smooch
and get all involved in the jam on their own. Add your sugar one cup at a time. Add each cup and take the time to stir and let it dissolve into the mixture. This is a beautiful combination of fruit. The taste and texture is great.





Once you  have incorporated the last cup of sugar get your jam up to a rolling boil. To get the right gel not using pectin you need to bring it up to a degrees of 223. You can just use a candy thermometer. Here is a link to help you know your Gel Point.




I not longer use pectin it took a long time and a lot of ups and down in the gel to finally get it. It was worth the time and effort my jam is full of fruit less sugar and darn delicious. Let us get this jam into the jars and give them a bath.


Fill you jars 1/2 inch from the rim of the jar. Wipe the rim clean and cap them. Give them a 12 minute water-bath. Once the bath is done turn off the heat and remove the jars carefully. Place them on a cloth covered counter and let them cool for 24 hours.

Once cooled remove the twist part of the top wash the jars dry label and store in a cool dry spot. They are good for up to one year. Once opened refrigerate.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.     

Brandy Soaked Nectarine Compote

Nectarine Compote

Nectarine Jam comes in many forms. This Nectarine Compote Recipe I tweaked from a Nectarine Compote I found at a site also involved in the Canbassador Program called Food in Jars their Nectarine Compote is roasted in honey. Well, like I am known for I took it up another level.

This is the Canbassador Season and all our praises go out to Sweet Preservation and the Washington Fruit Commission for sending us their bounty to create new recipes with. Enough of the chit chat let us start this deliciousness.

Nectarine Butter

Nectarine Butter smooth sweet taste. I received my delivery of Nectarines from Washington. We have to thank once again Sweet Preservation for making us a part of the Canbassador Program. The opportunity to share these great recipes and use their fruit is truly an honor.








Nectarine Butter was a tricky one there were many a recipe and they all are different and yes I did take two or three of the recipes and tweak them a bit. I thought about how delicious some Nectarine Butter would be with a touch of vanilla bean and brown sugar. Ok the thought of Vanilla Ice Cream went with that thought. Well I did not disappoint myself.





This is a simple recipe no peeling just chop add your ingredients and done. Like all butters it does take time to get the fruit to cook down plus you want it to be as smooth as possible. I did not use a food mill or food processor. I just mushed, cooked and mushed more. Well let us get started.




Ingredients -App. 6 half pints

7 cups of chopped nectarine
2 cups brown sugar
Diluted lemon juice for chopping
1 teaspoon cinnamon
1 teaspoon vanilla powder or "pure" vanilla extract





Diluted lemon water to coat to prevent browning.


Clean and chop your nectarines. Size is unimportant they will break down. Mine were cut in slices and smaller. Take your chopped/slcies nectarines pieces and put them into a large non-reactive pot.
Coat the nectarine pieces with a bit of the lemon water you used to keep your pieces fron browning.
You want enough liquid to get the cooking process going and prevent the nectarines from sticking to the bottom of your pot. About an 1/4 inch of liquid. Keep the flame on medium and turn the pieces to get them coated.

This is about 15 minutes into the process

See the beautiful liquid that has been produced from the fruit itself. And it will get thicker as you continue the process. Fun right? 




You should have enough liquid to after about 15 to 20 minutes of slow stirring on a low to medium flame.







Now it is time to smush you know I love my potato smasher tool-thing. Smush how ever you must. My way or use a food processor or a Food Mill. My whole thought process when making jam is to keep as much of the vitamins and flavor as possible. If it can be left in the jam and you get a mouth full of texture the better.

 Let's start to add ingredients. Add you brown sugar, cinnamon and vanilla.

 I make my own Vanilla Powder. I use the Vanilla Pods that I had in my Vanilla Extract. What I do is when the Vanilla Extract is ready I remove the extra pods scrape them and let the goop dry. I will also take the pods and put them into my pestle and grind what I can. Thus Vanilla Powder.





 It should take you about a good hour or two to get this butter right. You can do the same test you would do with a regular jam. The cold spoon plate test. 

Mine was so delicious an the texture was perfect. It looks a bit applesauce like and well I love texture.

Let's jar up. Take 7 half pint jars that are clean and warm from the water bath and fill them to 1/4" from the top of the jars. Wipe your jars rims clean and seal. Water bath the little jar's for 12 minutes. Remove when done and let cool overnight or at least 12 hours.

Once all done wash your jars and store labeled and with no twist band.





Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.