Jalapeno Nectarine Freezer Jam
Serving Size:5|Prep Time:15minutes|Cook Time:12minutes

  1. Put all the chopped nectarines, chopped jalapenos, lemon juice and water in heavy pot or large saucepan. Stir to combine and heat to a boil.
  2. Turn down heat and gently simmer for about 10 minutes, stirring often, until fruit has softened.
  3. At this point you can use an immersion blender to partially puree the mixture, be sure and leave some chunks. Or just leave chunky.
  4. Put jam back on heat and add the pectin. Stir well and heat back to a boil. Boil for 1 minute longer.
  5. Fill freezer containers leaving ½ inch free at the top to allow for expansion as it freezes.
  6. Cover loosely and let jam cool to room temperature before freezing or refrigerating.
  7. Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.
Chef’s Narrative
Made with low-sugar pectin this jam tends to be less sweet than regular freezer jam. It is possible to use no-sugar pectin with a sugar substitute.
Recipe Substitutions
May be made with any stone fruit, peaches, plums or apricots.
  • 6 to 7ripe nectarines chopped but not peeled (4½ cups)
  • ½cupwater
  • 2Jalapeno peppers, stemmed, seeded and roughly chopped
  • 1cupsugar
  • 1ozlow sugar pectin