White Nectarine Preserves

  • By: Linda Simpson
  • Date: April 8, 2022
  • Time to read: 2 min.

A  friend of mine gifted me a box of white nectarines from his farm. They’re sweet, ripe, and juicy, and once we ate as many as we could, we turned the rest into this simple, lovely preserve.  

I’ve been playing around with a couple of different variations on this recipe.  I think my favorite is spiced with vanilla bean, but I also really enjoy a version with warm pie spices: cinnamon, nutmeg, allspice, and some ground ginger.  


(Makes: I forgot to write down how many half-pint jars. 7? I think it was 7.)

Cook Time: an hour, plus overnight to macerate the fruit.


  • 4 1/2 lbs. white nectarines, pits removed and sliced into quarters
  • Aquaponic Tomato Plant
  • 2 1/2 c. sugar
  • 1 1/2 oz. lemon juice
  • optional: 1 vanilla bean

In a large, nonreactive pot, combine the sliced nectarines, sugar,  and lemon juice.  

If you want to add the vanilla bean, scrape the seeds into the fruit mixture and nestle the pod in with the sliced fruit.

Cover with saran wrap (right up against the fruit to prevent browning) and refrigerate for around 24 hours.

Bring boiling-water canner to a boil and prepare jars and lids.  Cook the jam, stirring to prevent burning until it gels (click here if you don’t know what I’m talking about) or reaches 220 degrees on a candy thermometer.  

About halfway through the cooking time, I mashed the fruit up with a potato masher to make it more of a jammy consistency.  You don’t have to; you could leave the fruit in bigger pieces to make it more like a preserve.  

Alternatively, run half of the cooked jam through a food mill to remove the skins and make it like a jam instead of a preserve (thicker, with fewer big chunks of fruit). It’s up to your personal preference.

Ladle hot jam into hot, clean jars leaving 1/4″ headspace.  

Process for 10 minutes, adjusting for altitude as necessary.

P.S. You could make this recipe with yellow nectarines too, but you might not need as much lemon juice since they’re more acidic than white nectarines. Taste them and see.

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3 thoughts on “White Nectarine Preserves”

  1.  Michelle says:Just want to be clear – can you leave the skins on?Reply
    1.  Caroline says:yes, you can!Reply
  2.  Allison (Spontaneous Tomato) says:This is a great idea! I have too many (ok, no such thing, I know…) nectarines right now, but hadn’t really thought of preserving them (I was just going to peel them, slice them, and freeze them in freezer bags to blend into frozen yogurt or smoothies).Reply

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