Easy Nectarine Freezer Jam

If you ask me, freezer jam is one of the smartest ways to preserve summer fruit.

This simple nectarine freezer jam captures all the sweet, juicy flavor of ripe nectarines without the fuss of traditional canning. The fruit keeps its fresh taste and natural texture since there’s no long cooking process involved.

You just combine chopped nectarines with sugar and pectin, then let it set up in your freezer. No special equipment needed, and no standing over a hot stove for hours stirring jam.

It’s the perfect solution when you’ve got a bunch of nectarines that are getting too ripe, and it tastes like summer all year long.

What Kind of Nectarines Should I Use?

For freezer jam, you’ll want to use ripe nectarines that give slightly when you press them, but aren’t mushy or overripe. Both yellow and white nectarines work great for this recipe, so go with whatever looks best at the store or what you prefer taste-wise. If your nectarines are still a bit firm, just let them sit on the counter for a day or two until they soften up. The great news is you don’t need to peel them – the skin adds nice texture and color to your jam, plus it saves you time in the kitchen.

Options for Substitutions

This freezer jam recipe is pretty forgiving and works well with a few simple swaps:

• Nectarines: You can easily swap nectarines for peaches, apricots, or even plums. Just make sure they’re ripe but still firm enough to dice nicely.
• Wild blueberries: Regular blueberries work just fine if you can’t find wild ones. You can also try frozen raspberries, blackberries, or even diced strawberries for a different flavor combo.
• Vanilla bean paste: If you don’t have vanilla bean paste, use ½ teaspoon of vanilla extract instead. Add it at the same time you’d add the paste.
• Instant powdered pectin: Stick with instant powdered pectin for this recipe – regular pectin won’t work the same way in freezer jam and could affect the texture.
• Fresh lemon juice: Bottled lemon juice works in a pinch, but fresh really does make a difference in flavor. If you’re out of lemons, try lime juice for a slightly different citrus twist.
• Ground cinnamon: You can skip the cinnamon entirely or try a pinch of cardamom or nutmeg instead for a different warm spice note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making freezer jam is not mixing the sugar and pectin together first – if you add them separately, the pectin won’t dissolve properly and you’ll end up with lumpy jam that doesn’t set right.

Another common error is skipping the resting time after mixing everything together, as the jam needs about 10-15 minutes to let the pectin activate and start thickening before you transfer it to containers.

Make sure your nectarines are ripe but still firm since overly soft fruit will create a mushy texture, and don’t forget to leave about half an inch of headspace in your freezer containers to allow for expansion when frozen.

For the best flavor, let the jam thaw completely in the refrigerator before serving, and remember that freezer jam has a softer consistency than traditional cooked jam, so don’t worry if it seems a bit loose at first.

What to Serve With Nectarine Freezer Jam?

This sweet and fruity jam is perfect spread on warm buttermilk biscuits or toasted English muffins for a cozy breakfast treat. I love dolloping it on top of plain Greek yogurt with a sprinkle of granola for a quick and tasty snack, or swirling it into oatmeal to make mornings feel a bit more special. The jam also works great as a filling for thumbprint cookies or spread between layers of pound cake for an easy dessert. For something really simple, just slather it on toast with a little butter – sometimes the best things in life are the most straightforward!

Storage Instructions

Refrigerate: Your homemade nectarine freezer jam will keep perfectly in the fridge for up to 3 weeks in clean glass jars or airtight containers. I love having a few jars ready to go for quick breakfast spreads or afternoon snacks with crackers.

Freeze: This jam is made for the freezer! Store it in freezer-safe containers or jars, leaving about ½ inch of headspace for expansion, and it’ll stay fresh for up to one year. I like to freeze mine in smaller portions so I can thaw just what I need.

Thaw: When you’re ready to use your frozen jam, just move it to the fridge and let it thaw overnight. Give it a good stir before using since it might separate slightly. Once thawed, treat it like fresh jam and use it within 3 weeks.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	45-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 200-210 g

Ingredients

• 1 dash ground cinnamon
• 1/2 cup frozen wild blueberries (do not thaw)
• 1 1/2 cups white sugar
• 3 1/2 cups diced nectarines (peeled and finely diced)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 tsp vanilla bean paste
• 5 tbsp instant powdered pectin (like Sure-Jell)

Step 1: Mix Sugar and Pectin

• 1 1/2 cups white sugar
• 5 tbsp instant powdered pectin (such as Ball)

In a large mixing bowl, combine the white sugar and instant powdered pectin.

Stir until the pectin is evenly distributed throughout the sugar.

This will help prevent clumping when you add the fruit in the next step.

Step 2: Combine Fruit and Flavorings

• 3 1/2 cups nectarines, diced small (unpeeled)
• 2 tbsp freshly squeezed lemon juice (about 1 large lemon)
• 1 dash ground cinnamon
• 1/4 tsp vanilla bean paste

To the bowl with the sugar and pectin, add the diced nectarines (leave the skin on for extra flavor and texture), freshly squeezed lemon juice, ground cinnamon, and vanilla bean paste.

Stir everything together thoroughly.

Continue to mix for about 3 minutes, or until the sugar has almost completely dissolved into the fruit mixture.

Step 3: Fold in Blueberries

• 1/2 cup wild blueberries, frozen

Gently fold the frozen wild blueberries into the nectarine mixture, being careful not to break them up too much.

This will add pops of color and flavor throughout the jam.

I like to use frozen blueberries for their bright color and so they don’t mash too easily.

Step 4: Jar and Rest the Jam

Spoon the finished jam into clean jars, leaving about ½ inch of headspace at the top to allow for expansion during freezing.

Seal each jar with a tight-fitting lid.

Let the jam sit at room temperature for about 30 minutes before placing in the freezer.

This resting time helps the pectin fully set the jam.