Preserves Nectarine and vanilla jam on fresh bread

Published on February 18th, 2012 | by Gareth


Nectarine and Vanilla Jam

Biting into a succulent ripe nectarine is a truly satisfying experience. For some reason when I think of nectarines and peaches they conjure up visions of Romans lounging about eating segments of the fruit whilst musing over scantily clad dancing girls. A sweet nectarine is pure indulgence…and is best enjoyed wearing a toga. I think I should stop watching  Spartacus.


An image of ripe nectarines on a wooden board

Nectarines – fruit of the gods?


What better then, than to combine a glut of these magnificent fruit with another very decedent ingredient; vanilla! Instead of making a sophisticated tart or a heavy cake I opted for something far simpler and made jam. I have always enjoyed jam and  wanted to capture my childhood memories of coming home from school and enjoying a slice of bread and jam before running out to play in the sun (as I grew up in England, it was probably more like play in the rain though).  The result is a jam so velvety smooth it’s almost creamy in texture. Nectarine and vanilla jam is bread and jam for grown ups.


An image of a jar of nectarine jam, with a fresh nectarine on a chopping board

Before and after



  • 1 kg white or yellow nectarines
  • 800gm raw sugar
  • Juice of ½ lemon
  • 2 vanilla pods
  • Jam setter (optional)


  • Steralise the jam jars by washing them in hot soapy water, rinse, drain then put them in the oven for 10 minutes at 150 degrees.
  • Wash and peel the nectarines. You can blanche them but I find peeling is less messy with soft stone fruit.
  • Put the nectarines in a large heavy saucepan. You are supposed to use a preserving  pan but I used a 7 ltr stock pot.


An image of nectarines cooking in a pot with vanilla

In the pan with the sugar and vanilla


  • Add the lemon juice, cover with the pan lid and put over a medium heat for 5 minutes.
  • Add the sugar and remove the lid. Allow the sugar to melt slowly.
  • Once the sugar has melted add the vanilla pods and stir. Reduce the heat and simmer until the fruit has softened.
  • Once the nectarine flesh begins to easily come away from the stone increase the heat as high as possible and boil for 5 minutes.
  • Stir occasionally but take care not to get splashed as you will get a nasty burn.


An image of a jar of jam from arial view

Rich burnt orange colour


An image of bread and jam on a chopping board

Sexy jam for grown ups!


  • Remove the pan from heat and test the jam is ready by putting a teaspoon of jam on a cold plate and leave to cool. If the jam has set it will crease when you push a finger through it. If it has not set return the pan to the heat.  At this point I sometimes add extra pectin by using powdered Jam Setter (available form the supermarket).
  • Once set remove from heat and spoon into jars, put the lids on immediately and leave to cool.
  • Serve with fresh bread or on toast.

Nectarine and vanilla jam on fresh bread

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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

2 Responses to Nectarine and Vanilla Jam

  1. It is a very sexy jam indeed Gareth! 😀

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