Decided to try making another kind of fruit jam.. It’s really nice and quite relaxing coz it’s actually not so difficult to make your own jams with fruits which are in season and where sugar level can be controlled.


  • 1kg nectarines, quartered and stoned (or peaches or plums), peeling’s not required
  • 1 kg granulated sugar (I used 450 g sugarcane sugar)
  • 200 ml water
  • 2 tbsp lemon juice
  • glass jars with metal click lids



    Makes 4 small jars
    Prep time 10 mins
    Cook time 50 mins
    Total time 60 mins
total time


  1. Put 2 small saucers in the freezer.
  2. To sterilise jam jars and lids: Wash preserving jars and lids with soapy warm water. Don’t at anytime, dry-wipe jars and lids with towel or any other drying material to avoid contamination. Put in oven at 130C to dry and leave jars and lids in oven till needed.
  3. Put fruit, water and lemon juice into a deep preserving pan (keeping in mind that jam might boil over). Bring to the boil and simmer gently for at least 15 mins. I found out that the nectarine skin just melts during cooking, so there’s no need to peel fruits like peaches, nectarines or plums.
  4. Take pan off heat, add sugar and stir till disolved.
  5. Put pan back on heat and bring to the boil again.
  6. Let it boil vigorously for 15-30 mins till fruit becomes soft and pulpy, skimming off scum that rises to surface.
  7. To check setting point: Take pan off heat and put a small amount of jam on cooled saucer. Allow it to cool for abt 1 min and then push jam with finger. If surface wrinkles and 2 bits of jam remain separate, then jam has reached setting point. If not, put pan back on the heat for another 5 mins. Repeat test till setting is reached.
  8. Remove jars and lids from oven. Reminder: Don’t wipe dry jars and lids with towel or any other drying material. Be careful that towel doesn’t touch inside of jars and lids in case of contamination.
  9. Carefully spoon jam into jars. Clean lip and sides of jars with a clean paper towel and seal at once. Allow to cool completely.
  10. Label and date, then store in a cool dark place (i.e. cupboard or pantry) for up to a year. If opened, keep in fridge and finish up asap.. 🙂

Am very happy with the taste and texture – delish.

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