Your taste buds get a real workout! This looks soooo good. This fiery but sweet jam is addictive! A friend gifted me a gallon bag of jalapeños … so I used a couple to make peach jam with jalapeños … what nice heat! haha, I’m not so sure about the ice cream, but I’m totally with you on the meatballs! About 6-8 nectarines will make around 2 1/2 pints of jam. Once the peaches have macerated, it’s time to make the jam. You can keep it in the fridge and eat it within a few weeks, or freeze it for up to a year. So many ways I can think to use it! I can see this over cream cheese at a football party, it it lasts that long.Or as a coating over meatballs, good grief better make a double batch. I need to make Jam that needs to be canned on warm water, not frozen… Can this recipe be used and all I do is add lemon or this recipe is only for frozen jam? chopped but not peeled (about 4 1/2 cups chopped), de-stemmed and rough chopped, seeds and all. I had an apple avail so peeled, diced up small and added it in. Cover and let the jams sit until they are at room temperature. I don’t peel the nectarines for this jam because so much of the flavor resides in the peel, and it lends a nice color as well. What do you think I might be the problem? I ladle the hot jam into small jars because a little goes a long way here, and they’re the perfect size for putting out with a cheese tray. The original recipe that I found on YouTube doesn’t include jalapeños, but I wanted some heat so added (2) diced jalapeños w ribs/pith/seeds removed. Then, stir in the lemon juice and the diced jalapeño to the peaches. Habanero Nectarine Hot Pepper Jam ~ one to try if you can really stand the heat! Cook for 5 minutes more. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. I used the pink box of pectin and let it boil the full minute once it came back to a boil. Cook over medium heat for 30 minutes until the nectarines are completely softened. Love the use of nectarines . I’ve never made jam before and was happy this didn’t require canning. This sounds great. I can see why it could be seriously addicting! We have a sizable garden and nearby orchards, so I’m always looking for canning recipes. Just want to do better on the next batch! I have to admit that I almost never cook with nectarines — they just get eaten way too fast. Stir well and bring back to a boil. The thinner, non-fuzzy skin and brighter flavor of nectarines is the result of a happy mutation. No recipe to speak of so here's my plan of action: -macerate nectarine in sugar (50/50, weight basis) overnight -cook jam with peppers and lemon juice until you get the same consistency (cold plate test) -can or put into freezer Use an immersion blender to partially puree the mixture. This sounds perfect with cheese and biscuits or an alternative pickle with a ploughmans lunch, or on chunky ham sandwiches the possibilities are endless! Really good stuff — thanks. . What a delicious flavor combination Sue! We love the habanero peach jam on grilled chicken breast and pork chops and pork steak.Our favorite. If you must peel them - you will have to add pectin to the recipe (and more sugar). You can always continue boiling jam to thicken it more, which might have helped if your fruit was super juicy. This habanero nectarine jam is one of the more exciting taste experiences you’re likely to have, with the intensity amped up both on the sweet end and the spicy end. Habanero nectarine jam the view from habanero nectarine jam the view from y low sugar habanero nectarine jam nectarine jalapeno pepper jelly. I am such a fan of sweet/spicy jams and this one is perfect. 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