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Nectarine-Raspberry Jam

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.

  • Prep:
  • Total Time:
  • Yield: Makes about 5 cups

Photography: Christopher Testani

Source: Martha Stewart Living, September 2015


  • 2 1/4 pounds nectarines, pitted
  • 12 ounces raspberries
  • 1 1/2 pounds sugar (3 1/3 cups)
  • Coarse salt
  • 2 tablespoons fresh lemon juice


  1. Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.

  2. Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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