White Nectarine-Lime Jam

This is my fourteenth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's hard to believe that we are more than halfway through the year...and the alphabet. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm

N is for...

• Crispy Noodle Salad by Mayuri’s Jikoni

• Frozen Negroni by A Messy Kitchen

• New England Iced Tea by Jolene’s Recipe Journal

• Nocciolata Swirl Meringues by Food Lust People Love

• Nut-Free Basil Pesto Chunky Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Nutella Neufchatel Dip by Magical Ingredients

• Olya Naralachi Karanji / Fresh Coconut Nevries by Sneha’s Recipe

• Singapore Noodles by Karen’s Kitchen Stories

• Sweet and Spicy Cashews by A Day in the Life on the Farm

• White Nectarine-Lime Jam by Culinary Cam (you're here)

• Zucchini Nut Bread by Blogghetti

White Nectarine-Lime Jam

When a friend asked me to go pick white nectarines at her property while she was out of town, left work with a basket and headed to her house. I never turn down the chance to harvest homegrown, organic fruits or vegetables.

I followed the directions on her text until I found myself standing beneath a white nectarine tree with drooping branches laden with ripe fruit. What a deliciously sweet smell of summertime! When my basket was full, I headed home and the first thing I wanted to make was jam.

Ingredients

makes 5 jars

• 9 to 10 cups white nectarines, rinsed and sliced into wedges*

• 1 cup organic granulated sugar (this is pretty tart, adjust sugar, as needed)

• 3/4 cup liquid (you can use water, wine, whatever you want - I used water, but have used leftover Prosecco for a great flavor)

• peel from 2 organic limes

• juice from 2 organic limes

• Also needed: five jars, lids and rims

*Note: my jam was a little bit bitter which I attributed to the 2 lime peels. My friend suggested that the peels might also make it bitter, so I'll peel the fruit for the next batch!

Procedure

Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle. Set aside.

To make the jam, place all of the ingredients - except for the lime juice - in a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.

Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. Stir in your lime juice and remove the lime peels.

Spoon the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

This Time Last Year...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

So Far This Year...

Again: my posts are below with links to everyone else's recipes.

• The Polarizing Anchovy + Egg Salad Niçoise

• A Belated Birthday Bûche De Noël (Yule Log)

• Lemon Lavender Blackberry Cake

• Gluten-Free Crystal Dumplings in Noodle Soup

• A Dozen Eggs - Stuffed, Scotch, Curried, and More

• Fig Leaf-Wrapped Cheese

• Garlicky Fregola with Edamame, Mint, and Ricotta

• Huckleberry & Earl Grey Tea Cakes

• Es Teler (Indonesian Drunk Ice)

• Inspired by a One-Word Text: Jjamppong

• A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies

• Enamored with Culinary Lavender: From Sips to Sweets

• Mini Peach Galettes

That's a wrap for my offering for the letter 'n'. We will be back in two weeks with the letter 'o'. Stay tuned!