Honey-Roasted Yellow Nectarine Jam 12oz



Nectarines are actually a type of fuzzless peach, which means we can keep the nutritious skin on when we make jam. In many ways, we prefer nectarine jam to peach, as its slight acidity makes the jam more complex and full-bodied than peach. In this jam, we roast the nectarines to concentrate their flavors even more.
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I can honestly say that I never tried nectarine jam until this year. In general, we’ve never been nectarine people before. That all changed for two reasons.

First, I’ve had nectarines all wrong. I think of them as super tasteless and crunchy (clearly have only had them from the supermarket in the past I think!). But they are actually fuzzless peaches! The ones we get from Maynard farms are truly complex and divine, and I feel sad I’ve missed out on them for so long.

The biggest reason I’ve decided to go all out with nectarine jams though is how they taste in jam form. I tried a tried a nectarine jam from another jam maker that uses unrefined sugar to see if it was any good, and I realized what all the fuss is about. Peaches can make a rather one-note jam. They are tasty, of course, but I think they are better off in your mouth or in pie. Nectarines, however, have enough acidity that their complexity both holds up and evolves in jam form.

This year, we’re offering three nectarine jams so you too can come to love this oft-overlooked type of peach: Spiced Yellow Nectarine Jam, Honey-Roasted Yellow Nectarine Jam, and Elderberry-Scented White Nectarine Honey Jam.

Our jams harken back to a time when many households made their own preserves to save the pure flavor of ripe summer fruit all year long. We use recipes from preservation expert Marisa McClellan, author of Naturally Sweet Food in Jars, to make you jams that are fresh, tasty, safely shelf-stable, and completely free from refined sugar.

Ingredients: Yellow nectarines from Maynard Farm, wildflower honey from Russell Maple Farm, lemon juice.

Refrigerate your jam immediately after opening. Naturally-sweetened jams will not keep in the fridge indefinitely like high-sugar commercial jams. If you won’t finish your jam in two weeks, we recommend freezing it after opening. Using a clean spoon every time you grab jam from the jar will extend its life.”

Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.