This summer we’ve pledged our allegiance to Balsam Farms: freshness, variety, organic, pick-to-order. Doesn’t get any better. So natch they provided the goods for this recipe for Nectarine Honey Jam.





How could one resist? My bounty at home.









In a rare act of consideration, I did leave a couple back at the farm.









I love how easily tree-ripened fruits surrender their pits. Their distant cousins from the IGA are Scrooge McDucks in the way their pits cling to the rock-hard flesh. No thanks.

With erratic gusts and lashings of rain from Hurricane Earl whirling outside my kitchen window, I embarked on cozy afternoon with my adorable nectarines.

Safe to say I’ve done my fair share of chopping over the years. Still, while preparing this batch I stumbled on a new chopping technique. Simply chopping from left to right, rather than right to left, made so much more sense, with stellar results.

Just having finished reading Jonathan Franzen’s Freedom, this stirred up melancholy regrets of my ineffectual nectarine slicing. How had I missed this? Years and years of doing it the wrong way. Nothing like sad-sack Franzen to get you wondering what worth has your life been, how many careless mistakes you’ve made, so blinded to the truth, determinedly confident in isolated ignorance…

Thankfully Cher’s voice of reason in Moonstruck bubbled up from some dark recess in my mind and I heeded her advice to “Snap out of it!”



This recipe for Nectarine Honey doesn’t call for pectin, so the honey and sugar ratio to the amount of fruit is way below my usual concoctions.  The homey comfort of honey overrides a sugary sugary taste, delivering a more fortifying, virtuous jam.



The nectarines need not be skinned. Chop ’em up — however it works for you! — and let them relax into a sweet goo for a few hours.



Breaking out my treasured French copper confiture pan shook off any lingering Franzenitis.







What’s nifty about this recipe for Nectarine Honey Jam is that pureeing half of the batch after stewing creates the desired thickness.


We have Edon Waycott’s Preserving the Taste to thank for this wonderful jam. My tinkering with of her recipe was only born of carelessness, not with any intentional motive for improvement. Here we go again…  how cavalier to tune out the instructions of this magical jam-maker.  Oh the waste, oh the shame…

Anyway, click here for the recipe for Nectarine Honey Jam.

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Written by on September 23, 2010 under ALL RECIPES, Jams, Jellies, Pickles, Relish.

  • Anna Johnston

    Sounds yummy Sean. Really enjoy preserving fresh n tasty fruits, these look great too. Had to laugh at your “love of easily tree-ripened fruits surrender their pits. Their distant cousins from the IGA are Scrooge McDucks in the way their pits cling to the rock-hard flesh” So true… lol
    Oh, yes…, (re your email) our seafood is pretty awesome too Sean, lots of darn good food ‘down-under’
    Cheers Anna

  • Charles G Thompson

    ‘Snap out of it!’ A phrase that every cook needs to use now and again. Nice post, lovely looking and sounding honey jam! Add the ubiquitous, rock hard tomatoes to those Scrooge McDuck worthy rock hard, unripe fruit. I don’t get it.

    • Sean

      peaches, plums, apricots, nectarines — impossible to find ripe ones, only
      at farmstands. Only exception — the little doughnut peaches can be good if
      you get them at the right time.

  • Guesst

    So, what is the recipe?

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