You can eat this as is on toast—pure heaven—or use as a filling for cakes.


This recipe is from my Fall 2015 issue!

About 1 1/2 cups

You will need:

6 yellow nectarines

2 white nectarines

1⁄4 cup water

1⁄2  lemon, just the juice

1⁄2  cup sugar


  1. Cut the nectarines in half and remove the pits.
  2. Dice them and place in a sauce pan with water, lemon juice, and sugar.
  3. Bring to a boil and let it simmer for about 20 minutes or until your jam is thick. Stir once in a while so it does not burn.
  4. Cool and spoon into a jar. Keep in the fridge for 3 weeks.

TIP:

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