top of page
Search

Peach Nectarine Jam

  • May 7
  • 2 min read

Jam Ingredients

115 grams- Hello! I'm Ugly Diced and Dried Nectarines

117 grams- Hello! I'm Ugly Diced and Dried Peaches

110 ml- Water

110 grams- Cane Sugar

½ lemon- juice + zest


  1. Combine Hello! I'm Ugly Diced and Dried Nectarines and Peaches in a bowl, pour our over 110 ml boiling water

  2. Cover and let soak for at least 5-20mins

  3. Transfer the soaked fruit along with all soaking liquid into a food processor

  4. Blend until smooth or slightly textured, depending on how rustic you want to pretend this is

  5. Pour mixture into a saucepan. Add sugar, lemon juice, and zest

  6. Heat gently, stirring, until the sugar fully dissolves. Then increase heat and bring to a steady boil

  7. Cook until the mixture reaches 105°C (221°F) or passes the wrinkle test. It will thicken and look glossy, not like fruit soup.

  8. Spoon into sterilized jars while hot. Seal immediately. Optional but wise: Water bath for 10 minutes if you want shelf stability instead of fridge roulette


Yield: ~1 small jar depending on how much you “taste test” along the way.


Notes:


  1. Dried Nectarines and Peaches are less acidic than apricots, so the lemon is not optional unless you enjoy microbiological experiments

  2. This will be slightly softer set than apricot jam. That’s normal, not a failure of character

  3. Works well as a glaze for pork or duck, assuming you’re not wasting it on sad toast alone


Meet the Chef: Burnt Chef Project Ambassador-

Christopher Miller (Toledo, Ohio)


Christopher Miller is an Ohio-based chef currently serving as Ambassador with TBCP USA. With a career shaped by leadership roles in high-performing kitchens and a focus on seafood-driven cuisine, he brings a disciplined, ingredient-focused approach to his work. Christopher is also the chef and owner of LURE, a private chef concept centered on sustainability and marine-inspired dining.


In addition to his culinary work, he is an advocate for sobriety and mental clarity in the hospitality industry, sharing his experiences as a speaker at national events, including the American Culinary Federation conference. His work reflects a commitment to growth, mentorship, and redefining the culture of the modern kitchen.


 
 
 

Comments

bottom of page