Friday, August 31, 2012

No Pectin Ginger Nectarine Jam


No Pectin Ginger Nectarine Jam
Makes about 2 Pints (4 jam jars)

10 Medium Nectarines (about 2-1/2 lbs)
1 T Candied Ginger (minced)
1 T Fresh Ginger (peeled & grated)
1 T Dried Ginger
1-1/2 C Sugar
2 T Lemon Juice

Wash, pit and chop nectarines. How small depends on how chunky you like your jam: smaller = smoother. You can peel them if you want to, but that just seems like way more work than it is worth as the peels break down a lot while cooking.

Put all of the ingredients into a large wide saucepan or deep frying pan. Bring to a boil them lower to a simmer stirring regularly for about 20 minutes.

You can tell when it is done a few ways: It will be about 200 degrees on a candy thermometer, when you stir it will leave a ‘path’ behind the spoon for a moment, or you can just test it by taking a small spoonful out and popping it in the freezer for 30 seconds to cool.

Ladle into jars leaving about ¼ inch head space, wipe the rims, lid and process in a hot water bath. If you plan to eat it up in the next 6-8 weeks, you can skip the bath and just keep it in the fridge.  
Based on a recipe  originally found on

Yummy on Honey Wheat Ritz!


  1. Homemade jams are always great, this looks fantastic. And the last picture is so cute. Thank you for visiting me & for your sweet comment :)

    1. If you make any, I'd love to hear how it turns out!

  2. I love it! Thank you so much for posting on Saturday Show and Tell. I hope you'll be back this week to link up some more great ideas! Have a great rest of the week!

  3. Ginger-nectarine? Oh I am IN! Looks great!

    1. I have no idea where to find it other than the little Polish deli in my neighborhood, but I have discovered that the sunflower with flax seed bread they have is a devine combination.