No Pectin Ginger Nectarine JamMakes 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 www.foodandwine.com
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