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 www.foodandwine.com
Yummy on Honey Wheat Ritz! |
Homemade jams are always great, this looks fantastic. And the last picture is so cute. Thank you for visiting me & for your sweet comment :)
ReplyDeleteIf you make any, I'd love to hear how it turns out!
DeleteThanks for hosting Mackenzie!
ReplyDeleteGinger-nectarine? Oh I am IN! Looks great!
ReplyDeleteI 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.
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