Recipes Triple Ginger Nectarine Jam 5.0 (1) 1 Review To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied, and fresh. By Ernest Miller Updated on May 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Young & Hungry Active Time: 30 mins Total Time: 1 hr 45 mins Yield: makes three 1/2-pint jars Use the freshest nectarines to make this jam; the quality of the fruit will shine in this recipe. Preserving the fruit with fresh, dried, and candied ginger gives the jam a more complex ginger flavor that complements the nectarines. The Difference Between Jam, Jelly, and Other Fruit Preserves If you are not able to source fresh nectarines, use peaches instead. This jam is wonderful spread on toast, a biscuit, or scones, or used to make a fruit pastry or jam cookie. Ingredients Three 1/2-pint canning jars with lids and rings 2 1/2 pounds firm-but-ripe nectarines 1 1/2 cups sugar 2 tablespoons fresh lemon juice 2 tablespoons minced candied ginger 1 tablespoon finely grated fresh ginger 2 teaspoons ground ginger Directions Fill a large pot with water, cover and bring to a boil. Add canning jars, lids. and rings along with a set of tongs and a ladle to pot and simmer over low heat for about 10 minutes to sterilize. Cover pot and turn off heat. Set a metal rack in another large pot. Fill pot with water and bring to a boil. Add nectarines and boil until skins loosen, about 30 seconds; using a slotted spoon, transfer nectarines to a rimmed baking sheet and let cool. Peel, halve and pit nectarines and cut them into 1/2-inch dice. Combine nectarines with sugar, lemon juice and candied, fresh and ground gingers in a large, wide saucepan. Bring to a boil over moderately high heat, stirring to dissolve sugar and skimming surface as necessary. Reduce heat to moderate and simmer jam, stirring once or twice, until it reaches 220°F on a candy thermometer, about 40 minutes longer. Using sterilized tongs, remove jars from hot water and transfer to a large rimmed baking sheet. Ladle jam into jars, leaving 1/2 inch at the top. Using tongs, place lids on the jars followed by rings. Screw on lids securely but not too tightly. Using canning tongs, lower jars into the boiling water of pot with rack, making sure jars are covered by at least 1 inch of water. Boil over high heat for 10 minutes. Using canning tongs, transfer jars to a rack to cool until lids pop and seal (they will look concave); refrigerate any jars that do not seal. Store sealed jars in a cool, dark place for up to 6 months. Rate it Print