Triple Ginger Nectarine Jam

Our eye was caught by this recipe that appeared in Food & Wine magazine, courtesy of Ernest Miller. Triple Ginger Nectarine?! We must, we simply must! 

This recipe calls for three, yes three different ginger preparations; dried, candied, and fresh. Sweetness dances with spice, the heat of ginger tingles and mingles with the intense, summery flesh of  stone fruit. Taste it, and swoon, as we did.  

Makes six 7 ounce jars, or 3 1/2 pint jars.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything

Directions

1) Prepare your canning equipment

Fill your canner with water, cover and bring to a boil. Add the canning jars, and lids along with your canning tools and boil above 185° F for 10 minutes to sterilize. Cover the pot and turn off the heat. 

DO NOT BOIL your gaskets - wash them in hot soapy water instead.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything

2) Remove the skins from the nectarines

Fill a second stock pot with water and bring to a boil. Drop the nectarines into the boiling water until the skins loosen (no more than 60 seconds). Carefully scoop the blanched nectarines out of the boiling water and place them on a baking sheet or counter to cool. Once cooled, peel the nectarines, remove the pits and cut them into large chunks.

3) Combine ingredients and cook jam

Add the nectarines to your jam pan or heavy bottomed pot with the sugar, lemon juice and all three gingers.

Bring to a boil and stirring often to dissolve the sugar keep the bottom from burning. Skim the surface of the cooking jam as necessary. Reduce the heat to a simmer and stir occasionally, until it has set. The time this takes will depend on the moisture in your fruit and your location. Check out our article on Finding Your Jam Setting Time here. If you are using a candy thermometer, the jam setting temperature is 220°F. 

4) Pack your jars

Using your jar lifter, remove the jars from the hot water and transfer to a towel on your counter. Start your canner boiling again.

Ladle the jam into jars, leaving 1/2 inch head space. Place the lids and gaskets on the jars. Secure the metal clips on opposite sides of each other.

5) Process

Lower the packed jars into the boiling canner, making sure they are covered by at least 1 inch of water. Process for 10 minutes. Remove the processed jars to a towel on your counter to cool until the lids seal. Refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.