Small batch canning has intrigued me for a while. A jam is a jam no matter how small, right? Then there’s that plus of not having hours of work, what seems like endless piles of fruit to prep, sweat rolling down your back, random sticky spots on your arms …and sometimes cursing (I’m lookin’ at you cherry vanilla jam). So when I saw a triple ginger nectarine jam in this month’s Food and Wine magazine, I was all about it, but I didn’t have the 2.5 pounds they asked for. I had a trio of nectarines that surely wouldn’t last through the week. This should taste good right? After all nectarines are like peaches, who have gone bald…AND you don’t need to spend hours peeling them like their peachy relatives. Bonus! I have a family reunion coming up and I volunteered to bring jams for my cousin’s bridal brunch and anything goes well with buttermilk biscuits.
Since I had three large-ish nectarines left, I decided to go for it. I want to taste summer in a jar. and cobbler. yom.
Gather the ingredients.
I also wanted to add a flavor that would may you say, “mmm, what else is in this” thus the Chinese 5 Spice. I figured that spice went really well with plums, why not other stone fruit?
Before you prep the ingredients make sure you put a larger pot of water on to boil the jars that you will be filling. Here are mine..tap dancing in the water
Combine the nectarines, water, lemon juice (I added extra just to be safe), ground and grated ginger, 5 spice- or cardamom if you so choose (lemon zest would be great in the place of these), and pectin in a saucepan. As seen below:
Bring this to a boil and mash as the fruit begins to soften. Once boiling, add the sugar and stir/mash until combined.
Once your jars and rings are sterilized, remove from the water, and set on a tea towel. Fill with jam.
Put on the rings and twist until just finger-tip tight. Put these into the boiling water bath. Process 10 minutes. Wait for the oh-so-satisfying ‘ping’ of the jar lids sealing. If you dont hear it and any do not seal within 5 minutes, take the lid off, wipe down the rim, reapply the lid and ring, process for another 10 min.
Ginger-Spiced Nectarine Jam
3 large Nectarines- skins washed and fruit chopped
1.5 tbsp of Lemon Juice- bottled to assure reliable acidity
1 tbsp low or no sugar pectin
1/3 c water
1 tbsp fresh grated ginger
1/2 tsp ground ginger
pinch of Chinese 5 Spice (I wasn’t really satisfied with this flavor, I think cardamom would have had a better impact)
1/2 c Sugar
Combine everything except the sugar in a saucepan. Bring to a boil. Add sugar and stir until combined. Bring to a boil and mash fruit as you go. Follow the boiling water method of canning. Process for 10 min. Store in a cool, dark place for up to a year.
There you have it. Tangy, juicy, delectable. Hopefully it makes your day better when you open a jar. It sure can’t hurt!
Slather on biscuits, crackers, toast, maybe spoon into small, pre-baked pie crusts and top with whipped cream.
Just put it in your mouth.