Spiced Peach and Nectarine Jam with Candied Ginger

By • August 29, 2009 • 5 Comments



Author Notes: Peaches and nectarines go so well with allspice, cloves and cinnamon. But what makes this jam so over the top is the addition of pieces of candied ginger. They melt into the jam and add that "oh my God what is in this" touch to the recipe. Perfect with biscuits, English muffins or with St Andre cheese and a crusty baguette. Feeding Groom

Serves 5 pints

  • 1 quart pitted and chopped peaches and nectarines (4 of each)
  • 7 cups vanilla sugar
  • 1 lemon, juiced
  • 1 large cinnamon stick
  • 1 tablespoon ground allspice
  • 1 teaspoon whole cloves
  • 1 pouch liquid pectin
  • 1/2 cup candied ginger
  1. Put the peaches and nectarines, vanilla sugar, lemon juice and spices in a large enamel saucepan and bring to a boil, stirring constantly, until the sugar melts.
  2. Add the candied ginger and stir. Skim foam as it rises to the top.
  3. Ladle into hot jars and seal with tops and rims. Process in hot boiling water for fifteen minutes.
  4. Remove from water bath and let cool. When tops pop, tighten rims and let sit for 24 hours before eating, if you can stand it.

Tags: gift, Holidays, Summer, sweet and savory

Comments (5) Questions (0)

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10 months ago Miss Crankypants

@Sherry Denise - As a rule of thumb, pectin is added *before* putting sugar into the mix. Worked for me on a variation of this recipe, but same pH, amounts, etc.

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12 months ago Sherry Denise

You dont say when to add the pectin

Me

over 4 years ago TheWimpyVegetarian

We have a nectarine tree in the back yard, and we just usually eat them off the tree or in salads. Now I can't wait for our next crop to use in your recipe! This looks really yummy. I love the sound of your strawberry and fig one too.

Rev_upper_hand

almost 5 years ago Feeding Groom

thanks!!!

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Cool photo. - A