Make Ahead

Spiced Peach and Nectarine Jam with Candied Ginger

August 29, 2009
2 Ratings
  • Serves 5 pints
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

What You'll Need
  • 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.
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See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Feeding Groom
    Feeding Groom
  • Amanda Hesser
    Amanda Hesser
  • Miss Crankypants
    Miss Crankypants

5 Reviews

Miss C. September 18, 2013
@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.
Sherry D. August 14, 2013
You dont say when to add the pectin
TheWimpyVegetarian December 13, 2009
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.
Feeding G. August 29, 2009
Amanda H. August 29, 2009
Cool photo. - A