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
pitted and chopped peaches and nectarines (4 of each)
large cinnamon stick
pouch liquid pectin
In This Recipe
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.
Add the candied ginger and stir. Skim foam as it rises to the top.
Ladle into hot jars and seal with tops and rims. Process in hot boiling water for fifteen minutes.
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.