![Triple Ginger Nectarine Jam Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/3xAnYrM9Qc7GNiYXQRgt75Shijs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201208-xl-triple-ginger-nectarine-jam-f53dbec8506a4db1b7fbe3c316e64b7f.jpg)
Use the freshest nectarines to make this jam; the quality of the fruit will shine in this recipe. Preserving the fruit with fresh, dried, and candied ginger gives the jam a more complex ginger flavor that complements the nectarines.
If you are not able to source fresh nectarines, use peaches instead. This jam is wonderful spread on toast, a biscuit, or scones, or used to make a fruit pastry or jam cookie.
Ingredients
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Three 1/2-pint canning jars with lids and rings
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2 1/2 pounds firm-but-ripe nectarines
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1 1/2 cups sugar
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2 tablespoons fresh lemon juice
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2 tablespoons minced candied ginger
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1 tablespoon finely grated fresh ginger
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2 teaspoons ground ginger
Directions
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Fill a large pot with water, cover and bring to a boil. Add canning jars, lids. and rings along with a set of tongs and a ladle to pot and simmer over low heat for about 10 minutes to sterilize. Cover pot and turn off heat.
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Set a metal rack in another large pot. Fill pot with water and bring to a boil. Add nectarines and boil until skins loosen, about 30 seconds; using a slotted spoon, transfer nectarines to a rimmed baking sheet and let cool. Peel, halve and pit nectarines and cut them into 1/2-inch dice.
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Combine nectarines with sugar, lemon juice and candied, fresh and ground gingers in a large, wide saucepan. Bring to a boil over moderately high heat, stirring to dissolve sugar and skimming surface as necessary. Reduce heat to moderate and simmer jam, stirring once or twice, until it reaches 220°F on a candy thermometer, about 40 minutes longer.
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Using sterilized tongs, remove jars from hot water and transfer to a large rimmed baking sheet. Ladle jam into jars, leaving 1/2 inch at the top. Using tongs, place lids on the jars followed by rings. Screw on lids securely but not too tightly.
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Using canning tongs, lower jars into the boiling water of pot with rack, making sure jars are covered by at least 1 inch of water. Boil over high heat for 10 minutes. Using canning tongs, transfer jars to a rack to cool until lids pop and seal (they will look concave); refrigerate any jars that do not seal. Store sealed jars in a cool, dark place for up to 6 months.