Tommy’s jam kitchen is a jammin’ this summer, and with a fresh box of Washington State stone fruit beaming before me (courtesy of my friends at Sweet Preservation), the time is nigh to come up with something a little different for my pantry shelf and unrepentant sweet tooth. My canning codex of choice is Mes Confitures: The Jams and Jellies of Christine Ferber—287 pages of delectable, seasonal preserve recipes. Ms. Ferber’s recipes are simple and well-suited to my methods of making jam, which favors overnight maceration, while excluding commercial pectin as a thickener.
As I’ve mentioned in past posts, I’m not against using commercial pectin, I just find I get really mixed results. Sometimes the jam resembles fruit leather, or a jar-sized jello shot, or a fruity chew for Buddy. I’m just not a fan of commercial pectin consistency when I’m behind the jam pan.
I found my timely recipe for nectarine apricot ginger jam on page 58, where the key ingredients all just happened to be within arm’s reach: apricots, nectarines and candied ginger. It also called for fresh ginger, which I did not have, so I left it out of the recipe this time. If you’d like a little more punch and heat, add the fresh ginger.
How to Make Nectarine Apricot Ginger Jam
[gmc_recipe 17654]
Now, onto my box of peaches!
Related Links:
- Sweet Preservation
- Washington State Stone Fruit – facebook page
- Washington State Stone Fruit – pinterest page
This sounds fantastic – a real treat to have on toast in the morning, a relish at lunchtime, sauce on ice cream for desert!
I was on the Island a few weeks ago and waved as I zoomed past the Peach Place!
Sorry I missed you. Could you see the house for the weeds? 😉
YUM! I bet that’s fantastic. When I lived on Kauai I had such an abundance of amazing fruits to indulge in, but soon realized there is nothing quite like an apricot.
Nice to see another post from you, as well. I’m sure your other readers will agree that there is something so comforting about your blog, for at least a few moments as we slip into a tale of Vashon living all is right in the world 😊
Thanks Forrest, such nice words to read on this sunny August eve. I’ve been away from the blog a lot this summer. Not sure what that’s about, but the weather will close in soon enough and writing will come easier when gardens and orchards are put to bed. Well wishes, Tom
Sounds and looks delicious! I’ve bought a few of Christine Ferber’s jams and they’re incredible, so I’m looking forward to making this! Thanks!
Hi Tom,
At the risk of sounding like a stickler, what should I do with the lemon?
I checked the original recipe in my copy of Mes Confitures, and she doesn’t mention a lemon in her recipe, but then tells the reader to add “the lemon juice” in one of the steps.
I believe there’s a certain alchemy involved in making memorable jam, so I’m trying not to wing it too much.
Thanks,
Jan
Hi Jan, thanks for bringing this to my attention, it should say juice from one lemon. I’ll correct in post.
Hi! I have very randomly come across your page (google searching pumpkin recipes, haha) but it’s awesome and this jelly sounds delish! And no pectin? That makes it easier! Once fresh fruit season comes back round I’ll have to try something like this. Thanks Tom, have a great day! 🙂
Hi Kayla, thanks for dropping by and taking time to leave such a nice note. Here’s to summer fruit!