Nectarine Apricot Ginger Jam
Print recipe Ingredients
- 1.5lb Nectarines
- 1.5lb Apricots
- 1/2 cup Candied Ginger (finely chopped)
- 1 tablespoon Fresh Ginger (grated (and optional to add heat))
- 5 Whole Cloves
- 4 cups Sugar
- 1 lemon (juice from one lemon)
Note
Adapted from Christine Ferber's Mes Confitures
Directions
| Step 1 | |
| Rinse fruit, remove pits, cut into bite-size chunks | |
| Step 2 | |
| Add all ingredients to stainless or ceramic bowl, stir gently to combine. Cover with parchment or plastic wrap and leave to macerate overnight. | |
| Step 3 | |
| Next day, add fruit mixture to nonreactive pan. I like large open stainless saute pans or low stock pots for better evaporation. | |
| Step 4 | |
| Bring mixture to a simmer and stir, and continue stirring until things start to thicken up usually about 20 minutes. Low heat is best so as not to scorch the sugars in the mix. Shut off heat and stir a little longer to cool down. Evaporation will create a thicker jam. | |
| Step 5 | |
| Wait a good 6-8 hours, remove whole cloves, and reheat the mixture up slowly until it simmers for 5-10 minutes and then add to sterilized jars and process in a water bath for ten minutes. | |