Direction

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.