Freezing And Preserving Recipes
Triple Ginger Nectarine Jam
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To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied, and fresh.
Ingreadient
- Three 1/2-pint canning jars with lids and rings
- 2 1/2 pounds firm-but-ripe nectarines
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced candied ginger
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons ground ginger
Direction
- 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.
- 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.
- 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.
- 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.
- 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.
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