Nectarine Ginger Jam

Nectarine ginger jam is one of the easiest jams to make in late summer. You do not peel the fruit and you do not need pectin. Ripe nectarines are chopped with their skins on, mixed with sugar, fresh lemon juice and grated ginger, then cooked down until thick and glossy.

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The skins melt into soft rosy flecks, and the ginger gives a warm, bright finish that keeps the jam from tasting flat. It takes about 1 hour and makes about 5 half pints, which makes it a good first batch if you are new to water bath canning.

What goes into nectarine ginger jam

• 3 lb ripe nectarines, pitted and chopped, skins on
• 3 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp finely grated fresh ginger

Choose nectarines that smell sweet and give a little when you press them, without being mushy or bruised. A few slightly firm ones in the mix are good, because less ripe fruit has more natural pectin and helps the jam set. Squeeze the lemon juice yourself, since bottled kinds with added flavor can taste off, and use fresh ginger root rather than ground ginger.

Why the skins stay on

Peaches have fuzzy skins that most people peel before making jam. Nectarines have smooth, thin skins that soften completely while the jam cooks. Leaving them on saves a lot of work, and the red and gold skins tint the jam a warm sunset color. Chop the fruit into pieces about the size of a blueberry. Smaller pieces cook down faster and spread more easily on toast.

How to make it

• Put 2 small plates in the freezer. Combine the nectarines, sugar, lemon juice and ginger in a wide heavy pot and let stand 20 minutes.
• Bring to a boil over medium high heat and cook 25 to 30 minutes, stirring often and mashing some fruit, until it reaches 220°F or wrinkles on a frozen plate.
• Remove from the heat and skim the foam.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.

When the holidays come around, the same canning method works for our strawberry cranberry Christmas jam .

Tips for a good set and a clean ginger flavor

Let the fruit stand first

The 20 minute rest before cooking pulls juice out of the nectarines, so the sugar dissolves before the pot ever gets hot. That keeps the sugar from scorching on the bottom and gives you a clearer jam.

How to tell when it is set

This jam sets with the natural pectin in the fruit and the lemon juice, so cooking time matters. Keep it at a steady boil and stir often, scraping the bottom of the pot, especially near the end when it gets thick. Mash some of the fruit with a potato masher as it softens if you like a smoother jam.

A thermometer makes it simple: the jam is ready at 220°F at sea level. Without one, use the frozen plate test. Drop a little jam on a cold plate, wait 1 minute, then push it with your finger. If the surface wrinkles, it is done. If it runs, cook 2 to 3 minutes more and test again. That is why there are 2 plates in the freezer.

Fresh ginger without the strings

Ginger root can be stringy when you grate it fresh. Freeze the root for a few hours, then grate it frozen on a fine grater, skin and all. It turns into a soft, fluffy pulp that disappears into the jam. One tablespoon gives a gentle warmth. If you love ginger, add another teaspoon, but taste first, because the flavor gets stronger as the jam sits.

Ways to use it

Spread it on buttered toast, biscuits or English muffins, swirl it into plain yogurt, or spoon it over vanilla ice cream. It also sits well next to soft cheese on a cheese board. A few spoonfuls warmed with soy sauce make a quick glaze for chicken or pork.

Keeping sealed and opened jars

Keep your half pint jars hot until you fill them. Leave 1/4 inch of headspace, wipe each rim clean and add the lids and bands just fingertip tight. Start the 10 minute processing time once the water is back at a full boil, and add 5 minutes above 1,000 feet.

Let the jars cool for 12 to 24 hours without moving them and check that every lid is sealed. Sealed jars keep in a cool, dark cupboard for up to 1 year. Once opened, keep the jar in the fridge and use it within 3 weeks. There is no need to reheat the jam before serving; warm only the portion you plan to use as a glaze.

If you like a little heat or spice in your jars, our pineapple ginger jam uses the same fresh ginger, the blackberry jalapeno jam brings sweet and hot together, and the spiced Christmas jam with strawberries, cranberries and orange is a good one to make later in the year.

Nectarine ginger jam questions

Can I use peaches instead?

Yes, but peel them first. Peach skins stay tough and fuzzy in the jam.

Can I cut the sugar?

Not in this recipe. Without pectin, the sugar is needed for the set and for safe storage. For a lower sugar jam, use a pectin made for less sugar and follow its directions.

Can I use frozen nectarines?

Yes. Thaw them in a bowl and add all the juice to the pot with the fruit.

What if a jar did not seal?

Put that jar in the fridge and treat it like an opened jar, using it within 3 weeks.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us