An Easy-To-Make Sweet Nectarine Ginger Jam
7 Ways To Enjoy Nectarines This Summer From The FoodieMamas
This is the season to delight in glorious stone fruits. Peaches, plums and nectarines are a family favourite that we just can’t stop eating! Nectarines are a cross between peaches and plums, with a sweet taste that captures summer.
They are so good just as they are, it’s no surprise that while I make a recipe with them, I always slice some extra pieces to munch all while I cook.
To capture their delicious flavour longer than the season, I made a batch of jam that will keep for a month in the fridge. It’s perfect for topping toast and pancakes with a little smear. As a complement and enhancement to the nectarines, my mom recommended that I add some fresh ginger to the recipe – which gives it just a touch of zing to balance the sweetness.
This jam is really quick and easy to make – you don’t even have to peel the nectarines. In fact, the peel gives the nectarine jam a gorgeous colour and texture, not to mention a lot of nutritious value is in the skin, such as polyphenols, vitamin C content and carotenoids such as beta-carotene and cryptoxanthin (source).
All you have to do is slice the nectarines, remove the pit and boil! While the fruit is boiling, you add in sugar, lemon juice and lastly fresh ginger. Once the mixture has thickened, you allow it cool down and then transfer it to mason jars to keep in your fridge.
There’s nothing like flavourful, homemade jam!
Here is the recipe for my sweet nectarine ginger jam – I hope you’ll try it this summer. Keep scrolling below for more scrumptious, summery recipes featuring nectarines. The Foodiemamas have done an incredible job in the kitchen to bring you these delectable delights.
Bon Appetit!
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Sweet Nectarine Ginger Jam
- Total Time: 45
Description
Beautiful and delicious homemade sweet jam made from summer’s delectable nectarines.
Ingredients
- 2 1/4 pounds nectarines, sliced and pitted
- 2 cups of sugar
- 2 tablespoons fresh lemon juice
- 2 Tablespoons of fresh ginger zest.
Instructions
- Stir together fruit and sugar in a large pot over medium-high heat.
- Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher.
- Add lemon juice; continue to boil, stirring frequently.
- Continue boiling for 12-15 minutes.
- Remove the foam from top.
- Stir in fresh ginger zest.
- Test the jam to see if it’s thick enough: use a wooden spoon to pick some up – it should be stick a bit to the spoon and look like jam consistency.
- Turn off the heat, allow to cool for 10 minutes. If the jam is too chunky for your taste, you can run a beater on low through it for 2 minutes.
- Afterwards, using a ladle, scoop jam into sterilized containers, leaving 3/4 inch of headroom. Let cool completely before refrigerating.
- Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
- Enjoy!
Notes
- Makes around 5 cups.
6 MORE AMAZING NECTARINE RECIPES TO TRY FROM THE #FOODIEMAMAS
Brown Butter Nectarine Crisp with Raspberries by Manju Mahadevan | Cooking Curries
Broiled White Nectarines with Vanilla Whipped Cream by Sara Maniez | Life’s Little Sweets
Fresh Nectarine Tart with Lemon Mascarpone Filling by Chrissie Baker | The Busy Baker
Caramalized Nectarine with Icecream by Deepika Haladankar | Easy Baby Meals
Grilled Nectarine Prosciutto Pizza by Ali | Home & Plate
Nectarine Skillet Cake by Lucy | Turnip the Oven
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I eat an English muffin almost everyday for breakfast and this jam would be so perfect! I love the addition of fresh ginger. And since it will keep for a month in the fridge, I can enjoy it in the fall as well–bonus!
Thank you Lucy, I think you’ll love this! It reminds me of marmalade, which goes perfectly with english muffins! Enjoy 🙂
There’s some inconsistency between your essay/intro and the recipe. Your essay mentions sugar but not pectin, and your recipe has pectin but no sugar. I’ve not used a pectin that’s recommended at these kinds of ratios… I’m wondering if 2 cups of pectin is a typo (as well as the missing sugar)? If not, could you specify more about what kind of pectin you’re using?
Hi Bettina,
My apologies, the recipe should read sugar at that quantity.