Vanilla sugar, the ripest peaches and nectarines.
Cloves, allspice and cinnamon sticks.
Pure gold in a jar for cold, gray and snowy day to come.
Spiced Peach and Nectarine Jam with Candied Ginger
Adapted from Ball Blue Book of Preserving
1 quart peeled, pitted and chopped peaches and nectarines (about 8)
7 cups vanilla sugar
1 lemon, juiced
1 large cinnamon stick
1 tsp whole cloves
1 tsp whole allspice
1 pouch liquid pectin
½ cup candied ginger
Put fruit, sugar and lemon juice with spices in a large, deep saucepan over bringing slowly to a boil until sugar melts. Add liquid pectin and boil for one minute, stirring constantly. Skim off any foam. Add the ginger.
Ladle into hot pint jars and put tops and rims on the jars. Process in hot boiling water for 15 minutes.
Remove from water bath and let cool. When tops pop, tighten lids and store.
This batch made 5 pints.
Click here for a printable recipe!
One Year Ago on Feeding Groom