September 21, 2012

Ginger Cardamon Nectarine Jam



Ingredients:
3 1/4 cup crushed nectarines*
3 tablespoons powdered pectin**
2 cups sugar
1/2 teaspoon ground roasted ginger
1/2 teaspoon ground cardamom
2 tablespoons lemon juice


Directions:

Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. Drizzle withe lemon juice. Press the jam button. You will hear a beep at 4 minutes. Sprinkle the sugar and spices over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine. Ladle the jam into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.


Yield: about 4 8-oz jars

*This was from a little over 4 1/2 cups diced nectarines from about 5 whole nectarines.


**I recommend these jars of flex batch pectin. 3 tablespoons equals 1/2 of a pouch of boxed pectin.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.


My thoughts:
I had some nectarines leftover from making the barbecue sauce and thought I'd make a quick batch of jam. While I like making jam the old fashioned way (and you can, of course, use the measurements of this recipe to make jam on the stovetop) this Ball Jam Maker really is a lifesaver when you just want to make a few jars to use up some fruit or in this case, when I was distracted by creating another, more difficult recipe. It was wonderful not to have to keep an eye on two big pots on the stove at the same time! Added bonus: between this and the other recipe I was creating, I was able to put a full load into the canner. Which I love because I hate heating up the kitchen boiling that huge pot of water for just 4 jars.

I added some of my favorite spices, ginger and cardamom to this jam because I thought they'd really set off the lush, juicy nectarine. It makes the nectarine take on a tropical vibe which I really enjoyed. I can't wait to try this in stuffed french toast.

4 comments:

  1. I'm a newbie to canning and jams, but I love to explore the possibilities. Great recipe. I just tried a corn jam recipe I saw from Bizarre Foods. Deliciously sweet! Doesn't taste anything like corn.

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    Replies
    1. Fun! I made corn cob jelly this year and it was only faintly corn-y.

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  2. I loved this recipe, thanks for sharing! I just used ground ginger because I wasn't sure what "ground roasted ginger" was. Did you roast ginger and grind it or did you toast ground ginger on a skillet?

    Thanks!

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    Replies
    1. I'm glad you enjoyed it! McCormick makes roasted ground ginger or you can toast the ground ginger in a skillet.

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