Nectarine Brown Sugar Jam

We've reached the time of year that I absolutely love.  I go into turbo mode gathering all the garden has given us, and try to can or freeze as much as possible, to make use of everything, but also to have extra in our pantry and root cellar, for the winter months.

 

I had recently bought a bunch of nectarines, but for some reason, my family wasn't eating them and they were starting to go bad.  I wasn't about to lose all that gorgeous fruit, so I turned it into a delicious Nectarine and Brown Sugar Jam, that is so perfect for this time of year.

 

Can't even tell you how delicious it is spread on toast or a warm biscuit.   

 

Nectarine Brown Sugar Jam

Source:  Northwest Edible Life

4 pounds nectarines as purchased (about 8 very large nectarines, to yield 3 1/2 pounds prepared fruit)

1 1/2 cups lightly packed light brown sugar 

1 cup granulated sugar 

4 tbsp freshly squeezed lemon juice 

1/2 teaspoon cinnamon 

1/4 teaspoon ground dry ginger 

 

 

Wash and stem nectarines, but don't peel. Remove the nectarine pit and rough chop the nectarine fruit. You should have 3 1/2 pounds of prepared nectarines after the fruit has been taken off the pit. 

 

Add the nectarines, brown sugar and granulated sugar to a large, wide, non-reactive pot. Bring to a simmer over medium-high heat, stirring often so the nectarines don't scorch. Cook the nectarines until they are soft and surrounded by a juicy sugar syrup, about 10 minutes. If you prefer a smoother textured jam, break up any large pieces of fruit with a potato masher, whisk, or fork at this point. Add the lemon juice, cinnamon and ginger to your jam. 

 

Continue to cook, stirring often, until the jam reaches the gel point. Turn heat under the jam to low, then quickly ladle the jam into clean, hot jars, leaving a 1/4 inch headspace. Remove air bubbles, adjust head-space and wipe jar rims carefully. Lid your jars according to manufacturer's directions, then transfer your jars to your canner. 

 

Process jam ten minutes at a full boil. While jars are processing, set a kitchen towel on the counter in a draft free place. After jars have processed, turn off the heat under your canner and allow the jars to sit in the canner for 5 minutes. 

 

Remove the jars and set on the kitchen towel. Jars should begin sealing almost immediately - you'll hear a sharp ping! as they seal. 

 

Leave jars alone for 8 to 12 hours to fully cool and set their seals, then check seals. Transfer any jar that hasn't sealed to the refrigerator and use it within 3 weeks. 

 

Store remaining jars at cool room temperature away from direct light. Jam is best used within a year.