Brandied Nectarine Jam


Fresh, ripe fruit combined with a dash of brandy makes this quick and delicious jam simply burst with the flavor of summer.This is a refrigerator jam, meaning that it isn't "put up" in sterilized jars; it must be kept refrigerated. Since fresh nectarines can vary widely in sweetness, the amount of sugar is given as a range. Use your taste as a guide. Ginger partners beautifully with nectarines, so add 1/4 cup of ginger preserves or minced crystallized ginger, if you'd like.


4 medium ripe nectarines (peeled, pitted, and cut into 1/2-inch chunks)
1/4 cup water
1 cup Sugar
1/4 cup ginger preserves or minced crystallized ginger (optional)
2 tablespoons brandy
1 tablespoon fresh lemon juice


Place the fruit and water in a saucepan and bring to a simmer over medium heat. Cook for 5 minutes to soften the nectarines, then use a potato masher to mash the fruit to a chunky purée. Add sugar to taste and ginger, if using, stirring to blend.

Bring the jam to a boil, then reduce the heat to low and simmer for 10 minutes or until the jam sheets off the back of a spoon.

Remove from the heat and stir in the brandy and lemon juice. Transfer the jam to a clean glass jar and let cool. Cover and refrigerate.


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