This blueberry nectarine ginger jam uses up the best summer has left so you can have it ready for all winter long! Get your feet wet in canning with this easy, and super fun recipe!
Dish Count :: 2 Stockpots, 1 Sauce Pot, 8 8-ounce Jars
My canning extravaganza’s had taken a hiatus when Ben and I got married three years ago. The year we got married, I was busy, well, planning a wedding – and if you’ve gone through that you know how that basically over takes your entire life. The next year, we were traveling for our anniversary to the Palouse and then to Jackson Hole, and then last year, I just literally couldn’t even. But this year, I had someone to help me and kick my butt into gear. Canning, I’m convinced is always best done with friends, and a few bottles of wine. The one thing I don’t recommend is doing it on a 90 degree weekend in a non-airconditioned apartment. The results impeccable. The memories, will last forever.
And my mason jar collection – out of control.
I used a bag of frozen blueberries I had frozen last year after Ben and I had a picking competition on a date last year. If you haven’t made the most of the summer season and decided to can your fruit, try freezing your berries instead. Use my how-to freeze berries tutorial for all your needs.
Along with the berries I wanted to jazz up the traditional blueberry jam, and add a little nectarine and some ginger. My family used to can in the summers using the plethora of fruit trees we had in yard, including kiwi trees! Yeah, kiwi trees in Seattle – it’s true! Every summer my dad and bonus mom would come up with insane creations like kiwi mango strawberry jam, and this was my homage to our past canning creations.
And cracking open this jar of jam was completely thrilling – after our canning extravaganza, we had a half wheel of goat brie left over, so I poured it over the top and devoured it as is. Don’t be afraid to break outside the PB&J with your jams. And if you’re new to canning, be bold this year. The possibilities are endless and when you realize what fantastic creations you can come up with – it’s one of the most exciting things you will do all summer.
Blueberry Nectarine Ginger Jam
8 cups Blueberries
2 cups Nectarines, diced
2 Tbsp Ginger, grated
5 cups Sugar
1 1/2 packages Powdered Pectin
8 8-ounce Canning Jars, Lids and Rings
To Prepare the Canning Jars:
In one large stock pot, place your canning jars and fill it with water, covering the jars. Bring the jars to a gentle simmer to sterilize them. Keep them warm while you prepare the jam.
In the small saucepan, bring the canning lids to a gentle simmer to heat the rubber.
To Prepare the Jam:
In one large stock pot, bring blueberries, and nectarines to a simmer. With a spoon break apart and gently crush some of the blueberries. Add in the ginger, and stir.
Pour in the sugar and stir in until it is dissolved and bring the mixture to a boil.
Sprinkle in the powdered pectin and stir in until it is mixed in completely. Bring the mixture to a full rolling boil for 2 minutes. Turn the heat off.
To Can the Jam:
Remove one jar at a time from the stock pot and pour out the water from each jar. Pour the hot jam into each jar, leaving 1/2" of room at the top of each jar. Clean the rim of the jar of any drops of jam that may have dripped. Remove one lid from the small sauce pan, and place over the top of jar. Gently screw on a ring on top of the jar and set aside. Repeat with all remaining jars.
When all the jars are filled, sealed and the lids are screwed on, place them all back into the stock pot full of water, and ensure that all the jars are covered with water with at least 2 inches of water. Bring the water to a boil, and begin processing for 12 minutes. Remove the jars from the boiling water and set them aside on the counter to cool completely.
Each jar should "pop" so you know it has sealed properly. Once they are cooled, they are ready!
Go forth and devour.