Nectarine, Apple and Ginger Jam

Last year I made nectarine jam for the first time, adding apple and lemon verbena. It was really tasty, but this year my lemon verbena has not put on so much growth and after making my lemon verbena liqueur and saving some to dry for tea in winter, I was worried there wouldn’t be enough. So this year, instead of lemon verbena, I used some more of that precious jar of stem ginger my sister sent me. The result: delightful! But is it jam, or marmalade?….

Nectarine, Apple and Ginger Jam

NectarineJam1

  • 1kg (2 lbs) prepared fruit – I used 2 apples, cored, peeled and finely chopped, and the rest nectarines, stones removed and chopped into small pieces
  • 500g (1 lb) preserving sugar “2:1″ (high pectin content)
  • 3 tbsps lemon juice
  • 2 tbsp stem ginger syrup
  • 75g stem ginger, chopped very finely

Put everything except the stem ginger pieces into a large preserving pan and leave to macerate for at least 2 hours, or even overnight. Put a plate in the fridge for your gelling test.

Boil up the jam for a good 10 minutes. Remove from the heat and mash with a potato masher when cool enough. (Be careful – hot jam burns!) Add the chopped ginger and return to the heat. Boil for a further 5 minutes. Now you can do your gelling test – drop a little jam onto your cold plate. If it’s ready it should gel within 30 seconds… if not, boil up again for a further 5 minutes, repeat the test.

Using a funnel, pour into your sterilized jam jars, right to the brim, and seal. Turn them upside down to create a vacuum. Leave to cool. After a couple of hours you can turn them right way up again, but leave the jam for another few hours until completely cold before moving again.

NectarineJam2

This is perfect for toast, which makes me wonder if that is how I should define the difference… jam for bread and marmalade for toast. I know citrus fruits are usually marmalade… but is that the difference in reality?

What do you think?