Last week the Washington State Fruit Commission sent me a box of peaches. At least, I thought they sent me a box of peaches. After doing a quick unboxing video for my Patreon supporters and asking for suggestions on how to preserve this entire box of peaches, I realized the lower half of the box was really nectarines.
When it comes to canning, nectarines have one big advantage over peaches: you don’t have to peel them. Nectarine skin is tender and thin, and adds a nice rosy color to preserves. As I am both fairly lazy and fairly gluttonous, I settled on a plan: I would eat all the peaches, and use the nectarines for jam.
This is a straightforward no pectin added jam with a twist. By substituting brown sugar for some of the more traditional white sugar, you get a rich, caramelized flavor that’s lovely with the natural, assertive acidity of nectarines. Just a touch of ginger and cinnamon adds to the feeling that you’ve made delicious nectarine crisp in a jar.