Nectarine Tarragon White Tea Jam
3 pounds ripe Nectarines - chopped including skins reserving pits
1/2" ginger root - peeled and diced fine
2 white tea bags
2 large sprigs tarragon - reserving one whole.
1/2 lemon - zested and reserve for jam
2 2/3 cup sugar
1 box pectin
Results in a pale peachy-orange jam flecked with deeper peachy-orange flecks and green tarragon bits.
Half nectarines and remove pits. Set aside pits in the pan you are making the jam. Add enough water to cover pits. Bring to a boil over high heat. Let boil while prepping the rest of the ingredients.
Cut nectarines into bite sized pieces. Peel and finely chop ginger. Wash and pat dry tarragon. Chop 1/2 of the tarragon finely. Zest half of the lemon and slice in half. Measure sugar.
Remove pits from water and discard pits only reserving the water. Put the nectarines, ginger, tarragon and lemon zest into the reserved water. Bring to a boil over medium high heat stirring so fruit will not stick. When fruit it partially cooked, about 5 minutes, add two tea bags. Squeeze in lemon juice from 1/2 lemon. Continue cooking until color deepens and fruit is entirely cooked about five to seven minutes minutes. Add sugar.Continue cooking until thick. Remove from heat. Remove white tea bags. Return to heat and add pectin. Bring to a rolling boil for one minute. Remove from heat. Skim off foam.
Ladle into clean hot jars. Wipe the rims of the jars to remove residue. Lid and seal. I always hot water bath my jams and jellies for 5 minutes to ensure a tight seal.
Yield: 5 jelly jars
What do you do with the other half of the tarragon?
ReplyDeleteSorry, I forgot to add that part.
ReplyDeleteChop the reserved tarragon into very small bits. After removing from the heat after adding the pectin. Skin off the foam. Add the reserved tarragon to the jam. Continue with the remainder of the recipe.