Saturday, July 29, 2017

Good Fillings... Nectarine Ginger Pie Filling

Nectarine Ginger Pie Filling 
Found on Pinterest

Yields just under 5 pints.


4 and 1/4 lbs nectarines (about 2 quarts)

1 cup sugar + 2 tbsp sugar, divided

zest & juice of 1 lemon

5 tsp fresh ginger, peeled and minced

2 cinnamon sticks (4 inches each)

2 Tbsp ClearJel

In a large bowl, combine 1 cup sugar, cinnamon sticks, lemon zest & juice, and minced ginger. Toss to mix.

Peel, pit and slice nectarines into 1/4-inch slices (about 16 slices per medium nectarine). Add to bowl, tossing with sugar/lemon mixture as you go, to prevent browning. Make sure fruit and cinnamon sticks are buried beneath juices (to prevent browning), then allow to macerate at room temperature for at least 2 hours, or refrigerated overnight (or several nights, if need be).

Strain nectarine juice into a large, heavy-bottomed pot. Retrieve cinnamon sticks and add to the juice: set fruit aside.

Bring juices to a boil over medium heat, then reduce heat and boil gently for about 5 minutes, until juice is slightly thickened.

Remove and discard cinnamon sticks.

In a small bowl, mix together ClearJel and 2 Tbsp sugar: whisk into boiling juice, stirring constantly until ClearJel disappears and juice thickens, about 1 – 2 minutes.

Add reserved fruit.

Bring to a simmer, reduce heat to low, and simmer for about 5 minutes.

Ladle hot pie filling into hot jars, leaving a full 1-inch of headspace. Remove air bubbles from jars carefully, adjust headspace, wipe rims, put on lids, and process in a boiling water bath for 15 minutes.

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