Nectarine Pepper Jam

Nectarine Pepper Jam
Nectarine Pepper Jam

Made with nectarines cooked with ginger, sugar, lemon juice, chopped red jalapeño peppers, lemon zest, orange zest, our jam is finished with corn-starch to tighten it up. It's a perfect addition to a salmon and rice dish. Chef's Tip: Try it on seafood, chicken, cornbread muffins or pancakes!

Nectarine Pepper Jam

Makes 2 cups


2 nectarines, chopped
1/2 teaspoon ginger, minced
1 lemon, juiced
2 red fresno peppers, seeded and chopped
1/2 lemon, zest and juice
1/2 orange, zest and juice
1/4 sugar
pinch kosher salt
1/2 cup water
1 tablespoons cornstarch
3 tablespoons cold water

  1. Place the nectarines, ginger, lemon juice, jalapeño peppers, lemon zest and juice, orange zest and juice, water and sugar in a sauce-pan.
  2. Bring to a simmer and cook until nectarines and peppers break down
  3. slightly, about 15 minutes.
  4. Add salt.
  5. Mix cold water with cornstarch and add to jam to thicken.
  6. Place in glass dish and let cool to room temperature.

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