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Good Fillings… Nectarine Ginger Pie Filling

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Nectarine Ginger Pie Filling 

Found on Pinterest
Yields just under 5 pints.
INGREDIENTS4 and 1/4 lbs nectarines (about 2 quarts)1 cup sugar + 2 tbsp sugar, dividedzest & juice of 1 lemon5 tsp fresh ginger, peeled and minced2 cinnamon sticks (4 inches each)2 Tbsp ClearJelIn 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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