Cardamom Ginger Spiced Nectarines. Take your nectarines and preserve them with a twist! Add cardamom and ginger spices to liven up a batch or two. | Rockin W Homestead

Cardamom Ginger Spiced Nectarines

Take your canned nectarines to the next level with the spices of ginger and cardamom.

Course Dessert
Cuisine American
Keyword canning, spiced nectarine
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 Pints
Author Shelle


  • 8-10 Nectarines
  • 4 cups Water
  • 3/4 cup Honey
  • 1 1/2 teaspoon Fresh or candied ginger grate or chop
  • 6 teaspoons cardamom seed cruched


  1. Cut each nectarine in half, remove pit, and then cut each quarter into three slices or cut them into one-inch dices.

  2. Optional: to keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid. Use 3 grams ascorbic acid to 1 gallon of cold water. Drain.

  3. To the bottom of each jar, add ¼ teaspoon fresh grated ginger, plus 1 teaspoon of crushed cardamom.

  4. Pack the nectarine slices into 6, pint size jars, leaving ½ an inch of headspace from the top of the jar.

  5. Boil 4 cups of water and add ¾ cup honey or 1 cup sugar to make a light syrup.

  6. Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.

  7. Cap the jars.

  8. You can store the finished spiced nectarines in the refrigerator for two weeks. For longer storage, use the raw pack method and process the jars in a water bath canner for 25 minutes per pint, or 30 minutes per quart.