This is a reader inspired recipe. There is no better way to “preserve” the summer, when the season is overflowing with the luscious fruits.
The cold creeps in and brings in its own delight, but leaves me yearning for the warmth and the juicy goodness. Last year I had made Spiced Mango Jam, Watermelon and Mint Jelly and Strawberry Preserve and enjoyed the “canned summer” almost through this summer.
Sonal left a comment in the Strawberry Preserves post asking me if she could do a preserve with the peaches she has in her garden. I had not ever made a peach preserve, but I did write to her a recipe along the lines of the other preserves I had made which might work with peaches. She wrote back a couple of days later that she followed the recipe and made the peach preserve. I was tickled. Thank you Sonal. I had loads of nectarines I had bought passionately in the farmers market, when I saw they were locally grown. Note that any similar stone fruit will be okay to use with this recipe (peach, apricot etc).
I made my nectarine preserve right away and it did work beautifully.
Ingredients: (makes about 3/4 cup)
- 6-8 ripe but firm nectarines
- 3 tablespoons lemon juice + more if needed
- 1/2 cup sugar + 2 tablespoons sugar (or as needed – will depend on the sweetness of the fruit)
- 1 teaspoon grated ginger (Optional)
With a sharp knife make an X at one end of each nectarine. Bring a big pan full of water to a boil over high heat. Have ready a bowl full of ice water. Add the nectarines to the boiling water and blanch for about 45 seconds; then transfer to the ice water immediately to stop the cooking. When cool, lift out and peel.
Slice the nectarines into wedges and remove the pit. Chop in to smaller pieces. In a large large bowl, add sugar and lemon juice and toss. Let stand overnight, until sugar dissolves.
In a large sauce pan, bring the nectarine – sugar mix and ginger (if you are using) to a simmer over medium to high heat. Remove if any foams forms on the surface. Simmer until fruit pieces are tender and the mixture gets syrupy, about 30 -45 minutes. You should see the jam like consistency. Do the jam test (explained here).
Transfer to a large bowl, cover and let rest overnight. Taste and check if it needs more lemon juice or sugar. If not, can the jam (Canning Procedure). If you feel the need to add more sugar or lemon juice, simmer on the stove top for another 10 minutes at low – medium heat.
Enjoy the summer!
Plum Apple Sauce