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    Nectarine Preserves


    Source of Recipe


    from just jeanne's
    Nectarine Preserves

    3 - 4 lbs. ripe peeled/pitted nectarines, cut into chunks
    3/4 c. cold water
    1/4 c. lemon juice
    7 c. sugar
    2 tbsp. dried mint or 1/2 c. fresh chopped, optional
    1 tsp. whole cloves
    1 tsp. whole allspice berries
    2 whole cinnamon sticks

    Place the nectarines into a large stockpot with the water and lemon juice.
    Make a spice ball with the cloves, allspice berries and cinnamon sticks in cheesecloth and drape into pot.
    Cook on a medium heat for 10 minutes.
    Crush the nectarines with a potato masher.
    Add the sugar and the mint leaves, if using and stir well.
    Bring to a boil and simmer for 15 minutes until the mixture is thick.
    Remove and discard spice ball.
    Ladle into sterilize jars leaving 1/2" space at top.
    Wipe rims. Cap and seal.
    Process in a water bath canner for 15 minutes.
    Makes 5 - 6 pints.

 

 

 

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