Homemade Nectarine Preserves Recipe

Reader Contribution by Wendy Akin
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Rather than use commercial pectin, such as Sure-jel or Certo for making thick preserves and jams, I like to use the old-fashioned methods that use far less sugar.

A commercial pectin recipe for this preserve calls for 4 cups of fruit to 7 cups sugar. I use about ¼ of that: at least twice as much fruit and half the sugar, so my jams and preserves taste of the fruit instead of sugar and have half or less calories.

As well as the usual breakfast toast spread, try adding your own homemade preserves to plain yogurt. I promise, it tastes better and is better for you.

Nectarine Preserves Recipe

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