Homemade Nectarine Preserves Recipe


| 7/22/2016 8:16:00 AM


Homemade Nectarine Preserves Canning

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



Yields 7 half-pints

ANNEJ
8/16/2016 12:01:27 PM

Depending on how ripe the fruit was,depending on batch size, i will only use 1/4-1/3 the amount of sugar a recipie calls for and use the recommended pectin- natural variety-. If a few jars never gelled then it was used as syrup for pancakes or ice cream, a win win all around.




Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters