Homemade Nectarine Preserves Recipe


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


Tags: fruit, nectarines, water bath canning, canning, pectin, ginger, orange zest, food preservation, Texas, Wendy Akin,

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.





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