Nectarines, Preserved
Ingredients
Directions
Prepare the fruit
Gather nectarines when fully grown but not over-ripe.
Split the nectarines in half and remove the stones.
Make the syrup and cook
Combine sugar and water in a preserving pan.
Boil the mixture to a clear syrup.
Add the fruit to the syrup.
Simmer gently for 20 minutes.
Pour the preserve into a bowl.
Let the preserve sit overnight.
Boil the preserve again for 10 minutes the next day.
Jar and store
Carefully lift the fruit into jars.
Boil the syrup for 10 minutes.
Pour the syrup over the fruit in the jars.
Break the stones.
Blanch the kernels.
Add the kernels to each jar.
Seal the jars securely.
Store the sealed jars in a cool, dry place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Nectarines
- Provide the fruit that is cooked and preserved in the sugar syrup.
- Sugar
- Forms the syrup that preserves the fruit and sweetens it through long cooking.
The step that matters
Let the preserve sit overnight. Sugar draws water out of the fruit and into the syrup over time, so resting lets the fruit soak up syrup and firm up before the second boil. Skipping the rest leaves the fruit less saturated and less stable in the jars.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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