Wednesday, August 29, 2007

Nectarine Pureed Preserves

When is a bargain not a bargain? When you end up with twice as many nectarines as you needed in order to get that great price. What was I thinking? I wanted to make a nectarine sorbet and ended up with 10 lbs of fruit.


8C chopped nectarines
6C sugar
2t pure almond extract
1 lemon


Pit and puree the nectarines, then place in the non reactive pot with the sugar and lemon juice. Bring to a boil over a medium heat, then lower the heat and cook for 30 minutes.

During the last 5 minutes of cooking, add the almond extract. I pureed this recipe also even though it was not a thin jam. Place into sterilized jars and steam process for 10 minutes.

This recipe makes 3 1/2 pints of jam.

I believe you can count on filling a half pint jar for every cup of fruit used in each recipe. Please see Canning Made Simple under the "preserves" label for more specific canning instructions. The steam bath I mention is used in place of a typical water bath because the steam creates a higher temperature. Simply place your sealed jars in a large pot (I use a 12 quart pot) with 2 inches of water and boil with the lid on for 5-10 for half pint and pint jars.

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