Sunday, September 2, 2007

Nectarine, Black Plum & Cherry Sauce

4C nectarines
2C black plums
4C sugar
2T Italian black cherry syrup


This is a very basic recipe. Puree the fruit, add the sugar, stir, bring to a boil, simmer for 30 minutes. During the last 10 minutes, add the black cherry syrup and keep simmering. Then pack into sterilized jars and seal. Lately I've been placing all my preserves in a steam bath for 10 minutes.

This recipe makes 3 1/2 pints of sauce.

Just place 2" of water into a 8-12 quart stockpot and when it's boiling add your jars and cover with the pot lid. This type of processing is hotter than the typical water bath. I like to raise the jars by placing them on a round cooling rack typically used for cakes.

No comments: