Lisa Atwood, Rebecca Courchesne, Rick Field

Nectarine Preserves

Preparation info
  • Makes

    5

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

For a fantastic variation on this classic favorite, add fresh basil, which brings a bright herbal note to these sweet, summery preserves. Either version makes an excellent accompaniment to grilled meat, especially chicken or pork, or a sweet addition to a savory cheese plate.

Ingredients

  • 2–2½ lb (1–1.25 kg) nectarines, pitted and sliced (about 10 cups)
  • 2

Method

In a deep nonreactive dish, gently toss together the nectarines and sugar. Cover and refrigerate for at least 8 hours or up to overnight.

Have ready hot, sterilized jars and their lids.

Place a colander over a large nonreactive saucepan. Pour the nectarine and sugar mixture into the colander to drain. Remove the colander with the nectari