Pear, Peach, Nectarine, or Apricot Nectar

Preparation info
  • Makes about

    4 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

When ripe, sweet-smelling summer fruits are abundant and inexpensive, you can easily put up a store of delicious fruit concentrates. These nectars, diluted about half-and-half with chilled water, will produce a more flavorful (and, if you like, less sweet) drink than those sold in cans.

You may also use the concentrates to make fresh-tasting fruit sherbets or ice creams all year round.