Post by carnation037 on Jan 23, 2003 0:27:21 GMT -6
Nectarine Preserves
3 - 4 lbs. ripe peeled/pitted nectarines, cut into chunks
3/4 c. cold water
1/4 c. lemon juice
7 c. sugar
2 tbsp. dried mint or 1/2 c. fresh chopped, optional
1 tsp. whole cloves
1 tsp. whole allspice berries
2 whole cinnamon sticks
Place the nectarines into a large stockpot with the water and lemon juice.
Make a spice ball with the cloves, allspice berries and cinnamon sticks in cheesecloth and drape into pot.
Cook on a medium heat for 10 minutes.
Crush the nectarines with a potato masher.
Add the sugar and the mint leaves, if using and stir well.
Bring to a boil and simmer for 15 minutes until the mixture is thick.
Remove and discard spice ball.
Ladle into sterilize jars leaving 1/2" space at top.
Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
Makes 5 - 6 pints.
3 - 4 lbs. ripe peeled/pitted nectarines, cut into chunks
3/4 c. cold water
1/4 c. lemon juice
7 c. sugar
2 tbsp. dried mint or 1/2 c. fresh chopped, optional
1 tsp. whole cloves
1 tsp. whole allspice berries
2 whole cinnamon sticks
Place the nectarines into a large stockpot with the water and lemon juice.
Make a spice ball with the cloves, allspice berries and cinnamon sticks in cheesecloth and drape into pot.
Cook on a medium heat for 10 minutes.
Crush the nectarines with a potato masher.
Add the sugar and the mint leaves, if using and stir well.
Bring to a boil and simmer for 15 minutes until the mixture is thick.
Remove and discard spice ball.
Ladle into sterilize jars leaving 1/2" space at top.
Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
Makes 5 - 6 pints.