Ingredients for Greek Nectarine Preserves
- 4 pounds ripe nectarines
- 1 cup water
- 3 cups granulated sugar
- 1/4 cup brandy
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
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How to Make Greek Nectarine Preserves
- Peel and pit approximately 4 pounds of ripe nectarines.
- Cut the peeled nectarines into 1/2-inch chunks.
- Combine the nectarine chunks with 1 cup of water in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until the nectarines are very soft (about 15-20 minutes).
- Stir in 3 cups of granulated sugar and 1/4 cup of lemon juice. Continue to cook over medium-low heat, stirring frequently to prevent sticking.
- Cook for 30 minutes, or until the preserves have thickened and begin to sheet off a spoon.
- During the last 5 minutes of cooking, stir in 1/4 cup of brandy and 1 teaspoon of vanilla extract.
- Remove from heat and carefully ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace.
- Wipe the rims of the jars clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1303g
Fat
0g
Carbs
111g
