Greek Nectarine Preserves Recipes

NECTARINE JAM

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
• Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
• Remove from heat and stir in almond extract.
• Pack nectarine jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SMALL BATCH NECTARINE JAM - CONSERVE METHOD

Steps:

• The sugar is 80% weight of fruit (about 4 large nectarines)
• Cut up and remove the stones from the nectarines and place in a bowl. Cover with the sugar, add the lemon juice, stir, Cover. Leave overnight
• Pour into a medium saucepan - gently heat until the sugar has dissolved. Lightly mash with a potato masher to break the fruit up.
• Place jam jars and lids in the oven at 135°C/Gas mark 1
• Bring to a rolling, but not rapid boil until setting point is reached. 105°C or spoon from the freezer sets and wrinkles on the top when poked.
• Allow to stand for a few minutes. Pour into hot jars - seal and allow to cool.

BAKED NECTARINES WITH GREEK YOGURT AND HONEY

Steps:

• Preheat oven to 375 degrees F.
• Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve.

LOW-SUGAR NECTARINE PRESERVES

Steps:

• Gather the ingredients.
• Wash and dice nectarines, discarding pits. Add to a heavy, non-reactive pot. Add a small amount of water to the bottom, and place pot over medium-high heat.
• Bring to a boil, stirring to prevent scorching. The fruit will give off quite a bit of liquid. Boil for a few minutes, until fruit begins to look translucent. Add sugar, and stir to blend completely.
• Return to a boil, and cook, stirring occasionally, until jam reaches the set point. Add lemon juice and stir to combine.
• Pack jam into clean half-pint jars. Seal and process for 10 minutes in a water bath canner.

GREEK NECTARINE PRESERVES

Steps:

• Peel and seed nectarines; cut into chunks.
• Boil in water until soft; add sugar; stir and watch to prevent burning.
• Cook 30 minutes.
• Last 5 minutes add brandy, vanilla, and lemon juice
• Pour in hot sterile jars;seal.

NECTARINE PRESERVES WITH BASIL

Steps:

• Sterilize jars and lids .
• Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
• Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
• Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
• Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
• Let preserves stand in jars at least 1 day for flavors to develop.

MARMELATHA NEKTARINIA - GREEK - NECTARINE PRESERVE

Steps:

• 1. Peel and seed nectarines, and cut into large chunks. Add to a large pot with sugar and water and boil for 30-40 minutes, until the fruit is nice and soft.
• 2. Keep a close watch toward the end and 5 minutes before removing from the heat, stir in vanilla, lemon juice and cognac and mix well.
• 3. Place in sterilized jars and allow to cool completely before sealing.

NECTARINE JAM

Steps:

• Cook all ingredients at a very mild boil for 30-minutes.
• *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
• Skim foam off surface.
• Ladle into sterilized jars.
• Process in boiling water bath for 10-mins.