Marmelatha Nektarinia Greek Nectarine Preserve Food

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 PRESERVES

Steps:

• 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.
• 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.
• Place in sterilized jars and allow to cool completely before sealing.