Marmelatha Nektarinia Greek Nectarine Preserves Food

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.

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.

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.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

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.

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.