NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
LOW-SUGAR NECTARINE PRESERVES
Try this recipe for a delicious, bright nectarine jam and learn the secrets of stone fruit preserves that are low sugar!
Provided by Sean Timberlake
Categories Breakfast Brunch Jam / Jelly
Time 1h15m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 91 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 21 g, Fat 0 g, ServingSize 5 half pints (40 servings), UnsaturatedFat 0 g
GREEK NECTARINE PRESERVES
Make and share this Greek Nectarine Preserves recipe from Food.com.
Provided by Dienia B.
Categories Greek
Time 1h
Yield 3 pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1360.2, Fat 1, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 334.8, Fiber 5.2, Sugar 325.9, Protein 3.2
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.
CARAMELIZED NECTARINE
This is a fast easy recipe that tastes great. It is great for entertaining. Dice it, put it on toothpicks, and put the yogurt in a bowl for dipping.
Provided by Gabriel
Categories Desserts
Time 7m
Yield 2
Number Of Ingredients 3
Steps:
- Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
- Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.
Nutrition Facts : Calories 88 calories, Carbohydrate 20.8 g, Cholesterol 0.9 mg, Fat 0.5 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 10.8 mg, Sugar 18.9 g
NECTARINE PRESERVES WITH BASIL
Categories Condiment/Spread Fruit Condiment Nectarine Basil Summer Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 8
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.
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