Greek Nectarine Preserves
Capture the essence of summer with this Greek Nectarine Preserves recipe, a delightful way to preserve the juicy sweetness of ripe nectarines. This traditional recipe combines simple ingredients like granulated sugar, fresh lemon juice, and a touch of water to create a luscious, golden preserve that’s bursting with Mediterranean charm. Infuse it with the warm spice of whole cloves or the aromatic elegance of vanilla bean for a unique twist. The nectarines' natural juices blend beautifully as they simmer, creating a velvety texture perfect for spreading on toast, drizzling over yogurt, or even complementing a cheese platter. With its easy prep, minimal ingredients, and long shelf life, this homemade preserve is the perfect pantry staple to savor year-round.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 kg ripe nectarines
- 800 g granulated sugar
- 50 ml fresh lemon juice
- 100 ml water
- 1 piece vanilla bean (optional)
- 2 pieces whole cloves (optional)
Instructions
Wash the nectarines thoroughly under running water to remove any dirt or residue.
Cut the nectarines into halves, remove the pits, and dice them into small chunks. You can peel the nectarines if desired, though the skins add color and texture.
In a large, heavy-bottomed pot, combine the nectarines and sugar. Stir well to coat the fruit with sugar, then let the mixture rest for 30 minutes to an hour. This allows the nectarines to release their natural juices.
Add the water and lemon juice to the pot. If you're using a vanilla bean, split it lengthwise and scrape out the seeds, adding both the seeds and the pod to the pot. If using cloves, add them now as well.
Place the pot on medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking or burning. Once boiling, reduce the heat to a simmer.
Skim off any foam that forms on the surface using a spoon. This helps create a clear and smooth preserve.
Cook the preserves for 45-60 minutes, stirring occasionally, until the mixture thickens. To test if the preserves are ready, drop a small amount onto a cold plate and tilt it. If it forms a thick, jam-like consistency, it's done.
Remove the vanilla pod and cloves (if used) and discard them.
Transfer the hot preserves into sterilized jars, filling them almost to the top. Seal with sterilized lids while still warm.
Allow the jars to cool completely at room temperature. Store the preserves in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 292.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
