Preserving recipe

Golden Nectarine Compote in Apple Juice

Juicy nectarines in gentle apple juice capture a little summer in a jar. Lovely on their own or with torn semolina pancake or yoghurt.

Golden Nectarine Compote in Apple Juice
Preparation
25 min.
Cooking time
20 min.
Servings
16
Jars
8
Difficulty
Easy

Ingredients

2500 g ripe, firm nectarines
1500 ml unsweetened apple juice

Method

1. Wash, halve and stone the nectarines, then cut them into wedges if you like. There is no need to peel them.
2. Bring the apple juice to the boil. Add the nectarine wedges and bring everything back to the boil together.
3. Loosely pack the hot fruit into prepared, hot jars holding about 475 ml. Top up with boiling-hot apple juice, leaving 1.3 cm headspace. Release any trapped air, wipe the rims and seal the jars.
4. Process the jars in a vigorously boiling water bath for 20 minutes at altitudes up to 305 m; 25 minutes at 306–915 m, 30 minutes at 916–1830 m, and 35 minutes above that.
5. Leave the jars upright to cool for 12–24 hours and check the seals. Chill the compote slightly before serving if desired.

Storage

Keep unopened jars in a cool, dark place. Refrigerate after opening.

Shelf life

For best quality, store unopened for about 12 months; once opened, enjoy within 4 days.

Safety note

Use only sound, ripe nectarines and fill the jars while hot. Processing in a boiling water bath is essential; hot filling alone is not sufficient.