Canning recipe
Golden Nectarine Compote in Apple Juice
Juicy nectarines preserved in mellow apple juice bring summer to your pantry. Delicious alone or spooned over shredded semolina pancakes or yogurt.
25 min.
20 min.
16
8
Easy
Ingredients
1500 ml unsweetened apple juice
Preparation
2. Bring the apple juice to a boil. Add the nectarine wedges and bring the fruit and juice back to a boil together.
3. Pack the hot fruit loosely into prepared hot canning jars of about 475 ml. Cover with boiling-hot apple juice, leaving 1.3 cm headspace. Remove air bubbles, wipe the rims clean, and apply the lids.
4. Process the jars in a boiling-water canner for 20 minutes at elevations up to 305 m; 25 minutes at 306–915 m, 30 minutes at 916–1830 m, and 35 minutes above that.
5. Allow the jars to cool upright for 12–24 hours, then check the seals. Lightly chill the compote before serving if you wish.
Storage
Store unopened jars in a cool, dark pantry. Refrigerate after opening.
Shelf life
Unopened jars keep their best quality for about 12 months; use within 4 days of opening.
Safety note
Choose only wholesome, ripe nectarines and pack the jars hot. Boiling-water canning is necessary; filling hot jars without processing is not enough.