Canning recipe
Nectarine Compote in Its Own Fruit Juice
Bright nectarine compote without heavy sugar syrup, hot-packed in water and safely preserved in boiling water.
25 min.
35 min.
-
4
Easy
Ingredients
- 1200 ml water
Preparation
2. Heat 1200 ml water. Add nectarines, bring to a boil and heat through completely.
3. Pack hot fruit into hot jars, cover with hot cooking liquid and leave 1.3 cm headspace. Remove air bubbles and clean rims.
4. Process in actively boiling water: 20 minutes at 0–305 m, 25 minutes at 306–914 m, 30 minutes at 915–1829 m and 35 minutes above 1829 m.
5. Turn off heat, remove lid and wait 5 minutes. Remove jars, cool undisturbed 12–24 hours and check seals.
Storage
Store sealed jars without screw bands cool, dark and dry. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound, ripe, firm nectarines. Maintain 1.3 cm headspace and the processing time for elevation. If water stops boiling vigorously, return to a full boil and restart the required processing time from the beginning. Never taste suspicious jars with failed seals, bulging lids, leakage, mould, gas or unusual odour; discard safely.