Canned Nectarines in Honey Syrup
Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. —Taste of Home Test Kitchen
Total TimePrep: 30 min. Canning: 20 min./batch
Makes8 pint jars
- 1 gallon water
- 1 teaspoon ascorbic acid powder
- 5 pounds nectarines, halved, pitted and sliced into 1-inch slices
- 2 cups water
- 2/3 cup sugar
- 1/2 cup honey
- Combine ascorbic acid powder and water until dissolved; place nectarines in liquid immediately after cutting each one. In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarine and add to the canning syrup; return just to a boil. Remove from heat.
- Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
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