Marmelatha Nektarinia Greek Nectarine Preserve Recipes

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GREEK NECTARINE PRESERVES



Greek Nectarine Preserves image

Make and share this Greek Nectarine Preserves recipe from Food.com.

Provided by Dienia B.

Categories     Greek

Time 1h

Yield 3 pints

Number Of Ingredients 6

2 lbs nectarines, riipe
1/4 cup water
2 lbs sugar
1/4 cup brandy
1/8 teaspoon vanilla
1 1/2 tablespoons lemon juice

Steps:

  • Peel and seed nectarines; cut into chunks.
  • Boil in water until soft; add sugar; stir and watch to prevent burning.
  • Cook 30 minutes.
  • Last 5 minutes add brandy, vanilla, and lemon juice
  • Pour in hot sterile jars;seal.

Nutrition Facts : Calories 1360.2, Fat 1, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 334.8, Fiber 5.2, Sugar 325.9, Protein 3.2

NECTARINE JAM



Nectarine Jam image

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

Provided by Kathy228

Categories     Fruit

Time 1h15m

Yield 4-5 half pint jars

Number Of Ingredients 4

6 cups chopped nectarines, DO NOT PEEL
3 cups sugar
4 tablespoons lemon juice
1 teaspoon spices, of your choice*

Steps:

  • Cook all ingredients at a very mild boil for 30-minutes.
  • *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
  • Skim foam off surface.
  • Ladle into sterilized jars.
  • Process in boiling water bath for 10-mins.

Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3

NECTARINE PRESERVES WITH BASIL



Nectarine Preserves with Basil image

Categories     Condiment/Spread     Fruit     Condiment     Nectarine     Basil     Summer     Edible Gift     Gourmet

Yield Makes 7 or 8 (1/2-pint) jars

Number Of Ingredients 8

4 cups sugar
1/4 cup fresh lemon juice
1/4 cup water
1 cup fresh basil sprigs plus 8 small sprigs for tucking into jars
5 lb nectarines or peaches, peeled and each cut into 8 wedges
1 (1 3/4-oz) box plus 2 tablespoons lower-sugar powdered pectin
Special Equipment
8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer

Steps:

  • Sterilize jars and lids .
  • Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
  • Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
  • Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
  • Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
  • Let preserves stand in jars at least 1 day for flavors to develop.

NECTARINE JAM



Nectarine Jam image

You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops go a long way.

Provided by wuschel66

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 40

Number Of Ingredients 5

4 pounds nectarines - peeled, pitted, and chopped
2 tablespoons lemon juice
3 cups sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
3 drops almond extract, or to taste

Steps:

  • Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
  • Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
  • Remove from heat and stir in almond extract.
  • Pack nectarine jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 19.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sugar 18.6 g

BAKED NECTARINES WITH GREEK YOGURT AND HONEY



Baked Nectarines with Greek Yogurt and Honey image

Provided by Danny Boome

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 3

4 nectarines, pitted and cut into 8ths
4 tablespoon honey, plus more for drizzling
1 cup Greek yogurt

Steps:

  • Preheat oven to 375 degrees F.
  • Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve.

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