Nectarines in Vanilla Wine Syrup Recipe

How to make it

---

• To prepare for canning: Wash 4 quart jars, their new lids and bands in hot, soapy water; rinse well. Dry the bands and set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
• Fill the canner half-way with water. Preheat the water on medium.
• For the nectarines: Combine the wine and sugar in a large saucepan over medium-high heat. Split the vanilla beans lengthwise, scrape the seeds from them and add them to the saucepan, along with the scraped beans. Bring the syrup to a boil, stirring until the sugar has completely dissolved. Add the nectarines to the syrup and turn off the heat.
• Fill each sterilized, still hot, quart-sized jar with the fruit, syrup and a vanilla bean half, leaving 1/2 inch of head space. The syrup should cover the solids completely. Use a spatula or chopstick to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Set a heated lid on each of the jars and screw the bands on. Load the filled jars into the canner and cover canner with lid. Set a timer for 20 minutes. Add hot water as needed to keep water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
• When the processing is complete, transfer the jars on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.
• When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool place. Refrigerate after opening.