Recipe

Nectarines In Vanilla Wine Syrup Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years, 2 months ago One quart jar is enough to make a pie in the winter when fresh nectarines are just a thought. I made a note for myself to error on the side of making extra for the syrup to make sure I had enough. If there is leftover syrup, then it can be reduced ... More Prep:30m Cook:80m Servings:12	Shandy
	nectarine sweet vanilla wine syrup

Premeasured Ingredie

Vanilla seeds and Be

Syrup after Sugar Di

Nectarines Waiting t

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cherylannx

Ingredients

10 c. dry white wine (I use a dry Reisling.)

9 c. sugar

2 vanilla beans

20 large nectarines, pitted and halved

Directions

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.

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Comments

notyourmomma 2 years, 2 months ago said:
Awesome photos and delicious idea! Oh, how I wish I had decent enough fruit to put away. Beautiful post.

kjroxx 1 year, 11 months ago said:
I have just embarked on my voyage into the world of jams and preserves and can't believe how much fun I am having - this will be a most welcome addition to my fast growing list of things to try, thanks!

cherylannxo 1 year, 2 months ago said:
What a wonderful recipe. I love to can, and this is the perfect nectarine recipe. You deserve my 5. Thank you for sharing....Cheryl

pointsevenout 5 months ago said:
Going to try to make this. Will have to slip the wine past mother. She won't have any of it if she knows it is in alcohol.

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