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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 Time
    Prep: 30 min. Canning: 20 min./batch
  • Makes
    8 pint jars

Ingredients

  • 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

Directions

  • 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.

Test Kitchen tips
  • When jars are completely cool, lids should be tightly sealed to jars. When center of lid is pressed, there should be no give or springing motion. If lid springs or gives, the canning process was not successful. Food must be reprocessed immediately or refrigerated and used within 5 days.
  • If you're canning a lot of nectarines, you can pack the hot nectarines in quart-size jars and then process them for 25 minutes.
  • Unlike peaches, nectarines don't really need to be peeled before canning, but feel free to do so if you wish.
  • Nutrition Facts
    1/2 cup: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (17g sugars, 0 fiber), 0 protein.

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