Recipe
Canned Nectarines in Honey Syrup (serving size - 8 people)
A honey-forward adaptation designed to pair with Honey Acres Orange Blossom Honey.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Sterilize jars: Sterilize your canning jars and lids in boiling water; keep them hot until ready to fill.
- Make the honey syrup: In a saucepan, combine 4 cups water, 1 cup Basswood Honey, 1 tablespoon lemon juice, and 1 vanilla bean or 1 tsp vanilla extract (optional). Bring to a gentle boil, stirring until the honey dissolves.
- Poach the nectarines: Add 8 ripe nectarines, halved and pitted to the syrup and simmer gently until just tender but still holding their shape.
- Pack the jars: Pack the warm nectarine halves snugly into the sterilized jars, cut-side down.
- Fill with syrup: Ladle the hot honey syrup over the nectarines, leaving 1/2 inch headspace. Remove air bubbles with a spatula.
- Seal and process: Wipe the jar rims clean, seal with lids, and process in a boiling water bath if canning for shelf storage, or cool to room temperature and refrigerate.
- Cool and store: Let jars cool completely on a towel before checking seals and storing in a cool, dark place (or the fridge).