Ripe Nectarines
I must confess, this blog does not live on my steam alone. Though I write, research, and test all the recipes myself, there is a wizard behind the scenes who performs all the technical magic. Her name is Cathy, and I call her my blog goddess. In fact, her own blog, Pajamadeen.com, is one of the most popular in all the blogosphere.
Lucky for all of us, Cathy is also an avid cook and gardener. She graciously shared this recipe, which she says works well with any kind of stone fruit. Slather it on toast, or serve it with goat cheese and crackers. My daughter likes it with peanut butter and ricotta cheese in a sandwich. In any case, it will remind you of sweet summer days when they are long gone.
Makes about 3 pints
4 pounds ripe nectarines, peeled, pitted and quartered (about 3 1/2 quarts)
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 2 lemons
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1. In a large non-aluminum saucepan or Dutch oven, bring the nectarines and water to boil over medium heat. Reduce the heat to low and simmer, stirring often, until the fruit is very tender.
2. In a food processor fitted with a metal blade, process the fruit mixture in batches until puréed and smooth.
3. Return the mixture to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Cool to room temperature and serve.
Note: To preserve the fruit butter in glass canning jars, prepare a large pot with a rack or basket on the bottom to keep the jars from touching the bottom of the pot. The pot should be deep enough so that water covers the tops of the jars by 1 inch. To sterilize the jars, boil them in the water for 10 minutes. Remove them with tongs, drip dry, and carefully ladle the fruit butter into the hot jars, leaving an inch at the top. Wipe the rims with a clean, damp cloth and put the lids on the jars. Place the jars back in the pot; they shouldn’t be touching each other or the sides of the pot. Cover the pot and begin timing when water reaches a boil; boil the jars gently and steadily for another 10 minutes. Remove them with the tongs and place the jars on a towel to cool. Check the lids to make sure the lids are sealed. If they have failed to seal, refrigerate instead. Store in a cool, dark place for up to 1 year.
Savor the flavors of summer with Dana’s delicious nectarine and apricot chutney.
Photo credit: WebMD
