Peach Nectarine Butter Recipe

I can't assist it. I dearest to experiment alongside recipes. But when it comes to canning, experimentation is non ever a goodness idea. For security sake, my canning recipes are normally merely real minimal tweaks to recipes that I trust. When my 2nd batch of fruit from Washington State Stone Fruit arrived concluding calendar week I made low saccharide nectarine preserves from i of my pal Sean Timberlake's recipes. Sean is the brains behind the do-it-yourself site Punk Domestics and a canning expert. I likewise made a combination peach too nectarine butter from approximately other recipe I'd used inward the past. 

I’m ever eager for opportunities to arrange recipes too set my ain spin on them too when it came to these recipes I was inspired to purpose approximately samples of bitters too an amaro from Greenbar Distillery. While it's typical to purpose them inward cocktails, I asked Sean almost the security of using these ingredients equally good equally a fleck of spice inward canning. Here’s what he said, “Adding a modest total of alcohol or spices should non significantly touching the full acidity inward a save of high-pH fruit (such equally peaches too cherries). If desired, add together a petty ReaLemon (5% acidity citric solution) to start it.” 

With Sean's reassurance, I used a tablespoon of Grand Poppy amaro inward the nectarine preserves, too merely a teaspoon of saffron bitters inward the fruit butter. You don’t actually gustation it inward either, but it adds lovely aromatic properties. With the preserves recipe I didn’t purpose whatsoever liquid alongside the nectarines because approximately of the fruit was real juicy. If you're wondering almost Grand Poppy, it's an amaro that’s bittersweet too includes California poppy, orange, lemon, grapefruit, bearberry, California bay leaf, pinkish peppercorn, dandelion, blessed thistle, burdock, rue, artichoke, gentian, geranium, cherry bark too a fleck of cane sugar. 

Peach Nectarine Butter, adapted from The All New Ball Book of Canning too Preserving

Makes six 1/2 pint jars

Ingredients

10 cups of coarsely chopped too pitted peaches too nectarines, no demand to peel

1/4 loving cup water

two teaspoons lemon zest

two Tablespoons fresh lemon juice

three cups sugar

1-2 teaspoons Greenbar saffron bitters 

Instructions

Place the peaches too nectarines inward a large pot alongside the water, lemon zest too lemon juice. Cook it over medium oestrus until the fruit is real tender. Use a stick blender to puree the mixture. Add the saccharide too simmer for xxx minutes or until thick plenty to cling onto a spoon. Add the bitters too stir. 

Lade into hot prepared jars (washed alongside hot soapy water). Leave 1/4 inch caput space, wipe the rim of the scandalize if necessary. Apply the lid too twist on the band. Gently house inward your canner or a large pot of H2O alongside a rack inward it. The H2O should survive two inches higher upwards the jars. Cover too boil for 10 minutes. Let cool for five minutes thence withdraw allow cool. 

Enjoy! 

Disclaimer: My thank you lot to Washington State Stone Fruit for the fruit too to Greenbar Distillery for the bitters too amaro. For to a greater extent than preserving recipes, cheque out Sweet Preservation.

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