How to cook nectarine compote for the winter - a recipe for preparing nectarines without pasteurization

Categories: Compotes

Some people prefer to call the nectarine a “bald peach,” and in general, they are absolutely right. A nectarine is the same as a peach, only without the fluffy skin.
Like peaches, nectarines come in many varieties and sizes, and any recipe you use for peaches will also work for nectarines.

Ingredients: nectarine, sugar
Time to bookmark: Summer

Nectarine compote can be prepared for the winter and rolled into jars without pasteurization. Of course, this does not apply to the mandatory sterilization of jars and lids.

The recipe for making nectarine compote is very approximate. After all, fruits can be large and small, sweet and not so sweet, overripe and green. Ideally, the ratio of ingredients is as follows:

For 2 liters of water:

1 kg nectarine;
0.5 kg sugar.

Wash the peaches. Cut large fruits in half and remove the pit. Small nectarines can be left whole. The main thing is that they fit into the neck of the jar without any problems.

Prepare clean jars and place nectarines in them. If these are whole fruits, then fill them to the top; if they are cut fruits, then fill them a little less, to about half the jar.

Boil clean water in a saucepan and pour boiling water over the nectarines. Cover the jars with lids until the water is cool and the jars can be handled with bare hands.

Pour the water back into the pan and add sugar. This syrup should be poured over nectarines. If you want a sweeter compote, then you should take a little more sugar.

Place the saucepan with the syrup on the fire and bring to a boil. When the sugar in the syrup is completely dissolved, carefully pour it into the jars and screw on the lids.

Turn the compote upside down and cover it with a warm blanket for several hours. This wrapping replaces pasteurization and, therefore, your compote will last for at least 12 months, and even in the cold winter you can make yourself a beach cocktail that smells like summer.