Nectarine Compote (Canned for Winter)

Cooking method

1. Step 1:

   

   How do you make nectarine compote for winter? Gather your ingredients. Use the ripest nectarines you can find, but no spoiled ones—pick out any that are overly soft, since they can make the compote ferment. Wash the good, firm fruit well, pit it, and cut each into 2–4 pieces.

2. Step 2:

   

   Wash the jars very well under running water. You don't have to sterilize them for this recipe, since they'll be scalded with boiling water twice. Fill the jars about two-thirds full with the cut nectarines.

3. Step 3:

   

   In a separate pot, bring the needed amount of water to a boil.

4. Step 4:

   

   Pour boiling water over the nectarines, filling the jars to the very top. Cover with the lids and let them sit for 15 minutes. Pour the boiling water in slowly and carefully so the jars don't crack from the temperature change.

5. Step 5:

   

   Then pour the water back from the jars into the pot, leaving the nectarines behind—a perforated lid makes this easy. Add sugar at a rate of about 300 g (1 1/2 cups) per quart (1 liter) of water. Bring the syrup to a boil and cook for 5 minutes.

6. Step 6:

   

   Pour the syrup back over the nectarines in the jars. This time, fill right up to the rim so no air is left between the lid and the fruit.

7. Step 7:

   

   Screw on the lids, first rinsing them inside with boiling water. Turn the jars upside down, wrap them in a blanket, and leave them until completely cool—this further sterilizes the lids and lets you check the seals. Store the compote in a cool, dry place. Enjoy!