When I saw these gorgeous “Red Velvet” nectarines at the market, I knew I had to make preserves out of them.
(Adapted from a Bon Appetit recipe)
3-1/2 lbs ripe nectarines (I used Red Velvet nectarines, but any type would do. So would peaches.)
3 cups sugar
2 TBSP lemon juice
3 TBSP fruit pectin
1 TBSP Earl Grey tea, crushed
Clean and pit nectarines and chop into 1/4 inch pieces. Add sugar and lemon juice and stir to combine. Let stand for 15-30 minutes to macerate.
Meanwhile, clean jars with soap and hot water. Rinse thoroughly, and set aside in a pot of hot water.
Transfer fruit mixture to a pot and add the tea. Begin cooking on a medium heat.
Add pectin. (It’s a gelling agent. Make it 4 TBSP if you like your preserves really jell-y.)
Cook on medium-low heat for 20-30 minutes, stirring frequently.
Transfer to jars and process in a boiling water bath for 10 minutes. (I do 20 minutes because of altitude.) Transfer jars to a wood block and let rest undisturbed for 12 hours. Push down on lid buttons – when they stay down, the jars are sealed and shelf stable until opened.