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📝 Description
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🥘 Ingredients
To every lb. of sugar allow 1/4 pint of water; nectarines.
👨🍳 Method
Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as possible, and turn it carefully into a pan. The next day boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for 5 minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Preserved Nectarines, expecting a laborious task, but I found the process surprisingly straightforward. The real delight came when I boiled the nectarines in the syrup for the second time; the kitchen filled with an intoxicating aroma that transported me straight to a Victorian orchard. The preserved nectarines emerged from their sugar bath with a beautiful translucence, like little jewels nestled in their jars. This recipe is a treasure for the modern weeknight cook looking to preserve summer's bounty. The key to success lies in patience and careful skimming, ensuring a clear, gleaming preserve. The result is a sweet, intense nectarine flavour that's perfect for spoiling oneself on a dull winter's day. My jars are now neatly labeled and tucked away, awaiting their moment to shine.
