Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This tiny, simple batch of nectarine jam is made without added pectin. The recipe includes suggestions for increasing the batch size for water bath canning.
Fermented fruit chutney is fun, easy, and ferments in as little as two days. You can use nearly any fruit that’s in season, and mix up the spices to create your own recipe.
Sweet and zangy preserves with a touch of mint. Great for late summer canning!
Zippy, zingy, spicy, sweet goodness in a jar. Can be made with peaches or nectarines. Recipe via Kevin's West's lovely book, Saving the Season.
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.
A delicious, happy accident! Use up bits and pieces of stone fruits, add a vanilla bean and voila! Flavor magic!
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
Murabba is a sweet-savory jam pickle common in Indian, Pakistani, and Middle Eastern cuisines. This is equally good topping ice cream as it is accompanying grilled meat or fish.
An old Southern recipe for sweet pickled peaches or nectarines. Use as a condiment alongside meats or use the syrup in cocktails.