Prepare fragrant nectarines in syrup at the height of summer and after 6-8 weeks enjoy the delicate taste of these fruits. I like to simply serve nectarines to a sweet table or use them as a filling in pastries, as an addition to puddings and other desserts.
Ingredients
- Nectarine - 25 pcs.
- Water - 1,25 l
- Sugar - 500 g
- Citric acid - 2,5 tsp.
Step-by-step cooking recipe
Wash solid nectarines, wipe with a kitchen towel, cut in half, remove the bones. Boil water in parallel.
Fill pre-sterilized jars with halves of nectarines to the top, pour boiling water and cover with lids. Leave to infuse for at least 1 hour.
Then drain the liquid from the jars into a saucepan, add sugar and citric acid, bring to a boil and pour back into the jars.
Roll up the jars with nectarines with sterile lids, wrap and cool in an inverted state. After a day, remove the jars with nectarines in syrup to a cool place.
