NECTARINES, Preserved

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Ingredients.—To every lb.
of sugar allow ¼ pint of water;
nectarines.
Mode.—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 five 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.
Time.—10 minutes to boil the sugar and water;
20 minutes to boil the fruit the first time, 10 minutes the second time;
5 minutes to boil the syrup.
Seasonable in August and September, but cheapest in September.