There are many classic recipes for winter preparations. Strawberry compotes, currant jam, apple jams become boring over time. I want something more exotic. Canned nectarines are a safe bet. Everyone will love this dessert!
Why is nectarine useful?
Nectarine is a mysterious fruit. Some consider it to be an independent fruit. Others are convinced that it is a modified variety of the peach, or a relative of the apricot. But all agree on one thing - this is a very valuable fruit. The vitamins contained in it have a beneficial effect on the human body. Nectarine is especially useful for children, pregnant women and the elderly.
Benefits of nectarine
- helps to improve the condition of the skin;
- maintains visual acuity;
- strengthens the immune system;
- is an antioxidant;
- prevents the development of cancer;
- improves the nervous system;
- heals cartilage tissue;
- prevents the occurrence of thrombosis;
- increases stress resistance.
The nectarine contains:
- calcium,
- magnesium,
- phosphorus,
- iron.
- zinc.
It is important that nectarine does not lose more than half of its beneficial qualities even after heat treatment. This makes it an even more valuable product.
Canning nectarine
The nectarines in their own juice are even tastier than fresh fruits. The delicacy is stored for the whole winter. After opening the can, the mouth-watering aroma spreads throughout the apartment.
Ingredients of the workpiece
- 550 g of nectarines;
- 350 g granulated sugar;
- 1 l. water.
You will also need jars with lids and a container for cooking fruits.
Cooking instructions
- Rinse the fruit thoroughly.
- Cut the nectarines in half, remove the seeds.
- Place fruits in a large saucepan or metal bowl. Cover them with granulated sugar. Leave for 1 hour at room temperature.
- Pour cold water over the nectarines. Heat the future delicacy over low heat until the first bubbles come to a boil. At the same time, you cannot mix the fruits. You can only carefully move them from the bottom of the container to the surface using a wooden spatula.
- Sterilize cans and lids thoroughly.
- When the nectarines have cooled, they must again be brought to the first boiling bubbles.
- Arrange the fruits in jars, pour syrup over them.
- Put the rolled up jars down with lids, wrap them with a blanket. Leave the workpieces in this position for 24 hours.
Canned nectarines can be used as filling in pies, decorating cakes, as a component of jelly, unless, of course, the pastry chef eats the most delicate fruits right away.
Canned nectarines will be ready in 1 month. During this time, they will be saturated with syrup, become tender, fragrant, while not losing their usual shape.
Note! If you want to achieve a more refined taste, you can put one fresh mint leaf, pre-treated with boiling water, in a jar. This version of the preparation will have a light, mint aftertaste with a subtle bitterness.
