Nectarine Syrup

5 from 1 vote

Nectarine syrup concentrates the sweet, aromatic flavor of summer nectarines into a golden, pourable syrup. Perfect for drizzling over pancakes, stirring into cocktails, or spooning over ice cream.

Prep Time20

Cook Time30

Canning Time10

Total Time1

Course: syrup

Cuisine: American

Keyword: Nectarine Canning Recipes

Servings: servings (about 3 pints)

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Large Stainless Steel Saucepan
Jar lifter
Canning Funnel
Jelly Strainer with Bag

Ingredients

For the Juice:

4 lbs nectarines
2 cups water for juice extraction

For the Syrup:

4 cups nectarine juice extracted from nectarines
4 cups sugar
1/4 cup lemon juice optional, fresh or bottled, for flavor

Instructions

Wash nectarines well. Pit and quarter them; no need to peel. Place in a large stainless steel saucepan.
Add about 1/2 cup water per pound of nectarines. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely, and boil gently, stirring and crushing occasionally, until softened, about 20 minutes. Do not overcook.
Transfer to a dampened jelly bag or cheesecloth-lined strainer set over a deep bowl. Let drip undisturbed for at least 2 hours or overnight. Do not squeeze.
In a large saucepan, combine nectarine juice and sugar. Heat over medium-high heat, stirring constantly, until sugar dissolves. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in lemon juice if using.
Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
Process in a boiling water bath canner for 10 minutes for pints or half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

Ratio: This recipe uses a simple 1:1 ratio of juice to sugar, about 4 cups of nectarine juice to 4 cups of sugar. The sugar is for flavor and consistency, not preservation, so you can reduce it to 3 cups for a thinner, less sweet syrup without affecting canning safety.

Lemon Juice: Lemon juice is optional and added for brightness, not safety, since yellow nectarines are acidic enough to can on their own. Use about 1/4 cup per batch, or 1 tablespoon per cup of juice, fresh or bottled.

Nectarines: Use yellow-fleshed nectarines for this syrup. White nectarines are not acidic enough for safe water bath canning, so they should not be used here. There is no need to peel, since the skins cook down and strain out with the pulp.

Yield: This makes about 6 cups of syrup, which fills 3 pints or 6 half pints. You will need roughly 12 medium nectarines, about 4 pounds, to yield the 4 cups of juice.

Leftover Pulp: The strained pulp still has flavor. Use it for fruit leather, or push it through a food mill for nectarine sauce or butter.

Scaling: You can scale this recipe up for larger batches. Double everything for 6 pints, or triple it for 9 pints. The processing time stays the same regardless of batch size.

Storage: Properly canned and sealed jars keep at room temperature for 12 to 18 months. Once opened, refrigerate and use within a few weeks. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months, leaving 1 inch of headspace for freezing.

Altitude Adjustments: Processing times increase at higher elevations. At 0 to 1,000 feet, process for 10 minutes. At 1,001 to 6,000 feet, process for 15 minutes. Above 6,000 feet, process for 20 minutes.

Nutrition