Nectarine and pistachio preserve: Save up the goodness for winter

If you love stone fruit, this is the best time of the year for you. Food writer, Karen Hart, shares her nectarine and pistachio jam recipe that will help you to preserve the deliciousness of nectarines right through the upcoming winter months.

Tips on preserving stone fruit

There are several ways you can preserve stone fruit such as jams, stewed fruit, compotes, purees, coulis and chutneys. Freezing is another easy and foolproof way to stock up for when the fruit is no longer in season. Fresh stone fruit freezes well for snacking, baking and making delicious smoothies all year round. Stewed fruit also freezes easily for later use in delicious crumbles or desserts.

So, if you are ready to try one of Karen Hart’s favourite stone fruit preserving recipes, start with this nectarine and pistachio jam recipe and capture the sweet stone fruit flavour with nectarine and pistachio jam. This recipe transforms plain jam to new levels of flavour and a bit of crunch too, just perfect on toast or as a condiment to complete a cheeseboard.

Nectarine and pistachio preserve recipe

5 from 1 vote

Recipe by Dirnise Britz Course: SidesCuisine: GlobalDifficulty: Easy

Servings

5

jars of 250g each

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 kg 1 ripe yellow-flesh nectarines

• 3¾ cups 3¾ granulated sugar

• freshly squeezed juice of 2 lemons

• ½ cup pistachio nuts, chopped

Method

• First, peel the nectarines.
• Bring a large saucepan of water to a boil.
• Meanwhile, cut a cross with a sharp knife in the base of each nectarine.
• When the water is boiling, drop in the fruit, turn off the heat and leave for 3 – 4 minutes. Drain the nectarines and slip off the skins.
• Dice the fruit and discard the stones.
• Put the nectarine flesh, sugar and lemon juice into a large saucepan or preserving pan and bring the mixture slowly to a boil.
• Cook it at full rolling boil for about 20 minutes, skimming off the scum that rises to the surface.
• Stir in the nuts and simmer for a minute or two before testing for a set.
• Ladle into hot, sterilised jars and seal.

Notes

• Tip: You can use dessert peaches instead of nectarines in this recipe.

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