Nectarine Slices in Spiced Rum Syrup

Washington State Fruit - Nectarines

        Being appointed a 2016 "Canbassador" for sweetpreservation.com in conjunction with Washington State Fruit Commission. My first endeavor was having a fun and creative time with their Northwest Cherries (my Cherry recipes click here).
       This month I was sent some beautiful peaches (my SlowCooker Peach Honey Fruit Butter - click here) and nectarines to 'play with' and can. The fruit is superb and was perfectly ripe. It was such a treat to turn everything into tasty pantry items..  I cannot wait to gift out some of these beautiful preserved nectarines at Christmas time!!  Don't worry, I made some to enjoy for myself too.  I feel so honored and excited to be able to share my creations with you all.  Once again, thank you to The Washington State Fruit Commission!  ~Enjoy! Diane 

Nectarine Slices in Spiced Rum Syrup 
Makes approx. 1 quart or 2 pints

Ingredients:
6 large nectarines, sliced and pitted
2 cups water 
3/4 cup honey or sugar, plus 2 tablespoons more
1/2 cup spiced rum, plus 2 tablespoons more
2 cinnamon sticks
3 star anise
1 vanilla bean, split in half (or 1 tsp vanilla bean paste)
1 quart or 2 pint glass jars with lids

Directions:
1. Place sliced nectarines, water, 3/4 cup honey and 1/2 cup rum in a pot with the cinnamon, star anise and the vanilla bean or paste. (The nectarines should be covered by the liquid.) Turn the heat to medium-high and stir so that the honey dissolves completely. Allow to simmer gently for about 1 hour (stir every now to prevent scorching) 
2. With a slotted spoon, remove the nectarines and place in a bowl. If preferred, remove the skins at this time. I leave mine on. 
3. Bring the pot of syrup to a gentle boil on the stove, adding in the additional 2 tablespoons each of the honey and rum, and allow to cook for 10-15 minutes, so the syrup is reduced and thickened. Remove from the heat. With a slotted spoon, remove the star anise and cinnamon from syrup and vanilla bean if used, 
4. Spoon 1/3 cup of hot syrup into bottom of hot, sterile canning jar, pack the nectarines into jar(s). Pour additional syrup over the fruit and  If some of the nectarines are not fully immersed in the liquid, you can add more rum or syrup so that they are all covered and brought to 1/2" head-space. De-bubble jars and recheck head-space.
5. Add new lid and band, process in a Boiling Water Bath Canner for: Hot Pack ~ 25 minutes Quarts/20 minutes Pints (or according to your local regulations/altitude.) 
6. Once sealed and cooled, wash and label jars - store in a cool, dark place for at least 6 weeks for optimum flavor absorption. 

Canning Information & Link: nchfp.uga.edu/how/can_02/nectarine_sliced.html


Photos by: Diane Baker for Canning and Cooking at Home 
Recipe Adapted from:  How to Be A Domestic Goddess by Nigella Lawson 
Nectarines Provided by: Washington Fruit Commission