Makes 4 jars
- 2 cups dry white wine or unsweetened white grape juice
- Grated rind and juice of 1 lemon
- 3 cinnamon sticks
- 1 vanilla bean
- 5 cups granulated sugar
- 8 cups nectarine slices
- 6 cups raspberries, fresh or frozen
Heat four, 2-cup jars in boiling water and scald the lids, lifter, funnel and tongs.
In a Maslin pan or canning kettle, combine the white wine, lemon rind, lemon juice, cinnamon sticks and vanilla bean. Bring to a boil over high heat.
Add the sugar, 1 cup at a time, stirring to dissolve before adding the next cup. Bring to a boil, stirring constantly. Reduce the heat and simmer gently, stirring occasionally, for 10 minutes or until the mixture turns to a medium-thick syrup.
Using the tongs, remove the cinnamon sticks and reserve. Add the nectarines and raspberries and bring to a boil over high heat, stirring constantly.
Reduce the heat and boil gently, stirring frequently, for about 10 minutes or until the nectarines are soft but still holding their shape.
Meanwhile, remove the vanilla bean and cut into 3 equal pieces. Set aside, along with the cinnamon sticks. Skim off and discard any foam. Using a slotted spoon, fill the four hot jars with fruit, leaving a 1" headspace. Slide a piece of vanilla or cinnamon stick down the inside of each jar.
Pour the remain-ing hot syrup through a small sieve over the fruit, leaving a ½" headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to escape. Wipe the rims, top the jars with flat lids and screw on metal rings. Return the jars to the hot water bath.
Bring to a full rolling boil and process the jars for 15 minutes. Remove the canner lid and wait 5 minutes before moving the jars to a towel or rack to cool completely. Check the seals, label each jar and store in a cool place for up to 1 year.
Excerpted from Preserving by Pat Crocker (HarperCollins Publishers Ltd., ©2011) All rights reserved.