I already made peach-ginger preserve, so next up I have to deal with my nectarines. I’ve never eaten or even seen nectarine preserves, but what the heck.
Two recipes are in contention:
Nectarine Preserves with Lemon Verbena
Nectarine Preserves with vanilla and brandy
Unlike my basil poll, there can be only one.
What say you, O Dope?
Nectarine preserves with lemon verbena sounds wonderful. I was already planning on making nectarine jam, but if you share the recipe I will make this instead!
I was going to follow this:
except put the herbs in more towards the end. And I know from experience it cooks at least an hour to an hour and a half (I like a pretty stiff set).