Mixing the two stone fruits renders the tartness of the nectarines and the sweetness of the peaches. I don’t peel the nectarines and the peaches as the skin dissolves during the cooking and also gives the preserves a deep, rich color.
Makes 1 Quart
2 Cups Granulated Sugar
2/3 Cup Water
4 Cups Fresh Nectarines, Pit Removed and Cut into ½” Chunks
4 Cups Fresh Peaches, Pit Removed and Cut into ½” Chunks
Place sugar and water in a large heavy pan such as a Dutch oven. On high heat, bring the sugar/water to a boil and cook until the sugar is completely dissolved and slightly syrupy, about 5 minutes. Add the nectarines and peaches, toss the fruit in the sugar syrup until the slices are completely coated with the syrup and bring back to a full boil. Reduce heat to medium low and simmer the fruit, stirring often, until cooked through and the syrup is thick, about 45 minutes. During the cooking time, skim off as much of the foam as possible.
Scoop preserves into glass jars and cool completely before covering with lid and refrigerating. Preserves will last at least one month stored in the refrigerator.
