Bottled, Dried & Candied Fruit

Preserved Nectarines in Syrup


  • 1 kg ripe nectarines
  • 1.5 litres water
  • 400g caster sugar


Wash and dry the nectarines and remove any stalks or leaves.

Cut the nectarines in half and remove the pits, cut into slices.

Combine the sugar and water in a saucepan and bring to a boil until the sugar has dissolved, then lower the heat to keep warm. Pack the nectarine slices into warm sterilised Kilner jars, leaving 1/2-inch headspace. Add the syrup to within 1/2 inch of the rim. Remove air bubbles with a Kilner spatula and add additional syrup, as needed.

Wipe jar rims and threads and place the lids and bands on jar.

Process your jars and check that seals have formed before storing.

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