Part of the joy of growing your own fruit is preserving it to enjoy once the harvest is complete. Opening a jar of bottled peaches, or apricot jam, or nectarine chutney brings a little bit of summer into the cold, dark depths of winter. Traditionally, peaches and nectarines are most commonly preserved by bottling. They don’t contain enough pectin to make a jam that will set, but can be successfully preserved as fruit butter—which we cover in detail soon in our article on jam making (Summer – Week 10). In this article we share an easy bottling method that you can do in your own kitchen, regardless of whether you have a preserving kit.
Read the article in Summer – Week 7.