I got a very good deal on organic nectarines over the weekend. The great thing about buying and canning a quantity of nectarines is that they don’t need peeling prior to canning, like peaches, and for this busy girl that is always a plus. We quite enjoy nectarines canned in an extra light sugar syrup so I ended up doing 42 pints of that. I wanted something special too, something I knew I could give away as gifts. I wasn’t in the mood for jam making but I do love a good fruit butter and that’s what I decided on. A Nectarine Maple Vanilla Butter to be exact. I wanted to use our maple syrup in some kind of fruit preserve this summer and I do believe this was a perfect use.
This is a simple recipe, with only a few ingredients, made even simpler by cooking it down in a slow cooker. The nectarines stand out and the hint of maple syrup doesn’t over-sweeten it but rather adds just hint of flavor.
Nectarine Maple Vanilla Butter
Nectarine maple vanilla butter is a thick and creamy spread made slightly sweet and warming from maple syrup and vanilla - perfect for breakfast toast.
Ingredients
- 5 Pounds Nectarines, Pitted & Coarsely Chopped
- 2 TBSP Lemon Juice
- 1 Cup Water
- ½ Cup Maple Syrup
- 2 Vanilla Beans, Split & Scraped - save only the seeds scraped from the inside
Instructions
- In a heavy sauce pan combine the nectarines, lemon juice, and water. Cover and bring to a simmer. Stirring frequently to prevent scorching, cook until fruit is soft - 10 to 20 minutes.
- Remove from heat and puree in a blender.
- Pour the puree into a slow cooker with the maple syrup and scraped vanilla beans. Set the slow cooker on high, do NOT cover. Allow the steam to escape. Stir occasionally and cook until the puree is a thick spreadable butter. Probably about 4 hours, but actual time will depend on your fruit and slow cooker.
- Pour into hot jars and can for 10 minutes in a boiling water bath (adjusting for elevation).
Tessa says
My daughter was just asking if there were any ways to preserve nectarines. She’ll be so happy when I show her this recipe!
Natalie says
Hello!
Thanks for your recipe! Do you know if it would be safe to use honey instead of the maple syrup? We have honey on hand, but no syrup, so I thought maybe I could avoid a trip to the store.
Thanks!
-Natalie
Homespun Seasonal Living says
I think honey would work just fine. Enjoy!
Charlene says
Why the vanilla beans and not the vanilla seeds? Just curious. I just bought nectarines and am anxious to try this!! Thanks!
Kathie Lapcevic says
Do use the seeds – simply scrape the seeds into the mixture. I obviously didn’t write that the way I intended. My apologies.
Billie Jo says
Can you make this on the stovetop instead of crockpot?
Kathie Lapcevic says
Yes, but you’re going to need to stir almost constantly to prevent scorching, keep very low heat.
Carrie says
Looks like a great recipe we receive some nectarines from a friend of ours off of their tree and wanted to try this recipe curious is it 5 lb nectarines after the pits are removed or as a whole fruit. Thank you
Kathie Lapcevic says
5 pounds with the pits.
Karen says
Can you use just vanilla instead of the bean scrapings?
Kathie Lapcevic says
I imagine you could but I haven’t tested it. Maybe 2 teaspoons?
Kelsey says
Did you happen to try it with just the vanilla extract instead of the beans? Curious how it turned out.
Luther Utt says
I was just looking at a container of Madagascar vanilla beans. It says one bean with seeds is equal to 3 tsp of vanilla extract. If you’re going the extract route, I’d use vanilla paste. If you can’t find it locally Amazon of course carries it.
Luther Utt says
Instead of running soft from mixture through a blender, can you use a food mill? Just thinking that it would remove the skin of the nectarines unless that is a vital part of the taste. Thanks
Kathie Lapcevic says
For sure use the food mill.
Brenna says
Do you think I could do this on low overnight in the crockpot instead of four hours on high? Maybe 7-8 hours?
Kathie Lapcevic says
You could for sure do it on low but you’d still want to watch it for scorching. I don’t know that I’d do it overnight just in case it cooks down faster than expected and you wake up to a pot of burned fruit…
Elliyah says
How long does it keep for? Does it need to be refrigerated? Is it on par with Jam or significantly less given it doesn’t have the huge sugar content?
Kathie Lapcevic says
All canned goods should be used up in a year. It doesn’t need to be refrigerated as long as it is properly canned.