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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.

Nectarine maple vanilla butter is a thick and creamy spread made slightly sweet and warming from maple syrup and vanilla - perfect for breakfast toast.

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.

Yield: 5 Pints

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

  1. 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.
  2. Remove from heat and puree in a blender.
  3. 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.
  4. Pour into hot jars and can for 10 minutes in a boiling water bath (adjusting for elevation). 

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27 Comments

  1. 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

  2. Why the vanilla beans and not the vanilla seeds? Just curious. I just bought nectarines and am anxious to try this!! Thanks!

    1. Do use the seeds – simply scrape the seeds into the mixture. I obviously didn’t write that the way I intended. My apologies.

  3. 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

      1. 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.

  4. 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

    1. 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…

  5. 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?

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