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Nectarine Syrup

Nectarine Syrup

Adapted from Nourishing Traditions by Sally Fallon recipe for Berry Syrup, a variation of Berry Preserves.
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Ingredients
  

  • 4 cups fresh nectarines, cut into small pieces
  • 2 tsp sea salt
  • 1/4 cup Rapadura or Sucanat
  • 1/4 cup whey

Instructions
 

  • Place nectarine pieces in a quart jar (or divide into two pint jars) and press down lightly with a wooden mallet.
  • Mix salt, Sucanat, and whey and then pour over the jar (or divide by two jars).
  • Add filtered water to bring the liquid to the top of the fruit. Leave at least one inch from top of fruit to top of jar.
  • Cover tightly and keep at room temperature for two days, burping at least one time per day, before moving to cold storage.
  • When ready to use, ladle the syrup off for a thin syrup or mash the fruit lightly for a thicker syrup.

Notes

Variation: Spiced Nectarine Syrup
Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground ginger to the salt, Sucanat, and whey mixture.