How to preserve summer fruit such as nectarines and peaches, with just ascorbic acid and sugar.
- 1 quart of freshly sliced nectarines or peaches
- 1/2 cup to 1 cup of sugar, depending on how sweet the fruit is
- 1 Tablespoon of Fruit-Fresh Produce Protector or a tablespoon of ground up vitamin C (ascorbic acid), or 1 or 2 Tbsp of fresh squeezed lemon juice
Toss sugar and Fruit-Fresh (or Vit C or lemon juice) together in with the fruit. Let sit for 15 minutes to allow juice to form. Pack into containers. Refrigerate for immediate use, or freeze.
Delicious served over vanilla ice-cream or alone. Lasts up to a year in a cold freezer.