Try this link for all of the options you listed!!

You can also search the Harvest Forum for recipes and discussions previously posted.

Good luck.......and lucky you!!

Deanna

Here is a link that might be useful: National Center for Home Food Preservation

For nectarines, apricots, apples and peaches. ANY canning or freezing requires the use of ASCORBIC ACID to keep them from turning an unpleasant brown color. Without it in the juice liquid, jelly, or syrup, you get quick oxidation. Nectarines go well with pluots, peaches, and plums. A nice preserve can also be made with them alone or mixed. Remove the skins by a dip in boiling water and a quick cool down. They are not as good if skins and stones are left on. Freezing prepped slices is OK too, but you still need the ascorbic acid (NOT CITRIC!) dip in a strong solution, to keep the color fresh looking.

A nectarine is just a fuzzless peach, so any peach recipe you like will work for nectarines.

Carol

Actually, I always thought its a cross of a peach and an apple somewhere out there, but now know thats wrong. I always though it was closer to a peach and plum, but there again, plumcots, and pluots are those areas. I tried growing nectarines and once the tree had fruits, they all got spotted and dropped off. Dug it up 3 years later, after wasting far too much money on sprays. The two, or even plum, pluot, plumcots, and apricots all together make for a spectacular tatse.

Here is a link that might be useful: Nectarine tree info..

Yes, Nectarines are essentially a "sport" or mutation.

However, I think it's interesting that the flavor and texture of ripe nectarines are slightly different from that of peaches, so it isn't just the fuzz factor that's altered.

Carol

I can personally vouch for strawberry/nectarine jam - it was a delicious combination. :-)