Total Time
1hr 13mins
Prep 45 mins
Cook 28 mins

From B&G canning mag. Once warmed can be poured over challah/briocho or ice cream.


  1. In large pot combine sugar and butter. Cook over medium heat for 5-8 minutes until mixture begins to brown, stirring constantly.
  2. Add nectarine wedges to butter mixture, stirring to coat. Cook, gently stirring about 4 minutes or just until nectarines begin to soften. Stir in water and lemon juice, cinnamon, nutmeg and clove.
  3. Bring to a boil, boil for 1 minute. Remove from heat.
  4. Ladle fruit/juice evenly into hot sterlized 8oz jars, leaving 1/4" headspace. Wipe rims and add lids.
  5. Process in water bath for 15 minutes, start timing once water is boiling.