Butter-Spiced Nectarines

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

• Ready In: 1 hr 13 mins
• Yields: 9 Half pints

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup sugar
• 4  lbs  ripe nectarines, peeled-pitted-cut into 8 wedges
• 1⁄2 cup water
• 2  tablespoons lemon juice
• 2  tablespoons ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves

Directions

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.