Ingredients
1/2 cup Butter
1/2 cup Sugar
4 pounds Nectarines, 9 - 10 large nectarines
1/2 cup Water
2 tbsp Lemon Juice
1 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Cloves, ground
Preparation
1. In a 4-5 quart heavy pot, combine butter and sugar; cook over medium heat for 5 to 8 minutes or until mixture begins to brown; stirring constantly. Add nectarine wedges to butter mixture, stirring to coat. Cook and stir about 4 minutes or just until nectarines begin to soften, gently stirring occasionally. Stir in the water, lemon juice, cinnamon, nutmeg and cloves. Bring to boiling; boil for 1 minute. Remove from heat.
2. Ladle hot mixture into hot, sterilized pint canning jars, evenly distributing nectarines and liquid and leaving ¼-inch headspace. Wipe jar rims, adjust lids.
3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire. Makes about 4 - 5 pints.