 |
Prep Time: 45 Minutes Cook Time: 28 Minutes |
Ready In: 73 Minutes Servings: 2 |
|
From B&G canning mag. Once warmed can be poured over challah/briocho or ice cream. 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.
|
|