4 pounds ripe nectarines, peeled, pitted
and quartered (about 3 1/2 quarts)
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 2 lemons
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
In a large non-aluminum saucepan or Dutch
oven, bring nectarines and water to boil over medium heat. Reduce
heat to low and simmer, stirring often, until fruit is very tender.
In food processor fitted with metal blade,
process fruit mixture in batches until pureed and smooth. Return
to pan and stir in sugar, lemon juice, lemon zest, cinnamon and
cloves. Bring to boil over medium heat, stirring constantly.
Reduce heat to low and simmer, stirring often, until thickened
and reduced to about 6 cups, about 30 minutes.
Ladle into hot, sterilized pint canning
jars, leaving inch at top. Sterilize jars and lids by boiling
in water for 10 minutes. Leave in hot water until ready to use.
After adding fruit mixture, wipe rims with clean, damp cloth
and put the lids on jars.
Process in a water bath for 10 minutes.
You'll need a large pot with a rack or basket on the bottom to
keep the jars from touching the bottom of the pot. The pot should
be deep enough so that water covers the tops of the jars by 1-inch.
You can buy canners sold complete with racks or you can buy the
racks separately and fit them in a large pot. Place jars in pot;
they shouldn't be touching each other or the sides of the pot.
Cover with boiling water by at least 1 inch. Cover pot and begin
timing when water reaches a boil. Boil gently and steadily. Use
tongs to remove jars from boiling water after processing time
is up; place jars on towel to cool. Check lids to see if jars
are sealed. If jar has failed to seal, refrigerate. Store in
a cool, dark location.
