Nectarine Fruit Butter With Warm Autumn Spices

I’ve come to love making this nectarine fruit butter as a way to capture the richness of late-summer nectarines and transform them into something that tastes like autumn in a jar. The warm cinnamon and smooth texture make it feel cozy and indulgent, perfect on toast, with yogurt, or even stirred into oatmeal.

Why You’ll Love This Recipe

I love that this spread is deeply flavourful yet simple to make. The natural sweetness of the ripe nectarines shines through, and adding lemon juice gives it a bright edge so it doesn’t taste too heavy. The tablespoon of butter brings a silky richness, and the cinnamon adds that warm spice that reminds me of crisp fall mornings. It’s versatile, and once made, I use it in so many ways—breakfast, snacks, even as a gift.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
9 cups ripe nectarines (after removing pits and chopping)
4 cups sugar
¼ cup lemon juice
1 Tablespoon butter
1 Tablespoon cinnamon

Directions

1. Wash and pit the nectarines, then chop them (keeping the skins on) until you have about 9 cups of chopped fruit.
2. In a heavy-bottomed pot, combine the chopped nectarines, sugar, lemon juice, butter, and cinnamon.
3. Bring the mixture to a boil over medium-high heat, stirring frequently and making sure to scrape the bottom of the pot so nothing burns.
4. Once the mixture is boiling, reduce the heat and simmer. You can use an immersion blender (or regular blender/food processor) to puree the fruit to your desired smoothness.Continue simmering the puree, stirring often, until the mixture thickens and reduces to a spreadable-buttery consistency (it should mound on a spoon and not be watery).
5. If you plan to preserve it: while hot, pour into sterilised jars leaving about ½-inch head space. Process in a boiling water bath canner as appropriate for your altitude.
6. Let the jars cool, check the seals, and store in a cool, dark place—or simply transfer to clean containers and refrigerate if you’ll use it quickly.

Servings and Timing

This recipe yields approximately 5 pints of the fruit butter.
Total time: around 1 hour 45 minutes (including cooking down to the thick consistency).

Variations

• For extra warmth and spice, I sometimes add a pinch of nutmeg or all-spice along with the cinnamon.
• If I’m short on sugar or prefer it less sweet, I’ll reduce sugar slightly and let the fruit’s natural sweetness shine.
• To change the flavour profile, mixing in a bit of orange zest (or even a splash of orange juice) gives a nice citrus twist that complements the nectarines.
• For a richer version, I sometimes replace half the butter with a little cream at the end (though this changes preservation methods if canning).
• I’ve also made this fruit butter using other stone fruits (plums, peaches) in a similar way when nectarines aren’t available.

Storage/Reheating

• If canned properly and sealed, the jars can be stored in a cool, dark pantry for up to 1 year. (Food in Jars)
• Once opened, store in the refrigerator and use within 4-6 weeks for best flavour.
• For quick use (not canned), store in an airtight container in the fridge and use within about 3-4 weeks.
• When serving chilly, you might let it sit at room temperature for a few minutes to soften slightly so it spreads easily.

FAQs

How smooth should the butter be?

I generally make it to a texture that’s spreadable but still has a little body—not completely ultra-silky unless I use a blender. If you prefer smooth, use an immersion blender or food mill after the fruit is softened.

Do I need to peel the nectarines?

No—because nectarine skins are thin and break down during cooking, you can leave them on and they actually help the texture. Many recipes for stone-fruit butters do this.

Can I reduce the sugar or sugar substitute?

Yes—you can reduce sugar slightly, but since the sugar helps with preservation and consistency, if you make it very low sugar you’ll need to treat it more like a refrigerator spread and potentially forgo long-term canning.

How do I know when it’s done?

When the mixture holds its shape on a spoon, doesn’t run off quickly, and has a glossy thick texture. Some people test by putting a small amount on a chilled plate—the edge shouldn’t separate into liquid.

Can I can this safely?

Yes—as long as you follow safe water-bath canning procedures, use the correct headspace, lids, and process time. The lemon juice helps acidify the mixture for safe preserving.

What’s a good way to use this fruit butter?

I enjoy it spread on warm toast or english muffins, stirred into yogurt or oatmeal, or even as a sweet topping for grilled cheese for a fun twist.

What if I don’t have that many nectarines?

You can scale down—just keep the ratio of nectarines to sugar/lemon buttery components similar. Or mix with other stone fruits.

Can I freeze instead of canning?

Yes—if you don’t want to water-bath can, you can freeze the fruit butter in freezer-safe containers. When thawed it may be a little looser in texture, but still tasty.

Does adding the butter (dairy) affect shelf life?

It may reduce how long you can keep it unopened or at room temp compared to a dairy-free preserve. If you plan to store long term, ensure everything is clean, hot-filled, sealed and processed correctly.

Conclusion

I find making this nectarine fruit butter to be a rewarding project that turns the bright flavour of fresh nectarines into a luxuriously smooth, warm-spiced spread. Whether I’m making it for myself or as a gift for friends, it’s a taste of seasonal comfort that I reach for again and again. I hope you enjoy making it and sharing it as much as I do.

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