9 cups ripe nectarines, pitted and chopped (skins on)

4 cups sugar

1/4 cup lemon juice

1 tbsp butter

1 tbsp ground cinnamon

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Wash, pit, and chop nectarines until you have about 9 cups of fruit (skins can stay on).
In a heavy-bottomed pot, combine nectarines, sugar, lemon juice, butter, and cinnamon.
Bring to a boil over medium-high heat, stirring frequently to prevent sticking or burning.
Reduce heat and simmer. Use an immersion blender or food processor to puree until smooth.
Continue simmering, stirring often, until the mixture thickens to a spreadable consistency that mounds on a spoon.
For canning: ladle hot butter into sterilized jars, leaving 1/2 inch headspace. Process in a boiling water bath as appropriate for your altitude.
Cool jars, check seals, and store in a cool, dark place. For short-term storage, refrigerate in airtight containers.

Add nutmeg or allspice for a deeper autumn spice profile.

Mix in orange zest or a splash of orange juice for a citrus twist.

Reduce sugar for a lighter, fruit-forward flavour (store refrigerated if not fully canned).

Try with peaches or plums for variation.

Freeze instead of canning for easy long-term storage.