Nectarine Spice Butter

This nectarine spice butter is easy to make and lovely to have all winter long.  Store it in the fridge or can it for winter.  I grew up next to a peach orchard in Oregon. Living in the midst of such a wealth of fruit, it never occurred to me to venture out beyond peaches. I came across the humble nectarine here and there but never really fell for them.  Now I’m living in Southern Idaho where there are quite a few nectarine trees and ripe fruit is readily available.  I find I’m falling in love with the nectarine and all the fun possibilities it offers.
I had already made my canning plans for the summer but a kind friend offered me a big pile of nectarines. I am my mother’s daughter and pretty much can’t turn down a pile of fruit to save my life. The tree is still young so the fruits were on the small side. Jam it was!

Nectarines are amazing because they have plenty of pectin in the peel of the fruit. It is not as much as apricots have, but it’s enough to gel jams without adding pectin as long as you don’t remove the peels!
I like this recipe because it’s simple to make and preserve. I made more than one batch (there were a LOT of nectarines!). Storage space is at a premium so I have been giving out extra jars to friends. Everybody loves it! Grab some of this wonderful fruit before the season ends and whip up a batch of Nectarine Spice Butter for your pantry or to give as Christmas gifts.  If you are new to canning check out my post on Water Bath Canning for some tips and equipment ideas.

 

Nectarine Spice Butter
 
Cook time
Total time
 
Serves: 5 Pints
Ingredients
  • 9 cups of ripe nectarines, with skins
  • 4 cups of sugar
  • ¼ cup of lemon juice
  • 1 nubbin of butter
  • 1 Tablespoon of cinnamon
Instructions
  1. Slice fruit and remove pits. Keep skins on.
  2. Add fruit, sugar, lemon juice, butter and cinnamon to heavy bottomed soup pot. Bring to a boil on medium high stirring constantly with a sturdy wooden spatula. Make sure to scrape the bottom regularly to prevent burning.
  3. After the fruit comes to a boil, use an immersion blender in a circular motion to puree the fruit into a sauce. Make it as smooth as you desire.
  4. Simmer for an additional 20 minutes stirring constantly.
  5. Fill jars (you can use half pints, pints, or quarts) leaving a half inch of head space.
  6. Process in a Water Bath Canner for 10 minutes at 1,000 feet of altitude or less. If you live above 1,000 feet process longer: for 1,001 - 3,000 feet add 5 minutes, for 3,001 - 6,000 feet add 10 minutes, for 6,001 - 8,000 feet add 15 minutes, for 8,001 - 10,000 feet add 20 minutes.
If you enjoy this please share it!Pin on PinterestShare on FacebookShare on StumbleUponTweet about this on TwitterShare on TumblrShare on Google+
Want more great recipes? Sign up below for a free recipe e-book.
* = required field

17 thoughts on “Nectarine Spice Butter

  1. This sounds utterly delicious, but I’m in peach country. Do you think I could substitute peaches if I add pectin according to the instructions on the package?

    • She that lives in peach country is lucky indeed! If you add pectin to peaches according to the package directions you will get jam more than butter. If you would like to do that I have a post on peach jam that you would find helpful. I made a big batch this summer and it is heavenly! You can find all my jam recipes in the recipe index under, “Preserving The Harvest.”

      However, if you want a true peach butter it would be best to do it without pectin. I think you could make it about the same way I make the nectarine butter but you need to peel the peaches. I have not done peach butter this way before but Maria at Two Peas and Their Pod posted a great recipe this summer (www.twopeasandtheirpod.com/easy-peach-butter/). She calls for vanilla – sounds like a nice touch. I hope that answers your question!

    • Of course! I freeze lots of jam. I use yogurt containers, peanut butter jars and glass jars. Bags are fine too if they don’t get torn in your freezer. I am married to a “rummager” and sometimes end up with problems :)

    • Sorry, Sandy. I am updating the recipe to be more clear. I intended 1 – 2 Tbsp of butter. Just a bit really to keep the butter from foaming.

    • Wonderful! I am so glad you enjoyed it. I did not get to make any this year with all that is going on and I’m feeling a bit sad. I did get a nice batch of applesauce for the freezer though so at least Jack and I will have that to enjoy!

  2. I made this spiced nectarine butter this morning and my husband tried it when he came home at lunch. He loved it! This was a great way to use up the nectarines that had sat on the counter just a bit too long. Thanks for a great recipe!

  3. Thanks so much, Mirlandra. I’m a Southern Idaho girl, too, and inherited a big nectarine tree when we moved to our current home. This was super fun to make today. Love it! (I canned some and froze some because I ran out of canning jars!)

    • Oh you lucky girl! I am a transplant and love all the nectarines and apricots that grow around here – it is a treasure trove! We wold love to buy a bigger spread someday and put in an entire orchard. A girl can dream!

Leave a Reply

Your email address will not be published. Required fields are marked *