A delicious spread for toast, scones, biscuits, pancakes and more.

Nectarine Butter

4 pounds ripe nectarines, peeled, pitted and quartered (about 3 1/2 quarts)
2 cups water
2 cups granulated sugar
1/4 cup lemon juice
Grated zest of 2 lemons
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

1. 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.
2. 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.
3. 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.
4. 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.

Makes about 3 pints.