[kklibrarian]

Nectarine Butter
24 cups of whole nectarines, washed and stoned but not peeled
4 cups of turbinado sugar (adjust to taste)
1/3 cup of lemon juice

Combine nectarines and lemon juice. Add enough liquid to prevent sticking (about 2 tablespoons or so depending on the juiciness of the fruit). Cook over medium heat until fruit is soft. Process fruit in a food mill to remove skins. Strain fruit puree to remove excess juice. Reserve 2 cups of juice and save any more excess for jelly later. Place fruit puree, one cup of the juice, and sugar in crock pot or roaster. Cook over low heat until proper consistency and flavor is achieved, adding juice as needed or desired to prevent sticking. When butter is set (will mound on a spoon and hold its shape), put butter in jars and seal with clean lids and rings. Process in a water bath canner for 10 minutes. Yield 10 half pint jars.