Top breakfast staples like French toast, waffles, yogurt or oatmeal with syrupy cinnamon- and nutmeg-infused nectarines.




  • In a 6- to 8-quart heavy pot combine water and sugar; bring to boiling over medium-high heat, stirring to dissolve sugar. Boil gently, uncovered, for 3 to 5 minutes or until syrupy, stirring occasionally. Add nectarine wedges to sugar mixture, stirring to coat; return to boiling. Cook and stir about 4 minutes or just until nectarines begin to soften, gently stirring occasionally. Stir in the lemon juice, cinnamon, nutmeg, and cloves. Bring to boiling; boil for 1 minute. Remove from heat.

  • Ladle hot nectarines and syrup into hot clean half-pint canning jars*, evenly distributing nectarines and syrup and leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


Use wide-mouth jars for this recipe for easier filling.

Nutrition Facts

49 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 12 g carbohydrates; 1 g protein;