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

Source: Midwest Living

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Recipe Summary

prep:
45 mins
process:
15 mins
total:
1 hr
Servings:
27
Yield:
9 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; carbohydrates 12g; insoluble fiber 1g; sugars 10g; protein 1g; vitamin a 203.4IU; vitamin c 3.7mg; niacin equivalents 0.7mg; folate 3.3mcg; potassium 125mg; calcium 5mg; iron 0.2mg.
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