Canning nectarine butter #everybitcountschallenge #canning #canningandpreserving #forjars

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9 cups ripe nectarines
4 cups sugar
1/4 cup lemon juice
1 Tablespoon butter
1 Tablespoon cinnamon

Slice fruit and remove pits. Keep skins on.
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.
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.
Simmer for an additional 20 minutes stirring constantly.
Fill jars (you can use half pints, pints, or quarts) leaving a half inch of head space.
Process in a Water Bath Canner for 10 minutes