2 pounds ripe nectarines
2 tablespoons of fresh-squeezed lemon juice
1 cup of organic sugar
2 tablespoons of bourbon
1. Peel the nectarines: Score the bottom of each nectarine with a cross.
2. Bring a pot of water to boil. Carefully lower the fruit into the boiling water and boil for 1 minute.
3. Remove, placing them in a colander to drain. Remove peels and pits.
4. Add the lemon juice to a large bowl. Chop nectarines, adding them to the lemon juice, stirring as you go to prevent browning,
5. Mash the fruit until you have a chunky puree. Stir in the sugar.
6. Transfer the mixture to your persevering pot and bring to a boil over high heat.
7. Cook, stirring frequently about 10 minutes until a dollop placed a plate no longer weeps.
8. Remove from heat and stir in bourbon.
9. Ladle into half-pint jars, leaving ¼” of headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight.
10. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed.
11. Process in a water-bath canner for 10 minutes, adjusting for attitude as needed.
12. After 24 hours, check the seals. Label, date, and store out of direct sunlight for up a year.