Things have been busy at the farmhouse since I got back from my trip.
You see, My teenagers and husband stayed home on the last trip I took.
As you can imagine, things were very yucky around here when I got back.
I can’t say they didn’t try to keep things tidy, the dishes were done.
But there seemed to be a thin layer of grime on everything.
Isn’t it weird how you see all those little annoying things about your home upon returning after being away?
When we live in a place we often stop noticing all of the things that need to be done, but when we go away for a time and come back, suddenly they become noticeable again.
We see our homes through the eyes of a VISITOR.
Plus, the fruit on the trees was ripe when I got back and I had no time to waste!
I tied on my apron and got right to work cleaning and canning.
I have been cleaning closets, canning, and painting furniture all week!
Last year I made way too much jam. Unopened jars still wither away on the shelf.
So this year I decided I would preserve sliced fruit instead.
How great is it to open a jar of fruit you canned in winter time?
Today I am sharing a recipe for butter spiced nectarines
Two quart jars and lids, sterilized in boiling water
4 pounds pitted and quartered nectarines
1/2 cup sugar
1/2 cup butter
1/2 cup water
2 tablespoons lemon juice.
1 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla
How to make
Slice up and pit nectarines.
Keep them in a bowl of vitamin C water in the meanwhile so they don’t turn brown.
In a heavy pot, melt sugar and butter together. Add the nectarines and cook for a few minutes.
Add the spices, lemon juice and water. Bring to a boil for one minute.
Ladle into two quart jars. Fill to the top with the melted syrup mixture.
Now lower your jars into your boiling water bath and boil for 15 minutes. Make sure water covers your jars by one inch or more!