Can I leave the skins on when cooking?

Yes! Nectarine skins are soft and blend easily, especially when using a high-powered blender or immersion tool. Keeping the skins adds color, flavor, and nutrients—no peeling required.

How long does nectarine butter last in the fridge?

When stored in a clean, airtight jar, nectarine butter lasts up to 3 weeks in the fridge. For longer storage, freeze it for up to 12 months or process in a water bath for shelf-stable canning.

Can you freeze nectarine butter?

Absolutely. Let the butter cool completely, pour into freezer-safe containers, and leave at least ½ inch of headspace. Label and date your jars before freezing.

What’s the best sweetener substitute?

If you're avoiding refined sugar, use honey, maple syrup, or apple juice concentrate . Start with half the suggested amount and taste as you go.

Is nectarine butter the same as nectarine jam?

No. Jam is thicker, often contains fruit chunks, and uses added pectin. Nectarine butter is smooth, spreadable, and made by slow reduction—no added thickeners needed.

Nectarine Fruit Butter – The Best Homemade Spread Recipe

Name: Nectarine Fruit Butter
Prep time: 20 min
Cook time: PT-490806H16M56S
Total time: 2 h
Cuisine: American
Ingredients: 4 pounds ripe nectarines (about 10); ½–1 cup sugar or honey (to taste); 2 tablespoons lemon juice; ½ teaspoon ground cinnamon (optional); ¼ teaspoon ground ginger (optional)

Nectarine Fruit Butter

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Nectarine fruit butter is a smooth, naturally sweet spread made from ripe nectarines, perfect for toast, baking, or as a glaze. This easy recipe captures summer flavors in every spoonful.

Author: Emily
Prep Time: 20 minutes
Cook Time: 1.5 hours (stovetop) or 6–8 hours (slow cooker)
Total Time: 2 hours
Yield: 2–3 pints
Category: Preserves
Method: Slow Cook or Simmer
Cuisine: American
Diet: Vegan

Ingredients

4 pounds ripe nectarines (about 10)
½–1 cup sugar or honey (to taste)
2 tablespoons lemon juice
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground ginger (optional)

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Instructions

Wash the nectarines thoroughly. Pit and chop into even chunks. No need to peel if the skins are soft.
Place nectarines, sugar (or honey), lemon juice, and optional spices in a large heavy-bottomed pot or slow cooker.
For stovetop: simmer uncovered on medium heat for 60–90 minutes, stirring often. For slow cooker: cook uncovered on low for 6–8 hours, stirring occasionally.
Once fruit is soft and cooked down, blend with an immersion blender or transfer to a food processor until smooth.
Continue simmering uncovered until the butter thickens and holds its shape when run through with a spoon.
Ladle hot nectarines into sterilized jars, leaving ¼-inch headspace. Wipe rims and seal. Process in boiling water bath for 10 minutes if storing long-term.
Cool jars, check seals, and label before storing in fridge, freezer, or pantry (if canned).

Notes

Skip peeling if using organic or soft-skinned nectarines.
Adjust sugar based on fruit ripeness.
Use apple juice concentrate or honey for a refined sugar-free option.
Add bourbon or vanilla for a flavor twist.
Refrigerate for up to 3 weeks or freeze up to 12 months.

Find it online: https://recipeshots.com/nectarine-fruit-butter-recipe/