Preheat the oven to 325 degrees F.
Cut the nectarines into quarters and remove pits.
Lay the nectarine pieces in a large baking dish and add the honey and lemon juice. Gently toss to combine.
Place the pan in the oven and roast for 35 to 45 minutes, until the fruit is tender. Remove the pan ever 15 minutes or so to stir the fruit. I like to do a bit of mashing as I stir, to help the nectarines break down.
Once you like the texture of the fruit, remove the pan from the oven. Mash the fruit a bit more, so that the texture is pleasing to you.
To can, prepare 5 half pint jars. Funnel the finished compote into the jars, leaving 1/2 inch headspace.
Using a bubbling tool, remove any trapped air bubbles. Add another spoonful if necessary, to maintain proper headspace.
Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
When time is up, remove lid from pot and turn off heat. Let the jars sit in the cooling water for an additional 5-7 minutes to help prevent siphoning.
Set jars on a folded kitchen towel to cool. Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored in a cool, dark place and will be good for up to a year. Any unsealed jars should be refrigerated and used promptly.