Go Back
No ratings yet

Honey-Sweetened Roasted Nectarine Compote


  • 4 pounds ripe nectarines
  • 2/3 cup honey
  • juice of 1 lemon


  • 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.