3/4 cup water
3/4 cup granulated sugar
4 pounds ripe nectarines, peeled (if desired), pitted, and each cut into 8 wedges
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
In a 6- to 8-quart heavy pot combine water and sugar; bring to boiling over medium-high heat, stirring to dissolve sugar. Boil gently, uncovered, for 3 to 5 minutes or until syrupy, stirring occasionally. Add nectarine wedges to sugar mixture, stirring to coat; return to boiling. Cook and stir about 4 minutes or just until nectarines begin to soften, gently stirring occasionally. Stir in the lemon juice, cinnamon, nutmeg, and cloves. Bring to boiling; boil for 1 minute. Remove from heat.
Ladle hot nectarines and syrup into hot clean half-pint canning jars*, evenly distributing nectarines and syrup and leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
* Use wide-mouth jars for this recipe for easier filling.