Nectarines and peaches are interchangeable in most recipes. The main difference is that peaches have skins that are usually peeled and nectarine peels are usually not removed.
I also wanted to be able to can this, but if you do not know how to can, you can keep it in the fridge for a week or so, or even freeze it. This version is so delicious, and would make a perfect sauce for chicken or pork and I am sure it will not last long in your home.
The recipe I initially saw that gave me the idea, used canned baby food, but I already had nectarine puree made so I used that instead. If you do not have nectarine puree, it's easy to make. Just cook down nectarines in either a crockpot or on the stovetop. Nectarines do not have to be peeled...peaches do. You can see exactly how I put mine into a crockpot. All I had to do was wash them. I leave the pits in and just strain them out when the fruit is cooked down. It will not be pretty, but it has many uses. I personally left my puree a little chunky as you can see. Then, for recipes where I wanted it smooth, I just blended it until it became smooth. This works in recipes sort of like using mashed bananas does. Only it's not as sweet.
|Whole nectarines put in a crockpot|
|Nectarine puree -- still chunky|
We already posted a recipe for nectarine cake/bread using this puree, but now on to the BBQ sauce recipe.
|Finished BBQ sauce|
This is what it looks like when its ready. It's thick and I left an itty bitty amount of chunkiness in mine. You can make yours completely smooth if you desire.