Take your canned nectarines to the next level with the spices of ginger and cardamom.
Cut each nectarine in half, remove pit, and then cut each quarter into three slices or cut them into one-inch dices.
Optional: to keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid. Use 3 grams ascorbic acid to 1 gallon of cold water. Drain.
To the bottom of each jar, add ¼ teaspoon fresh grated ginger, plus 1 teaspoon of crushed cardamom.
Pack the nectarine slices into 6, pint size jars, leaving ½ an inch of headspace from the top of the jar.
Boil 4 cups of water and add ¾ cup honey or 1 cup sugar to make a light syrup.
Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.
Cap the jars.
You can store the finished spiced nectarines in the refrigerator for two weeks. For longer storage, use the raw pack method and process the jars in a water bath canner for 25 minutes per pint, or 30 minutes per quart.