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Every year in mid July the nectarines on our white nectarine tree become ripe, all at once, and we harvest them all within the space of a week. White nectarines and white peaches grown at home are so delicate that they must be eaten within a day of picking, preferably within hours of picking, or they will bruise and spoil. They also don't cook up well, because their flavor is so delicate and sweet; you need some tartness for a good cooking fruit. So instead, we make up a simple sauce comprised of slices of the fresh fruit, some ascorbic acid to keep the fruit from turning brown, and a little sugar to help the fruit macerate and release some of its juices. For ascorbic acid (also known as Vitamin C) we usually use a handy product called Fruit-Fresh, but you can use lemon juice or ground up Vitamin C. We use canning jars for convenience, but note that there isn't a vacuum seal as the fruit has not been heated. Instead it is stored in the freezer.

Mom's Nectarines Recipe