Recipe yields 6 pint jars.

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Prepare Fruit

• Cut each nectarine in half, remove pit, and then cut each quarter into three pieces. 
  8 - 10 nectarines
• To keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid (3 grams ascorbic acid to 1 gallon of cold water), or vinegar. Drain.
• Add ¼ teaspoon fresh grated ginger, plus 1 tablespoon blueberries to the bottom of each jar.
  1 ½ teaspoons finely grated fresh ginger root, 6 tablespoons blueberries
• Pack nectarine slices into pint jars, leaving ½ an inch of headspace from the top of the jar. 
• Boil 4 cups of water and add ¾ cup honey to make light honey syrup.
  4 cups water, ¼ cup honey
• Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.
• Swipe a non-metallic knife or spatula around the outside of the jars to release air bubbles. Cap the jars.
• Store in the refrigerator for up to two weeks, or process as directed below. 

Canning Nectarines

• Wipe rims clean and place lids and rings onto jars finger-tight.
• Process jars in a water bath canner: 25 minutes for pint jars or 30 minutes for quarts.
• After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Store sealed jars in the pantry. Opened or unsealed jars of canned nectarines should be kept in the refrigerator.