Our nectarine tree has finally grown old enough to yield more than one or two fruits per season - and tomorrow is harvest day! Does anyone out there have any ideas of how to best preserve them? My old cookbooks, generally have great sections on preserving, but don't even mention this fruit. I'm open to canning, freezing, making jams, butter etc.
I could wing this, but my biggest questions would be: 1. The acidity of the fruit and 2. The natural pectin content.