Pretty much the same recipe from Edon Waycott's Preserving the Taste, only adjusted to make a larger batch and some inadvertent shortcuts that you can live with.
20 c. chopped nectarines (skins on)
1 2/3 c. sugar
1 2/3 c. honey
3 T. fresh lemon juice
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Toss the fruit, sugar and hone in a large bowl and let marinate at room temp for 4 hours or so.
Place a large colander over a bowl and strain the juice from the fruit. Pour the liquid into a large, heavy, wide pan, bring to a boil and cook, stirring, until reduced by half.
[5]Add the fruit and any accumulated juices and simmer, stirring for 10 minutes. Use an immersion blender to puree half of the mixture. This will thicken things up so you have chunks of nectarine suspended in thick nectarine butter. Stir in the lemon juice, mix well, and funnel into sterilized jelly jars and process in a boiling water bath for 5 minutes.