Just chop up the nectarines (remove the pit) and pull the grapes from the stems before cooking. No butter. No oil. Just the fruit. The fruit will fall apart as it cooks. Any lumps will be gone when you push the mixture through the sieve or food mill to remove the seeds.

The fruit won’t burn because you’ll be stirring it constantly while it reduces.

Hope this answers your questions. Thanks so much for asking them since I’m sure others wondered, too.

Good luck with your grape and nectarine butter!

This is probably a silly question, but I’m trying to make this but with orange and ginger as someone mentioned above but I was a bit confused on the recipe: so we just drop the fruit into the pot (no butter/oil/etc) and simmer it? They won’t burn or they don’t need to be smashed up first? I know this is probably a silly question but first time with this type of thing and wanted to do it for the holidays.

Thanks, looks delicious!

I have only 3 jars of this grape butter left and if Dana comes over? Well, there’s no telling what will be in the cupboard come Christmas Fingers crossed the Grape Lady will have an extra basket next week.