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Nectarine Murabba with Cardamom, Lemon, and Rosewater

Murabba is a sweet-savory jam pickle common in Indian and Pakistani cuisines. Ripe nectarines and a touch of rosewater transform into a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish.
From: Saveur MAKES 2 PINTS

2 cups sugar
2 lbs. nectarines, peeled and cut into 1½" pieces (about 6 medium)
½ tsp. ground cardamom
½ tsp. rosewater
¼ tsp. kosher salt
Juice of 2 lemons

Bring sugar and 1 cup water to a boil in a 4-qt. saucepan over medium-high heat. Add nectarines and cook, stirring, for 1 minute. Remove pan from heat and stir in cardamom, rosewater, salt, and lemon juice. Divide fruit between two 1-pt. glass jars with resealable lids; cover with syrup, reserving excess for another use. Seal jars with lids. Let cool to room temperature and then store in refrigerator for up to 2 weeks.