Nectarine and Mango Sunshine Jam

Ingredients

Pectin

1 packet

Freshly squeezed lemon juice

1/4 cup

White granulated sugar

2 cups

Ripe mangoes

2 cups, peeled, pitted and diced

Ripe nectarines

2 cups, pitted and diced

Instructions

1. In a large, heavy-bottomed pot, combine the diced nectarines, mangoes, sugar, and lemon juice.
2. Over medium heat, cook the fruit mixture, stirring occasionally. The fruits will begin to release their juices and the sugar will dissolve.
3. Continue to cook the mixture for about 30 minutes, until the fruits are soft and the mixture has thickened. Keep an eye on the heat to ensure the jam does not scorch.
4. In a small bowl, mix the pectin with a little water until it's fully dissolved. This will prevent the pectin from clumping when added to the hot fruit.
5. Stir the dissolved pectin into the fruit mixture and continue to cook for an additional 5 minutes, stirring constantly to ensure the pectin is evenly distributed.
6. Remove the pot from the heat and let the jam cool for a few minutes.
7. Carefully ladle the warm jam into sterilized jars, leaving a 1/4 inch of space at the top. Seal the jars tightly.
8. Allow the jam to cool completely on the counter before storing in the refrigerator.
9. Enjoy this sunshine-filled jam on toast, pancakes, or as a delightful topping for your favorite desserts.