Nectarine and Raspberry Jam

Ingredients

Nectarines

4 cups, pitted and diced

Raspberries

2 cups, fresh or frozen

Granulated sugar

4 cups

Lemon juice

1/4 cup, freshly squeezed

Pectin

1 package (1.75 oz or 49g)

Instructions

1. In a large pot, combine the diced nectarines, raspberries, granulated sugar, and freshly squeezed lemon juice.
2. Over medium heat, bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, stir in the pectin and maintain a rolling boil for exactly 1 minute, stirring constantly to ensure the pectin is fully dissolved.
4. Remove the pot from heat and allow the jam to cool for about 5 minutes, stirring occasionally to prevent any fruit from floating to the top.
5. Carefully transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with sterilized lids.
6. Let the jam cool completely at room temperature before storing it in the refrigerator, where it will keep for up to 3 weeks. For longer storage, consider processing the jars in a water bath for 10 minutes to make them shelf-stable.