Instructions

1. Start by washing the nectarines thoroughly, then chop them into small pieces, discarding the pits.
2. In a large pot, combine the chopped nectarines, granulated sugar, and freshly squeezed lemon juice. Stir well to ensure the nectarines are coated with the sugar.
3. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once the mixture reaches a rolling boil, reduce the heat to low and let it simmer for about 30 minutes. Stir frequently until the jam thickens and coats the back of a spoon.
5. After the jam has thickened, stir in the pectin and cook for an additional 5 minutes, ensuring it is well combined.
6. Remove the pot from the heat and let the jam cool for about 10 minutes, allowing the flavors to meld.
7. While the jam cools, prepare sterilized jars by placing them in a boiling water bath for 10 minutes or running them through a dishwasher cycle.
8. Transfer the warm jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with lids.
9. Allow the jars to cool completely at room temperature before storing them in the refrigerator or pantry.