in category Jam, Jelly & Preserves Recipes
3 cups chopped, peeled, pitted nectarines (about 4 medium)
1 cup crushed blueberries (about 1 pint)
1 tablespoon grated lemon peel
1 teaspoon lemon juice
1-1/2 cups sugar
1 pouch Ball Fruit Jell Freezer Jam Pectin
Measure chopped nectarines and crushed blueberries into a medium sized bowl; set aside. Combine sugar and freezer jam pectin in a small bowl, stirring to blend evenly. Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes. Ladle jam into Ball can or freeze jars, leaving 1/2-inch headspace. Let jam stand to thicken, not to exceed 30 minutes. Serve or refrigerate up to 3 weeks. Or, freeze up to 1 year. Yield: five 8-ounce jars.
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