Lemony Blueberry-Nectarine Freezer Jam
Author: Homecanning.com
Ingredients
1 pouch freezer jam pectin
1 1/2 cups sugar
3 cups chopped, peeled, pitted nectarines (about 4 medium)
1 cup crushed blueberries (about 1 pint)
1 tablespoon grated lemon zest (outside peel)
1 teaspoon lemon juice
Directions
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Add chopped nectarines, crushed blueberries, lemon peel and lemon juice. Stir for 3 minutes.
Serve immediately, if desired. For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch head space; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Makes five 8-ounce jars.
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