|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 23g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use a blender or food processor to chop the nectarines quickly. The raspberry juice gives this jam an extra burst of flavor and adds a blush of color.
Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil.
Lower heat and leave jars in the hot water.
Fill a saucepan with water and bring to a boil.
Lower heat and add the lids; keep hot.
In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice.
In a bowl or cup, combine the pectin with 1/4 cup sugar.
Stir pectin mixture into the fruit and bring to a full boil over medium heat, stirring constantly.
Gradually stir in the remaining sugar and the butter, if using.
Bring once again to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally.
Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.
Fit with lids and screw on the bands firmly.
Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
Bring to a boil, cover, and boil gently for 10 minutes. Makes about 6 half-pint (8-ounce) jars.