Fresh Nectarine Jam - No Canning Skills Needed!

If canning this jam with a hot water bath (for shelf stable jam):

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
2. Pit and finely chop nectarines. Measure exactly 4½ cups (1065ml) of prepared fruit into a large heavy-duty pot (6-8 quarts). Add lemon juice; stir.
3. Stir in the pectin. Add the butter to reduce foaming. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
4. Stir in the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring frequently. Adjust the heat down a bit if the mixture rises too close to the top of the pot. Remove from heat. Skim off any foam on the surface with a metal spoon.
5. Ladle the jam immediately into prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
6. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
7. Process for 10 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

If storing this jam in the refrigerator or freezer:

1. Pit and finely chop nectarines. Measure exactly 4½ cups of prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; stir well.
2. Stir in the pectin. Add the butter to reduce foaming.
3. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
4. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
5. Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
6. Allow the jam to set out at room temperature until completely cooled then store in the refrigeratory (or in the freezer for longer storage.)