canning: nectarine raspberry freezer jam

godblessourhome

* 3 nectarines, pitted and chopped
* 2 cups raspberries
* 1 tablespoon lemon juice
* 4 cups sugar
* 3/4 cup water
* 1 (1-3/4oz) package powdered fruit pectin

1. Puree nectarines and raspberries. Strain through a sieve to remove seeds.
2. Add sugar and let sit 10 minutes.
3. Stir water and pectin together in a small saucepan. Boil for 1 minute.
4. Stir into fruit mixture for 2 minutes or until sugar is dissolved.
5. Divide into storage container and allow to sit, sealed at room temperature until set (up to 24 hours).
6. Store in the fridge for 3 weeks or in the freezer for 6 months.

Makes approximately 5 cups.