Nectarine Jam

Directions

1. 1
   In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
2. 2
   Remove pan cover, stir in the remaining sugar and the butter.
3. 3
   Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
4. 4
   Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
5. 5
   Remove the pan from the heat and skim off the foam.
6. 6
   Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
7. 7
   Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
8. 8
   Remove pan from heat; skim off any foam.
9. 9
   To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
10. 10
    Ladle the hot jam into the hot jars, leaving 1/4 inch head space.
11. 11
    Wipe jar rims and threads with a clean, damp cloth.
12. 12
    Cover with hot lids and apply screw rings.
13. 13
    Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.