Nectarine Jam

Prepare Jars: Inspect five (½-pint) jars for cracks and rust. Discard any defective ones. Immerse the jars and rings in simmering water to sterilize until jam is ready. Wash new, unused lids and rings in warm soapy water. (Prep Time: 15 minutes)

Prepare Nectarines: Measure finely chopped, peeled nectarines; you should have about 4 1/2 cups. Add to a heavy-bottomed pot and immediately mix with lemon juice to prevent browning. (Prep Time: 10 minutes)

Combine Ingredients: In a small bowl, combine 1/4 cup sugar and fruit pectin. Add to the nectarines in the pot; stir well to combine. (Prep Time: 5 minutes)

First Boil: Slowly bring the mixture to a full rolling boil over medium-high heat, ensuring the mixture does not stop bubbling when stirred. (Cook Time: 10-15 minutes)

Second Boil: Add the remaining 2 3/4 cups sugar and stir to dissolve completely, making sure to scrape the bottom of the pot to prevent sticking. Boil for exactly 1 minute, stirring constantly and vigorously. (Cook Time: 1 minute)

Add Flavor: Remove the pot from the heat and stir in the almond extract. (Prep Time: 1 minute)

Fill Jars: Pack the hot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any trapped air bubbles. (Prep Time: 10 minutes)

Seal Jars: Wipe the rims of the jars with a moist paper towel to remove any spills or drips. Top with the lids and tightly screw on the rings. (Prep Time: 5 minutes)

Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes. (Cook Time: 25 minutes)

Cool and Check Seal: Carefully remove the jars from the stockpot using the jar lifter and place them onto a cloth-covered or wooden surface, several inches apart. Let the jars rest undisturbed for 24 hours. After 24 hours, gently press the center of each lid with a finger to ensure the lid does not move up or down. If the lid flexes, the jar did not seal properly and should be refrigerated and used immediately. Remove the rings for storage and store sealed jars in a cool, dark place. (Rest Time: 24 hours)