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Strawberry-Nectarine Jam

Kids love the deep orange color of this fruit spread, while adults appreciate the low-sugar tartness that makes for a great grown-up peanut butter and jelly sandwich. Because freezer jams are not sterilized, you cannot keep them at room temperature.

Strawberry-Nectarine Jam
Stephanie Stiavetti for NPR /

Makes enough to fill five 8-ounce jars.

2 1/2 cups nectarines, peeled, pitted and chopped (about 2 1/2 pounds)

1 1/2 cups strawberries, cored and chopped finely (about 1 pound)

2 tablespoons lemon juice

1 cup sugar, ideally superfine

Pectin of your choice (since it varies by brand, consult package for correct amount)

In a large bowl, crush nectarines with a potato masher until you have a chunky consistency. The goal is to release a small amount of liquid while keeping mostly good chunks of fruit pulp to give your jam a thicker texture. Add the strawberries and crush a little more, just enough for the strawberries to release some juice and mix with the nectarines. Add lemon juice and mix with a spoon for 30 seconds.

Prepare sugar and pectin according to package directions. They may call for you to add sugar directly to the fruit first, or you may need to add the sugar to the pectin before mixing both into the fruit at the same time. Regardless, make sure that when you add the pectin to the fruit, you stir constantly for at least 3 minutes. Pectin can create lumps in your jam if it's not carefully mixed in, and the only way to prevent this is by stirring relentlessly.

Fill clean jars with jam, leaving about 3/4-inch of headroom so that the jam has room to expand in the container. Store in the freezer for up to 6 months, or in the refrigerator for 1 week.

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