Nectarine jam was in my sights, too – I have two blue ribbons for my nectarine jam and six other ribbons for it, too.  For whatever reason, the lot never seems to attract many entries.  This year there were only six jars entered.  Leave us hope that I will receive a ribbon for my entry.  The stone fruits, nectarines and peaches, have been very good – sweet and juicy as advertised.  Nectarines seem to be a cling-stone fruit; I don't think I have ever encountered a freestone nectarine. Because of that, I don't struggle to remove the stone from the fruit; I use a sharp knife to cut the fruit from the stone.  It is easier for me to use my handy dandy salsa maker chopper gizmo than to mash the fruit with a potato masher as I usually do.  I use the same measures as for peach jam, this year using Ball's flexible batch pectin product to make six jars.

Combine the fruit and pectin in a large heavy kettle; bring to boil over high heat, stirring constantly.  Add the sugar all at once and stir to dissolve.  Bring to hard rolling boil over high head and boil for one minute. Remove kettle from heat and stir slowly and skim foam for 5 minutes.  Ladle or pour the jam into the jars to within 1/4" of the top.  Wipe the rims with a clean damp cloth or paper towel, then place the lids on and screw the bands on — not too tight (use your thumb and middle finger to apply the proper amount of torque to the band).

Process the jars in a boiling water bath for 10 minutes. Remove them and let them cool undisturbed for 24 hours.  Remove the bands and wipe the edge of the jar rim and the inside of the bands to dry them off before putting the rings back on for storage—or leave the rings off if that is your preference.