Nectarines are a wonderful summer fruit and this is a family favorite. No matter how many jars the Romero kids make, there never seems to be enough of this one because it goes so fast.

MAKES ABOUT NINE 8-OUNCE JARS

INGREDIENTS

• 5 cups peeled, pitted, and crushed nectarines (about 5 pounds nectarines)
• 7 tablespoons freshly squeezed lemon juice
• 1 box (2 ounces) powdered pectin
• 1/2 teaspoon unsalted butter (optional)
• 7 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine the nectarines and lemon juice. Stir in the pectin and add the butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
2. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
5. Remove from the water bath canner and let cool for 12 to 24 hours.
6. Check the seals and remove the screw bands.
7. Store jars in a cool, dry, dark place for up to 1 year.