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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.
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2
Remove pan cover, stir in the remaining sugar and the butter.
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3
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
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4
Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
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5
Remove the pan from the heat and skim off the foam.
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6
Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
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7
Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
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8
Remove pan from heat; skim off any foam.
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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.
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10
Ladle the hot jam into the hot jars, leaving 1/4 inch head space.
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11
Wipe jar rims and threads with a clean, damp cloth.
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12
Cover with hot lids and apply screw rings.
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13
Process half-pint jars in a 200u00b0 water bath for 10 minutes; pint jars for 15 minutes.
