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Nectarine-Raspberry Jam

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Recipe photo courtesy of Christopher Testani

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.

Source: Martha Stewart Living, September 2015
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