2tablespoonsfresh lemon juice (about 1 large lemon)
dash of ground cinnamon
1/4teaspoonvanilla bean paste
1/2cupfrozen wild blueberries
Combine the sugar and pectin in a large mixing bowl. Add the nectarines, lemon juice, cinnamon, and vanilla bean paste. Stir to combine, then continuing stirring for 3 minutes or until the sugar is dissolved. Gently fold in the wild blueberries.
Spoon the jam into jars leaving a 1/2 inch space at the top to allow for expansion when frozen. Seal and set aside for 30 minutes before freezing.
Jam will stay delicious for up to 1 year in the freezer or 3 weeks in the refrigerator.
Base recipe adapted from the 2017 Jams & Jellies Special interest publication for Better Homes & Gardens