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2 1/4 c. peeled and finely chopped or pureed nectarines (about 2 lb.)
5 c. sugar
1 tsp. grated lemon peel
3 tbsp. lemon juice
1/4 to 1/2 tsp. cinnamon
1 (1 3/4 oz.) box powdered pectin
3/4 c. water

In large bowl, mix well nectarines, sugar, lemon peel, juice and cinnamon; let stand 10 minutes. In small saucepan, stir pectin and water over medium heat until mixture boils; boil 1 minute, stirring. Stir into nectarine mixture; stir 3 minutes. Ladle into freezer containers or hot sterilized jars. Cover tightly. Let stand at room temperature until set; may take up to 24 hours. Store in freezer. Makes about 3 pints.

NOTE: If to be used within 3 weeks, store in refrigerator.

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