I prefer using nectarines over peaches in many recipes because there’s no need to peel their thin skin.
1.Puree nectarines and raspberries. Strain through a sieve to remove seeds.
2.Add sugar and let sit 10 minutes.
3.Stir water and pectin together in a small saucepan. Boil for 1 minute.
4.Stir into fruit mixture for 2 minutes or until sugar is dissolved.
5.Divide into storage container and allow to sit, sealed at room temperature until set (up to 24 hours).
6.Store in the fridge for 3 weeks or in the freezer for 6 months.