To Prepare the Canning Jars:

1. In one large stock pot, place your canning jars and fill it with water, covering the jars. Bring the jars to a gentle simmer to sterilize them. Keep them warm while you prepare the jam.
2. In the small saucepan, bring the canning lids to a gentle simmer to heat the rubber.

To Prepare the Jam:

1. In one large stock pot, bring blueberries, and nectarines to a simmer. With a spoon break apart and gently crush some of the blueberries. Add in the ginger, and stir.
2. Pour in the sugar and stir in until it is dissolved and bring the mixture to a boil.
3. Sprinkle in the powdered pectin and stir in until it is mixed in completely. Bring the mixture to a full rolling boil for 2 minutes. Turn the heat off.

To Can the Jam:

1. Remove one jar at a time from the stock pot and pour out the water from each jar. Pour the hot jam into each jar, leaving 1/2″ of room at the top of each jar.
2. Clean the rim of the jar of any drops of jam that may have dripped. Remove one lid from the small sauce pan, and place over the top of jar. Gently screw on a ring on top of the jar and set aside. Repeat with all remaining jars.
3. When all the jars are filled, sealed and the lids are screwed on, place them all back into the stock pot full of water, and ensure that all the jars are covered with water with at least 2 inches of water.
4. Bring the water to a boil, and begin processing for 12 minutes.
5. Remove the jars from the boiling water and set them aside on the counter to cool completely. Each jar should “pop” so you know it has sealed properly. Once they are cooled, they are ready!
6. Go forth and devour.