Nectarine and Blueberry Pie Filling

Or ice cream topping...or crepe filling. Mmmmm. You can change the amounts of blueberries vs. nectarines. Just make your total fruit 6 quarts. You may have to adjust the sugar, then.

4 1/2 quarts of peeled, pitted, cubed nectarines
1 1/2 quarts blueberries, I used frozen from Costco
6 cups sugar
2 cups plus 2 Tbsp. Clear Jel
1 tsp. cinnamon
5 1/4 cups water (If your fruit is super juicy, drain some juice off and use it in place of some water)
1 1/2 cups lemon juice

In a saucepan, mix sugar, clear jel, and cinnamon. Stir in water. Stir over medium heat until it thickens and begins to bubble. Add lemon juice and boil 1 minute. Fold in fruit and continue to heat for 3 minutes. Immediately fill jars, leaving 1 inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts Water Bath: 30 minutes

Pears

This year (2011) I put up 27 quarts of pears.

Raw Pack:
1/2 inch head space.  
Syrup: 1 cup sugar to 4 cups water, boiled.
40 minute water bath for quarts**

**Adjusted for altitude, originally 30 minutes.  

Peaches

This year (2011) I put up 56 quarts of peaches. whew.