Preparation: Rinse 4-5 screw-top jars with hot water and have them ready.
Wash and core the nectarines and apples. I don`t peel the fruit for better taste.
Preparation: Puree the fruits with the preserving sugar and cook the pulp according to the instructions on the packet. Then immediately pour into the screw-top jars and close tightly. Let rest for 24 hours to cool down.
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