Finely puree the nectarines with the skin on. Roughly cut the lemon fillets, finely chop the kiwis (depending on how big the pieces in the jam should be). Cook everything together with the preserving sugar in a large saucepan for four minutes while stirring.
Immediately pour the hot jam into jam jars, close and turn upside down for 5 minutes. Then turn it around again and let it cool down.
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