Bring a large pot of water to a boil.

Score the bottom of each peach and nectarine. Make a small cross with a sharp paring knife through the skin of each peach and nectarine. Carefully place them in the boiling water. Boil for five minutes, until you start to see the skin loosen and start to peel back.

Carefully remove the peaches and nectarines. Let them cool until they are easily handled. Peel the skin off all the fruit. Discard skin.

Remove pits from each peach and nectarine. Roughly chop each peach and nectarine. Add them to a large, heavy-bottomed pot. Add sugar and lemon juice. Bring to a simmer over medium heat.

Simmer for 10-15 minutes, stirring occasionally.

Once cooked, remove from heat and allow to cool completely before adding it to jars.

The jam will thicken as it cooks down and cools in the refrigerator. However, it will not be as thick as store bought. Jam will last ten to twelve days in the refrigerator.