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1. Rinse nectarines; halve and remove pits. If using peaches, immerse in boiling water for 20 to 30 seconds or until skins begin to crack; remove and plunge into cold water. Slip off skins; halve and remove pits. Cut fruit into 1/2-inch slices. To prevent the fruit from darkening, treat it with ascorbic acid color keeper according to package directions. Measure 16 cups of nectarines or peaches. Rinse and drain blueberries. Set aside.
2. In an 8-quart Dutch oven or kettle heat about 6 cups water to boiling. Add half of the nectarines or peaches; return to boiling. Boil for 1 minute. Using a slotted spoon, transfer nectarines to a large bowl; cover. Repeat with remaining nectarines or peaches. Discard liquid from Dutch oven.
3. In the same kettle combine sugar, tapioca, ginger, cinnamon, and nutmeg. Stir in the 2-1/4 cups water. Let stand 5 minutes to allow tapioca to soften. Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil. Add lemon juice; boil 1 minute, stirring constantly. Immediately add nectarines or peaches and blueberries, stirring gently to coat. Cook and stir for 3 minutes or until heated through.
4. Spoon hot fruit mixture into hot, sterilized quart canning jars, leaving 1-1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process the filled jars in a boiling-water canner for 30 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 4 quarts (enough for 4 pies or 40 tarts or turnovers).