Nectarine-orange marmalade

Yield: 4 servings

Measure Ingredient
3 pounds Of nectarines
3 \N Medium-size oranges
4½ cup Of sugar (2 1/4 pounds)

Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1½ of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a meat grinder. There should be about 4 ½ cups. Place the fruit in a preserving kettle, add 4 ½ cups of sugar and bring slowly to a boil. Boil rapidly, uncovered, for about 30 minutes, stirring frequently. Skim off foam with a metal spoon. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within ½-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a ⅛-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies - 1975

Charrin' off the Ol' Point..from the O :-) ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-20-93 (13:53) Number: 64919 From: FRAN MCGEE Refer#: NONE To: SUZZE TIERNAN Recvd: NO Subj: crockpot *CR* Conf: (149) COOKING

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