3 lb of nectarines
3 medium-size oranges
4 1/2 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 1 1/2 of the oranges and discard
it. Put the nectarines and the peeled and unpeeled oranges through a
meat grinder. There should be about 4 1/2 cups. Place the fruit in a
preserving kettle, add 4 1/2 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 1/2-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 1/8-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
Serves: 4
Recipe Categories: Fruit
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