Ingredients
3 pounds nectarines
3 medium-size oranges
4-1/2 cups sugar (2-1/4 pounds)
Instructions
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 1/4-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. Seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1000 ft. above sea level. If unsterile jars are used, the jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels.
Yield: 4 half-pints
Credits
Recipe from: Author unknown
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