| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments | 4 | Servings | ||
INGREDIENTS
| 3 | lb | Of nectarines |
| 3 | Medium-size oranges | |
| 4 1/2 | c | Of sugar (2 1/4 pounds) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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