| 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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Nutrition (calculated from recipe ingredients)
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Calories: 1020
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 688.3mg
Carbohydrates: 260.8g
Fiber: 5.8g
Sugar: 251.4g
Protein: 3.6g