Janie Hibler’s Apricot-nectarine Spoon Marmalade

It is significant that we are described as being slightly lower than the angels rather than being slightly higher than the beasts. Our place and privilege is to be a mediating figure, but to be one who looks up rather than down. When we sever the tie that binds us to God and try to cast off God's rule, we do not rise up to take God's place, as we desire to do, but rather sink to a more bestial level. In fact, we come to think of ourselves as beasts ('the naked ape') or, even worse, as machines.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Fruits		Fruits, Jellies	3	Servings

INGREDIENTS

1 1/2	lb	Apricots, halved and pitted
3		Nectarines, pitted and skin
		on
3	c	Sugar
1/4	c	Lemon juice
1	t	Ground cinnamon
3		Cinnamon sticks

INSTRUCTIONS

Combine apricots, nectarines, sugar an in Medium pan over medium-high
heat, stirring until Dissolves. Continue cooking until jam thickens,
30 To 35 minutes.  If you're leery of making jam because you don't want
to go to the  trouble of canning, consider this easy-to-make freezer
jam. Cook the  fruit with sugar and spice, spoon it into freezer
containers and put  it away. A few months down the road you'll be very
glad you did.  Remove from heat and stir in cinnamon. Pour jam into
plastic freezer  containers and place cinnamon stick in center of each.
Let stand  until cool. Cover jam and store in freezer. Makes about 3
2/3 cups.  Posted to MC-Recipe Digest V1 #622 by Nancy Berry
<nlberry@prodigy.net> on May 29, 1997

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1408 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 0mg Sodium: 25mg Potassium: 3030.4mg Carbohydrates: 363.6g Fiber: 20.4g Sugar: 335.6g Protein: 9.7g