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Janie Hibler’s Apricot-nectarine Spoon Marmalade

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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


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