Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1½ of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a meat grinder. There should be about 4½ cups. Place the fruit in a preserving kettle, add 4½ 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 ½-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 MMMMM Charrin' off the Ol' Point..from the O :-)
EZPoint V2.2 ==== From: FRAN MCGEE Refer#: NONE To: SUZZE TIERNAN
Your Nectarine-Orange Marmalade is ready. Bon appetit!
Related recipes: Condiments, Fruits, Both
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes