Nectarine-Orange Marmalade

Directions

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 1½ cups.

Place the fruit in a preserving kettle, add 1½ 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 ⅛ inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.