Nectarine-Orange Marmalade
Nectarine-Orange Marmalade recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
nectarines
|
|
| 3 |
oranges
|
|
|
| 4 ½ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
nectarines
|
|
| 3 | each |
oranges
|
|
| 1.1 | l |
sugar
|
|
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.
