Nectarine−Orange Marmalade

Name: Nectarine−Orange Marmalade
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Other
Ingredients: 3 lb nectarines; 3 each medium-size oranges; cup granulated sugar

Nectarine−Orange Marmalade prepared as a finished dish

Cook: 30 min
Total: 30 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

3 lb nectarines
3 each medium-size oranges
0 cup granulated sugar

Shopping list for 4

Instructions

1
Wash, blanch, peel and pit nectarines; wash the oranges.
2
Remove the peel from 1 1/2 of the oranges and discard it.
3
Put the nectarines and the peeled and unpeeled oranges through a meat grinder.
4
There should be about 4 1/2 cups.
5
Place the fruit in a preserving kettle; add 4 1/2 cups of sugar and bring slowly to a boil.
6
Boil rapidly, uncovered, for about 30 minutes, stirring frequently.
7
Skim off foam with a metal spoon.
8
Ladle into hot, sterilized jars and seal immediately.
9
To seal: Fill to within 1/2-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.
10
While contents are hot, cover with a 1/8-inch layer of paraffin.
11
When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.
12
Makes about 4 half-pints.

Ingredients

Servings

Original recipe

3 lb nectarines
3 each medium-size oranges
0 cup granulated sugar

Shopping list for 4

Instructions

1
Wash, blanch, peel and pit nectarines; wash the oranges.
2
Remove the peel from 1 1/2 of the oranges and discard it.
3
Put the nectarines and the peeled and unpeeled oranges through a meat grinder.
4
There should be about 4 1/2 cups.
5
Place the fruit in a preserving kettle; add 4 1/2 cups of sugar and bring slowly to a boil.
6
Boil rapidly, uncovered, for about 30 minutes, stirring frequently.
7
Skim off foam with a metal spoon.
8
Ladle into hot, sterilized jars and seal immediately.
9
To seal: Fill to within 1/2-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.
10
While contents are hot, cover with a 1/8-inch layer of paraffin.
11
When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.
12
Makes about 4 half-pints.