Nectarine−Orange Marmalade

Instructions

1. 1

   Wash, blanch, peel and pit nectarines; wash the oranges.

2. 2

   Remove the peel from 1 1/2 of the oranges and discard it.

3. 3

   Put the nectarines and the peeled and unpeeled oranges through a meat grinder.

4. 4

   There should be about 4 1/2 cups.

5. 5

   Place the fruit in a preserving kettle; add 4 1/2 cups of sugar and bring slowly to a boil.

6. 6

   Boil rapidly, uncovered, for about 30 minutes, stirring frequently.

7. 7

   Skim off foam with a metal spoon.

8. 8

   Ladle into hot, sterilized jars and seal immediately.

9. 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. 10

    While contents are hot, cover with a 1/8-inch layer of paraffin.

11. 11

    When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.

12. 12

    Makes about 4 half-pints.