Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Large nectarines (8 c) --
- unpeeled and sliced
3 c Sugar
2 tb Fresh lemon juice
2 c Raspberries (1 pt)
Combine the nectarines with the sugar and lemon juice and let
stand, covered, overnight in the refrigerator. Place a colander in
a large shallow preserving pan and pour in the nectarine mixture.
Let the juices drip into the pan for at least 30 minutes. Remove
the colander with the fruit to a bowl and bring the juices in the
pan to a boil over high heat. Boil rapidly for 20 to 30 minutes, or
until reduced by half. Add the nectarines and any additional juices
to the syrup in the pan and continue to cook over high heat for
10 minutes. Carefully stir in the raspberries and cook for
5 minutes more. The nectarines will look lightly glazed and the
syrup will be only slightly thickened. Ladle the preserves into hot
sterilized jars, wipe the rims clean with a damp towel, and seal
with new lids and metal rings. Process in hot-water bath foru
5 minutes. Remove, cool, check seals, label, and store.
