NECTARINE-ORANGE MARMALADE

      Title: NECTARINE-ORANGE MARMALADE
  Categories: Condiments
       Yield: 4 Servings
  
       3 lb Of nectarines
       3    Medium-size oranges
   4 1/2 c  Of sugar (2 1/4 pounds)
  
   Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash
   the oranges.  Remove the peel from 1 1/2 of the oranges and discard
   it. Put the nectarines and the peeled and unpeeled oranges through a
   meat grinder. There should be about 4 1/2 cups.  Place the fruit in a
   preserving kettle, add 4 1/2 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 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. While contents are hot, cover
   with a 1/8-inch layer of paraffin.  When paraffin has set, add
   another layer of melted paraffin, tilting and rotating the jar to
   seal completely.
   
   Jams and Jellies - 1975
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