Nectarine-orange marmalade

Yield: 4 Servings

Ingredients:

3 lb Of nectarines
3 Medium-size oranges
4 1/2 c Of sugar (2 1/4 pounds)

Instructions:

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