Nectarine & Raspberry Preserves Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Large nectarines, (unpeeled
And sliced), 8 cups
3 cup: Sugar,
2 tbsp: Fresh lemon juice,
2 cup: Raspberries, 1 pint
Directions:
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 voer 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 for 5 minutes. Remove, cool, check seals,
label, and store. Makes 8 half-pint jars.
Source from luhu.jp
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 voer 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 for 5 minutes. Remove, cool, check seals,
label, and store. Makes 8 half-pint jars.
Source from luhu.jp