Nectarine and Raspberry Preserves
Nectarine and Raspberry Preserves, a fruits recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Nectarine and Raspberry Preserves
Ingredients
- 6 lb Large nectarines (unpeeled
- And sliced) – 8 cups 3 c Sugar
- 2 tb Fresh lemon juice
- 2 c Raspberries (1 pint)
Method
- 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.
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