Nectarine & Raspberry Preserves Recipe

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Nectarine & Raspberry Preserves Ingredients

6 lb large nectarines (unpeeled
1 and sliced) - 8 cups
3 cup sugar
2 tbsp fresh lemon juice
2 cup raspberries (1 pint)

A Recipe for
Nectarine & Raspberry Preserves

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne

This Nectarine & Raspberry Preserves recipe is one of many in our Fruit Category.

Those who forget the pasta are condemned to reheat it.
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This Recipe for Nectarine & Raspberry Preserves is one of thousands in the Recipes-to-go Fruit Cookbook.

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Nectarine & Raspberry Preserves Recipe
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

This is a recipe for Nectarine & Raspberry Preserves from the recipe cookbook of Recipes-to-go (Fruit)

Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

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Calvin Trillin

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

My mother's menu consisted of two choices: Take it or leave it.
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Nectarine & Raspberry Preserves

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
Nora Ephron

Nectarine & Raspberry Preserves 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.

Serves: 8

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Nectarine & Raspberry Preserves Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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