Nectarine-Orange Marmalade Recipe




Nectarine-Orange Marmalade Ingredients

3 lb of nectarines
3 medium-size oranges
4 1/2 cup of sugar (2 1/4 pounds)

A Recipe for
Nectarine-Orange Marmalade

 

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This is a recipe for Nectarine-Orange Marmalade from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Nectarine-Orange Marmalade

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

Joe E. Lewis






Nectarine-Orange Marmalade Directions

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

Serves: 4

 

 

 

 

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Nectarine-Orange Marmalade Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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