Nectarine-Orange Marmalade Recipe

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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

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
William Osler

Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

This Nectarine-Orange Marmalade recipe is one of many in our Fruit Category.

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This Recipe for Nectarine-Orange Marmalade is one of thousands in the Recipes-to-go Fruit Cookbook.

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I don't even butter my bread; I consider that cooking.
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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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Nectarine-Orange Marmalade recipe - a tasty recipe for you to add to your collection!
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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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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

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

Nectarine-Orange Marmalade Recipe brought to you by Recipes To-Go

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

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