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Add a photoServings: 8
Ingredients
- 6 lb Large nectarines (unpeeled
- Â Â And sliced) - 8 c.
- 3 c. Sugar
- 2 Tbsp. Fresh lemon juice
- 2 c. 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 mix. Let the juices drip into the pan for at least 30 min. 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 min, or possibly till reduced by half. Add in the nectarines and any additional juices to the syrup in the pan and continue to cook voer high heat for 10 min. Carefully stir in the raspberries and cook for 5 min more. The nectarines will look lightly glazed and the syrup will be only slightly thickened. Ladle the preserves into warm sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in warm-water bath for 5 min. Remove, cold, check seals, label, and store.
- Makes 8 half-pint jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 8 servings | |
| Calories 443 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 673mg | 19% |
| Total Carbs 111.5g | 30% |
| Dietary Fiber 7.2g | 24% |
| Sugars 100.75g | 67% |
| Protein 3.65g | 6% |
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