Nectarine and Raspberry Preserves
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 pounds Large nectarines (unpeeled
cup And sliced) - 8
3 cups Sugar
2 tablespoons Fresh lemon juice
2 cups Raspberries (1 pint)

Preparation

1 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 th 2 Makes 8 half-pint jars.