Categories: Condiment 
      Yield: 4 servings 
  
      3 lb Of nectarines                   4 1/2 c  Of sugar (2 1/4 pounds) 
      3    Medium-size oranges             
  
  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