Nmero Mestre 11 Recipes

CERTO® NECTARINE MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Cut orange and one of the lemons into quarters; remove seeds. Cut pulp into very thin slices. (Or, finely chop or grind pulp.) Place pulp in large saucepan. Squeeze 2 Tbsp. juice from the remaining lemon. Mix with pulp in saucepan. Stir in water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 20 min.
• Peel and pit the nectarines; finely chop or grind the pulp. Add nectarine pulp to fruit mixture in saucepan; mix well. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)