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Nectarine & Raspberry Preserves

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NECTARINE & RASPBERRY PRESERVES
 Categories: Fruits, Preserves
      Yield: 8 Servings
 
      6 lb Large nectarines (unpeeled
           And sliced) - 8 cups
      3 c  Sugar
      2 tb Fresh lemon juice
      2 c  Raspberries (1 pint)
 
  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 the raspberries and cook for 5 minutes more.  The nectarines
  will look lightly glazed and the syrup will be only slightly
  thickened. Ladle the preserves into hot sterilized jars, wipe the
  rims clean with a damp towel, and seal with new lids and metal rings.
  Process in hot-water bath for 5 minutes. Remove, cool, check seals,
  label, and store. Makes 8 half-pint jars.
 
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