-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
Cut orange and one of the lemons into quarters; remove seeds.
-
7
Cut pulp into very thin slices.
-
8
(Or, finely chop or grind pulp.)
-
9
Place pulp in large saucepan.
-
10
Squeeze 2 Tbsp.
-
11
juice from the remaining lemon.
-
12
Mix with pulp in saucepan.
-
13
Stir in water.
-
14
Bring to boil on medium-high heat.
-
15
Reduce heat to medium-low; cover.
-
16
Simmer 20 min.
-
17
Peel and pit the nectarines; finely chop or grind the pulp.
-
18
Add nectarine pulp to fruit mixture in saucepan; mix well.
-
19
Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt.
-
20
saucepot.
-
21
Stir in sugar.
-
22
Add butter to reduce foaming.
-
23
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
24
Stir in pectin.
-
25
Return to full rolling boil and boil exactly 1 min., stirring constantly.
-
26
Remove from heat.
-
27
Skim off any foam with metal spoon.
-
28
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
29
Wipe jar rims and threads.
-
30
Cover with two-piece lids.
-
31
Screw bands tightly.
-
32
Place jars on elevated rack in canner.
-
33
Lower rack into canner.
-
34
(Water must cover jars by 1 to 2 inches.
-
35
Add boiling water, if necessary.)
-
36
Cover; bring water to gentle boil.
-
37
Process 10 min.
-
38
Remove jars and place upright on a towel to cool completely.
-
39
After jars cool, check seals by pressing middles of lids with finger.
-
40
(If lids spring back, lids are not sealed and refrigeration is necessary.)
