Post by carnation037 on Jan 23, 2003 0:27:21 GMT -6
3 - 4 lbs. ripe peeled/pitted nectarines, cut into chunks 3/4 c. cold water 1/4 c. lemon juice 7 c. sugar 2 tbsp. dried mint or 1/2 c. fresh chopped, optional 1 tsp. whole cloves 1 tsp. whole allspice berries 2 whole cinnamon sticks
Place the nectarines into a large stockpot with the water and lemon juice. Make a spice ball with the cloves, allspice berries and cinnamon sticks in cheesecloth and drape into pot. Cook on a medium heat for 10 minutes. Crush the nectarines with a potato masher. Add the sugar and the mint leaves, if using and stir well. Bring to a boil and simmer for 15 minutes until the mixture is thick. Remove and discard spice ball. Ladle into sterilize jars leaving 1/2" space at top. Wipe rims. Cap and seal. Process in a water bath canner for 15 minutes. Makes 5 - 6 pints.