Recipe - Janie Hiblers Apricot-Nectarine Spoon Marmalade

1 One half pound Apricots, halved and pitted
3 Nectarines, pitted and skin
on
3 cup Sugar
One fourth cup Lemon juice
1 teaspoon Ground cinnamon
3 Cinnamon sticks

Combine apricots, nectarines, sugar an in Medium pan over mediumhigh heat,
stirring until Dissolves. Continue cooking until jam thickens, 30 To 35
minutes.

If you're leery of making jam because you don't want to go to the trouble
of canning, consider this easytomake freezer jam. Cook the fruit with
sugar and spice, spoon it into freezer containers and put it away. A few
months down the road you'll be very glad you did. Remove from heat and stir
in cinnamon. Pour jam into plastic freezer containers and place cinnamon
stick in center of each. Let stand until cool. Cover jam and store in
freezer. Makes about 3 2/3 cups.

Posted to MCRecipe Digest V1 #622 by Nancy Berry nlberry@prodigy.net on
May 29, 1997