*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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