- Canning Instructions
- 1 3/4 pounds ripe peaches (about 5), peeled (see notes)
- 1 pound ripe nectarines (about 3)
- 1/2 pound ripe apricots (about 4)
- 1 cup golden raisins
- 1/3 cup lemon juice
- 1/2 teaspoon butter (optional)
- 1 box (1 3/4 to 2 oz.) dry MCP, Sure-Jell, or Ball Fruit Jell pectin
- 5 3/4 cups sugar
- 2 tablespoons dark rum (optional)
- 1 cup sliced almonds
- calories 48
- caloriesfromfat 7.5 %
- protein 0.3 g
- fat 0.4 g
- satfat 0.0 g
- carbohydrate 11 g
- fiber 0.2 g
- sodium 1.2 mg
- cholesterol 0.0 mg
How to Make It
Follow steps 1 through 4 of Canning Instructions, using four pint-size jars.
Pit and coarsely chop peaches, nectarines, and apricots; you should have 6 to 7 cups total.
In an 8- to 10-quart pan, combine fruit, raisins, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture returns to a boil, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat.
Skim and discard any foam. Add rum (if using) and almonds. Stir occasionally for 5 minutes to distribute fruit and nuts.
Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see notes).
Note: Nutritional analysis is per tablespoon.