Yield
Makes about 4 pints

How to Make It

Step 1

Follow steps 1 through 4 of Canning Instructions, using four pint-size jars.

Step 2

Pit and coarsely chop peaches, nectarines, and apricots; you should have 6 to 7 cups total.

Step 3

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.

Step 4

Skim and discard any foam. Add rum (if using) and almonds. Stir occasionally for 5 minutes to distribute fruit and nuts.

Step 5

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).

Step 6

Note: Nutritional analysis is per tablespoon.

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