Nectarine Pineapple Conserves - cooking recipe

Ingredients

2 1/2 lb. fresh nectarines
1 (8 1/4 oz.) can crushed pineapple
1/4 c. lemon juice
1/4 c. maraschino cherries
7 1/2 c. sugar
1/2 (6 oz.) bottle liquid pectin

Preparation

Pit nectarines; do not peel. Finely chop or grind, using coarse blade. (Or dice about 1/2 cup at a time in processor until they are finely crushed, not smooth.) Measure fruit; should be 3 cups. Combine with undrained pineapple, lemon juice, cherries and sugar in a large kettle. Heat to boiling, stirring until sugar dissolves. Boil hard for 1
minute. Remove from heat and stir in pectin. Stir and skim off foam for 7 minutes. Pour into hot, sterilized glass jars and seal at once. You may pour a thin layer of melted paraffin over tops of jars. When cool, add a lid and seal it. Makes 9 jelly jars.