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Have you made Apricot-Nectarine Spoon Marmalade?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Southern & Soul
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 929
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrate 238g
Dietary Fiber 8g
Sugars 225g
Protein 4g
Vitamin A  69%Vitamin C  55%
Calcium  9%Iron  7%
Potassium  21%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot-Nectarine Spoon Marmalade

Date Added: June 11, 2009


3 Cups Sugar (2T)
3 Stick Cinnamon broken up.
1 Teaspoon Ground Cinnamon plus
1/4 Cup Lemon Juice (30 ml)
1 1/2 Pounds Apricots halved and pitted
3 Nectarines pitted and skin on
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1. Combine apricots, nectarines, sugar an in Medium pan over medium-high heat, stirring until Dissolves.

2. Continue cooking until jam thickens, 30 To 35 minutes.

3. If you're leery of making jam because you don't want to go to the trouble of canning, consider this easy-to-make freezer jam.

4. Cook the fruit with sugar and spice, spoon it into freezer containers and put it away.

5. A few months down the road you'll be very glad you did.

6. Remove from heat and stir in cinnamon. Pour jam into plastic freezer containers and place cinnamon stick in center of each.

7. Let stand until cool. Cover jam and store in freezer.

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Dietary Notes:
This recipe is low-sodium with 2.67mg per serving, low-fat with 1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Nectarine, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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