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.