I have had this newspaper clipping from the Los Angeles Times in my recipe folder for quite a few years. They used to publish an incredible food section that is a mere shadow of it's former self now. Sigh. They had a great price on both apricots and nectarines at my local market, so I thought I would give this a try. It goes together in a snap, since there is minimal chopping and no peeling involved, and the flavor is delightful! It doesn't make a huge batch, so I may have to make more this weekend!
Janie Hibler's Apricot-Nectarine Spoon Marmalade with Cinnamon
1 1/2 lbs. apricots, halved and pitted (I quartered mine)
3 nectarines, pitted and diced, skin on
3 cups sugar
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
cinnamon sticks
Combine apricots, nectarines, sugar and lemon juice in a medium pan over medium-high heat, stirring until sugar dissolves. Continue cooking until jam thickens, about 30-35 minutes.
Remove from heat and stir in ground cinnamon. Pour jam into plastic freezer containers and place a cinnamon stick in the center of each. Let stand until cool. Cover jam and stor in feezer. Makes about 3 2/3 cups.