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1
Sterilize jars and lids .
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2
Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved.
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3
Simmer over moderately low heat until thick and syrupy, about 25 minutes.
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4
Discard basil with a slotted spoon.
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5
Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes.
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6
Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice.
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7
Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
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8
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
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9
Divide nectarines among jars with slotted spoon.
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10
Tuck a fresh basil sprig into side of each jar.
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11
Return juice in pot to a rolling boil, skimming off any foam.
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12
Continue to boil until juice registers 220 to 224F on thermometer, 7 to 10 minutes.
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13
Gradually add pectin, whisking constantly.
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14
Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
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15
Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
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16
Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
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17
Let preserves stand in jars at least 1 day for flavors to develop.
