Nectarine Preserves with Basil

1. 1

   Sterilize jars and lids .

2. 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.

3. 3

   Simmer over moderately low heat until thick and syrupy, about 25 minutes.

4. 4

   Discard basil with a slotted spoon.

5. 5

   Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes.

6. 6

   Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice.

7. 7

   Drain nectarines 5 minutes, then add juice from bowl to juice in pot.

8. 8

   Drain jars upside down on a clean kitchen towel 1 minute, then invert.

9. 9

   Divide nectarines among jars with slotted spoon.

10. 10

    Tuck a fresh basil sprig into side of each jar.

11. 11

    Return juice in pot to a rolling boil, skimming off any foam.

12. 12

    Continue to boil until juice registers 220 to 224F on thermometer, 7 to 10 minutes.

13. 13

    Gradually add pectin, whisking constantly.

14. 14

    Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.

15. 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.

16. 16

    Seal, process, and store filled jars , boiling preserves in jars 10 minutes.

17. 17

    Let preserves stand in jars at least 1 day for flavors to develop.

* Per serving · 4 servings · Values may vary.