2000s Recipes + Menus
Nectarine Preserves with Basil
Makes7 or 8 (1/2 pint) jars
- Active time:1 1/2 hr
- Start to finish:3 hr (plus 1 day for flavors to develop)
July 2001
For more information about this recipe, see our special guide to canning.
- 4 cups sugar
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 cup fresh basil sprigs plus 8 small sprigs for tucking into jars
- 5 lb nectarines or peaches, peeled and each cut into 8 wedges
- 1 (1 3/4-oz) box plus 2 tablespoons lower-sugar powdered pectin
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Equipment
8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer
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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. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
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Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
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Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
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Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
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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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Seal, process, and store filled jars, boiling preserves in jars 10 minutes.
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Let preserves stand in jars at least 1 day for flavors to develop.
- Keywords
- fruit,
- condiments,
- ruth cousineau
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