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
-
-
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.
-
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.
-
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.
-
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.
-
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.
-
Seal, process, and store filled jars, boiling preserves in jars 10 minutes.
-
Let preserves stand in jars at least 1 day for flavors to develop.
