Nectarine Preserves With Basil

By á-174942

Ingredients

• SPECIAL EQUIPMENT:
• 4 cups sugar
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1 cup fresh basil sprigs
• 8 small basil sprigs
• 5 pounds nectarines or peaches peeled, each
• cut into 8 wedges
• 1 package lower-sugar powdered pectin - (1 3/4 oz) plus
• 2 tablespoons lower-sugar powdered pectin
• Candy thermometer

Details

Servings 7

Preparation

Step 1

Sterilize jars and lids: Wash 8 (1/2 pint) jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180 degrees. Do not let boil. Keep jars submerged in hot water, covered, until ready to use.

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 degrees 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: Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil for 10 minutes (for 1/2-pint jars), then transfer with tongs to a towel-lined surface to cool.

Jars will seal (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cool. After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal.

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

This recipe yields 7 or 8 (1/2-pint) jars.