Nectarine Preserves with Basil

Directions

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.