Active time: 1 1/2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

　　

Ingredients

Makes 7 or 8 (1/2-pint) jars

　　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

　　

Special Equipment

8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer

　　

Step 1

Sterilize jars and lids .

　　

Step 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. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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

　　

Step 8

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