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Receta Nectarine Preserves With Basil
by Global Cookbook

Nectarine Preserves With Basil
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Ingredientes

  • 4 c. sugar
  • 1/4 c. fresh lemon juice
  • 1/4 c. water
  • 1 c. fresh basil sprigs
  • 8 sm basil sprigs
  • 5 lb nectarines or possibly peaches peeled, each
  •     cut into 8 wedges
  • 1 pkt lower-sugar powdered pectin - (1 3/4 ounce) plus
  • 2 Tbsp. lower-sugar powdered pectin
  •     Candy thermometer

Direcciones

  1. Sterilize jars and lids: Wash 8 (1/2 pint) jars, lids, and screw bands in warm soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in a boiling-water canner or possibly an 8- to 10-qt deep pot and add in sufficient water to cover by 2 inches. Heat water till an instant-read thermometer registers 180 degrees. Don't let boil. Keep jars submerged in warm water, covered, till ready to use.
  2. Bring sugar, lemon juice, water, and 1 c. basil to a boil in a 5- to 6-qt heavy pot, stirring, till sugar is dissolved. Simmer over moderately-low heat till thick and syrupy, about 25 min. Throw away basil with a slotted spoon.
  3. Add in nectarines to syrup and bring to a rolling boil over moderately-high heat, then boil, uncovered, stirring frequently, 5 min. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 min, then add in juice from bowl to juice in pot.
  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.
  5. Return juice in pot to a rolling boil, skimming off any foam. Continue to boil till juice registers 220 to 224 degrees on thermometer, 7 to 10 min. Gradually add in pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
  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.
  7. 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 possibly an 8- to 10-qt deep pot and add in sufficient water to cover by 2 inches. Bring to a boil, covered. Boil for 10 min (for 1/2-pint jars), then transfer with tongs to a towel-lined surface to cold.
  8. Jars will seal (if you hear a ping, which signals which the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cold. After jars have cooled 12 to 24 hrs, press center of each lid to check which it's concave, then remove screw band and try to lift off lid with your fingertips. If you cannot, the lid has a good seal.
  9. Let preserves stand in jars at least 1 day for flavors to develop.
  10. This recipe yields 7 or possibly 8 (1/2-pint) jars.
  11. Yield: 7 or possibly 8 half-pints