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Nectarine-Basil Jam

Source of Recipe


The Seattle Times






List of Ingredients



• 2-1/2 lbs. ripe nectarines
  
• 2-1/2 Tbsp lemon juice
  
• 2-1/2 cups sugar
  
• 1 cup basil leaves, chopped finely
  






Instructions



1. Pit the nectarines and chop the fruit coarsely. (It is not necessary to peel the nectarines.) Combine with the lemon juice and sugar in a large bowl; let stand 1 hour.
   
   
2. Transfer to a large pan and stir over medium heat until the sugar has dissolved. Bring to a boil and boil constantly until the jelling point (220º F) is reached, about 15 to 20 minutes. Stir often to prevent sticking. (The jam can also be tested by putting a little on a cold plate; the jam should firm up within a few minutes.)
   
   
3. Remove the jam from the heat and skim the foam from the top. Stir in the basil. Ladle the jam into clean jars and cool. Adjust the lids and refrigerate, or freeze for longer storage.
   
   Makes 4 half-pints.