Nectarine Preserves with Basil

• 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

1. Sterilize jars and lids .
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. Simmer over moderately low heat until thick and syrupy, about 25 minutes.
4. Discard basil with a slotted spoon.
5. Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes.
6. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice.
7. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
8. Drain jars upside down on a clean kitchen towel 1 minute, then invert.
9. Divide nectarines among jars with slotted spoon.
10. Tuck a fresh basil sprig into side of each jar.
11. Return juice in pot to a rolling boil, skimming off any foam.
12. Continue to boil until juice registers 220 to 224F on thermometer, 7 to 10 minutes.
13. Gradually add pectin, whisking constantly.
14. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
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. Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
17. Let preserves stand in jars at least 1 day for flavors to develop.

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Taken from www.epicurious.com/recipes/food/views/nectarine-preserves-with-basil-105236 (may not work)