Name: Nectarine-Cardamom Preserves
Total time: 14 h 40 min
Ingredients: 1 pound ripe but firm nectarines , pitted and cut into ½-inch pieces (3 cups); 1 cup sugar; 3 tablespoons bottled lemon juice; ½ teaspoon ground cardamom

Why This Recipe Works

We started off by steeping a few crushed cardamom pods in our stone fruit mixture, but were left biting into unpleasant cardamom pieces. Next we tried a bundle of cardamom pods in a sachet; this method did not transfer any cardamom flavor to our preserves. To maximize the cardamom flavor and minimize the work, we turned to ground cardamom. Through testing we landed on ⅔ teaspoon of ground cardamom, which readily lent its floral notes. To achieve a desirable chunky yet spreadable texture, we softened the chopped nectarines in a covered saucepan with sugar and lemon juice for a short amount of time before coarsely mashing them with a potato masher.

Before You Begin

Choose ripe but firm nectarines and discard any fruit that is bruised and mushy. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. These preserves can be processed for long-term storage; see the instructions in this article.

Instructions

Place 2 small plates in freezer to chill. In large saucepan, bring nectarines, sugar, lemon juice, and cardamom to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until nectarines have softened, about 10 minutes.

Off heat, crush fruit coarse with potato masher, leaving some larger pieces intact. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 3 to 5 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.

To test consistency, place 1 teaspoon preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate; preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of preserves using spoon.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using funnel and ladle, portion hot preserves into hot jars. Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.)