NECTARINE PRESERVES WITH BASIL
Categories Condiment/Spread Fruit Condiment Nectarine Basil Summer Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 8
Steps:
- Sterilize jars and lids .
- 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.
- 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.
- 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.
- 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.
- 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.
- Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
- Let preserves stand in jars at least 1 day for flavors to develop.
PRESERVED BASIL
This came about when I had more fresh basil in my garden than I knew what to do with it. I posted a question to the Cooking Q&A board and with the help of Jenny Sanders, this recipe came about.
Provided by Mirj2338
Categories Very Low Carbs
Time 5m
Yield 12 cubes
Number Of Ingredients 2
Steps:
- Puree two cups of fresh packed basil leaves in the food processor.
- Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.
- Pour the puree into plastic ice cube trays.
- It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.
- Cover with plastic wrap, and freeze until solid.
- Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
- Herbal pastes and pestos are highly concentrated, so use sparingly.
Nutrition Facts : Calories 81.2, Fat 9.1, SaturatedFat 1.2, Sodium 0.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
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