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NECTARINES, PRESERVED (another way)

Gather the nectarines when fully grown, but not over-ripe. Wipe them with a soft cloth, and put them into a pan of boiling water. Place them near the fire, but not upon it, as it is only necessary that the water should not be allowed to cool. Let the nectarines remain for an hour, then take them out, throw them at once into cold water, and leave them for another hour. Place them on an inverted sieve to drain. Push out the stones. Put the weight of the fruit in loaf sugar into a preserving-pan with a quarter of a pint of cold water to each pound of sugar. Boil to a clear syrup, then put in the nectarines, and the kernels, blanched and sliced, and let them boil for five minutes. Pour them carefully into a bowl, and let them remain for twenty-four hours. Drain off the syrup, and boil it for five minutes every day for a week, pouring it each time boiling hot over the fruit. At the end of that time boil all together quickly for ten minutes. Lift the nectarines carefully out with a spoon, and put them into jars with a portion of the blanched kernels in each jar. Add the boiling syrup, and when cold tie down securely. Store in a cool dry place.