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Nectarines, Preserved

Gather the nectarines when they are fully grown, but not over-ripe. Split them in halves, and remove the stones; put into a preserving-pan sugar equal to the weight of the fruit, with a quarter of a pint of water to every pound of sugar; boil it to a clear syrup, then put in the fruit, and simmer gently for twenty minutes. Pour the preserve carefully into a bowl, breaking it as little as possible, and let it remain until the next day, when it must be boiled again for ten minutes. Lift the fruit out carefully with a spoon, put it into jars, boil the syrup fast by itself for ten minutes, and pour it over the fruit; break the stones and blanch the kernels, put a portion in each jar, and tie down securely. Store in a cool dry place.