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Nectarine Jam

Peel the nectarines, cut them in halves, crack the stones, then blanch and cut the kernels into small pieces. Put the pieces and broken stones into a saucepan with one-half pint of water for every pound of the fruit, and boil till reduced to one-half its quantity, then strain the liquor. Place the fruit in a preserving-pan, and add an equal weight of granulated sugar. Add the liquor from the stones and kernels with eight blanched and chopped bitter almonds for each one-fourth pound of kernels. Place the pan over a slow fire, and stir the contents with a wooden spoon until reduced to a stiff consistency. Turn the jam into jars, and leave for several hours until quite cold, then sift a small quantity of sugar over the top of each, cover with rounds of white paper that have been dipped in beaten egg, tie round the jars with twine, and pack them away for use.