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Preserved Nectarines

Pare some nectarines, cut them in halves to remove the stones, put them into a saucepan of boiling water, and cook gently at the side of the fire. As soon as the fruit floats on top, take them out and put on a strainer to drain. Weigh them and to every pound add three-fourths of a pound of clarified sugar; put the fruit and sugar into a preserving-pan, boil until the syrup is nearly clear, then place them with the syrup on one side to cool. Let the whole remain for a day, then drain off the syrup and boil till it becomes quite thick; add the fruit and boil for a short time. Repeat this once more, and, lastly, pour the whole into a deep dish and let it remain for two days. Put it into pots or jars, cover them tightly, and the preserve is ready for use.