PEACH-BASIL PRESERVES

Inspired by Cathy Barrow’s “Mrs. Wheelbarrow’s Practical Pantry” (Norton, $35), I came up with this recipe for peach jam gently infused with basil. You may also try mint, lemon verbena, lavender or thyme.

Peel, pit and slice peaches into a large bowl, making sure to catch all the juices. Stir in lemon juice. Crush basil stems in the palm of your hand, drop in bowl, and stir gently. Top with sugar, and stir to combine. Cover with plastic wrap and allow to macerate from 2 hours to 2 days. (If you are going to allow to sit for more than 12 hours, place in refrigerator. Stir the fruit from time to time.)

When you are ready to make the preserves, place the fruit in a preserving pan or wide, heavy-bottomed pan over medium-high heat. (I use a large Le Creuset Dutch oven.) Bring to a boil. Stir regularly from the bottom. After about 5 minutes, remove the basil stems with tongs. Continue cooking and stirring until the jam is quite thick and no longer foaming. This jam state may take anywhere from 20 to 40 minutes, depending on the moisture content. (You may also cook until a candy thermometer reads 220 degrees.)

While the preserves are cooking, prepare four half-pint jars, rings and lids according to manufacturer’s instructions.

When the preserves are ready, pack into the jars. Run a chopstick or bubbler around the sides of the jars to remove air bubbles. Wipe rims clean with a wet paper towel. Place lids and rings on the jar, and process in a water bath for 10 minutes.

Remove from pot, place jars on a dish, and allow to cool for at least 12 hours. Test the seals, and store any unsealed jars in the refrigerator. Label and store in a cool dark cabinet.

45 calories (percent of calories from fat, 0), trace protein, 11 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, trace sodium.