Makes about 4¾ cups

INGREDIENTS

• 4 pints blackberries
• 1 star anise
• 3 cloves
• 1 small cinnamon stick
• 4 nectarines (approx. ½ pound when skinned and stoned)
• juice of 2 lemons
• 4 cups warmed sugar

INSTRUCTIONS

1. Cook and purée the blackberries and spices.
2. To skin the nectarines, place them in a bowl and pour boiling water over them.
3. Leave for a few minutes, then drain off the water and replace with cold water; the skins should slip easily off the fruit.
4. Cut the nectarines into quarters, removing the stones, then cut each quarter into thirds (smaller pieces if you like a finer-textured preserve).
5. Place the blackberries, lemon juice, nectarines, and sugar in a preserving pan and cook.
6. Leave the jam for 5 minutes, then stir to redistribute the nectarine pieces. Pack the jam.