Yellow Nectarine and Chamomile Preserves

This is what I learned from Christine Ferber: The point of making preserves is to preserve the flavor of fruit, rather than muddling it with sugar.  Therefore, it only makes sense to use in-season organic fruit (preferably locally grown) and to preserve it in large unsmashed chunks that are simply bathing in sugar rather than mixed in with the sugar.  That way when you put your preserves on morning toast or over yogurt, you can remove it from the sugar bath and actually taste the fruit.  

Fantastic.  

The chamomile was wonderful in this.