Wash and dry nectarines. Then halve, core and cut into small pieces. Mix with the preserving sugar and let it steep for about 1 hour.
Add cinnamon, cardamom, brittle (broken into small pieces). Put everything in a saucepan and let it simmer for 4 minutes, remove the cardamom.
Pour into prepared glasses. Then close it tightly and turn it upside down.
In the original recipe, you take 50 g brittle and 50 g almonds (scald the almonds with hot water, peel off the skin, cut into thin leaves and add to the jam). Personally, I only prefer it with brittle.