Scald the nectarines with boiling water and let them steep for 10 minutes, then peel them. Halve and stone the nectarines, then dice very small. Mix in a saucepan with the preserving sugar and cover and let stand for at least 2 hours until there is plenty of juice. In the meantime, prepare the glasses.
Coarsely puree the nectarines with a hand blender. Wash the rosemary, pluck the needles off and chop finely. Wash the lemon with hot water and rub the peel. Squeeze the lemon juice. Add the rosemary, lemon peel, lemon juice and bitter almond oil to the nectarines and bring everything to the boil while stirring. Let the jam cook uncovered over medium heat for approx. 3 minutes. Then do the gelling test. Pour the jam hot into the prepared jars, close the jars immediately.
The amount is sufficient for approx. 8 glasses of 250 ml each.
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