For the nectarine jam, chop the nectarines. Mix well with preserving sugar and let stand for 1 hour. Add cinnamon, cardamom and brittle (broken into small pieces).
Blanch the almond kernels with boiling hot water, rinse, peel and add to the mixture cut into small leaves.
Boil for 4 min. until bubbly, remove the cardamom. Fill into prepared jars and close tightly.
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