Jellied Peaches

Ingredients

• an equal quantity of sugar
• one-fourth of the kernels
• just enough water to cover them

Method

1. 1

   Peel the peaches and lay them in cold water.

2. 2

   Crack one-fourth of the kernels and boil them for half an hour in just enough water to cover them.

3. 3

   Put the peeled peaches into a preserving-kettle with an equal quantity of sugar in layers, and heat slowly until the sugar melts.

4. 4

   Add the water from the boiled kernels and boil gently until the peaches are transparent.

5. 5

   Remove the peaches with a skimmer, lay them on sieves, and boil the syrup until it jellies, removing scum as it rises.

6. 6

   Put the peaches into glass jars, pour the hot syrup over them, and let them cool before sealing air-tight.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 288. The excerpt below is the record exactly as published.

JELLIED PEACHES. Peel the peaches, and lay them in cold water, as directed in the preceding recipe ; crack one-fourth of the kernels, and boil. them for half an hour iii just enough water to cover them; when all the peaches are peeled, put them into a preserving-kettle, with an equal quantity of sugar

Cook this with the app: pantry check, scaling, and the assistant.