Peach Butter

Ingredients

• each qt of the strained pulp
• 1½ lbs sugar

Method

1. 1

   Select ripe peaches, peel, remove stones and defective parts, cut in small pieces and put over the fire in a porcelain-lined kettle with a very little water.

2. 2

   Boil slowly until soft, then press through a colander and to each qt of the strained pulp, add 1½ lbs sugar.

3. 3

   Boil slowly 1 hour, stirring frequently to prevent burning.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 166. The excerpt below is the record exactly as published.

PEACH BUTTERS 245 water and the juice of 1 lemon to every 2 melons. Boil until thick, then measure and add % as much sugar, and boil again until very thick. — [Mrs. P. J. S., Tex. Watermelon Marmalade Cut out the red meat from a ripe watermelon, discard the seeds, squeeze out the juice, add ^ as much sugar as there is juice and boil down to a thick syrup, then put in the chopped red pulp and cook until clear. Seal. — [Mrs. P. J. S., Tex. Cranberry and Quince Marmalade Cook cranberries with a very little water until soft, and rub through a colander. Proceed the same way with quince cores and peelings and mix together equal quantities of each pulp. Add 1 cup sugar to every 2 cups of the mixture and cook until it is the consistency of marmalade. This is nice served with chicken. — [L. E. C, Cal. Apple Butter Bring 10 gals sweet cider to the boiling point, then add 1 bu apples, peeled, cored and quartered. Let boil, skim the froth as it rises, and stir frequently. When it has boiled down about half, add sugar or molasses to suit taste and boil again until a little when put on a cold dish and cooled will form a nice crust on top. Add a little cinnamon and cloves, or any spices to suit taste, and put away in crocks or jars. — [Unidentified. Crab Apple Butter Wash Vz bu crab apples, trim off blossom and stem ends, cut each apple in half, and remove any wormy parts. Put in a preserving kettle over the fire, cover with cold water, let boil until very soft, and after it has cooled a little, rub through a wire sieve. To 3 cups of the sifted pulp, add 1 cup sugar, let come to the boiling point and boil 20 minutes. — [Mrs. D. L. A., Ore. Peach Butter Select ripe peaches, peel, remove stones and defective parts, cut in small pieces and put over the fire in a porcelain-lined kettle with a very little water. Boil slowly until soft, then press through a colander and to each qt of the strained pulp, add 1^ lbs sugar

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