Peach Conserve

Ingredients

• 1 pound dried, skinned peaches
• 1 quart cold water
• 1 cup seeded raisins, cut in pieces
• 1 whole orange
• ½ pound English walnut meats
• 1 pound sugar
• Juice 1 lemon
• Juice 1 orange

Method

1. 1

   Add cold water to peaches, cover, and let stand overnight.

2. 2

   Add raisins, fruit juices, orange cut in thin slices (removing seeds), and sugar.

3. 3

   Bring to boiling point and boil rapidly until thick and fruit is clear, stirring occasionally to prevent burning.

4. 4

   Add nut meats, cut in pieces, and put in jars or glasses, seal, label, and store.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.

% pound English walnut meats 28 cup boiling water 1 orange 114% pounds sugar Pick over and wash cranberries. Add cold water and boil until the skins break. Force through a strainer and add boiling water, seeded raisins, orange (wiped, thinly sliced, then cut in small pieces, removing seeds), and sugar. Again bring to boiling point and simmer 20 minutes. Add nut meats, cut in pieces. Cool, fill glasses, seal, label, and store.* DAMSON PRESERVES Wipe damsons with a piece of cheesecloth wrung out of cold water, and prick each fruit 5 or 6 times, using a large needle; then weigh. Make a sirup by boiling 34 their weight in sugar with water, allowing 1 cup to each pound of sugar. As soon as sirup reaches boiling point, skim, and add plums, a few at a time, that fruit may better keep in shape during cooking. Cook until soft. It is well to use 2 kettles, that work may be more quickly done, and sirup need not cook too long a time. Put into stone jars or jelly glasses, seal, label, and store.* GRAPE MARMALADE Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly 30 minutes, occasionally stirring to prevent burning. Putina stone jar or jelly glasses, seal, label, and store.* GRAPEFRUIT MARMALADE 1 grapefruit 1 lemon 1 orange Water Sugar Wipe fruit and slice very thin, rejecting only seeds and core of grapefruit. Measure and add 3 times the quantity of water. Let * General Directions, p. 744. 4 JAMS, MARMALADES AND CONSERVES 751 stand in an earthen dish overnight and next morning let boil 10 minutes. Leave until next day, then boil 2 hours. Measure, add an equal amount of sugar, and boil, stirring occasionally that it may not burn, about 1 hour. Pour into glasses, seal, label, and store.* PRESERVED KUMQUATS 1 quart fresh kumquats 2 cups sugar 1 cup water Boil sugar and water 5 minutes. Wipe kumquats, add to sirup, and cook gently 45 minutes or until tender. Put in jars or glasses, seal, label, and store.* TOMATO AND PICKLED-LIME MARMALADE 12 medium-sized green 12 selected pickled limes tomatoes 6 cups sugar Wipe tomatoes and drain limes; then force through food chopper. Add sugar, bring to boiling point, and simmer 3 hours. Turn into glasses, seal, label, and store.* PRESERVED MELON RIND Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing 2 teaspoons powdered alum to each quart of water. Heat gradually to boiling point and cook slowly 10 minutes. Drain, cover with ice water, and let stand 2 hours; agair drain and dry between towels. Weigh, allow i pound sugar to each pound of fruit and 1 cup water to each pound of sugar. Boil sugar and water 10 minutes. Add melon rind and cook until tender. Remove rind to a stone jar and cover with sirup. Two lemons cut in slices may be cooked 10 minutes in the sirup. ORANGE MARMALADE 12 thin-skinned oranges 1% quarts water 3 lemons Sugar Wash and slice oranges as thin as possible. To each quart of sliced fruit add 114 quarts of water and let stand overnight. Cook slowly until tender (2 to 2/4 hours). Measure cooked fruit and * General Directions, p. 744. ge , 752 THE BOSTON COOKING-SCHOOL COOK BOOK add 24 as much sugar. Cook the mixture rapidly until it jellies from a spoon (from 30 to 60 minutes). Pour into jars, seal, label, and store.* Ginger Marmalade. Add 2% cups chopped ginger to each quart of prepared fruit. Add 24 as much sugar as combined fruit pulp. PEACH CONSERVE 1 pound dried, skinned peaches Juice 1 lemon 1 quart cold water Juice 1 orange 1 cup seeded raisins, cut in pieces 1 whole orange ¥ pound English walnut meats 1 pound sugar

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