Peach Jam
From Harper's cook book encyclopædia, 1902
Serves 8
For use in small families, the pint size is better than the quart.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 331. The excerpt below is the record exactly as published.
Peach Jam PRESERVES, ETC . Peaches, Preserved porcelain, with a very little water, and stew a few minutes. Peach Jam. — This recipe has been in use in a New England family for two generations and never fails to be a success. Pare, stone, and cut into thin slices half a peck of free- stone peaches, and to I lb. of fruit add lb. of sugar. Put them into a preserving-kettle and let them cook until clear, which will probably re- quire an hour. Then crack one-third of the peach-stones
Cook this with the app: pantry check, scaling, and the assistant.