Peach Jam

Ingredients

• pound of peaches
• half a pound of sugar

Method

1. 1

   Scald and mash the fruit after peeling.

2. 2

   Cook the mashed fruit alone for 1 hour, then add sugar and cook for another hour until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 114. The excerpt below is the record exactly as published.

of a pound of sugar to one of fruit, unless you prefer to cook it down to a jam, when half a pound of one is enough to go with a pound of the other. Sugar always goes farther in pre- serving if the fruit is cooked alone for a while, and the sugar added later. To Preserve Clingstone Peaches. For a pink preserve choose the finest white Heath va- riety, but for a rich, gold -colored one the juicy yellow VIRGINIA COOKERY-BOOK, 241 Bort. Pare the peaches nicely, and, if skilful enough in the use of a penknife, simply extract the stone and leave them whole ; otherwise halve them. Have their weight of pounded sugar and sprinkle it over them as they are put into a china bowl. If you like the flavor, crack a few stones, take the kernels, blanch them as you would al- monds, and scatter them through the peaches. Let them stand two or three hours. Put them in a kettle, add a little water, and let the peaches remain until thoroughly scalded. Take them out with a ladle, draining off the sirup ; should there not be enough to cover the peaches, add a little water. Boil and skim the sirup, return the fruit, and simmer them gently until they are clear. N.B. — If well cooked, three-quarters of a pound of sugar to the pound will keep peaches, and be even bet- ter, as the preserve is then less cloying and retains more of the flavor of the fruit. Peach Jam

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