Peach Jam or Marmalade
From Cassell's dictionary of cookery, 1892
Serves 8
Time: about 30 minutes to reduce peaches; 15 minutes to boil. Cost: uncertain.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1116. The excerpt below is the record exactly as published.
Peach Jam or Marmalade. — Take the peaches when quite ripe ; skin, stone, and divide them into quarters, put these into a preserving-pan, and stir the ftruit over the fire until it is quite soft. Rub the pulp through a coarse sieve, beat it well until no lumps remain, weigh it, and mix with it an equal weight of powdered loaf sugar and a fourth part of the kernels, blanched and bruised
Cook this with the app: pantry check, scaling, and the assistant.