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Peach Jelly
From The household (of the Detroit free press), 1886
Serves 8
Can use leftover juice from canning peaches.
Presented as published in 1886. 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
Nutrition per serving
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 433. The excerpt below is the record exactly as published.
PEACH JELLY. In order to make good jelly, wipe the down off your peaches, which should be free stones, and not too ripe ; cut them in quarters ; crack the stones and break the kernels small; put the peaches and kernels 518 JAMS AND JELLIES. into a covered jar ; set them in a kettle of boiling water and let them boil till they are soft ; strain them through a jelly bag ; allow a pound of loaf sugar to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.