Peach Jelly

Ingredients

• 10 pounds peaches
• 1 quart cold water
• juice of a lemon

Method

1. 1

   Pare peaches, slice, add kernels, cover with water, stir until cooked.

2. 2

   Strain, add sugar, boil for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 54. The excerpt below is the record exactly as published.

Peach Jelly Pare the peaches, take out the stones, then slice them. Add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked. Then strain and to every pint of the juice add the juice of a lemon. Measure again and allow one pound of sugar to each pint of juice. Heat the sugar very hot and add, when the juice has boiled, twenty minutes. Let come to a boil and take instantly from fire. Mrs. J. E. Sawyer. Orange Marmalade 6 oranges. 11 cups cold water. 1 lemon. 7 cups sugar. Peel oranges, removing skins, and slice thin. Slice lemon with rind on, cover orange and lemon slices with cold water, let stand twenty-four hours. Boil three hours, add sugar and boil one hour. Pour into glasses, cool and cover. Mrs. R. B. Tempreron. Ginger Pear 8 pounds pears (hard preferred). 1 quart cold water

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