Peach Jelly

Ingredients

• a handful of the kernels of the peach-stones
• a tablespoonful of lemon-juice
• every pint of the strained juice
• 1 lb. of granulated sugar

Method

1. 1

   Slice or quarter the fruit without peeling.

2. 2

   Put it over the fire in a preserving-kettle with enough water to nearly cover the fruit.

3. 3

   Let it simmer until tender and broken.

4. 4

   Crush in a vegetable press and let the juice drip through a flannel bag.

5. 5

   Cook a handful of peach kernels with the fruit, and add lemon juice to the strained juice before adding sugar.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 328. The excerpt below is the record exactly as published.

peach jelly, cook a handful of the kernels of the peach -stones with the stewing fruit, and add a table-spoonful of lemon-juice to every pint of the strained juice before put- ting in the sugar. For jellies made with gelatine, see Jellies. Jellies of Small Fruits. — Select fruit that is juicy but not over-ripe. Grapes and cherries are harder to jelly than the other fruits. It will require little picking over. Currants need not be stemmed. Put them over a slow fire in a stone crock set in an outer vessel of water, or in a preserving-kettle in which you have laid a thick plate that will keep the fruit from the bottom of the pot. The stone jar is preferable if the fruit is to cook all night. Stir occasionally with the wooden paddle, breaking the berries against the side of the vessel. When the juice has flowed freely, the fruit may be squeezed in a fruit or vegetable press, and the fruit thus expressed strained through a flannel jelly - bag. The first runnings from this will be clearer than that squeezed through at the last. When all is strained, measure the juice. To each pint of this should be allowed i lb. of granulated sugar

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