Peach Marmalade

Ingredients

• i lb. of the peeled and stoned peaches
• lb. of sugar
• kernels of half a dozen peach-stones

Method

1. 1

   Put the fruit on by itself and let it heat slowly, stirring frequently to prevent burning.

2. 2

   After boiling for three-quarters of an hour, add the sugar and boil for five minutes, skimming constantly.

3. 3

   To every 2 lbs. of fruit, add the chopped fine kernels of half a dozen peach-stones and the juice of a lemon.

4. 4

   Cool for ten minutes longer and put in small jars or jelly-glasses.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 331. The excerpt below is the record exactly as published.

Peach Marmalade. — To i lb. of the peeled and stoned peaches allow lb. of sugar. Put the fruit on by itself and let it heat slowly, stir- ring frequently that it may not burn. When it has boiled three-quarters of an hour, add the sugar and boil five minutes, skimming constantly. To every 2 lbs. of fruit add then the kernels of half a dozen peach-stones

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