Peach Marmalade

Ingredients

• six quarts of peaches
• one quart of water
• three quarts of granulated sugar

Method

1. 1

   Put the peaches in a wire basket, and plunge them into boiling water for two minutes.

2. 2

   Rub off the skin, cut the peaches in halves, and take out the stones.

3. 3

   Measure the fruit, put it in the preserving-kettle with one quart of water.

4. 4

   Cover and cook for an hour; then add sugar and cook for an hour longer, stirring frequently.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 442. The excerpt below is the record exactly as published.

Peach Marmalade. Put the peaches in a wire basket, and plunge them into boiling water for two minutes. On taking them from the water, rub off the skin with a coarse towel ; then cut the peaches in halves, and take out the stones. Measure the fruit, and put it in the preserving-kettle. To six quarts of peaches put one quart of water. Cover, and cook for an hour ; then add three quarts of granulated 836 MISS PAKLOA'S KITCHEN COMPANION. sugar, and cook for an hour longer, stirring frequently. The marmalade should be thick, smooth, and rather glossy at the end of that time. Put it up in small jars or tum- blers. When cold, cover with round pieces of stiff white paper that have been dipped in brandy, and then paste larger and thicker covers over the first, unless there be metal or glass covers for the jars or tumblers. * Raspberry Jam. Pick eight quarts of the fruit free of leaves, stones, and imperfect berries. Put it in the preserving-kettle, and cook slowly for half an hour ; then break the fruit with a spoon, and press it against the side of the kettle. Dip out one pint and a half of the juice. Now add five pints of granulated sugar to the fruit, and cook for half an hour longer. Put in small jars, and seal. Keep in a cool, dry place. Put one pint of sugar with the juice, and boil for ten minutes ; then pour into a hot jar, and seal. It may be used in the winter for flavoring dishes for dessert. Or the juice may be used in making jelly. * Blackberry Jam. Put eight quarts of berries in a preserving-kettle, and cook slowly for two hours ; then add three quarts of sugar, and cook for half an hour longer. Put in small jars, and seal while hot. Brandied Fruit. This is an easy way to preserve fruit and retain its natural flavor. Only choice fruit should be used. Put into a two-gallon jar a quart of brandy and three pounds of granulated sugar

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