Peach Marmalade

Ingredients

• 5 lb. peaches
• 5 lb. sugar
• 3 lemons (juice)
• 4 e. water

Method

1. 1

   Scald the peaches and remove the skins.

2. 2

   Cut the peaches into small pieces.

3. 3

   Cook the fruit and water together slowly for about one and a half hours, or until the fruit is thoroughly soft.

4. 4

   Stir frequently.

5. 5

   Rub the cooked fruit through a strainer, return it to the kettle, add the sugar and lemon juice, and cook for about half an hour longer, stirring occasionally.

6. 6

   Put it into sterilized glasses.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 71. The excerpt below is the record exactly as published.

5 lb. sugar water, and cook it until it is tender. Drain Boiling water the peel and scrape all white peel from it. Cut the peel into narrow strips. Slice the oranges and lemons, rejecting seeds and tough stringy portions. Put the fruit into a preserving kettle and cook it about one Digitized by Google 176 SECOND YEAR RECIPE 325. 1 large grapefruit 2 large navel oranges 1 lemon 5 lb. sugar 18 0. Gold water RECIPE 326. 5 lb. peaches 5 lb. sugar 3 lemons (juice) 4 e. water hour in 4 cups of water ; add the peel and sugar and cook the mixture slowly about two hours, or until the sirup is thick. Put the marmalade into sterilized timiblers or small jars and cover them. ORANGE AND GRAPEFRUIT MAR- MALADE • Wash the fruit, cut it into very thin slices, and cut the slices into narrow strips. Use every part of the fruit but the cores and seeds. Cover the fruit with the water and let it stand twenty-four hours ; boil it rapidly uncovered for ten minutes and let it stand another twenty-four hours ; bring it to the boiling point,, add the sugar and boil it two hours, or until the jelly x>oint is reached. The cooking should be done in a broad, shallow, uncovered .pan. PEACH MARMALADE

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