Peach Marmalade
From The Fredericksburg home kitchen cook book, 1921
Pear Marmalade may be made by the same recipe.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 53. The excerpt below is the record exactly as published.
Peach Marmalade. To each pound of peeled and stoned peaches, cut in halves, allow three-quarters of a pound of sugar. Put sugar in your preserving- kettle, add water to dis- solve, let come to a boil. Add your peaches which should be good and firm so as not to cook to pieces. Boil carefully for about half an hour, lift out of the juice and arrange on platters and set in the hot sun to partly dry and toughen. Turn them occasionally. The next day heat the syrup to boiling, drop in the peaches, also about a dozen kernels of the peach-stones, chopped fine, and the juice of a lemon
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