Peach Marmalade

Ingredients

• Take ripe freestone peaches
• three-quarters of loaf sugar
• half ounce of bitter almonds

Method

1. 1

   Pare, stone and quarter them; to a pound of fruit allow three-quarters of loaf sugar and half ounce of bitter almonds.

2. 2

   Blanch the almonds in scalding water and pound them until smooth.

3. 3

   Scald the peaches in a very little warm water; mash them; mix them with the sugar and almonds, and put the whole into a preserving kettle.

4. 4

   Boil it to a thick, smooth paste.

5. 5

   Skim and stir it well, and keep the kettle covered as much as possible.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 497. The excerpt below is the record exactly as published.

PEACH MARMALADE. Take ripe freestone peaches. Pare, stone and quarter them ; to a pound of fruit allow three-quarters of loaf sugar and half ounce of bitter almonds

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