Peach Marmalade

Ingredients

• each one of fruit
• three-fourths of a pound of sugar

Method

1. 1

   Pare and remove the stones from ripe freestone peaches; mash as you handle them.

2. 2

   Extract the kernels from some of the seeds, pound them, and flavor the marmalade with them.

3. 3

   Put the sugar into a preserving-kettle, adding a little water to prevent burning, boil a few moments, skim well, and add the mashed fruit.

4. 4

   Boil thirty or forty minutes, stirring almost constantly.

5. 5

   Let it cool, and put into small jars, and seal.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.

PEACH MARMALADE. Pare and remove the stones from ripe freestone peaches; mash as you handle them. Extract the kernels from some of the seeds, pound them, and flavor the marmalade with them. Weigh three-fourths of a pound of sugar to each one of fruit

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