Peach Preserves

Ingredients

• for every pound of fruit, peeled and cut in halves
• three-fourths of a pound of sugar

Method

1. 1

   Put fruit in a stone jar, pour sugar over it, and let stand till morning.

2. 2

   In the morning, pour the syrup into a preserving kettle and boil.

3. 3

   Do not put in any water.

4. 4

   As soon as syrup boils, pour fruit into it and cook until tender.

5. 5

   Place in glass jars and seal.

6. 6

   Pears can be preserved in this way, too.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 59. The excerpt below is the record exactly as published.

PEACH PRESERVES For every pound of fruit, peeled and cut in halves, allow three-fourths of a pound of sugar

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