Peach Preserves

Ingredients

• 1 pound of fruit
• 1 pound of sugar
• % pint of water

Method

1. 1

   Peel and weigh the peaches.

2. 2

   To each pound of fruit, put 1 pound of sugar and % pint of water.

3. 3

   Boil the syrup, clear it with 1 beaten white.

4. 4

   Skim well while boiling.

5. 5

   Have peaches in cold water while syrup boils.

6. 6

   When syrup is clear, add peaches; boil gently for % hour, then place on a dish for 2 hours; boil again until clear.

7. 7

   Place in jars and pour syrup over and seal.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 193. The excerpt below is the record exactly as published.

1 pound of sugar and % pint of water. Put the syrup to boil, clear it with 1 tolerably well beaten white. As it boils skim well. Have the peaches in cold water all the time the syrup is boiling. When the syrup is clpar put in the peaches; let them boil gently for % hour, then place on a dish for 2 hours ; boil again until they are clear. Place in jars and pour the syrup over and seal. Melon or Citron Preserves. Take watermelon rind and peel ; then put 1 pound of sugar to each pound of citron, 1 ounce of ginger root, 1 lemon and % pint of water. Scrape the ginger root, and tie in a cloth with the yellow rind of the lemon pared very thin. Squeeze the lemon juice and strain, put the sugar and water in porcelain kettle; let them come to boiling point; skim often. When syrup is free from scum put in citron rind and boil until it looks clear. Let it cool in the kettle and put in jars. Preserve Greengages. To 1 pound of fruit

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