Preserve Clingstone Peaches

Ingredients

• three-quarters of a pound of sugar
• one of fruit
• a little water

Method

1. 1

   Pare the peaches and extract the stone, or halve them.

2. 2

   Sprinkle pounded sugar over them and let stand for 2-3 hours.

3. 3

   Put in a kettle with a little water and scald.

4. 4

   Drain off the syrup, boil and skim it, then return the fruit and simmer until clear.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 114. The excerpt below is the record exactly as published.

one of fruit, unless you prefer to cook it down to a jam, when half a pound of one is enough to go with a pound of the other. Sugar always goes farther in pre- serving if the fruit is cooked alone for a while, and the sugar added later. To Preserve Clingstone Peaches. For a pink preserve choose the finest white Heath va- riety, but for a rich, gold -colored one the juicy yellow VIRGINIA COOKERY-BOOK, 241 Bort. Pare the peaches nicely, and, if skilful enough in the use of a penknife, simply extract the stone and leave them whole ; otherwise halve them. Have their weight of pounded sugar and sprinkle it over them as they are put into a china bowl. If you like the flavor, crack a few stones, take the kernels, blanch them as you would al- monds, and scatter them through the peaches. Let them stand two or three hours. Put them in a kettle, add a little water, and let the peaches remain until thoroughly scalded. Take them out with a ladle, draining off the sirup ; should there not be enough to cover the peaches, add a little water. Boil and skim the sirup, return the fruit, and simmer them gently until they are clear. N.B. — If well cooked, three-quarters of a pound of sugar

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