To Preserve Freestone Peaches

Ingredients

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

Method

1. 1

   Select freestone peaches that are barely ripe, peel and take out the seed.

2. 2

   Put the fruit into a stone jar; dissolve and boil the sugar, skim it and pour it over the fruit, and let it stand all night.

3. 3

   In the morning, pour off the syrup, boil it well before putting in the fruit; cook slowly, lifting them gently to prevent sticking.

4. 4

   Add extracted kernels from some seeds while cooking for flavor.

5. 5

   When done, take them out with a skimmer, lay on dishes, set in the sun, then put into jars and pour thick syrup over.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 100. The excerpt below is the record exactly as published.

three-fourths of a pound of granulated sugar, and preserve in the usual manner. Mrs. Laura C. Dimmitt. 198 The New Kentucky Home Cook Book. TO PRESERVE FREESTONE PEACHES. Select freestone peaches that are barely ripe, peel and take out the seed, allow three-fourths of a pound of granu- lated sugar to each one of fruit

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