Victory Jam

Ingredients

• 1 pound dried peaches
• 1 quart of freshly boiled water
• 1/2 cup sugar
• 1/2 cup corn syrup
• 2 teaspoonsful ground cinnamon
• 1 lemon shaved into tiny slices
• 1 cup seeded raisins

Method

1. 1

   Soak dried peaches for 1 hour, wash, and soak in boiled water for 24 hours.

2. 2

   Remove skins and boil over low fire, ensuring enough water.

3. 3

   Cover and simmer for 1 hour.

4. 4

   Mash well, then add sugar, corn syrup, cinnamon, lemon, and raisins.

5. 5

   Simmer gently for 30 minutes.

6. 6

   Put into small jars.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 20. The excerpt below is the record exactly as published.

VICTORY JAM Soak 1 pound dried peaches for 1 hour. Wash carefully in 3 changes of water. (The soaking loosens dirt and grit and is very im- portant. ) Pour over the peaches 1 quart of freshly boiled water, cover and let soak for 24 hours. The skins will easily rub off by that time and it is best to remove them — especially if they are furry. Put on to boil over a low fire. There should be enough water to cook, tho most of the quart will have soaked into the fruit. Cover tightly while cooking and simmer for 1 hour. Mash well with potato masher ; a wire masher is best. Add y2 cup sugar, V2 cup corn syrup, 2 teaspoonsful ground cinnamon, 1 lemon shaved into tiny slices, 1 cup seeded raisins

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