Ingredients
- 4 lbs peaches, stoned and pared
- 2½ lbs sugar
- 2 small lemons
Instructions
- The fruit for this preserve, which is a very delicious one, should be finely flavored, and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fail to stir it often during the time;
- draw it from the fire, and mix with it 10 ounces of well-refined sugar, rolled or beaten to powder, for each pound of the peaches;
- clear it carefully from scum, and boil it briskly for 5 minutes;
- throw in the strained juice of 1 or 2 good lemons;
- continue boiling for 3 minutes only, and pour out the marmalade.
- Two minutes after the sugar is stirred to the fruit, add the blanched kernels of part of the peaches.
Notes
Peaches, stoned and pared, 4lbs.:three-quarters of an hour. Sugar, 2 ½lbs.; 2 minutes. Blanched peach-kernels; 3 minutes. Juice of 2 small lemons; 3 minutes. Obs.--This jam like most others, is improved by pressing the fruit through a sieve after it has been partially boiled. Other can be finer than its flavor, which would be injured by adding the sugar at first; and a larger proportion renders it cloyingly sweet. Nectarines and peach mixed, make an admirable preserve.
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