peach.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
ripe and fine flavored peaches
10 oz. well-refined sugar, per lb. of fruit
juice of 1-2 good 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 fall to stir it often during the time; draw it from the fire, and mix with it ten 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 five minutes; throw in the strained juice of one or two good lemons; continue the boiling for three minutes only, and poor out the marmalade. Two minutes after the sugar is stirred to the fruit add the blanched kernels of part of the peaches.
Peaches, stoned and pared, four pounds; three-quarters of an hour. Sugar, two and a half pounds; two minutes. Blanched peach-kernels; three minutes. Juice of two small lemons, three minutes.
Obs.— This jam, like most others, is improved by pressing the fruit through a sieve after it has been partially boiled. Nothing 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 peaches mixed make an admirable preserve.
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