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Peach IMarmalade

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. a pound of fruit
  2. Apricots
  3. Apple
  4. an ounce of isinglass
  5. a pound of sugar
  6. Peaches
  7. a pound of sugar may be used
  8. Cut
  9. a teacup of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel ripe peaches, stone them, and cut them small;
  2. weigh three quarters of a pound of sugar for each pound of cut fruit, and a teacup of water for each pound of sugar ;
  3. set it over the fire ;
  4. when it boils, skim it clear, then put in the peaches, let them boil quite fast ;
  5. mash them fine, and let them boil until the whole is a jellied mass, and thick, then put it in small jars or tumblers ;
  6. when cold, secure it as directed for jellies.
  7. Half a pound of sugar for a pound of fruit, will make nice marmalade.
  8. Peach Jelly.
  9. — ^Take the late yellow mealy peaches, pare them, and cut them small, mash them iine, and put them over the fire, with a teacup of water for each pound of fruit ;
  10. stew them for a while, then put them into a jelly-bag, and gently press and wring all the juice from them ;
  11. add to each pir.t of juice a i)0und of loaf sugar ;
  12. when it is dissolved, set it over the fire, and let it boil, until by c^)oling some in a saucer, you find it a nice jelly.
  13. Less than a pound of sugar may be used for each pound of fruit.
  14. Marmalade is generally preferred lo the jelly of penches.
  15. Another way to make peach jelly, is to stew the peaches with a pint of water for each pound of iVuit ;
  16. boil until it is soft, then strain the liquor from the peaches ;
  17. to each pint of the liquor, put a pound of loaf sugar a nd half an ounce of isinglass, dissolved ;
  18. or some apple jell3^ Let it boil up once, then strain it into moulds.
  19. Apricots.
  20. — These ma- be preserved in any of the several ways directed for peaches.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Slotted spoon
  • Sieve