Peach Jelly

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Ingredients 5 ingredients

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.

Do not pare, but rub your peaches;
place them in a porcelain lined kettle, with just enough water to cover.
Let them cook thoroughly--from one to two hours--then strain through a jelly-bag.
To every 4 cups of juice, add 3 cups of sugar, and set on to boil again.
Sometimes, when the fruit is particularly fine and fresh, three-quarters of an hour or less boiling is sufficient to make a jelly, but sometimes it takes longer.
To test it, drop some in a saucer and set on ice;
if it does not spread but remain rounded, it is done.