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Peach Marmalade.-—— Marmalade de Péches

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. Brandy
  2. Waters
  3. Cut
  4. Apricot
  5. Must
  6. Quinces
  7. Sugar
  8. Pears
  9. six pounds of fruit
  10. Peaches

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • 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. Take ripe peaches, pare them, and cut them in pieces ;
  2. for six pounds of fruit, put four pounds and a half of sugar, which must be clarified and brought to the fort perlé ;
  3. put the fruit into the sugar, and while it is doing do not quit it: stir it always with a wooden spatula till it is enough, that is, when it has arrived at the same point as directed for the apricot marmalade.
  4. Peaches in Brandy.
  5. —— Péches al Eau-de-Vie.
  6. If the peaches to be put into brandy are not quite ripe they must be blanched;
  7. but otherwise only pricked;
  8. put them into clarified sugar, making them boil slowly;
  9. turn them from time to time;
  10. take them out;
  11. when they have cooled, return them into the syrup upon a very slow fire, that they may only tremble, not boil;
  12. then let them cool in the pan ;
  13. afterwards they may be well drained;
  14. boil up the sugar to mix with the brandy;
  15. put the peaches into bottles, and fill them up Grilled Peaches in Sugar.
  16. grillées.
  17. Take peaches that are not ripe, otherwise they would burst over the fire, and follow the same directions that are given for the pears, (bons chrétiens) ;
  18. after having washed them in several waters, put them in the sugar.
  19. Quances in Sugar.
  20. Compote de Coins.
  21. Take very ripe quinces;
  22. divide them in three or four pieces, pare them, and take out the heart;
  23. blanch them;
  24. put them into a light sugar;
  25. cover them, and give them a good boil: next day give them another, when they are ready for use.
  26. If they are to be preserved for the year, finish them like the others upon the fifth day.
  27. And if to be of a red colour, when they are blanching leave them in the same water, and add the sugar to it;
  28. doit upon a very slow fire that they may boil softly;
  29. keep them covered, and they will become very red: they are finished when their syrup comes to jelly: five hours are sufficient to do them in this way.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Colander