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Peach Marmalade

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United States

Known as an American 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. Cut
  2. a teacup of water
  3. Apple
  4. Peaches
  5. a pound of loaf sngar
  6. a pound of sugar may be used
  7. a pound of sugar
  8. an ounce of isinglass
  9. Apricots
  10. a pound of fruit

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 ri[)e peaches, stone them, and cut thetn small;
  2. weigh three (juariers 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 tlie fire ;
  4. when it boils, skim it clear then put in the peaches, let them boil quite last ;
  5. mash them fine, and let them boil until tlie 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. >v Peach Jelly.
  9. — ^Take the late yellow mealy peaches, pare them, and cut them small, mash them line, and put them over the fire, with a teacup of water for each pviund 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 pint of juice a pound of loaf sngar;
  12. when it is dissolved, set it over the fire, and let it boil, until by cooling some in a saucer, you find it a nice jelly.
  13. Less than a pound of sugar may be used for eacli pound of fruit.
  14. Marmalade is general!}^ preferred to the jelly of peaches.
  15. Another way to make peach jelly, is to stew the peaches with a pint of water for each y)ound of fruit;
  16. boil until it is soft, then strain the liquor frojn the peaches ;
  17. to each pint of the liquor, put a pound of loaf s\igar and 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 may 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