Peach Marmalade
No ratings yet
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 5 ingredients
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take ripe peaches;
- pare them and cut them in half, taking out the stones.
- Weigh them, and to each pound of fruit allow half a pound of loaf-sugar.
- Mash them with the sugar, and put them in a preserving-kettle.
- Boil them slowly till they become a shapeless mass, which will generally be in about three quarters of an hour.
- Stir the marmalade frequently, to prevent its sticking to the kettle.
- Blanch half the kernels, and cut them in two;
- and when the marmalade is about half done, put them into it to give it a fine flavor.
- Take out the kernels when the marmalade is cold, and then tie it up in pots or glasses, laying over it paper dipped in brandy.
- Marmalade of plums or green-gages may be made in the same manner.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon
-
Kettle