Peaches

No ratings yet

Ingredients 3 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.

Have ready a kettle of boiling water.
Fill a wire basket with peaches and plunge them into the boiling water.
In two minutes take them out, and the skins will come off easily.
Drop the fruit into cold water, to keep the color.
For three pounds of fruit use one pound of sugar, and one pint of water for three pounds of sugar.
When the syrup is boiling hot, take the fruit from the water, and drop into it.
Put but a few in at a time, as they cook very quickly.
Take them from the syrup with a silver fork, fill the jar, and fill up with strained syrup.
Peaches are much nicer preserved whole, as the stones give a rich flavor.