Peach Figs
- Peaches, pared & cut in half
- Sugar
Weigh the peaches. Allow 1/2 pound of sugar to every pound of fruit. Put them in the preserving kettle alternately with the sugar. Heat gradually until the sugar is dissolved, then boil them until clear.
Take the peaches out with a perforated skimmer or a fork and lay them on dishes without any syrup. Put them out in the sun and turn them frequently until dry. Put on dry dishes when the syrup drains out of them.
When so dry that you can handle them, pack them in boxes or drums with layers of sifted sugar, starting with the sugar and finishing with it.
You may boil more peaches in the same syrup if you have enough left.
Take the peaches out with a perforated skimmer or a fork and lay them on dishes without any syrup. Put them out in the sun and turn them frequently until dry. Put on dry dishes when the syrup drains out of them.
When so dry that you can handle them, pack them in boxes or drums with layers of sifted sugar, starting with the sugar and finishing with it.
You may boil more peaches in the same syrup if you have enough left.
Submitted by Jul 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min