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Preserved Peaches

  • 1 lb peaches, ripe but not soft
  • 1 lb sugar
  • 4 ounces water
Cut the peaches into two equal parts, take out the stones and pare. Take as many pounds of white sugar as of fruit and put to each pound of sugar 4 ounces of water. Stir constantly until the sugar is dissolved. Set over a moderate fire. When it is hot to the point of boiling, put in the peaches. Let boil gently until a pure, clear, uniform color. Turn those at the bottom to the top carefully with a skimmer several times. Be careful not to hurry them. When they are clear, take each half up with a spoon and spread them on a flat baking sheet to cool off. When done, let the syrup boil until it is quite thick. Pour into a large pitcher and let it set to cool and settle. When the peaches are cold, place them into jars and pour syrup over them. Leave any sediment that has settled at the bottom or strain the syrup. Some of the kernels from the stones can be put in with the peaches while boiling. Let the jars remain open overnight, then cover.

In the same manner, quince, plums, apricots, apples, cherries and other fruit preserves are made.
Submitted by Tess M Jun 28, 2009 15 min 30 min 45 min
Recipe Rascal