Peach Jam, or Marmalade from Modern Cookery for Private Families by Eliza Acton
The fruit for this preserve, which is a very delicious one, should be finely flavoured, and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour...
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Cooking tools:
- Paring knife
- Peeler
- Cutting board
- Kitchen scale
- Pot
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Mason jar
Ingredients
- Peaches, stoned and pared, 4 lbs.; ¾ hour.
- Sugar, 2½ lbs.: 2 minutes.
- Blanched peach-kernels: 3 minutes.
- Juice of 2 small lemons: 3 minutes.
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