This topic contains 0 replies, has 1 voice, and was last updated by 
-
Posts
-
Peach Marmalade by Virginia Rose
Peel ripe peaches and remove stones and cut into small pieces, weigh ¾ pounds of sugar for each pound of fruit, and a teacup of water for each pound of sugar.
Set it over the fire, when it boils, skim it clear then put in the peaches, let them boil rapidly, mash them fine and then and then let them boil until they are a jellied mass and thicken put in small jars, or tumblers and seal when cold.
Half a pound of sugar to a pound of fruit makes a rich marmalade.
You must be logged in to reply to this topic.