Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PEACH MARMALADE.

Peel the peaches and take out the stones, simmer them till half done, then drain them, reduce them to a pulp, and squeeze the mass through a coarse splinter sieve. Weigh the pulp, and to every pound add twelve ounces of powdered loaf sugar; simmer the mass till it has acquired a stiff pasty consistence.