Peach Jelly.
Do not pare, but rub your peaches; place them in a porcelain lined kettle, with just enough water to cover. Let them cook thoroughly—from one to two hours—then strain through a jelly-bag. To every 4 cups of juice, add 3 cups of sugar, and set on to boil again. Sometimes, when the fruit is particularly fine and fresh, three-quarters of an hour or less boiling is sufficient to make a jelly, but sometimes it takes longer. To test it, drop some in a saucer and set on ice; if it does not spread but remain rounded, it is done.