The National Cook Book, 9th ed.

by Hannah Mary Peterson

PEACH MARMALADE.

430. Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. When the sugar is dissolved set it over the fire and let it boil till it is a smooth paste. Stir it all the time it is boiling. Put it in the jars while warm and paste them over the next day.