Remarks: The peelings may be used for jelly. See Preparation of Jelly.
No. 5—PEACHES IN JELLY.
- 2 lbs. of nice, large peaches
- 1 lb. small peaches
- 1 pt. of water
- 3 lbs. of sugar
- Brandy paper
Preparation: Cut the small peaches into pieces, stone them, weigh them, boil until tender in the water and drain in a colander. Now put the sugar into the fruit syrup and boil until thick, skim it and put the large peeled peaches into it whole. Boil until the fruit is tender but not mushy, then put it carefully into the jars, pour the thick syrup on, place a brandy paper over and close the jars up tightly.
No. 6—APRICOTS IN JELLY.
- 2 lbs. of nice, large apricots
- 1 lb. of small apricots
- 1 pt. of water
- 3 lbs. of sugar
- Brandy paper
Preparation: The preparation of apricots is the same as that of peaches. See [No. 5], Peaches in Jelly.
No. 7—PICKLED PEACHES.
- 1 lb. of peaches
- ¼ lb. of sugar
- ¼ cup of vinegar
- ¼ cup of water
- 3 cloves
- 1 small stick of cinnamon
Preparation: Peel the peaches, leave them whole and weigh them. Boil the given quantity of water with sugar, vinegar, cloves and cinnamon 5 minutes, skim and add the peaches. When the fruit is soft, put it into the cans or jars and pour the syrup over. If there is too much syrup, boil it down to fill the cans or jars. Cover with a brandy paper and close them up tightly. The stone jars may be tied up with parchment paper.