Boil two hours or longer.
Orange Marmalade
| 6 oranges 2 lemons |
Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 1¼ hours; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes).
Rhubarb and Fig Jam
Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired.
Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow ½ cupful of sugar and ½ pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.
Spread on platters to cool.
When cool, put in jars and fill up with the syrup mixed with just as much good brandy.