Name: Peach Jelly
Cuisine: American
Ingredients: 1 quarter of the kernels; 1 kettle with enough water to cover them; 10 until the fruit is well cooked; 1 lemon; 1 pound of sugar to each pint of juice; 1 boil and take instantly from the fire

Original Recipe

Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked, then strain, and to every pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice; heat the sugar very hot, and add when the juice has boiled twenty minutes; let it come to a boil and take instantly from the fire.

1 quarter of the kernels
1 kettle with enough water to cover them
10 until the fruit is well cooked
1 lemon
1 pound of sugar to each pint of juice
1 boil and take instantly from the fire

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1

Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels.
2

Place them in a kettle with enough water to cover them.
3

Stir them often until the fruit is well cooked, then strain, and to every pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice; heat the sugar very hot, and add when the juice has boiled twenty minutes; let it come to a boil and take instantly from the fire.

Original Recipe

Ingredients

Instructions