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Preserved Peaches

Cut the peaches in halves, then pare neatly.

Weigh the fruit, take as much sugar as fruit, or take three fourths as much, by weight. Take one fourth of the sugar and twice the measure of boiling water, let boil five minutes, draw to one side and let settle, then skim; in this syrup cook the prepared peaches, a few at a time, until all are cooked. Remove each piece with a skimmer to a plate as soon as it is tender.

When all are cooked, add the rest of the sugar to the syrup, let boil two or three minutes, and settle; skim, and if quite thick, use at once to reheat the peaches. If the syrup is too thin, let boil rapidly until thick, then in it reheat the peaches and store in glass jars. Sour cherries, plums, and soft pears may be cooked in the same way.