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Peach Jam or Marmalade

Take the peaches when quite ripe; skin, stone, and divide them into quarters, put these into a preserving-pan, and stir the fruit over the fire until it is quite soft. Rub the pulp through a coarse sieve, beat it well until no lumps remain, weigh it, and mix with it an equal weight of powdered loaf sugar and a fourth part of the kernels, blanched and bruised. Boil the mixture for a quarter of an hour, stirring and skimming constantly. Pour the jam into jars, cover these in the usual way, and store in a cool, dry place. Time, about half an hour to reduce the peaches to pulp; a quarter of an hour to boil them with the sugar. Probable cost, uncertain.