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Peach Jam, Uncooked

Pare and slice perfect, freestone peaches. Cover the bottom of a jar with either brown or powdered sugar and on this place a layer of the uncooked peaches. Alternate with the sugar till jar is full, packing down well, and leaving sugar on top. Place a layer of cotton wadding soaked in brandy on top; tie a paper over all securely and keep in a cool dry place.

PEACH MARMALADE No. I Pare and stone peaches, cutting pulp fine. Cook with a few of the cracked kernels over quick fire until soft, add then same weight of sugar, cook fifteen minutes longer, and place in jars.

PEACH MARMALADE No. 2 For each pound of pared, sliced fruit allow three-fourths pound of sugar. Mash well and place in crock in oven, covering and baking like beans for several hours. When cooked sufficiently to be jelly-like, remove and place in jars.