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Peach Jelly

Wash and slice but do not pare the fruit, using part unripe and part ripe fruit (the latter firm). Place in earthenware crock and set in moderate oven or on the back of the stove with neither sugar nor water, watching carefully. Or the fruit may be set inside a second vessel containing hot water and let stand far back on the stove for twenty-four hours. The juice should by this be free and thick. Strain over night in cheese-cloth bag. Measure and use pound for pint of sugar and juice, heating separately before cooking together. When this juice has cooked down a little-skimming meanwhile-add sugar gradually and let boil up. If carefully made this will result in excellent jelly.