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Peach Preserves

Pare and stone the desired quantity of fruit. Weigh and allow an equal portion of sugar. For each pound of sugar allow one-half pint of water and the juice of one lemon. Make a syrup of the sugar, water and lemon juice, and when it nearly strings or is at the proper density put the fruit in carefully, being sure the kettle is sufficiently large so that the fruit is not crowded. Cook below boiling until the peaches are transparent. Pour into hot glasses and cool. Cover with paper, gluing securely to the glass.