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Peach Butter

Four pounds of fruit; one lemon; one pound of sugar.

Pare, stone, and weigh the fruit, allowing sugar as above. Place the fruit in the preserving-kettle and heat very slowly, adding no water. When it is quite soft pass the peaches through a fine sieve, return the pulp to the fire, add the sugar, and boil twenty minutes. Just before taking from the fire add the lemon juice. Put up the same as jelly.