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Peach Jam

Procure ripe clingstone peaches, peel them, crack the stones and blanch the kernels. Put the kernels in a mortar and pound them well. Put the skins and broken stones in a pan with twice the quantity of water required for the jam, and boil it till reduced one-half. Then strain the liquor through a fine hair-sieve. Put the peaches in a preserving-pan with the pounded kernels, and for every pound of fruit put in one pound of preserving-sugar, and a teacupful of the liquor from the stones, etc. Boil the mixture, keeping it well stirred until reduced to a stiff consistency. Fill some jars with the jam, and let them stand until the following day. Then sift a small quantity of fine sugar over each, cover them with rounds of paper that have been dipped in beaten egg, and tie round with twine. Keep the jars in a dry store-cupboard for use.