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Peach Jelly

Procure some large peaches, not too ripe; wipe them well and take out the stones; cut the peaches in quarters, and put them in a covered jar. Crack the stones, cut the kernels into small pieces, and put them in with the peaches. Set the jar in a saucepan of boiling water, taking care it does not come over the top, and let it boil till the peaches are soft. Strain them through a jelly-bag to extract all the juice; measure the juice, and put it in a preserving-pan with one pound of sugar for every pint of juice. Boil them for twenty minutes and skin carefully. Turn the jelly into glasses and when cold, lay a round of paper that has been dipped in brandy on each, put another paper on the top and tie down. They will keep in good condition for some time.