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Peach Marmalade

Put some ripe autumn peaches that have been peeled and stoned in layers in a deep dish, cover them thickly with crushed loaf sugar and leave them for twenty-four hours. Place the peaches in a preserving-pan putting in one pound of sugar for each pound of peaches. Boil till thick, then pass them through a fine hair-sieve. Crack the stones, peel a few of the kernels, boil them in a little thin syrup and mix with the marmalade. When cold, put it in a glass-dish, and serve.