Ingredients
- a pound of loaf sugar to a pint of juice
- a pint of juice
Directions
In order to make good jelly, wipe the down off your peaches, which should be free stones, and not too ripe ; cut them in quarters ; crack the stones and break the kernels small ; put the peaches and kernels
518 JAMS AND JELLIES.
into a covered jar ; set them in a kettle of boiling water and let them boil till they are soft ; strain them through a jelly bag ; allow a pound of loaf sugar to a pint of juice; put the juice into a preserving kettle and boil fifteen or twenty minutes briskly ; then add the sugar and dis- solve ; skim carefully and pour into glasses. After canning peaches if there is more juice than can be used ; put sugar in, the same as for jelly, and make it the same as above.- Any kind of jelly can be made from the juice of fruits when there is more than can be used for can- ning.
PIE PLANT JELLY. Pick the pie plant and wash, but do not peel it, cut in strips, put in the kettle ; add enough water to cook until soft, strain the juice off and weigh ; add sugar pound for pound ; cook ten minutes, or as thick as desired.