Ingredients
- one pound of sugar to one pound of fruit
- one pound of fruit
- two thirds full of the fruit
Directions
Pare and stone your fruit and cut in halves ; weigh it, and allow one pound of sugar to one pound of fruit ; crack peach stones, extract the kernels and put a few into, your syrup (for flavoring) while cooking. Put a layer of sugar in the kettle first, then a layer of fruit, and so on until all. is used ; set where it will warm slowly until the sugar is melted and the fruit hot through ; boil steadily until the peaches are tender and clear; take out with a perforated skimmer and lay on large flat dishes, crowding as little as possible. Boil the syrup almost to a jelly — that is clear and thick, and skim ; fill your jars two thirds full of the fruit, pour on the boiling syrup and when cold cover with brandied tissue paper, then with cloth, lastly with thick paper tied tightly over them. The peaches should be ready to take off after half an hour boiling ; the syrup boils fifteen minuates longer; stir often to let the scum rise, and skim.
Pears are put up the same, only pared. Leave stems on and fruit whole.