Ingredients
- a pound of sugar to every pound of fruit
Directions
1
Weigh the peaches, and allow three-quarters of a pound of sugar to every pound of fruit. After they have been pared and the stone removed, sprinkle sugar over the fruit, and let it stand over night. In the morning drain off the syrup from the fruit; add the rest of the sugar, and let that come to a boil. Put the peaches in, and let them boil until you can stick a straw through them.
2
FRUITS. 127
By Fayette (Mo.). Baptist Church, Ladies of the ·
Recipe sourced from
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