Photo: Irene Kredenets
Ingredients
- three-fourths pound sugar
- one-fourth pound sugar
Directions
1
Pare and halve your peaches, and to every pound of fruit take three-fourths pound sugar; let sugar come to a boil, skim ; drop a few peaches in at a time, let boil until they look clear; fill glass jar; let syrup boil down a little, then fill jar. Peach pits improve the flavor. Canned peaches are done just the same way, only taking one-fourth pound sugar.
By Sterrett, Laura C ·
Recipe sourced from
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