Homemade Peach Marmalade
Pare, stone and weigh the fruit. Boil one-half the peach-kernels in a cupful of water or enough to cover them well. Quarter the peaches and add to the water, after straining it; heat slowly, stirring often with a wooden spoon. Then boil for three-quarters of an hour. Add 3/4 pound of sugar to each pound of fruit; boil for five minutes, skim and put in the juice of 1 lemon to every 3 pounds of fruit. Boil a few minutes, stewing to a smooth paste. When nearly cold put in glass jars.