Peach Preserves
Pare and halve the peaches, removing the pits, or take the pits out and leave the peach as whole as possible. Allow for each pound of fruit 1 pound of white sugar. Dissolve the sugar in just enough cold water to saturate it, using 1/2 cupful to the pound. Stir well; let boil ten minutes and skim. Blanch 5 peach-pits or kernels for each pound of the fruit, put in the syrup and let remain. They are very ornamental to the preserves, besides giving a delicate flavor. Put in the peaches and cook until clear; about twenty minutes will answer. Remove from the kettle and set away in a cool place, cover closely, let stand two or three days, then turn the syrup off and boil until it thickens slightly; turn it boiling over the peaches. Put up in jars as directed for preserves at beginning of this chapter, or, if desired, they may be canned and sealed up. In canning, pack the peaches in the jar and pour the syrup over them.