1832 - Pastry, Cakes, and Sweetmeats

Peach Jelly

DDV CULINARY

Wipe the wool off your peaches,
(which should be free-stones and not too ripe)
and cut them in quarters.
Crack the stones, and break the kernels small.

Put the peaches and the kernels into a covered jar,
set them in boiling water, and let them boil till they are soft.

Strain them through a jelly-bag, till all the juice is squeezed out.
Allow a pound of loaf-sugar to a pint of juice.
Put the sugar and juice into a preserving kettle,
and boil them twenty minutes, skimming carefully.

Put the jelly warm into your glasses, and when cold,
tie them up with brandy paper.

Plum, and green-gage jelly may be made in the same manner,
with the kernels, which greatly improve the flavour.