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  • 1/2 pound Sugar for every pound of peaches
  •   Peaches


Allow one-half pound of sugar for every pound of peaches, weighed after peeling and stoning. Pare and stone the peaches, which should be very ripe and mellow; cut into pieces and put through the press.  Put over the fire in a porcelain kettle; let the pulp heat slowly and cook, stirring occasionally, until it is of the consistency of marmalade.  Add the sugar, stir until it is dissolved and cook rapidly for fifteen minutes.  Place the kettle on the back part of the stove, where the butter will not become cooled until it is quite solid.  Pack in jars or tumblers while hot. (Helen Louise Johnson, The Enterprising Housekeeper, 1898)