Proportions. Nine cups of peach pulp; six cups of sugar; three cups of water.
Method. Pour boiling water over peaches of good flavor, immerse them in cold water, and slip off the skins. Remove the stones, crack ten stones and remove the kernels, crush them, and add to fruit. Place water and peaches in a preserving kettle to simmer until fruit is tender. Add half of the sugar and let simmer one half hour, then add rest of sugar and boil gently until firm enough to congeal when tested on saucer. Some like the addition of a teaspoon of preserved ginger.