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 flavor.