This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Put the blackberries into a porcelain-lined kettle, stand them over a very moderate fire until thoroughly heated, then press them through a sieve. Measure the liquid, and to every pint allow a half-pound of sugar. Put the sugar and liquid back into the kettle and boil rapidly twenty minutes, stirring occasionally to prevent scorching. Pour into tumblers or jars, and seal the same as fruit jelly.
Pulp the grapes; put the skins in one basin and the pulps in another. Pour the pulps into a porcelain-lined kettle, and bring to boiling point; then press them through a colander, add the skins, and measure. Finish the same as Blackberry Jam.
Or, after boiling the twenty minutes, the whole may be pressed through a sieve to make it fine.
Take equal weights of sour oranges and sugar. Grate the yellow rind from one-fourth of the oranges. Cut all the fruit in halves at what might be called the "equator." Pick out the pulp and free it of seeds. Drain off as much juice as you conveniently can, and put it on to boil with the sugar. Let it come to a boil; skim, and simmer for fifteen minutes; then put in the pulp and grated rind, and boil fifteen minutes longer. Put away in jelly tumblers.
Rub the peaches, but do not pare them. Cut them in halves, remove the stones, and, to every pound of peaches, allow a half-pound of sugar. Put the peaches in a porcelain-lined kettle, add sufficient water to cover the bottom of the kettle; cover, and heat slowly to boiling point; then stir and mash the peaches until fine, add the sugar and three or four kernels (to every quart of marmalade) blanched and pounded to a paste. Boil and stir continually for fifteen minutes, then stand over a more moderate fire, and cook slowly twenty minutes longer. Stir occasionally, that it may not scorch. Put away in stone jars.
Plum Marmalade and Quince Marmalade may be made in the same manner.
Take large white or yellow freestone peaches. (They must not be too ripe.) Scald them with boiling water; cover, and let stand until the water becomes cold. Repeat this scalding, then take them out, lay them on a soft cloth, cover them over with another cloth, and let them remain until perfectly dry. Now put them in stone jars, and cover with brandy. Tie paper over the tops of the jars, and let them remain in this way one week. Then make a syrup, allowing one pound of granulated sugar and a half-pint of water to each pound of peaches. Boil, and skim the syrup, then put in the peaches, and simmer until tender; then take the peaches out, drain, and put them in glass jars. Stand the syrup aside to cool. When cold, mix equal quantities of this syrup and the brandy in which you had the peaches. Pour this over the peaches, and seal.