To each pound of the peeled and stoned peaches allow three-quarters of a pound of sugar. Put the fruit on by itself and let it heat slowly, stirring frequently, that it may not burn. When it has boiled three-quarters of an hour add the sugar and boil five minutes, skimming constantly. To every two pounds of fruit add then the kernels of half a dozen peach-stones, chopped fine, and the juice of a lemon. Cook ten minutes longer and put in small jars or jelly-glasses.

APRICOT MARMALADE may be made by the same recipe as Peach Marmalade.