Take large juicy ripe peaches; free-stones are the best, as they have
a finer flavour than the cling-stones, and are much more manageable
both to preserve, and to eat. Pare them, and cut them in half, or in
quarters, leaving out the stones, the half of which you must save. To
every pound of the peaches allow a pound of loaf-sugar. Powder the
sugar, and strew it among your peaches. Cover them and let them stand
all night. Crack half the peach-stones, break them up, put them into
a small sauce-pan and boil them slowly in as much water as will cover
them. Then when the water is well flavoured with the peach-kernels,
strain them out, and set the water aside. Take care not to use too much
of the kernel-water; a very little will suffice. Put the peaches into
a preserving kettle, and boil them in their juice over a quick fire,
(adding the kernel-water,) and skimming them all the time. When they
are quite clear, which should be in half an hour, take them off, and
put them into a tureen. Boil the syrup five minutes longer, and pour it
hot over the peaches. When they are cool, put them into glass jars, and
tie them up with paper dipped in brandy laid next to them.
Apricots, nectarines, and large plums may be preserved in the same
manner.
PEACHES FOR COMMON USE.--Take ripe free-stone peaches; pare, stone, and
quarter them. To six pounds of the cut peaches allow three pounds of
the best brown sugar. Strew the sugar among the peaches, and set them
away. Next morning add a handful of the kernels, put the whole into a
preserving kettle, and boil it slowly about an hour and three quarters,
or two hours, skimming it well. When cold, put it up in jars, and keep
it for pies, or for any common purpose.
BRANDY PEACHES.--Take large white or yellow free-stone peaches, the
finest you can procure. They must not be too ripe. Rub off the down
with a flannel, score them down the seam with a large needle, and prick
every peach to the stone in several places. Scald them with boiling
water, and let them remain in the water till it becomes cold, keeping
them well covered. Repeat the scalding three times: it is to make them
white. Then wipe them, and spread them on a soft table-cloth, covering
them over with several folds. Let them remain in the cloth to dry.
Afterwards put them into a tureen, or a large jar, and pour on as much
white French brandy as will cover them well. Carefully keep the air
from them, and let them remain in the brandy for a week. Then make a
syrup in the usual manner, allowing to each pound of peaches a pound
of loaf-sugar and half a pint of water mixed with a very little beaten
white of egg; one white to every two pounds of sugar.
When the syrup has boiled, and been well skimmed, put in the peaches
and boil them slowly till they look clear: but do not keep them boiling
more than half an hour. Then take them out, drain them, and put
them into large glass jars. Mix the syrup, when it is cold, with the
brandy in which you had the peaches, and pour it over them. Instead of
scalding the peaches to whiten them, you may lay them for an hour in
sufficient cold weak lye to cover them well. Turn them frequently while
in the lye, and wipe them dry afterwards.
Pears and apricots may be preserved in brandy, according to the above
receipt. The skin of the pears should be taken off, but the stems left
on.
Large egg plums may be preserved in the same manner.
Another way of preparing brandy peaches is, after rubbing off the
down and pricking them, to put them into a preserving kettle with
cold water, and simmer them slowly till they become hot all through;
but they must not be allowed to boil. Then dry them in a cloth, and
let them lie till they are cold, covering them closely from the air.
Dissolve loaf-sugar in the best white brandy, (a pound of sugar to a
quart of brandy.) and having put the peaches into large glass jars,
pour the brandy and sugar over them (without boiling) and cover the
jars well with leather.
Pears, apricots, and egg plums may also be done in this manner.
PEACH MARMALADE.--Take ripe yellow free-stone peaches; pare, stone,
and quarter them. To each pound of peaches, allow three quarters of
a pound of powdered loaf sugar, and half an ounce of bitter almonds,
or peach-kernels blanched in scalding water, and pounded smooth in a
mortar. Scald the peaches in a very little water, mash them to a pulp,
mix them with the sugar and pounded almonds, and put the whole into
a preserving kettle. Let it boil to a smooth thick jam, skimming and
stirring it well, and keeping the pan covered as much as possible.
Fifteen minutes will generally suffice for boiling it. When cold, put
it up in glass jars.
Plum marmalade may be made in this manner, flavouring it with pounded
plum-kernels.
PEACH JELLY.--Take fine juicy free-stone peaches, and pare and quarter
them. Scald them in a very little water, drain and mash them, and
squeeze the juice through a jelly-bag. To every pint of juice allow a
pound of loaf-sugar, and a few of the peach-kernels. Having broken up
the kernels and boiled them by themselves for a quarter of an hour in
just as much water as will cover them, strain off the kernel-water,
and add it to the juice. Mix the juice with the sugar, and when it is
melted, boil them together fifteen minutes, till it becomes a thick
jelly. Skim it well when it boils. Try the jelly by taking a little in
a spoon and holding it in the open air to see if it congeals. If you
find, that after sufficient boiling, it still continues thin, you can
make it congeal by stirring in an ounce or more of isinglass, dissolved
and strained. When the jelly is done, put it into tumblers, and lay on
the top double tissue paper cut exactly to fit the inside of the glass;
pressing it down with your fingers.
You may make plum jelly in the same manner, allowing a pound and a half
of sugar to a pint of juice.
TO PRESERVE APRICOTS.--Take ripe apricots; scald them, peel them, cut
them in half, and extract the stones. Then weigh the apricots, and to
each pound allow a pound of loaf-sugar. Put them into a tureen or large
pan, in alternate layers of apricots and sugar; cover them, and let
them stand all night. Next morning put all together into a preserving
kettle, and boil them moderately a quarter of an hour. Then take them
out, spread them on dishes, and let them stand till next day. Then boil
them again in the same syrup another quarter of an hour. Afterwards,
spread them out to cool, put them into glass jars, and pour the syrup
over them.
Peaches may be preserved in the same manner. Also large plums or green
gages; but to the plums you must allow additional sugar.
TO DRY PEACHES.--The best peaches for drying are juicy free-stones.
They must be quite ripe. Cut them in half, and take out the stones.
It is best not to pare them; as dried peaches are much richer with
the skin on, and it dissolves and becomes imperceptible when they are
cooked. Spread them out in a sunny balcony or on a scaffold, and let
them dry gradually till they become somewhat like leather; always
bringing them in at sunset, and not putting them out if the weather is
damp or cloudy. They may also be dried in kilns or large ovens.
Apples are dried in the same manner, except that they must be pared and
quartered.
Cherries also may be dried in the sun, first taking out all the stones.
None but the largest and best cherries should be used for drying.