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.