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.