Weigh the fruit after it is pared and the stones extracted, and allow
a pound of sugar to every one of peaches. Crack one-quarter of the
stones, extract the kernels, break them to pieces and boil in just
enough water to cover them, until soft, when set aside to steep in
a covered vessel. Put a layer of sugar at the bottom of the kettle,
then one of fruit, and so on until you have used up all of both; set
it where it will warm slowly until the sugar is melted and the fruit
hot through. Then strain the kernel-water and add it. Boil steadily
until the peaches are tender and clear. Take them out with a perforated
skimmer and lay upon large flat dishes, crowding as little as possible.
Boil the syrup almost to a jelly—that is, until clear and thick,
skimming off all the scum. Fill your jars two-thirds full of the
peaches, pour on the boiling syrup, and, when cold, cover with brandy
tissue-paper, then with cloth, lastly with thick paper tied tightly
over them.
The peaches should be ready to take off after half an hour’s boiling;
the syrup be boiled fifteen minutes longer, _fast_, and often stirred,
to throw up the scum. A few slices of pineapple cut up with the peaches
flavor them finely.