Pare, stone, and weigh the fruit; heat slowly to draw out the juice,
stirring up often from the bottom with a wooden spoon. After it is hot,
boil quickly, still stirring, three-quarters of an hour. Add, then, the
sugar, allowing three-quarters of a pound to each pound of the fruit.
Boil up well for five minutes, taking off every particle of scum. Add
the juice of a lemon for every three pounds of fruit, and a very little
water in which one-fourth of the kernels have been boiled and steeped.
Stew all together ten minutes, stirring to a smooth paste, and take
from the fire. Put up hot in air-tight cans, or, when cold, in small
stone or glass jars, with brandied tissue-paper fitted neatly to the
surface of the marmalade.
A large, ripe pineapple, pared and cut up fine, and stirred with the
peaches, is a fine addition to the flavor.