Crack one-third of the kernels and put them in the jar with the
peaches, which should be pared, stoned, and sliced. Heat in a pot of
boiling water, stirring from time to time until the fruit is well
broken. Strain, and to every pint of peach juice add the juice of a
lemon. Measure again, allowing a pound of sugar to a pint of liquid.
Heat the sugar very hot, and add when the juice has boiled twenty
minutes. Let it come to a boil, and take instantly from the fire.
This is very fine for jelly-cake.