4 qt. peaches
1 c. hot water
1 lb. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Wash the peaches, rub them to remove the fuzz, cut them in half, and
take out the seeds. Measure the peaches and put them with the water
into the preserving kettle, bring them to a boil, and cook until they
are thoroughly softened. Then press them through a sieve or a colander,
return the pulp to the preserving kettle, and add the sugar and the
spices. Cook slowly for 1 or 2 hours, or until it has become a rich
dark, clear color. Pour the butter into hot sterilized glasses or
crocks, cool, and seal.
84. PEAR BUTTER.--An appetizing fruit butter can be made from pears in
the same way that peach butter is made.