Peach Preserves

• To Every Pound of Fruit, a Pound of Sugar

Prepare the syrup as directed in preceding recipe. Then peel the Peaches and cut them into halves, removing the stones. Skim the syrup, and drop in the Peaches, one at a time, and let them boil till tender, from fifteen to twenty minutes. They should be so tender that they may be pierced with a broom straw. This is the test. Then remove the kettle from the fire, carefully drain out the Peaches