Recipes > Preserves & Pickles > Marmalades > Peach Marmalade

Peach Marmalade

Instructions

When preserving peaches or quinces, wipe them very clean before paring, and save the skins for marmalade.

Cook in water enough to cover well and, when tender, press through a colander.

Measure, and add the same amount of sugar.

Boil half an hour, or until it thickens.

Put into tumblers and cover with paraffine.

This is nice for school sandwiches, or for filling for Washington pie or queen's pudding.

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Source

Things Mother Used to Make (1914).