Peach Jelly

From an
1888
cook book
~~~~~~~

.

Wipe the wool off your Peaches,
(which should be free-stones ant not too ripe)
and cut them into quarters.
Crack the stones,
and break the Kernels small.
Put the Peaches and the Kernels into a covered jar,
set them in boiling water,
and let them boil until they are soft.
Strain them through a jelly bag,
until all the Juice is squeezed out.
Allow 1 lb. of Sugar to 1 pt. of Juice.
Put the Sugar and Juice into a preserving kettle,
and boil them 20 minutes,
skimming carefully.
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