No. 176 Peach Marmalade
Take soft peaches. One-half pound of peaches to ½ pound of sugar. Peel the peaches over night and sprinkle the sugar over them. The peaches must not be cling-stone. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste. When it boils, stir and mash them up well. Let boil slowly for 1½ hours. When thick enough, put into pots, without covering them, till next day. Put a little brandy over them and seal up tightly.