Peach Jam from 1916 Recipe Book

peach jamPeach Jam 1916

Take one pound of dried peaches, wash well, soak in a pan with three pints of water for three days, strain off liquid and put it into a preserving pan with three pounds of sugar. Boil slowly for a few minutes, add peaches cut up small, also one lemon cut up small. Boil for about one hour and a half, then put into pots in usual way.

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