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New England cookbook, 1855-1934

Page 43

Conserve of Peaches - Pare & cut or split your peaches & to each pound of fruit put 3/4 of a pd of beat loaf sugar; boil them until they are clear; take them out drain slightly & spread them on dishes to dry; boil also the syrup until it thickens & add each day a portion of the fruit, which must be exposed to the sun, until it has all been absorbed & the fruit is dry.  Then sprinkle sugar at the bottom of your jars & put alternate layers of peaches & sugar until they are full.  Stop close & they will keep for a year.
Peach Leather is made by boiling boiled peaches till they form a thick pulp - spread on dishes; dry in the sun till it becomes tough, put it into a dry place & it will keep well.  When wanted for use, soak a portion for a night in just water enough to swell & soften it; sweeten with good brown sugar & make pies of it.  Quinces preserved in the same way are also extremely nice for winter deserts.

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Conserve of Peaches - Pare & cut or split your peaches & to each pound of fruit put 3/4 of a pd of beat loaf sugar; boil them until they are clear; take them out drain slightly & spread them on dishes to dry; boil also the syrup until it thickens & add each day a portion of the fruit, which must be exposed to the sun, until it has all been absorbed & the fruit is dry. Then sprinkle sugar at the bottom of your jars & put alternate layers of peaches & sugar until they are full. Stop close & they will keep for a year. Peach Leather is made by boiling boiled peaches till they form a thick pulp - spread on dishes; dry in the sun till it becomes tough, put it into a dry place & it will keep well. When wanted for use, soak a portion for a night in just water enough to swell & soften it; sweeten with good brown sugar & make pies of it. Quinces preserved in the same way are also extremely nice for winter deserts.