Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of sugar to four of peaches
- half pound of sugar to one of fruit
- a pint of water
Directions
Select peaches fully ripe, yet not soft, entirely free from bruises, and as fresh from the tree as possible, peel and remove the seed, weigh the fruit, allow one pound of sugar to four of peaches ; if the peaches are very sweet, one of sugar to five of fruit will do, and half a pint of water : make a sirup, put the peaches in it, and boil just long enough, to heat them through thoroughly, (it is best to have only peaches sufficient to fill one can in the preserving kettle at a time), scald out the can. place it in a pan of boiling water, fill with the fruit and sirup, press the cover on tightly, remove from the stove and seal immediately. Small fruits, as cherries. Damson plums, gooseberries and currants, may be done the same way : only use a third or half pound of sugar to one of fruit, and no water is required. It is best for these fruits to use jars, as tin discolors them. To prevent breakage, when glass jars are used, they should be immersed in warm water before pouring in the hot fruit : or wetting a towel in hot water and folding it around the jar will answer the same purpose. Before setting them away, be sure that they are perfectly air tight — the least air will spoil the fruit.