Peach Jam
Gather the peaches when quite
ripe, peel and stone them, put them into a
preserving pan, and make them over the fire till
hot; rub them through a seive, and add to a pound
of pulp the same weight of pounded loaf sugar,
and half an ounce of bitter almonds, blanched and
pounded; let it boil ten or twelve minutes; stir
and skim it well.
Ladies' Indispensible
Assistant, 1852, New York
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