Pare and quarter the peaches,
put ¼ lb sugar to one quart of water
when the syrup boils put in the peaches
boil a few minutes
or until the peaches become clear,
have jam Jars well heated and
pour in the fruit
put on the covers
screwed as tight as possible,
be sure to put on the covers
as soon as the Jars are full and quite hot.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.