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Peach Jam
Peach half version of No3208 vanilla-syrup jam, with no inferred stone-kernel addition.
Method
Steps
Step 1
Peel, halve and stone 25 lb peaches; discard pits/stones where present and keep edible fruit separate. Record prepared fruit mass; do not use any unverified stone kernel.
Step 2
Cook 20 lb sugar, vanilla stick and THREE PINTS water until first bubbling; add all fruit, stir gently and cook for printed thirty-minute guide. Lift fruit into warmed food-safe vessels, boil syrup separately five more minutes and pour over actual fruit.
Step 3
Cool promptly and refrigerate/freeze; printed brandy-waxed cover and cool-place storage do not establish shelf stability. Do not add the optional raw apricot kernels.
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