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Cover them and let them stand all night. Crack half the peach-stones, break them up, put them into a small sauce-pan and boil them slowly in as much water as will cover them. Then when the water is well flavoured with the peach-kernels, strain them out, and set the water aside. Take care not to use too much of the kernel-water; a very little will suffice.
Having broken up the kernels and boiled them by themselves for a quarter of an hour in just as much water as will cover them, strain off the kernel-water, and add it to the juice. Mix the juice with the sugar, and when it is melted, boil them together fifteen minutes, till it becomes a thick jelly. Skim it well when it boils.
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