Peach Jam
To every pound of stone fruit, allow %4lb. of sugar. Peel the peaches and cut in thin slices. Cover with some of the sugar and leave all night. Next day, boil with a little water until tender -about half an hour. Then add the rest of the sugar, heated in the oven, so that the boiling is not stopped. Boil until it will set when tested. This jam is improved by boiling a piece of rootginger with it. Take out the ginger before bottling the jam, of course.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410117.2.67.2
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New Zealand Listener, Volume 4, Issue 82, 17 January 1941, Page 45
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90Peach Jam New Zealand Listener, Volume 4, Issue 82, 17 January 1941, Page 45
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