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(Preserved Fruit) - (The International Jewish Cook Book)

This is very nice for all kinds of griddle cakes. Use the peelings of
your peaches when you are through canning and preserving. Add 1/3 of the
peach kernels and put all on to boil in a stone jar on the back of the
stove with a little water. When soft, strain through a jelly-bag by
letting it drip all night. In the morning add the juice of two or three
lemons and boil as you would jelly. Set a pint of juice on to boil and
boil for five minutes. Add a pound of sugar and boil five minutes more,
but it must boil very hard. Bottle in wide-mouthed bottles or jars.

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