No. 3271 — Peach Preserve
English historical translation of Molokhovets recipe No. 3271 from the 1901 Russian cookbook, retaining original methods and measures.
Prick not-too-ripe peaches in several places with thin wooden pins, lower into warm water, bring briefly to a boil and remove from heat. After 10 minutes drain in a sieve.
Keep the cooking water in a stone bowl in a cold place. The next day briefly boil the peaches again in the same water, remove from the heat, drain and weigh after they dry slightly.
For every pound peaches use 2 pounds sugar and 1 glass of the peach-cooking water. Boil into syrup and skim the foam. Remove briefly from the heat, add the peaches to the warm syrup and simmer gently.
If the syrup later seems too thin, drain and boil it another two or three times, adding sugar as needed.