Peach And Almond Marmalade

Ingredients

• 1 lb ripe peaches, pitted and halved
• ½ lb loaf sugar
• ½ cup peach kernels, blanched and halved

Method

1. 1 Mash the pitted peaches with the sugar and place them in a preserving kettle.
2. 2 Boil slowly for about 45 minutes, stirring frequently to prevent sticking, until the mixture becomes a thick, shapeless mass.
3. 3 When the marmalade is about half done, add the blanched, halved peach kernels to infuse flavor.
4. 4 Remove the kernels once the marmalade has cooled, then jar the preserve and seal with brandy-dipped paper.