Recipe For Making Canned Peach Jelly
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 608 of 825.
1/2 box of gelatine (1 ounce). 2 tablespoonfuls of brandy. About 3/4 cup of sugar. Hot water as needed. The juice of one lemon. 1/2 cup of cold water.
Heat the juice from a can of peaches and add the sugar, the quantity depënding upon the amount used in canning; when the sugar is dissolved add the gelatine, softened by standing in the cold water, and enough hot water to make three cups in all; let cool, then add the lemon juice and brandy. Mould the halves of peaches in the liquid. Serve with cream. Apricots and pears may be prepared in the same way.