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RIPE PEACH CONSERVE, American
Chop about ½ cup whole maraschino cherries to make 1/3 cup of finely chopped cherries. Measure cherries into a very large saucepan. Remove sections, free from membrane, from 3 medium sized oranges: dice pulp. Peel and pit about 2 pounds fully ripe peaches. Chop very fine or grind. Combine fruits and measure 3 ½ cups into saucepan with cherries. Add nut meats. (If desired, crack ½ cup peach pits, remove kernels, blanch, shred and add to fruit mixture.)
Add sugar to fruit in the saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in the pectin. Then stir and skim by turns for 5 minutes to cool slightly. Ladle quickly into clean glasses and paraffin immediately. Makes about 11 six-ounce glasses.
Contributed by The Oakland Tribune Home Economics Department, 1949
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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