Preserve (Whole Peaches) (Mrs. Henry Cloete's Old Cape Mode.)

Instructions

1. Take ripe "Clingstone" peaches, peel them very thinly, and prick them well.
2. Lay them in a large basin of water into which two spoonfuls of lime have been thrown. If you have no lime at hand, a handful of kitchen salt will do as well; the effect is to harden the outside of the fruit.
3. Leave the peaches for an hour or two in this. Weigh the fruit before you put it in the lime-water: for twelve pounds of fruit take ten pounds of sugar.
4. Wash the peaches in clean water. Oil your preserving pan with olive oil.
5. Put in alternate layers of fruit and sugar, and pour about two or three cups of cold water over.
6. Preserve with the lid on the pot for about an hour on rather a quick fire, then let it stew very gently till the syrup is thick and the fruit looks clear. Skim occasionally.
7. Cork when cool. It will keep well. Ordinary white crystallised sugar or light yellow gives a nice colour.