Peach Syrup Cooked

Wash, halve, pit and chop the peaches. Immediately place the fruit pieces in the water-citric acid mixture. Cook over moderate heat until soft but not mushy. Transfer the fruit pulp to a scalded muslin cloth, drain and measure the juice.

Mix with Vienna preserving sugar and cook for 8 minutes, stirring until bubbly. Pour hot into sterilized bottles and seal immediately with rubber caps.

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