Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 27. One of the earliest known cookbooks by an African American author.
This two-stage cooking method prevents the peaches from becoming mushy while achieving proper preservation. The initial brief boil in diluted syrup allows the fruit to release moisture through osmosis without overcooking. Resting overnight lets the peaches firm up as pectin sets, while the drained liquid concentrates the remaining sugar. The final cook in concentrated syrup creates a water-hostile environment (high sugar concentration) that inhibits bacterial growth, while the "waxy" stage indicates the syrup has reached the proper density (around 220°F) for long-term preservation.
Before You Begin
•This is a preservation recipe requiring sterilized jars and proper canning technique for safe long-term storage—do not attempt without understanding modern safe canning practices
•Use firm, slightly underripe peaches that hold their shape during cooking; overripe fruit will disintegrate
•Peel the peaches before cooking by blanching in boiling water for 30-60 seconds, then shocking in ice water—the skins will slip off easily
•You'll need approximately 3 cups of water to dissolve the first 2.5 lbs of sugar for the initial syrup
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Clear a large surface area for cooling the peaches overnight, as they cannot be stacked
•Plan for this to be a two-day project—the overnight rest is essential for proper texture
Key Equipment
Large heavy-bottomed pot or preserving kettle (at least 8-quart capacity)Digital candy/deep-fry thermometer for monitoring syrup temperatureLarge platters or rimmed baking sheets for overnight peach restSlotted spoon or spider skimmer for transferring fruitSterilized canning jars with lids (approximately 8 pint jars)Jar lifter and canning funnel for safe processing
Ingredients
Instructions
1
Five lbs sugar to five lbs peaches; while the syrup is making prepare your fruit.
2
Make the syrup of half the sugar, put the peaches in the boiling syrup, cook about ten minutes; dip them out and lay on platters until the next day; drain off the juice from them, putting it with the remainder of the sugar into the kettle and boiling to a thick syrup before adding the fruit, which must cook a few minutes, then lift them out carefully and put in jars; boil the syrup until waxy, then turn over the peaches.
Make Ahead
This is by design a make-ahead preservation recipe. The peaches must rest overnight between cooking stages. Once properly canned using modern water-bath canning methods, the preserved peaches will keep for up to 1 year in a cool, dark pantry.
Storage
If processed with modern water-bath canning (10 minutes for pints), sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and consume within 2 weeks. If not processing for shelf-stability, store in the refrigerator immediately and use within 2 weeks. The high sugar content acts as a preservative, but refrigeration is essential for opened or unprocessed jars.
