Sweet and aromatic pieces of peach syrup for the winter. Incredibly tasty blank with step-by-step photos. A recipe for our readers.
Peaches themselves are very fragrant and tasty, and the preparations from them will certainly delight you with their taste. Opening such a jar in winter is a pleasure. The most important thing is to choose the “right” peaches. Give preference to firm fruit with an easily detachable pit. But even if the bone is not separated as easily as we would like, we will tell you how to do it without difficulty.
Harvesting peaches in syrup is not only a delicious compote, but also delicious slices that can be used in baked goods. That is why many peels are peeled off when canning. To do this, they are immersed in boiling water for 2-3 seconds, and then cooled in ice water. After that, the skin is easily removed. However, as practice has shown, such peaches are rarely used for baking in our family, and they are eaten with and without the peel equally quickly. Therefore, this year it was decided to preserve without removing the skin.
- Caloric content per 100 g - 86 kcal.
- Servings - 4 cans of 0.5 liters
- Cooking time - 45 minutes
Ingredients:
- Peach - 1 kg or a little more
- Water - 1 l
- Sugar - 350-400 g
Step-by-step preparation of peaches in slices in syrup for the winter
Wash the peaches thoroughly with a washcloth or brush.
Now comes the fun part. Cut each fruit lengthwise into 4 rugs.
We take the fruit with both hands and turn it until it has a characteristic crunch. Voila, you are holding peaches, cut into 4 pieces, and already pitted. The bone remains on one of the lobules and is easily separated from it. If this is difficult, trim the flesh with a knife.
We put peaches in sterilized jars. Do not stack them very tightly so as not to wrinkle. After pouring boiling water, the fruits will shrink a little.
Fill the jars with boiling water.
Let the peaches stand for 10-15 minutes to color the water. Add sugar and a little citric acid to the pan, if desired, drain the water.
Bring the syrup to a boil and refill the jars. Immediately roll up the preservation with boiled lids.
We leave the jars to cool completely, turning them upside down. After complete cooling, the color of the curl will become more saturated, while the peaches will slightly “fade”. Such preservation can be stored for more than one year, although it is so tasty that it usually ends first.
See also video recipes:
Peaches in wedges in syrup for the winter
