Summer gives us an incredible number of berries and fruits. But after all, you want delicious and useful delicacies. And that in winter you can treat yourself to fruits, you need to make the harvest in the summer. Now we will tell you how to prepare peaches in syrup. It turns out incredibly delicious product. Peaches themselves can be added to a variety of desserts or simply eat. A syrup is great for impregnating cakes . In general, cook, do not regret it!
The recipe for peaches in syrup
Ingredients:
- fresh peaches - 1.5 kg;
- citric acid - 1 teaspoon;
- sugar - 200 g;
- water - 1.8 liters.
Preparation
Peaches are carefully washed and dried. We divide them into halves, remove the stone. We fill the half prepared banks. Pour peat with boiling water and leave for 25-30 minutes. Then the water is poured into a saucepan, add sugar and citric acid, bring the liquid to a boil. The resulting syrup is filled with peaches and immediately rolled. We turn the jars upside down and wrap ourselves up with a blanket. We leave it till the complete cooling down. You can store such peaches simply in the pantry.
Canned peaches in syrup
Ingredients:
- peaches - 1 kg;
- sugar - 700 g.
Preparation
Whole washed peaches are immersed in boiling water for 3 minutes, then take out, pour cold water also for 3 minutes, and then shift into a colander to make the glass liquid. And now it's easy to peel peaches from peaches. We put peaches in jars, pouring them with sugar. Pour boiling water "on the shoulders" of jars and cover them with lids.
We set the jars in a wide saucepan, at the bottom of which a napkin or towel is laid. The level of the pot in the water should be the same as in the banks. The liter cans are sterilized for 15 minutes. During the sterilization, the sugar in the cans will dissolve, and the peaches in the syrup will be obtained. After the required time, we remove the jars from the pan and immediately roll them up, turn them upside down, wrap them around and leave them for 10 hours.
Recipe for canned peaches in syrup
Ingredients:
- peaches - 2 kg;
- sugar - 500 g;
- water - 1.5 liters;
- lemon - half.
Preparation
Peaches divide in half and remove the bones in them. To do this, cut the peach along the edge of the bone, and then scroll the halves in opposite directions. Peaches can be closed with or without skin. It's just a matter of taste.
In the pot, pour in the water, add the juice of lemon and sugar. We put on the fire until the sugar dissolves. When the syrup becomes homogeneous, we spread into it half peaches, cover with a lid pan and give peaches a boil. After that, we spread them in sterile jars, fill them with syrup and cover them with lids. We put the canned peaches to be cooled, having turned the jars upside down beforehand.
Peaches halves in syrup
Ingredients:
- peaches - 4 kg;
- water;
- sugar (1 glass of sugar for 2 cups of water).
Preparation
Peaches are peeled, for this we first dip half a minute peaches into boiling water, and then immediately dip them into cold water. After this procedure, the peel is removed very easily. Cut the peaches in half and remove the stone.
Cooking syrup: 3 cups of sugar pour 6 glasses of water. We bring the syrup to a boil and pour peaches on it, not adding up to about 2 cm to the edge. We cover the jars with covers, install them for a 30-minute water bath, and then roll them. We turn the cans of peaches in syrup and leave until cooling, wrapped them with a blanket or a large terry towel.
Delicious, and most importantly natural fruits in winter you are provided!