Peaches in syrup – preserving for the winter without sterilization
Let's preserve peaches in syrup for the winter, without sterilization or citric acid. Choose firm, undamaged fruit for this recipe.
Sliced peach wedges soak beautifully in sweet syrup, making them perfect for a variety of desserts and sweets. For example, peaches can be used as a filling for sponge cakes, and they pair beautifully with cream cheese frosting.
If you love desserts with chia seeds, for example, canned peaches would be a great addition. You can use the syrup to soak cake layers or drizzle it over desserts. Instead of citric acid, add the juice of a lemon wedge. You can also add herbs and spices for added flavor.
Ingredients:
- peaches – 3 pcs.;
- water – 300 ml;
- sugar – 150 g;
- lemon - slice.
How to preserve peaches in syrup
Prepare all ingredients as listed. Wash and dry the peaches thoroughly. If the peaches are small, they can be canned whole.
Peaches can be cut into slices and the pits removed.
Prepare the jar for the preserves: wash it thoroughly and sterilize it over steam, then boil the lid in boiling water for 5-10 minutes. Fill the jar with peaches.
Pour boiling water into the jar with peaches and leave for 10 minutes.
After some time, drain the water into a saucepan, bring to a boil and return it to the jar for 10 minutes.
Drain the water into the pan for the last time, squeeze in a lemon wedge, add sugar and boil the syrup for 3 minutes.
Pour sweet syrup into steamed peaches and immediately seal the jar with a sterile lid.
Place the jar upside down, wrap it in a blanket, and leave it alone for 24 hours. After this time, store the peaches in the pantry.
Bon appetit!
