Peaches in syrup for winter

Light and exquisite delicacy of fragrant peaches! Peaches in syrup for the winter is a very interesting preparation for the winter. Such peaches will be a cheaper and natural substitute for purchased canned peaches. And they can be used for making homemade desserts, cakes, pastries, fruit salads. Choose high-quality peaches, spend not so much time and effort, and in winter you will be rewarded with exceptional fragrant slices of fragrant peaches in a light transparent syrup.

MariaS

Recipe author

Winner of the contest Best Recipe of the Week July 30 - August 5

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 55 g

222 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 12 h

Step 1:
To prepare peaches in syrup, prepare the peaches themselves, granulated sugar and citric acid. It is desirable to take large peaches, the main condition is that the bone should be separated exceptionally easily. The fruits should be of the correct shape, without defects. unripe peaches for canning in syrup are not suitable, they are very dense.
Step 2:
Thoroughly, but very carefully and carefully wash the peaches. Cover the fruits with boiling water, and then immediately with ice water, so that the skin can be easily separated. A contrasting "shower" will allow you to remove the peach peel without any problems. Slowly, very delicately, using a small sharp knife, remove the peaches from the skin.
Step 3:
Cut the fruits themselves into halves, while removing the stone. Place the halves of tender peaches in pre-prepared containers suitable in volume. Do not press down hard. Pour boiling water over the peaches in jars, cover with sterile lids. Let stand for a few minutes.
Step 4:
Drain the peaches with a special lid with holes in the pan. Add granulated sugar and citric acid to the same place, bring, stirring, to a boil. The sugar should completely dissolve. Citric acid can be replaced with lemon juice if desired.
Step 5:
Pour boiling syrup over the peaches again. Seal the jars with sterile lids. Turn them upside down, wrap them in something warm and keep them so until they cool down completely. You can store peaches in syrup in the conditions of an apartment.