Canned Peaches for Winter

Cooking method

1. Step 1:

   

   Gather all the ingredients. Choose firm, not overripe peaches, so they hold their shape well and don't turn to mush. Wash the fruit well before using — ideally with a special brush and a fruit-and-veggie wash. I used regular white sugar, but you can use brown sugar too; it gives the finished product a light caramel flavor.

2. Step 2:

   

   Wash the peaches, dry them, pit them, and cut them into medium slices.

3. Step 3:

   

   Wash the jars well (ideally with baking soda and salt) and sterilize them. I put a spoon in each jar, pour in boiling water, leave it for 10 minutes, then drain. But you can also sterilize jars in the microwave, in the oven, or over a pot of steam. For the lids, boiling is enough.

4. Step 4:

   

   Pack the sliced peaches tightly into a jar.

5. Step 5:

   

   Pour in boiling water, cover with a lid, and leave for 10 minutes.

6. Step 6:

   

   Drain the water and add sugar to it — 3 tablespoons of sugar per cup of water. You should get a fairly sweet syrup. While the syrup comes up, you can add some spices to the jar of peaches — maybe a vanilla pod, a cinnamon stick, or a star anise pod. You can also use the ground versions of these spices.

7. Step 7:

   

   Bring the syrup to a boil. Boil it for 2–3 minutes.

8. Step 8:

   

   Pour it into the jar all the way to the top. Seal or process the lids shut, turn the jars over, and leave them to cool completely. The peaches will be ready to eat in about 10 days. They keep perfectly in ordinary room conditions, with no refrigerator needed.

9. Step 9:

   

   You can serve these peaches with ice cream and use them to decorate cakes and other desserts. The fruit syrup comes in handy for soaking sponge cakes, as well as for ice cream and various drinks. Enjoy!