Peaches in syrup, here is a typically summer preserve that can be prepared at home with a few simple ingredients
@123rf/nitr
Le peaches in syrup, here is a typically summer preserve that can be prepared at home with a few simple ingredients. Choose peaches that have reached the perfect point of ripeness, neither too hard nor too soft.
Favorite organic peaches or in any case that they have not been treated with pesticides and insecticides. If you have a tree available in your garden, thanks to this recipe you can enjoy them even out of season and, above all, keep them avoiding any waste.
Ingredients
- 1 kilo of peaches
- 1 liter of water for the syrup
- 1 lemon
- 500 grams of organic light brown sugar
- Preparation Time:
15 minutes - Cooking time:
60 minutes - Rest time:
- - Dose:
- difficulty:
low
Preparation
1) Sterilize the glass jars and their covers by bringing them to a boil in boiling water and letting them simmer for 10 minutes. Let the jars cool directly in the water and when they are ready dry them thoroughly with a clean cloth. Choose the size of the jars so that the pot at your disposal can hold them.
2) Wash and peel the peaches. Remove the stones and cut them in half or into four wedges. Immerse them briefly in a bowl of water acidulated with the juice of a lemon, so that they do not turn black, and arrange them on a tray.
3) In a saucepan, heat the water necessary for the preparation of the syrup, add the sugar, stir, bring to a boil and let it simmer for just 10 minutes. Pour the peaches into the syrup and cook for another 10 minutes over low heat.
4) Turn off the flame and with a slotted spoon, collect the peaches from the pan and drain them. Then you will have to pour them into the already sterilized and dry glass jars.
5) Put the syrup back on the heat for a few minutes and mix with a wooden spoon until it thickens. Then pour the syrup into the jars with the peaches and close them with their lid.
6) Sterilize the jars in a pot with boiling water for 20 minutes. Let the water and the jars cool completely before taking them out of the pot. Then dry them and put them in the pantry.
Homemade peaches in syrup can also be enjoyed immediately, but it is advisable to leave them rest for at least 15 days in the pantry, so that they can be flavored. The jars of peaches in syrup can be kept in the dark, in the cellar or pantry, for at least 6 months. Remember to label the jars indicating the date of preparation.
Marta Albè
You may also be interested in:
- Homemade peach jam without added sugar
- Sugar-free watermelon jam: the recipe for making it at home
- Homemade melon jam without added sugar
- Mulberry granita: the traditional Sicilian recipe and the variant to also prepare the cremolato
