Peaches in syrup ( we will consider the recipe below) are well suited for those cases when you want to enjoy fragrant and juicy fruits, but this does not allow the winter or spring season. It is worth noting that it is possible to prepare such a canned product in different ways. Today we will look at the easiest way.
Peaches in syrup: a quick recipe
Components for canned dessert:
- filtered plain water - 1.5 l;
- ripe small peaches - 3 kg;
- lemon - ½ average fruit;
- granulated sugar - 500 g.
Features of the choice of the main product
Peaches in syrup, the recipe of which involves the use of whole fruits, are tasty and beautiful if only small fruits are purchased for such preservation. It is worth noting that this ingredient must be ripe, but have rigidity. After all, if you buy too soft and "sprawling" peaches, then they will not retain their shape in the process of pouring syrup, as a result of which you will get the usual liquid jam. Thus, it is advisable to pick fruits by touch. When pressed on them, a slight dent should remain.
Processing the main ingredient
Before you cook peaches in syrup, you should wash all purchased fruits well, using a rough brush or rag with villi. This is necessary in order to deprive the product of its hairs as much as possible. Further, each ingredient is required to slightly incise and remove the stone without damaging the holistic
appearance of the peach. After this, the fruits should be tightly laid out in sterilized jars, filling them only 2/3.
Syrup preparation
To further fill the fruit with sweet liquid, you need to take enameled dishes, pour ordinary drinking water into it and pour in granulated sugar. Next, the container must be put on low heat, wait for boiling and complete dissolution of the bulk product.
Fruit filling
So that the whole peaches in the syrup are soft, juicy and tender, they should be poured with hot sweet liquid 4 or 5 times. To do this, boiling syrup must be distributed over 2/3 filled cans and kept in them for 5 minutes. Next, it must be again placed in a saucepan and brought to a boil. For the last time, freshly squeezed lemon juice should be added to the sweet liquid or pour in the appropriate acid.
The final step in the preparation of preservatives
After the peaches are filled with syrup for the 4th or 5th time, they should be rolled up and turned upside down. Next, the jars should be covered with a towel and left to cool for a day. In the future, canned fruit is recommended to be removed in the cellar, refrigerator or underground. They should be stored there until the 1st year.
Peaches in syrup, the recipe of which was discussed above, can be consumed only after 1-1.5 months after seaming. If you do this earlier, then the fruits will not be as tasty and tender as we would like. Indeed, for impregnation with sweet syrup, ingredients need a certain exposure.