Peaches in syrup halves without sterilization for the winter
Peaches in syrup are one of the most delicious fruit preparations for the winter. Delicious fruit halves will decorate a sweet festive table. The syrup can be used to impregnate cakes, and if you dilute it with a small amount of water, you will get a fragrant drink.
Ingredients
- Peaches - 4 kg
- Water - 2 l
- Sugar - 400 g
- Citric acid - 2 tsp.
Step-by-step cooking recipe
Wash the peaches, make a cross-shaped incision on each.
Boil the water and place the peaches in boiling water for 1 minute, then discard in a colander. Carefully remove the skin from the fruit.
Divide the peaches into halves and remove the pits.
Fill pre-sterilized jars tightly with peach halves.
Boil water and pour boiling water over the fruits in jars up to the neck. Cover with sterile lids and leave to infuse for 30 minutes.
Then drain the liquid from the jars into a cooking pot, add sugar, bring to a boil over high heat and boil for 2 minutes.
Add citric acid to the boiling syrup and boil for another 1 minute.
Pour boiling syrup over the peaches in jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
