Sweet and juicy peach halves in syrup and even with berries and fruits are sure to bring you memories of the hot summer, if you decide to preserve them and open them on winter days.
To prepare and capture this incomparable aroma of southern fruits you will need only 20-25 minutes! By the way, you can easily use canned peach halves not only as a delicacy, but also as a filling for decorating cakes, pies, etc.
For two 1-liter jars you'll need:
- 1-1, 2 kg of peaches
- 400 g of granulated sugar
- any fruit or berries (preferably sour)
Cooking
1. First of all, rinse the jars with hot water and boil 1 l of water separately. Wash peaches in water for roughness - carefully wipe all the nap from their skin, trying not to spoil the skin itself. Then break or cut the fruit into two halves with a knife, separating the unwanted bone. If the flesh of the peaches is too dense and the bone cannot be separated, then slightly cut the halves with a knife.
2. Put them in jars and add to the peach halves a little assorted - in the plum and blackberry recipe. The main thing that sourish ingredients are present in the assortment - they will emphasize the sweetness of the syrup.
3. Fill the contents of the can with boiling water.
4. Cover with covers for seaming and let stand 10-15 minutes.
5. At this time, add granulated sugar to the pan.
6. Drain the liquid from the cans with the help of a drain lid into the saucepan with the sugar and boil again.
7. Pour hot syrup over the fruit and seal the jars with the lids using the preservation key.
8. Do not forget to turn over the cans with peach halves to prevent air from entering it if the closure is loose.
9. Transfer the cooled jars to the storeroom until winter.
