Delicious and sweet peaches in syrup: recipe

Peaches in syrup (the recipe will be discussed below) is goodsuitable for those cases where you want to eat fragrant and juicy fruits, but the winter or spring season does not allow it. It should be noted that it is possible to prepare such a preserved product in different ways. Today we will consider the easiest way.

Peaches in syrup: a recipe for instant cooking

Ingredients for canned dessert:

• ordinary water filtered - 1.5 liters;
• small peaches ripe - 3 kg;
• lemon - ½ medium fruit;
• sand of sugar - 500 g.

Features of the choice of the main product

Peaches in syrup, the recipe of which impliesuse of whole fruits, it turns out delicious and beautiful, if for such conservation only small fruits are to be purchased. It should be specially noted that this ingredient should be necessarily ripe, but have rigidity. After all, if you buy too soft and "ragged" peaches, 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, fruit is desirable to choose by touch. When pressing on them should remain a slight dent.

Processing of the main ingredient

Before preparing the peaches in syrup,It is good to wash all the fruits you have got, using a rough brush or rag with villi. This is necessary in order to maximally deprive the product of its hairs. Next, each ingredient needs to be cut slightly and the bone removed, without damaging the overall appearance of the peach. After that, the fruit should be put tightly in sterilized jars, filling them with only 2/3.

Preparation of syrup

To further fill the fruit with sweetliquid, you need to take enamelware, pour in it the usual drinking water and pour in the sugar. Next, the container should be placed on a weak fire, wait for the boiling and complete dissolution of the loose product.

Filling fruit

That the peaches in syrup whole turned out soft,juicy and tender, they should be filled with a hot sweet liquid 4 or 5 times. To do this, the boiling syrup should be spread over 2/3 filled cans and held in them for 5 minutes. Then it must be placed again in a saucepan and brought to a boil. For the last time in the sweet liquid, you should additionally pour freshly squeezed lemon juice or pour in the appropriate acid.

The final step in the preparation of a preservative

After the peaches are filled with syrup in4th 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 taken to a cellar, a refrigerator or a cellar. There they should be stored until the 1st year.

Peaches in syrup, the recipe of which was consideredabove, can be consumed only after 1-1,5 months after the sunset. If you do this before, the fruits will not be as delicious and tender as you would like. After all, for the impregnation of sweet syrup ingredients, a certain amount of aging is necessary.

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