Canning peaches has always been considered an unaffordable luxury. My family loves them so much that it never came to blanks. But last year, peach trees at the dacha finally presented me with such a harvest that I was able to cook compote for the winter, and, by the way, it was a success!
It is necessary
- - Peaches - 1 kg,
- - sugar -500 g,
- - water - 1 l,
- - cinnamon -0.5 tsp
Instructions
Step 1
We cook peaches without the skin - it tastes better. To remove it and not damage the delicate fruits at the same time, put them in a colander and first put them in boiling water. We count to ten, take it out of the boiling water and immediately dip it into cold water.
Step 2
Then we pry the skin in the area of the stalk with a sharp knife, and it is easily separated from the pulp. Cut the peeled peaches into quarters and remove the seeds. Cut the quarters in half and carefully place them in the jars.
Step 3
To prepare the syrup, pour water into a saucepan, pour sugar there, bring to a boil, add cinnamon and, to preserve its aroma, immediately turn off the heat. Pour the peaches with hot syrup. We put the cans in a deep bowl of water and sterilize. Then we roll up with clean lids, overturn the cans, wrap and cool.
It is better to cook such a compote in 800-gram jars, and about 10-12 minutes is enough to sterilize them.
