Peach Halves in Syrup

By RoketJSquerl

Ingredients

• fresh, firm ripe peaches, washed, peeled
• white sugar
• water

Details

Servings 1
Adapted from foodpreserving.org

Preparation

Step 1

Processing: Boiling Water Bath 20mins (pints), 25mins (quarts)

Prepare jars by covering in water and boiling for 10 minutes.

Wash peaches, dip in a pot of boiling water for 60 seconds to remove skins easily. The riper/firmer the fruit is, the longer the dipping period.

. Place prepped peaches into a bowl of cold water with half a lemon squeezed into the water to prevent discolouring.

Make syrup.

For every 4lbs (2kg) of fruit, make 1 batch of syrup: dissolve 1 cup of sugar into 3 cups of water, stir over heat until dissolved. Add drained peaches in a single layer and bring syrup to a simmer. Simmer fruit for a few minutes until heated through. Remove to a bowl and cover to keep warm. Repeat with remaining fruit.

While you are heating the peaches, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you heat the peaches and then fill the jars. Remove the lids from the hot water when you are ready to place them immediately onto the jars to seal.

Boiling water bath processing.

Process pints in hot water bath canner for 20 minutes, quarts for 25 minutes. Start your timer when the water returns to a full boil. Then when the time is off, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately and use within a few weeks.