Cling Peaches in Syrup
- Makes 2 large preserving jars
- 2 kg cling peaches
- 7½ cups granulated sugar
- 6 cups water
- juice of 1 lemon
Peel the peaches and prick all over with a darning needle.
Put it in a glass bowl and cover with cold water.
Add 1 tablespoon of salt to the water and let it soak for a few hours.
Rinse the peaches under cold water and drain. Put the sugar, water and lemon juice in a preserving pan and bring to a boil.
Stir frequently until all the sugar has dissolved.
Add the peaches and cook over medium to high heat until the peaches soften, and the syrup thickens.
Spoon the peaches into sterilized jars and cover with syrup before sealing.
HINT: You can add a few pieces of ginger to the syrup when you start boiling it but remove it when you bottle the peaches in their syrup.