Cling Peaches in Syrup
- Makes 2 large preserving jars
Ingredients
- 2 kg cling peaches
- 7½ cups granulated sugar
- 6 cups water
- juice of 1 lemon
Method
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Peel the peaches and prick all over with a darning needle.
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Put it in a glass bowl and cover with cold water.
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Add 1 tablespoon of salt to the water and let it soak for a few hours.
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Rinse the peaches under cold water and drain. Put the sugar, water and lemon juice in a preserving pan and bring to a boil.
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Stir frequently until all the sugar has dissolved.
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Add the peaches and cook over medium to high heat until the peaches soften, and the syrup thickens.
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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.