Ellen’s preserved clingstone peaches
Makes 2 large jars Preparation time: 45 minutes Cooking time: about 30 minutes in total
• 3 cups white sugar
• 2 large canning jars full of water
• cinnamon sticks (optional)
• about 20 firm yellow clingstone peaches, peeled, halved and pitted
1 Add the sugar, water and cinnamon to a large saucepan and stir constantly over low heat until the sugar has dissolved. Simmer over low heat, without stirring, until a light syrup forms.
2 Add the peaches and cook until they are soft and the syrup thickens (about 20–30 minutes). Sterilise the jars in boiling water while the peaches cook. Skim off any foam that develops in the saucepan with a spoon. Remove the jars from the boiling water and pack the peaches evenly in the jars. Fill with the syrup. If any foam forms on top of the filled jars, skim it off. Seal the jars and allow to rest upside-down overnight.