Ellen’s pre­served cling­stone peaches

Home (South Africa) - - READER HOME -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.