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How to roll peaches in syrup. Peaches in syrup

Canned peaches can now be bought in any store, and every summer and autumn, while enjoying fresh fruit, we think: “I’ll have time. I’ll buy it as a last resort.” And in winter, when we open a factory-made jar and inhale the still noticeable aroma of peaches, we bitterly regret our laziness. And so on from year to year. Break the vicious circle and prepare your own homemade peaches in syrup for the winter. Believe me, the result will inspire you so much that you will stop using factory preserves. And think about the prospects!

By making the preparations yourself, you are free to add to them what you see fit and adjust the ingredients according to your needs! Don't know where to start? We'll tell you.

Classic peaches in syrup for the winter

Let's start with the basic recipe. For it you will need:

peaches - 1.5 kg;

water - 1 liter;

sugar - 500 grams.

Preparation

Wash and sterilize jars with lids.

Boil the syrup. To do this, mix sugar and water, bring to a boil over low heat and cook, stirring, for 10 minutes.

Rinse the peaches, cut the skin crosswise and pour boiling water for 30 seconds. Transfer to ice water. As a result of all these manipulations, you can easily remove the skin. Remove the pit from peeled peaches and cut the fruit the way you like - into halves, quarters, slices, etc.

This recipe allows you to cook peaches in syrup for the winter without sterilizing the fruits themselves. Simply place fruit in jars and pour boiling syrup over them. Cover with a warm blanket, lids down, and leave until completely cool. Transfer the jars to a cool, dry place.

Peaches in syrup for the winter. Cinnamon Recipe

Without exaggeration, delicious peaches. They can become a complete dessert, and if you add them to sponge cake and lemon cream, then the triumph will be complete. Yes, there are a lot of lemons in the recipe at first glance, but there is no need to be greedy - the result will completely pay for itself:

peaches - 3 kilograms;

water - 1.5 liters;

lemons - 10 pcs;

sugar - 800 grams;

cinnamon - 2 sticks.

Preparation

How to cook peaches in syrup for the winter so that you remember them?

To begin, rinse the peaches, cut the skin crosswise and pour plenty of boiling water over them for 30 seconds. Transfer to ice water and remove skins. Remove the pit and leave in halves.

Squeeze the juice from the lemons. Mix it with water, sugar and cinnamon. Bring to a boil over low heat. The sugar should completely dissolve. Place peaches in boiling syrup and remove from heat. Let it brew for 5-6 hours.

Sterilize jars with lids.

Remove the peaches from the syrup and distribute evenly among the jars.

Bring the syrup to a boil and pour it over the peaches.

Roll up the jars, insulate them with the lids down, and after cooling completely, move them to a cool, dry place.

Peaches "Malba"

The classic Malba peach is a fruit dessert native to Australia. He gave us a wonderful combination of peach and raspberry, it would be unacceptable to ignore it. Therefore, when making peaches in syrup for the winter, we will add some berries. You will be shocked, we promise. You will need:

peaches - 2 kilograms;

raspberries - 800 grams;

water - 800 grams;

sugar - 800 grams;

peeled almonds - 200 grams.

Preparation

Sterilize jars and lids.

Peel the peaches as described in the recipes above. Cut into quarters.

Stick almond kernels into the peach slices and distribute evenly among the prepared jars along with the raspberries. Again, these raspberry peaches are prepared in syrup for the winter without sterilizing the fruit itself.

Make syrup from sugar and water. The sugar should completely dissolve.

Pour syrup over fruit and nut mixture. Roll up the jars, turn the lids down, wrap them up and let cool completely. Store as usual.

From the information above it is clear that the preservation methods are basically the same, the taste changes dramatically only due to details and additives. Below we will give a few recommendations that will help diversify the taste of the preparations, and clarify a couple of technical points:

During the canning process, try replacing some of the peaches with nectarines. Due to this, the taste will become more intense and rich.
It is not recommended to preserve peaches in syrup for the winter with pits if you plan to store them for longer than a year. However, the fruits themselves, if the seeds are preserved, are stronger and more fragrant.
Experiment with flavorings as you cook your peach syrup. Try adding herbs - rosemary or thyme (separately).
The larger the pieces of fruit drenched in syrup, the greater the chance that they will retain their shape and will not turn into puree due to heat treatment and subsequent storage.

Fruits can also be stored in the freezer. To do this, they do not need to be filled with boiling liquid. Just take peaches in syrup for the winter (any recipe), pour the cold syrup into heat-resistant containers, place slices of fresh fruit in there and freeze. The fruits will retain their bright and fresh taste.
Don't be afraid to combine flavors. In addition to the above mentioned raspberries and nectarines, peaches will perform well in the company of fragrant plums.

Peaches are a delicious fruit that is excellent not only fresh, but also canned. Excellent preservation peaches in syrup. This is a wonderful delicacy, healthy and flavorful.

Which are closed in halves, need to be peeled, are wonderful as a dessert, and the fruit makes excellent sweet dishes. Preservation in syrup is combined with various doughs. Pies, cakes and other baked goods are delicious.

To ensure that peaches are tasty and do not disappoint, give preference to dense fruits; they may be slightly underripe, without rot or dents. We offer a recipe for halved peaches in a sweet syrup that will please everyone who tastes them.

Recipe

For a delicious preparation we will need the following ingredients:

peaches - 2 kilos;
sugar - 400 grams;
ordinary water - liter;
citric acid - 2 spoons.

All peaches must be washed and dried with a towel to keep them dry. We cut each fruit lengthwise using a knife, then use your palms to carefully roll the halves in different directions. The peach will split in half. We take out the seeds and then peel off the skin.

We put the fruit halves into jars, which will need to be sterilized first. This can be done in the oven, in a pan of water, steamed, in a double boiler or in a slow cooker. Place the peaches tightly, but not too tightly, pressing the halves together. This is necessary so that the fruit retains its shape and does not get squeezed.

Pour water into a saucepan and boil. Then you will need to pour boiling water over the peaches that are in the jar. We close them with lids that were previously boiled for 5 minutes. The fruits should stand in the jar for 20 minutes.

Pour water from the jars back into the pan. Pour sugar and citric acid into it, and then boil for several minutes. We pour the water into the jars again and roll them up. The jars will need to be turned over, be sure to wrap them and leave them until they cool completely.

Cooking peaches in syrup is quick and easy; no special skills are required to make the preserved food incredibly tasty and appetizing. Homemade preserves must be stored in the basement, cellar or refrigerator. In winter, peaches can be used as a dessert, to make a pie; soufflés, mousses, and drinks are very tasty. Be sure to let your guests try the appetizer; they will be delighted with the peaches in syrup and admire their unusual taste and pleasant smell.

Calories: Not specified
Cooking time: Not indicated

I always really loved opening a jar of fruit compote in winter and enjoying its summer aromatic taste, and then eating sweet pears or peaches that my mother put in the jar and filled with syrup. Mom often used such fruits to prepare desserts and fillings to delight us with a wonderful taste on cold winter days.
And recently, I started making peaches in syrup for the winter without sterilization. This is very important for me, because this year our favorite tree at the dacha produced its first full harvest of fruit, and we want to preserve it as best as possible for the winter.
I didn’t like peaches for a long time until I tried the sweet, juicy fruits straight from the tree while on vacation at sea. Since then I had the idea of getting such a tree in my dacha. I will say right away that it was not easy, because peaches are heat-loving southern trees and many times during the harsh winter they simply froze, despite the fact that we carefully covered them. But, finally, we have found a zoned variety that is perfectly suited to our latitudes and temperature conditions, and we are already enjoying the taste of juicy, sweet peaches.
To preserve their taste as much as possible, I pick the fruits directly from the tree when they are slightly unripe, boil them in sugar syrup and quickly transfer them into jars, and then bring the syrup to a boil and pour it into the peaches. After that, as usual, I close the jars with lids, and in winter we have a ready-made dessert.

So, how to cook peaches in syrup without sterilization for the winter (recipe with photo)

Ingredients:
- peach fruits – 1 kg,
- granulated sugar – 200 g,
- water – 1 l,
- citric acid – 1 tsp.

Recipe with photos step by step:

The most time-consuming process is preparing the fruits. To do this, we harvest the fruits from the trees a little earlier so that the peaches are slightly firm. Or we buy fruits so that they are ripe, but still so that they can sit for a couple of days and ripen.
Then we thoroughly wash the fruits to remove the white coating, and then wipe them dry.
After this, cut the peaches in half and remove the pits.

Now we cook the syrup, this is a simple process, you need to add sugar and citric acid crystals to boiling water. And then just stir and the syrup is essentially ready.

Carefully place the peach fruits into the bubbling syrup, stir with a spatula and bring to a boil. It is important that the peaches are not boiled, but only soaked in syrup.

After this, transfer the fruits using a slotted spoon into clean, sterilized jars. Moreover, we fill the jars to the very top. If the peel begins to peel off the peaches, you can safely remove it.

Bring the remaining syrup in the pan to a boil again and immediately pour it over the peaches.

We close the jars with lids (you can use jars with twist-off threads). And be sure to wrap it warmly in order to keep it warm in conservation for as long as possible.
When the jars have cooled, we take them to the basement for storage.

Bon appetit!

Let us remind you that last time we prepared

Long gone are the days when the campaign to end conservation for future use was global, large-scale and almost mandatory. Now everything that was previously prepared with sweat and, sometimes, choice curses, to the detriment of relaxation on vacation or on weekends, is freely sold in stores. And sometimes you even come across quite tasty products that you can eat with pleasure (unless you read the ingredients on the back of the label). But sometimes you have no luck. You buy canned peaches, for example, and you get scraps of fruit in a sour liquid, packed in a jar with a slight coating of rust on the inside. Has this ever happened to you? It happened to me. That’s why I try to make running blanks myself. In addition to the inevitable pickled tomatoes, cucumbers and squash caviar, I always cover peaches in syrup for the winter. A recipe with photos of the cooking stages and tips for separating the skin and seeds from the pulp; I hope you will find these detailed instructions useful. I have been using it for several years now, and my family is always happy. The peaches turn out juicy, sweet, and tender. A little citric acid is added to the syrup, so it is neither overly sour nor overly sugary. Pieces of fruit can be eaten for dessert, served with pancakes, or used as a filling for pies, cakes, cottage cheese casseroles, and pastries. It turns out very tasty and very easy to prepare. Shall we get started?

Ingredients:

Exit: 1.5 liters of preserved food.

How to prepare peaches in syrup for the winter (step-by-step recipe with photos):

To preserve halves, it is better to use small, fleshy fruits with firm pulp. Ripe peaches will not hold their shape well, so it is better to cover them whole, with pits and skin. Wash them well. There should be no “lint” left on the surface. Dry on a towel.
You can remove the skin if you wish. To ensure that the surface of the fruit remains smooth, it is better to blanch them first. Then the skin will come off quickly and easily. Boil water in a large saucepan. Keep it on low heat. Prepare a container with ice. Place peaches in boiling water for 3-5 minutes. Remove with a slotted spoon. Transfer to ice. After cooling, remove the skin by prying it with a knife. I canned peaches with skins on. It can be removed in winter, after opening the jar. Cut the fruits into halves. Large ones - it is advisable to divide them into 4 parts in order to fill the jars to the maximum.
Unripe peaches are usually quite difficult to pit. Using a sharp knife, make a deep cut (all the way) along the natural groove. Gently twist the halves in opposite directions. The pit will separate from at least one part. You can carefully cut it out of the other half with a knife.
Wash the jars of the required volume until they squeak. Since in this recipe the peaches are filled with boiling syrup and immediately rolled up, without sterilization, it is advisable to sterilize the jars themselves. As a last resort, scald them several times with boiling water and dry. Arrange the peach halves compactly. Try to fill all the voids.
Boil clean water. Pour into jars. Cover with sterile lids. Leave the peaches to steam for 10-15 minutes. This will avoid unwanted fermentation of the preservation.
The same water is used to prepare syrup. Drain the almost cooled liquid from the jars into a saucepan. Leave the fruit halves in the jars. Add sugar. Bring to a boil over medium heat. Add citric acid. It is used in small quantities, so it will have virtually no effect on the taste of the product. But the shelf life will increase.
Pour boiling syrup over peaches. Roll up immediately.
Check the tightness of the blockage by turning the can upside down. Uncork any leaking jars, boil the syrup again, and pour over the peaches. Close with lids. Wrap with thick material. Leave to cool.
Take the settled peaches to a dark, definitely cool, dry place where they will wait until winter. The tender fruits will be saturated with syrup and will become softer and sweeter. The liquid from the fruit can be drunk and used as an impregnation for confectionery products.

In winter, the only fruits available to us are perhaps oranges and tangerines. The rest of our favorite summer delicacies: watermelon, melon, and apricots and peaches ripen in July-August. But if you want a piece of summer in a chilly, sunless November or windy February, conservation will help!

This article will talk about how to prepare delicious canned peaches with syrup, whole and in halves. We’ll also look at recipes step by step – both simple and not so simple, and knowing them, you can close several jars yourself for the winter, delighting yourself and your loved ones with this delicacy.

Sterilization of jars

Jars can be sterilized in different ways. As a rule, housewives who have been cooking at home for a long time have their own proven methods that they do not change. For those who are just embarking on the interesting path of making canned food with their own hands, we will tell you about the most common methods of preparing cans for sealing for the winter. There are six of them.

Whatever method you choose, the beginning is the same for everyone - carefully inspect all the cans and make sure that their integrity is in no way compromised: there are no cracks or chips on either the cans themselves or their necks. The lids must be new, not bent, the elastic bands on them must fit tightly and not come off.

The jars should be rinsed thoroughly with a clean sponge (preferably if it has not been used before), using baking soda rather than dishwashing liquid. After this, the jars need to be dried thoroughly, turning their necks down so that excess moisture drips onto a towel.

The first method is sterilization using steam. To do this, place a wire rack on a wide pan in which water is boiling, and place jars on top of it, necks down. The lids can be boiled directly in the pan at this time. The larger the diameter of your pan, the more jars you can sterilize at once. Once large drops of water appear inside the cans, they can be carefully removed from the wire rack and set to dry. They must be completely dry before preserving.

If you decide to close small jars, you can boil them directly in a container of water - a saucepan or basin. An important point: they don’t have to be placed, you can simply put them on the bottom of the container. Water is poured to such a level that all the jars are completely hidden. Boiling is carried out with the lid closed for 5 minutes, after which the jars are laid out on a clean towel. Under no circumstances should you pick up cans with your hands! Use tongs or, as a last resort, a fork.

It is very convenient to sterilize jars in an electric oven. Firstly, you can supply a fairly large quantity, and secondly, you don’t need to continuously monitor them. Immediately after washing, you need to place the jars with their necks down in the oven and set the temperature to 110-120 degrees. After a quarter of an hour, you can turn off the oven and wait for the jars to cool.

Another convenient way to sterilize a small number of small jars is the microwave. The most important thing is to remember to pour about a finger and a half of water into each of them. With a power of 800 watts, you need to warm up the jars for three minutes.

A dishwasher is also suitable for sterilizing jars. You still need to wash them with baking soda first, but you don’t need to pour any detergent into the dishwasher itself. By rinsing the jars at maximum temperature, you will get ready-made containers for canning.

Another sterilization method is rinsing in a solution of potassium permanganate. Containers washed with soda should be rinsed in this way. The solution should have a bright pink color. To rinse jars this way, you need to wear gloves, otherwise your hands will get hurt.

Our grandmothers washed jars with citric acid before pickling anything, and this can still be done today. But taking into account modern ecology, it is still better to use baking soda.

Grandma's version

Let's start with the traditional way of preserving peaches - in sugar syrup.

You only need three ingredients:

peaches - they must be fresh, without signs of spoilage or overripeness;
drinking water;
as well as granulated sugar.

For every liter of water you will need about two glasses of sugar, that is, the syrup will be thick and rich.

When choosing peaches for canning, it is better to choose medium-sized fruits - it will be easier to put them in a jar. Large fruits will provide too much space for the syrup, and the balance of sugar and peaches will be off.

So, peaches shouldn't be soft. If pressing on the fruit leaves a pit on it, it is better to eat it. It is not suitable for canning. You can “pickle” both whole peaches and their halves in sugar syrup. If you choose the second option, you need a variety that has easy pitting.

So, you need to start by thoroughly washing the fruit. Since the skin of peaches is covered with villi, it perfectly retains dust and dirt. That is why it would be more advisable to wash the peaches with a soft brush and then dry them on a paper towel so that excess moisture is absorbed.

After the fruits are dry, they need to be placed in prepared jars. Peaches need to be laid tightly, trying to leave a minimum number of “gaps”. The jars, of course, must be sterilized before canning.

After the peaches are placed in the jars, you need to pour cold water into them. Filling occurs “under the neck”, since with further boiling of the syrup the water will partially evaporate.

Next, the water from all the cans is poured into a large saucepan, and sugar is poured into it in a proportion of 400 g per 1 liter. The solution must be brought to a boil, then pour it into jars with peaches, cover with lids and leave until cool (to room temperature). This sequence of actions must be repeated three times.

The third time, the lids must be tightly closed using an appropriate device, the jars must be wrapped in a blanket or terry sheet and waited to cool. After this, they can be put away in the basement or pantry, where it should be dry and cool. Whole peaches prepared in this way are stored for a year, and halves - for two years. Although they are so tasty that they are unlikely to last that long!

Preparation in own juice

If for some reason you want to preserve peaches that are not so sweet, you can use a recipe for cooking them in their own juice. The products you will need are the same as for fruits in sugar syrup, but their proportions will be different. The cooking technology is also different.

For every two kilograms of fruit you need a glass of granulated sugar and 2200 ml of clean drinking (not chlorinated) water. Preparing peaches is no different from the recipe above - carefully inspect, select the best quality ones, rinse with a brush and dry. You can prepare fruits with or without skin, whole, pieces or slices in your own juice.

Jars for this type of preservation will require a capacity of 3 liters. You need to pack the fruit tightly in them, pour sugar into each jar and pour boiling water over it. After all the jars are filled with boiling water, they need to be placed in a wide container - a basin, tank or pan. Boiling water is poured into the container, and this structure should be kept on low heat for half an hour. Next, turn off the stove, remove the jars (they need to be rolled up immediately), wrap them in a blanket or terry cloth and wait until they cool completely. After 7-8 days, the peaches in their own juice are ready.

You can twist the fruits in a similar way, but without sugar. The cooking technology is the same, only sugar is not used at all, and the boiling time of the cans is reduced to 12-15 minutes. After the lids are tightly screwed on, the jars should be turned upside down and cooled in this position.