Peaches in Syrup

How many times will it have happened to us, in winter, to desire one of the many summer fruits! It happens to me very often with peaches (who knows why!): The first snowflake falls on time and I think of peaches! Nice problem Alice. "year I do not want to be caught unprepared: because I am planning to prepare dozens of jars of peaches in syrup, to preserve all the scent of summer fruit even in winter. Do we prepare them together?

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Identity Card of the Recipe

• 57 KCal Calories per serving

• Ingrediants

  • 2 whole kg (1.5 kg clean) of peaches
  • 300 g of sugar
  • 600 ml of water
  • untreated lemon juice

  Materials Needed

  • Large pot to sterilize the jars
  • Casserole to prepare the syrup
  • Clean tea towel
  • Pliers
  • Food cutting board
  • Ceramic knife
  • Bowls of various sizes
  • Manual or electric vegetable peeler

  Preparation

  1. Prepare the syrup: bring the water to a boil and pour in the sugar, continuing to mix until dissolved. Allow to cool completely (at least one hour).
  2. Sterilize the jars with their respective screw caps. Arrange the jars and caps in a large saucepan and fill them with fresh water.
  3. Bring to a boil and, from that moment, calculate 20 minutes.
  4. Meanwhile, peel the peaches percocche, ideal for preserving. Cut the peaches into small pieces or slices.

  Did you know that
  In this recipe we have used peaches which, being very firm and compact, are ideal to be preserved in syrup. In any case, it is possible to carry out the same operation with common peaches: in this case, however, the fruit will tend to sag precisely because the pulp is softer and more watery.

  5. Cut the lemon in two halves. Rub the lemon all over the surface of the peach, to avoid premature oxidation. For the same reason, it is advisable to dip all the peach pieces in a solution of cold water and lemon before potting.
  6. Remove the jars from the sterilization water and let them dry upside down on a clean tea towel.
  7. Drain the peaches from the acidified water and fill the sterilized and dried jars, leaving a couple of cm from the top edge. With your hands, lightly squeeze the peaches to avoid leaving too many empty spaces.
  8. Fill each jar with the very cold syrup and close with the screw cap.
  9. Arrange a cloth on the bottom of a very large saucepan and place the jars with the peaches on it.If necessary, wrap the jars with another cloth to avoid splintering them during the next boil. Fill the pot with water: the jars must be well covered.
  10. Bring to a boil and calculate 20 minutes.
  11. Turn off the heat and immerse the saucepan in the sink filled with cold water to speed up the cooling process. For the same reason, it is advisable to pour a little cold water directly into the pot. These precautions are important to maintain the crunchiness of the peaches percocche, thus preventing them from sagging during storage.
  12. Remove the jars from the sterilization water only when the liquid has cooled down.
  13. Dry the jars and store in a cool, dry place for a year or more.

  Alice's comment - PersonalCooker

  How good these peaches: if you respect all the precautions I have suggested you can keep the beautiful orange color and the crunchiness of the peaches even in winter. In the same way you can also prepare jars of mixed fruit or plums in syrup and grapes in syrup!

  Nutritional values ​​and Health Comment on the recipe

  NB. The translated values ​​alongside refer to fruit and syrup.
  Peaches in Syrup are a food based on preserved fruit; they are low in antioxidants (because they are processed) and rich in simple carbohydrates (an aspect that makes them unsuitable for diabetic nutrition). Peaches in Syrup are to be considered as a dessert and not as a simple fruit. The average portion of peaches in syrup is of about 200g (115kcal) to be consumed preferably away from main meals.