Photo: Jack Dykinga, USDA, Public domain · source
Compote · From Bladwijzer
Peaches in syrup
- Makes: 3 jars of 500 ml
- Time: 1 hour
- From: Peach
Ingredients
- 1.5 kg firm, ripe peaches
- 1 litre water
- 300 g sugar
- juice of 1 lemon
Method
- Bring the water and sugar to the boil to make a light syrup.
- Peel the peaches as for jam, halve them, remove the stones and put the halves in water with lemon juice to stop them browning.
- Pack the peach halves into clean jars and pour over the hot syrup to 2 cm below the rim.
- Close the jars and sterilise them for 30 minutes at 90 °C in a preserving pan or large pot, with water up to the shoulders of the jars.
- Leave to cool and check that the lids have sealed.
Storing: A year in a cool, dark place; once opened, keep in the fridge and eat within a week.