Peach compote

0.7k - 50 минут 5 порции

Reliable way to preserve the taste of summer to the cold winter days.

Ingredients for Peach compote

Step by step instruction of cooking Peach compote

Шаг 1

Fruits for canning should be ripe, but not overripe, fragrant, with a dense flesh and a uniformly colored.
Easy neutralist can be compensated by increasing the amount of sugar to 670-700g.

Шаг 2

To remove the peel, place the fruit in boiling water for 3-4 minutes.
In principle, you can remove the skin and using a knife, but then the compote turbid.

Шаг 3

Of boiling water put the peaches in cold water, let cool. After that, the skins can be easily removed.

Шаг 4

It is seen that in this way the peeled peaches retain an appetizing color and texture.

Шаг 5

Peeled peaches cut into 4 pieces, remove seeds and spread on banks (if the fruit is "get crushed", then "barrels" be sure to cut).
In the tradition of our family to fill the jar no more than halfway.

Шаг 6

To prepare the syrup, in 1 liter of water, add 600g (670-700 g for not ripe fruit) and sugar, stirring thoroughly, bring to a boil.
Pour the resulting syrup on the banks. Depending on the amount and fullness of the jars, syrup can last for 5-8 servings.

Шаг 7

Filled cans sterilize since boiling for 25 minutes (20 minutes if the peaches were a bit overripe).

Шаг 8

Then close the jars and carefully wrap for slow cooling.

A taste of summer saved! =)