Summer gives us an incredible amount of berries and fruits. But even then you want tasty and healthy treats. And so that you can pamper yourself with fruits in winter, you need to make preparations in the summer. Now we will tell you how to cook peaches in syrup. The result is an incredibly tasty product. Peaches themselves can be added to a variety of desserts or eaten just like that. And the syrup is great for. In general, prepare it, you won’t regret it!

Recipe for peaches in syrup

Ingredients:

• fresh peaches – 1.5 kg;
• citric acid – 1 teaspoon;
• sugar – 200 g;
• water – 1.8 l.

Preparation

1. Wash the peaches thoroughly and dry them.
2. Divide them into halves and remove the pit. Fill the prepared jars with halves.
3. Pour boiling water over the peaches and leave for 25-30 minutes.
4. Then pour the water into a saucepan, add sugar and citric acid, and bring the liquid to a boil.
5. Pour the resulting syrup over the peaches and immediately roll them up.
6. Turn the jars upside down and cover them with a blanket. Leave it like this until it cools completely.
7. You can simply store such peaches in the pantry.

Ingredients:

• peaches – 1 kg;
• sugar – 700 g.

Preparation

We immerse whole washed peaches in boiling water for 3 minutes, then take them out, fill them with cold water for 3 minutes, and then transfer them to a colander to drain the liquid. And now we can easily peel the skin from the peaches. Place the peaches in jars, sprinkling them with sugar. Pour boiling water up to the shoulders of the jars and cover them with lids. Place the jars in a wide pan with a napkin or towel lined at the bottom. The level of the pan in the water should be the same as in the jars. We sterilize liter jars for 15 minutes. During sterilization, the sugar in the jars will dissolve, and you will get peaches in syrup. After the required time has passed, remove the jars from the pan and immediately roll them up, turn them upside down, wrap them up and leave them for 10 hours.

Ingredients:

• peaches – 2 kg;
• sugar – 500 g;
• water – 1.5 l;
• lemon - half.

Preparation

1. Divide the peaches in half and remove the pits.
2. To do this, cut the peach along the edge of the pit, and then roll the halves in opposite directions.
3. Peaches can be covered with or without peel. It's purely a matter of taste.
4. Pour water into the pan, add lemon juice and sugar. Place on the fire until the sugar dissolves.
5. When the syrup becomes homogeneous, put the peach halves into it, cover the pan with a lid and let the peaches boil.
6. We put them in sterile jars, fill them with syrup and close the lids.
7. Let it cool, after turning the jars upside down.

Ingredients:

• peaches – 4 kg;
• water;
• sugar (1 cup sugar to 2 cups water).

Preparation

1. Peel the peaches by first immersing the peaches in boiling water for half a minute, and then immediately plunging them into cold water. After this procedure, the skin is removed very easily.
2. Cut the peaches in half and remove the pit.
3. Place the prepared peach halves tightly into sterile jars.
4. This amount of peaches yields 7 liter jars.

Preparing the syrup:

1. Pour 3 cups of sugar into 6 cups of water.
2. Bring the syrup to a boil and pour it over the peaches, leaving about 2 cm to the edge.
3. Cover the jars with lids, place them in a water bath for 30 minutes, and then roll them up.
4. Turn over the jars of peaches in syrup and leave to cool, wrapping them in a blanket or large terry towel.

Delicious, and most importantly natural fruits are provided to you in winter!

Greetings, dear friends! Peaches have fallen in price on the market, so it's time to replenish your home collection of dessert preparations for the winter and learn how to cook canned peaches in syrup without sterilization! An amazing delicacy that you cannot buy for any money, because peaches in sugar syrup from the supermarket, unlike home-canned peaches in halves, do not always satisfy in quality and price. But in the winter cold, you will be ready to prepare delicious cakes and pastries with canned peaches, or even just a ready-made addition to ice cream and sweet cereals.

If you bought the “correct” peaches - slightly unripe, firm, without obvious damage, then canning peaches in syrup will not be too troublesome for you and you will be pleased with the ease of preparation! We will prepare peaches in syrup for the winter without sterilization, which greatly simplifies the entire preparation process. I hope I convinced you to cook peach halves in syrup? Then come with me to the kitchen!

Ingredients:

• peaches 1 kg
• sugar 200 g
• water 1 l
• citric acid 1 tsp

How to make peaches in syrupfor the winter:

As I already mentioned in the introduction, to prepare canned peaches in syrup for the winter you will need selected and slightly unripe, sweet or sweet and sour peaches. For soft peaches, you simply cannot remove the pit delicately, as the risk of deforming the fruit will be very high. We wash the peaches and remove the top whitish coating.

We cut the peach along the hollow that runs along the entire circumference of the peach, and turn the peach halves with our hands in opposite directions. We get two halves of the fruit: a hollow one and a half with a pit. We pry the bone with a knife and remove it. It happens that the peach does not want to “part with” the pit, then try another method. Use a knife to cut the pit from the side of the stalk (reducing adhesion to the pulp), then make a similar cut along the hollow, insert the knife with the blunt side into the resulting slot and, with a little force, detach the pit from the pulp. If desired, at this stage you can remove the skin from the peaches, which will color our syrup a beautiful ruby ​​hue.

Prepare syrup for peaches: pour water into a saucepan, add sugar. Since peach is a rather capricious fruit, it’s better to play it safe and add 1 tsp to the syrup. citric acid per 1 liter of water. Bring the sweet and sour syrup to a boil.

The syrup for the peaches has boiled - lower the halves and bring to a boil.

As soon as the peaches in the syrup boil, catch them with a spoon/skimmer and place them in clean jars, previously sterilized along with the lids. Do not arrange the peaches too tightly so that the halves do not become deformed, but float freely in the sweet syrup.

Bring the syrup to a vigorous boil again and pour it over the peaches in the jars. Seal the peaches with lids with seals or screws (depending on the jars you choose), and turn the lids down. Be sure to wrap them up and let them sit in the hot syrup for as long as possible, so we take the thickest blanket for the jars of peaches. Thus, we will provide the peaches with additional sterilization and better preservation for the winter.

We put the cooled jars of peaches in syrup in the pantry or cellar away from sources of light and heat.

6 recipes - PEACHES (preparations for the winter). 1. Canned peaches are a fantastic dessert. 2. Peach jam. 3. Peach jam. 4. Peaches in their own juice. 5. Peach compote for the winter. 6. VIDEO - RECIPE Peaches slices in syrup for the winter. 1. Canned peaches are a fantastic dessert.

The contents of a large jar disappear in an instant in winter! So roll up more! By the way, you will get not only peaches, but also a delicious compote. Ingredients: Peaches - 1.5 Kilograms Sugar - 450 Grams Water - 2-2.5 Liters Description of preparation: The recipe contains ingredients based on one three-liter jar. Take firm, medium-sized peaches. An average jar holds 18 peaches. How to cook canned peaches? 1. Wash the peaches thoroughly. You can remove the skin, but it is not necessary. If you decide that it would be better without the peel, then put the peaches in boiling water and the skin will come off easier. We will can the peaches whole. But, if desired, you can also roll up the halves. In this case, cut them in half and remove the seeds. 2. Place peaches in sterilized dry jars. Pour boiling water and wrap for 15-20 minutes. Then pour the water back into the pan. 3. Place the drained water on fire. It must be brought to a boil. Meanwhile, pour sugar into the jars. 4. When the water boils, pour the peaches with sugar and roll up with sterile lids. Wrap the jars of peaches for two days, and then put them in a dark place. Canned peaches are ready! Bon appetit! 2. Peach jam.

Delicate and aromatic peach jam is a great way to prepare peaches for the winter, especially since you can use crumpled and overripe fruits for jam. Products Peach - 1 kg Sugar - 1 kg Water - 1 glass Citric acid - 3 g How to make peach jam: Peel the peaches, but jam can also be made from unpeeled peaches. The seeds are removed from the fruit and cut into pieces. Make acidified water by adding citric acid. The prepared fruits are boiled in acidified water (1 cup per 1 kg of fruits, 3 g of citric acid) so that they do not darken for 10 minutes. Then add sugar (at the rate of 1 kg of sugar per 1 kg of fruit). Cook the peach jam over low heat with constant stirring in one batch until cooked (30-40 minutes). After cooling, the jam is transferred to jars. Cover the peach jam with lids or parchment paper. 3. Peach jam.

A wonderful recipe for aromatic peach jam. Simple, tasty, fast. Products Peach - 1 kg Sugar - 1 kg Water - 400 ml Citric acid - 0.5 teaspoons This amount of products makes 1 liter of jam. How to make peach jam in slices: Sort and rinse the peaches. You can clean it if you wish. Cut the peaches into slices. Prepare sugar syrup. To do this, mix sugar and water in a bowl. Place on the fire and bring it to a boil. Then carefully place the prepared peaches into it. Boil. Cook peach jam in slices over low heat for 5 minutes. At the end of cooking, add citric acid. Peach jam in slices is ready. Bon appetit! 4. Peaches in their own juice.

Recipe for peaches in their own juice for canning for the winter. The peaches really float in their own juice; just add a few tablespoons of water and a spoonful of sugar. Products For 1 jar (1 l): Fresh peach with dense pulp - 5-6 pcs. Sugar - 1 tbsp. spoon Water - 4 tbsp. spoons Tip: If you cannot peel the peaches, immerse them in a colander or wire basket in boiling water acidified with citric acid and cool quickly in cold water. Use your hand to easily remove the skin. How to cook peaches in your own juice: Wash and peel the peaches. Then cut the peaches in half and remove the pits. Rinse the jars with baking soda and rinse well. Place the peaches in tin or glass jars, cut side down, sprinkle with sugar. Then pour a spoonful of hot water into each jar (up to 4 tablespoons to taste). Place the jars in a tank of hot water and sterilize. The time for sterilization of peaches in their own juice in 1 liter jars at temperatures up to 90°C is 35 minutes, in 1/2 liter jars - 30 minutes. Close the jars with lids. After sterilization is completed, cool the jars of peaches in their own juice. Peaches in their own juice are ready! 5. Peach compote for the winter.

Many people no longer seal compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that in compote “from a jar” there is something very homely, cozy, perhaps from childhood... Products Based on a 1-liter jar: Peach slices - 200 g Sugar - 150 g And still peach compote “from a can” (just like plum, apple-pear, cherry) is different from freshly brewed! Therefore, I closed several jars of my favorite compote and will share this simple recipe for peach compote. I close 1 and 2 liter jars. How to prepare peach compote for the winter: Pour boiling water over the lids, wash the jars thoroughly. Wash the peaches and cut into slices. Divide into jars (about 1/3 of a jar). Pour boiling water over the jars, cover with lids, and leave to cool for about an hour. After an hour, drain the peach water into the pan. Add sugar (calculating 150 g of sugar per liter of water). Bring the syrup to a boil. Reduce heat and, without removing from heat, pour syrup over peaches. Cover the hot compote with a lid and roll it up. Turn it upside down and place the peach compote in a previously prepared warm place (wrap it in a blanket or something similar) for 1-2 days, until it cools completely. Put it on the shelf in anticipation of winter! 6. VIDEO - RECIPE Peaches slices in syrup for the winter.

Peach fruits of any variety, filled with vitamins and other useful microelements, are a real find for lovers of tasty things. But you won’t be able to indulge in them for a long time, since the sales season for such fruits is short, but there is another solution - make canned peaches and enjoy them in the winter. Let's find out how to prepare these fruits according to the best recipes, one of which corresponds to the Soviet GOST, so that you can enjoy the sunny fruits in winter.

Ingredients

• Peach fruits – 3 kg
• Granulated sugar – 28 tbsp.

We take sugar at the rate of 7 tbsp. per 0.5 liter jar. We use only ripe fruits with dense pulp.

How to preserve peaches

Many people like the juicy peach pulp with its unique taste and aroma: it gives off the warmth of the sun! If you want to remember your childhood and prepare fruits according to a traditional Soviet recipe, follow the step-by-step culinary instructions:

• Place the peaches in a bowl, fill with cold water and leave for an hour. Afterwards, rinse the fruits with clean water.
• Without removing the peel, make one longitudinal cut on the fruit, divide it into halves and remove the seeds.
• Chop the peaches as desired (you can leave them as is).
• Pour boiling water over 0.5 liter jars.
• Pour 1 tbsp into scalded containers. granulated sugar, add a layer of peaches, then sugar and peaches again, and so on until the neck.
• Take a wide pan, put a towel on the bottom, and place some of the jars on it.
• Pour water into the container so that it covers the hangers of the jars, and put it on the fire. When it boils, sterilize the jars for 15 minutes. During sterilization, sugar-peach syrup is formed.
• We take out the jars, immediately roll them up and turn them over.

When the pieces have cooled, store them in a cellar or other cool place.

Ingredients

• Peach fruits – 3 kg;
• Water – 3.4 l;

• Sugar – 0.4 kg;
• Citric acid – 2 tsp.

For this preparation, mature, medium-sized fruits are suitable, the main thing is that they are not soft. For canning peaches, it is better to use 0.7-1 liter jars, otherwise the fruits will flatten under their own weight and syrupy weight.

How to preserve peaches at home

It is advisable to harvest peaches without seeds in winter. Such fruits retain their characteristic peach flavor longer, do not soften and are stored well. We can preserve fruits in syrup using the following technology:

• We wash and dry the peach fruits: as little lint as possible should remain on their skin. The skin remains in place, since the bulk of valuable microelements is located in it.
• Remove the stems, cut the fruit into halves and remove the drupes. If the peaches are very large and half does not fit into the jar, cut the fruits into quarters.
• We pierce the skin with a toothpick in different places: the syrup will be better absorbed into the fruit.
• Place the peach slices in sterile jars without pressing on them, otherwise they will wrinkle and lose their attractive appearance.
• Boil water, pour it into a container with fruit, cover and leave for 30 minutes until the juice appears.
• Pour water into a saucepan and prepare the syrup: mix water with citric acid and sugar, put it on the stove and bring to a boil. The granulated sugar should dissolve.
• We fill containers with fruits with hot syrup, seal them, turn them over, wrap them and wait for natural cooling.

Peaches canned in sugar syrup are ready to eat after three days, when they are thoroughly soaked in it.

Canned peaches are a favorite delicacy, especially for those who grew up in Soviet times. They can be eaten on their own or added to cake layers and toppings, ice cream and raw fruit salads. Peach syrup is an excellent base for jellies and mousses.

Just a few years ago, only common fruits and vegetables were used for preservation. Now that the shelves of many stores, as well as supermarkets, are filled with the most extraordinary fruits, you can “send” anything into jars. You can’t ignore the aromatic and juicy nectarines. This is a great idea for preparing for the winter.

Harvesting methods

There are many ways to prepare nectarines that will allow you to enjoy them at any time of the year. The most common is canning. The fruits you like just need to be sealed in jars and used as a dessert in winter.

In addition, they can be frozen. To do this, the nectarines must be washed well and dried on paper towels. When the fruits are completely dry, you need to remove the seeds from them, and then transfer the halves to baking sheets covered with parchment. After this, the fruits can be frozen. After some time, they should be removed and placed in a container.

Freezing allows you to use nectarines for different types of baking. In addition, you can also make compotes from them.

Recipes

There are quite a few different recipes for preserving such fruits. Homemade preparations will be both tastier and healthier than those in stores. For example, you can cook nectarines in sugar syrup for the winter or seal them in their own juice, make jam or jam from them. They also make excellent purees.

Nectarines can be preserved with or without pits. At the same time, it is quite possible to do this even without sterilization. Pickled fruits are very tasty.

Canned fruit “Fantasy”

These sweet and delicious nectarines can be used as a dessert or as a filling for pies. It would be a good idea to decorate your ice cream with them. But the syrup is perfect for creating aromatic jelly.

Required components:

• 400-500 g of small nectarines;
• 1 liter of purified water;
• 300 g sugar.

Step by step recipe:

• First, the jars must be sterilized;
• after this, you need to put fruit in them so that they fill the jar to 2/3 of the entire vessel;
• in the meantime, you need to boil water and pour it over the nectarines;
• then cover with a lid and let stand for 15 minutes;
• after this, the water must be poured back into the pan using a special lid;
• you need to add sugar there and make sure that the syrup boils;
• then again you need to pour it into the jars and immediately close them hermetically.

The finished jars must be turned upside down and wait until they cool.

Fragrant nectarines with syrup

Step by step recipe:

• First, the fruits need to be washed, after which they must be transferred to sterilized jars;
• in the meantime, you need to boil the sweet syrup and pour it over the nectarines, adding a little citric acid to each jar;
• then you need to take a vessel with a thick bottom and cover it with a towel;
• then you need to place the jars with nectarines in a bowl and pour hot water up to the very neck of the jars (they need to be sterilized for 15 minutes);
• After this, you need to roll up the jars with lids and turn them over to cool.

Once the jars have cooled, they can be stored in the pantry or basement.

Sweet jam made from nectarines and plums

This combination will not leave any family member indifferent. The jam should be tasty and aromatic. In addition, it is perfect for decorating pancakes or pancakes.

Required components:

• 500 g nectarines;
• 500 g plums;
• 1 kg sugar;
• 1 small lemon;
• 2 medium oranges.

Step by step recipe:

• the first thing to do is to thoroughly wash and peel the nectarines and plums;
• after they have dried a little on paper towels, you can start cutting them;
• you need to chop them into small slices, and then put everything in a deep bowl with thick walls;
• each layer must be sprinkled with granulated sugar, and then left for 4-6 hours so that the fruit releases its juice;
• after this time, the fruit mixture can be prepared; you also need to add the juice of lemons and oranges;
• When the jam boils, you need to cook it for 8 minutes, and then start rolling.

Cooled jars can be transferred to the pantry.

Jam from aromatic nectarines

This delicacy will save you in case of unexpected guests. In any case, it will serve as a wonderful dessert.

Required components:

• 1.5 kg sugar;
• 1 medium lemon;
• 1 kg of ripe pears;
• 1 kg of nectarines;
• 1 kg of oranges.

The step-by-step cooking recipe is as follows.

• First, you need to grind the pears in a blender, after which they should be poured into a pan with thick walls. You need to add 250 grams of sugar to them, and wait until the mixture boils.
• Meanwhile, the nectarines need to be doused with boiling water and the skins removed. After this, they need to be cut into small pieces and can be immediately added to the pan with pear puree. You also need to add 250 grams of sugar there.
• Next you can do the oranges. They need to be peeled and also cut into small pieces. After this, everything must be added to the pan, where the pears and nectarines are already boiling. Another 250 grams of granulated sugar is added to this mass.
• Then you need to take a separate bowl, pour 250 ml of clean water into it, add the remaining granulated sugar, and squeeze out the juice from the lemon. When the mixture boils, add chopped lemon zest to it. The syrup should only be boiled for a few minutes, after which it should be added to the rest of the fruit.
• The whole mass needs to be cooked for another 50-65 minutes.

The finished jam can be placed in sterilized jars and sealed hermetically.

Jam "Gourmand"

You can use both overripe and unripe fruits in this dessert. Both are equally suitable for creating a flavorful dessert.

Required components:

• 1.5 kg of nectarines;
• 1.5 kg sugar;
• 300 ml of clean water.

Step by step recipe:

• fruits should be washed under running water and dried on paper towels;
• after this, they must be cut into four halves, removing the seeds, then placed in a deep bowl;
• in the meantime, you need to boil the syrup from water and granulated sugar, and pour it over the nectarines, then place the resulting composition in a dark and cool place for 10-12 hours;
• then the syrup needs to be drained and put back on the fire, and when it boils, pour it over the nectarines again;
• this process must be done 3 times, after which the mass is placed in the refrigerator;
• after 4 hours you need to take out the pan and put it on the fire;
• You need to cook everything over low heat for 40-50 minutes.

The finished jam can be placed in prepared jars and sealed hermetically.

Fragrant compote “Assorted”

It will require the following components:

• 500 g ripe nectarines;
• 500 g ripe peaches;
• 1 kg granulated sugar.

Step by step recipe:

• First, the fruits must be washed under running water;
• then they must be placed in equal portions into prepared jars;
• after that, pour water up to the neck and leave to stand for 20 minutes;
• Next, you need to pour the water into a saucepan, add sugar there and boil the syrup - for this you need to boil the mass for 2-3 minutes;
• then pour the hot syrup over the nectarines and peaches and immediately seal them hermetically.

Such a healthy compote in winter will delight the whole family not only with its aroma, but also with its taste. Nectarines can be eaten and washed down with a delicious compote. It makes a great combination!

At the height of the season, when such delicious and beloved nectarines or peaches are ripening, you can think about preparing for the winter. Everyone wants the delicacy to be as tasty, tender, and aromatic as possible. That is, to make it special.

The advice of experienced chefs will help here. For example, to add a little color or flavor to compote, you can put several berries of any kind in each jar. Cherries, currants, strawberries or raspberries are suitable for this. In addition, the berries will add sourness to the compote, and in this case citric acid will not be needed.

If you want the fruit to end up tender, you will need to remove the skin. To do this, you need to slightly cut the nectarine on top in a cross-shaped manner, and throw each of them into boiling water for 2-3 minutes. This process is called blanching. After which the nectarines must be immediately immersed in cold water and the skins removed.

To speed up the process a little, and also to avoid burning your hands, you can do this using a colander. However, you should not put more than 5 nectarines in it, so that they do not interfere with each other and are cooked equally. The water after this process will be aromatic, and in order not to waste it, you can pour it over the prepared nectarines. It will turn out very tasty.