Nectarines in syrup. Peaches in syrup for the winter - a simple and most delicious recipe

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

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

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

Ingredients:

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

Preparation

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.
Cut the peaches in half and remove the pit.
Place the prepared peach halves tightly into sterile jars.
This amount of peaches yields 7 liter jars.

Preparing the syrup:

Pour 3 cups of sugar into 6 cups of water.
Bring the syrup to a boil and pour it over the peaches, leaving about 2 cm to the edge.
Cover the jars with lids, place them in a water bath for 30 minutes, and then roll them up.
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!

From peaches They prepare a lot of delicious and aromatic desserts, preserves and jams for the winter.

Peach Recipes for homemade preparations for the winter - tasty and aromatic jam, peaches in their own juice, nutritious peach juice, canned peaches in slices.

How to use canned peaches are used for baking pies and cookies, and in making cakes.

A tasty winter treat, sweet peaches in syrup. An easy-to-prepare winter peaches recipe. Slightly unripe and firm peaches are suitable for cooking.

Ingredients: peaches 2 kg, sugar 400 g, water 1 l, citric acid 2 tsp.

Cooking recipe

Wash the peaches with water and trim the skin. Cutting in half remove the seeds.

Pre-sterilize jars and lids. Place halved peaches into jars.

Pour boiling water over the jars of peaches and cover with lids. Leave for 20 minutes.

Drain the water from the jars, add sugar and citric acid, and boil for 2 minutes.

Pour the finished syrup into jars with peaches and roll up the lids. Turn the jars upside down, cover with a blanket, and leave until completely cool. Store in a cool place.

Peach jam

A fragrant and tasty jam that you will want to try in winter. This recipe makes thick peach jam.

Ingredients: peaches 2 kg, sugar 2 kg.

Cooking recipe

Wash the peaches with water, peel and remove the pits. Cut the peaches into slices 1-1.5 cm thick.

Sprinkle the peaches with sugar and leave for 3 hours. Place the pan with peaches on the fire and after boiling, remove the foam that forms.

Cook the peaches over low heat for 2-2.5 hours at a time. There is no need to stir.

While the jam is cooking, prepare the jars and lids: wash and sterilize.

Pour the finished peach jam into jars and roll up the lids. From 2 kg of peaches I made 1.5 liters of delicious jam.

Sweet and sour peach juice is a tasty and healthy drink for the whole family. A simple recipe for making peach juice for the winter.

Ingredients: peaches 1.7 kg, sugar 250 g, water 2 l, citric acid 1 tsp.

Cooking recipe

You will need ripe, sweet peaches. Wash the peaches with water, trim the skin and remove the pits. Cut into arbitrary pieces.

Add citric acid and sugar to the peaches in a saucepan. Grind using a blender until you get a homogeneous mass.

Add water, stir and put on fire.

After boiling, skim off any foam that forms and simmer over low heat for 30 minutes.

Prepare - wash and sterilize the lids and three-liter jars. These ingredients make 1 three-liter jar.

Pour the finished peach juice into jars and roll up the lids. Turn the jars upside down and leave until completely cool, no need to turn over.

Fragrant peaches float in their own juice, because they use a little water and a spoon of sugar for cooking.

Ingredients for 1 liter. jar: peaches with dense pulp 5-6 pcs., sugar 1 tbsp. l., water 4 tbsp. l.

Cooking recipe

Wash and peel the peaches, cut them in half and remove the pits. Prepare jars: wash and sterilize. Place halved peaches into jars and sprinkle with sugar. Then pour 4 tablespoons of hot water into the jars.

Cover the jars with lids and place them in a container with water to sterilize. We sterilize liter jars for 35 minutes, half-liter jars for 30 minutes.

Roll up the finished jars of peaches with lids. Turn the jars upside down and leave until completely cooled.

Video - Peach jam in slices. Simple and tasty

Proven recipes for winter peaches will come in handy and help you prepare healthy preparations for the winter.

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 saucepan in which water is boiling, and place jars on it with their 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 constantly 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 room 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.

For the third time, the lids must be tightly closed using the 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.

These recipes will help you prepare peaches for the winter the way you want and enjoy the taste of the fruit even on the coldest day!

To learn how to cook peaches in syrup for the winter, watch the following video.

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 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.

Bright, sweet, juicy peaches are always popular and desired by everyone. Saving peach compote for the winter means stocking up on a jar of homemade vitamins without preservatives. After all, peaches are not only attractive in appearance, they contain many microelements that have a beneficial effect on the body. In winter, you will have the opportunity to enjoy not only sweet compote, but also eat the pulp of peaches. Canned fruit in compote can be consumed whole and used in pies or cakes. There are many recipes with photos of peach compote for the winter, so that novice housewives can understand how to make this excellent drink. Housewives with experience in canning will also be able to learn a lot of interesting things from a photo representation of the process of rolling up fruit and berry preparations.

What are the benefits of peach?

Peach is a healthy fruit for humans. It contains: vitamins B, C, T, K, PP, potassium, magnesium, zinc, manganese, phosphorus, iron, citric, malic and tartaric acids. Among the beneficial components are also pectin and essential oil. Even the peach pit and its leaves have positive properties. The seed is processed into almond oil, which is widely used in cosmetology, and decoctions are made from the leaves of the tree to treat gastrointestinal diseases.

The aromatic pulp is easily digestible in any form. You can not only eat it fresh, but also use a simple recipe for peach compote for the winter. Be it juice, compote or peach flesh, they all equally normalize the secretory activity of the stomach, help digest food, improve appetite, and also treat kidney disease, cardiovascular diseases, rheumatism, gout.

Canning peach compote

For those wondering: “How to cook peach compote?”, there is a simple description of this process. Stir the desired amount of pitted peaches into a pan of cold water, add sugar to taste and boil for 10-15 minutes. Cool and the compote is ready to eat. Before serving, you can add a few ice cubes to the glass to keep the drink refreshing and cool. Well, if you want to preserve peach compote for the winter, then several unsurpassed recipes are provided below. It takes about an hour to make such provisions, but the result is excellent and tasty. The list of main ingredients includes peach, water and sugar. The only kitchen utensils you need are a saucepan. For those who don’t want to struggle even with a saucepan, you can get a multicooker. The compote from it comes out no worse than boiled in a saucepan.

Peach compote without sterilization - video

Peach compote for the winter without pits

Step by step description:

In one 3-liter jar, 0.9-1 kg of medium-sized peaches with pits are placed to the top, and 1-1.2 kg without pits.

A tasty, sweet drink can be topped with more than just peaches. This sweetness can be diluted with another fruit or berry that has a more sour taste. Such an additional ingredient could be: apple, plum, raspberry, rowan,... The preparation stages will not be particularly different, but to be sure, it is better to introduce a point for sterilizing jars of fruit. This procedure will allow you to store provisions much longer and prevent possible breakdown. Below are a couple of such recipes with delicious results.

Peach compote with and without sugar - video

Compote of apples and peaches

Step by step description:

The capped and cooled compote should not be immediately moved to a pantry or other poorly ventilated room, because the lid may break off. The provisions should stand in an open place for a couple of weeks.

Two similar fruits simply need to be combined together: peaches and plums. The beneficial properties of plums are also added to the positive properties of peach. In addition to what peach has, plum contains vitamin A, ascorbic acid, chromium, copper, and fluorine. These components improve vision, strengthen blood vessels, and give strength. Be sure to close this vitamin drink.

Compote of peaches and blackberries - video

Compote of plums and peaches

Step by step description:

Wash the fruits, remove the stems and seeds. You can also preserve it whole.
Sterilize jars with lids.
Place the fruit ingredients in the container up to half or 1/3 full. It depends on what concentration you want to get.
Sprinkle sugar onto the surface of the fruit.
Boil water and pour it into jars.
Send for a sterilization procedure, which will last 15 minutes. This stage is necessary to avoid the breakdown of provisions, because the fruits are completely closed and require additional heat treatment.
Remove containers and seal with lids. Turn over, wrap and wait to cool.
Peach compote for the winter with plums is ready to eat!

Using the latest recipe for compote from plums and peaches, you can also preserve other fruits. Peach can be combined with pear and get a pleasant sweet taste. Berries, blueberries, and currants will perfectly dilute the sweetness of the peach with their acidity. A beautiful and aromatic compote will come out of the fruit in question with the addition of orange slices or lemon slices. There is no limit to your imagination for canning peach compote for the winter. The main thing is to follow the step-by-step instructions and do not forget the procedure for sterilizing the jars with the contents before rolling.

Peach compote according to a Georgian recipe - video

Easy canning and delicious preparations for you!