Preserve peaches I always considered unattainable luxury. My family so loves them that business didn't reach preparations. But last year the peach trees at the dacha at last presented me with such harvest that could cook compote for the winter, and he was successful, by the way, wonderfully well!
It is required to you
- - Peaches - 1 kg,
- - sugar of-500 g,
- - water - 1 l,
- - cinnamon of-0.5 tsps.
Instruction
1. We cook peaches without thin skin - so more tasty. To remove it and not to damage at the same time delicate fruits, we spread them in a colander and we lower at first in boiled water. We count up to ten, we take out from boiled water and immediately we lower in cold water.
2. Then we hook a thin skin in the field of a fruit stem a sharp knife, and it easily separates from pulp. We cut peeled peaches on quarters, we delete stones. We cut quarters in half and it is accurately stacked in banks.
3. For preparation of syrup we pour out water in a pan, we pour out sugar there, we bring to the boil, we add cinnamon and to keep its aroma, immediately we switch off fire. At once we fill in with hot syrup peaches. We put cups in a deep basin with water and it is sterilized. Then we roll up clean covers, we overturn banks, we wrap up and we cool. It is better to cook such compote in 800-gram banks, and for their sterilization about 10-12 min. there are enough.