Preserved Peaches
- Peaches
- Sugar
Pare and halve the peaches, taking out the stones.
Make a syrup of 1/2 pound of sugar to every pound of fruit with very little water --- not more than 2 ounces.
Put the peaches in and boil them for 15 minutes, skimming well. When done, place them in air-tight jars and keep in a cool place.
Yellow peaches generally have the finest flavor; the white peaches make the best preserves.
Make a syrup of 1/2 pound of sugar to every pound of fruit with very little water --- not more than 2 ounces.
Put the peaches in and boil them for 15 minutes, skimming well. When done, place them in air-tight jars and keep in a cool place.
Yellow peaches generally have the finest flavor; the white peaches make the best preserves.
Submitted by Jul 18, 2010
15 min
30 min
45 min