Peaches preserved in ginger syrup

Peaches, preserved in ginger syrup, you can prepare very easily, and then use to prepare delicious desserts, drinks or pastries. Preparing fruit for this recipe, you get two dishes at the same time. First, the pieces of fruit that are indispensable for cooking, for example, cheesecake without baking. Secondly, thick, spicy, spicy ginger syrup, on the basis of which you can mix soft drinks or alcoholic cocktails.

Fruits choose slightly unripe, dense, without spoilage and darkening, as very ripe will turn into puree during cooking.

I advise you to select the amount of ginger individually, focusing on your taste preferences. To feel its taste, you need to grind at least 2 centimeters of root, as thick as a thumb.

Peaches preserved in ginger syrup

Store canned food at a temperature of +3 to +8 degrees in a dark and dry room or on the bottom shelf of the refrigerator compartment.

  • Cooking time: 40 minutes
  • Quantity: 2 cans with a capacity of 500 g;

Ingredients for canned peaches in ginger syrup:

  • 1.5 kg peaches;
  • small ginger root;
  • 0.75 kg of sugar.

Method of cooking canned peaches in ginger syrup

Peaches and apricots are best preserved without peels. It is not difficult to remove it, in the same way tomatoes are usually peeled. So, with a sharp knife we ​​make a cross-shaped incision on the skin from the back side.

Peaches preserved in ginger syrup

Then we take a deep pan or bowl, put the peaches in boiling water for 3-4 minutes, immediately shift them into cold water.

Peaches preserved in ginger syrup

Now the processed fruit is easy to peel, cut in half or into four parts, extract the bones.

Peaches preserved in ginger syrup

Cut quite large, very small cutting during cooking will turn into mashed potatoes, especially if they are ripe.

Peaches preserved in ginger syrup

Scrape with a sharp knife a small root of fresh ginger. Then cut into thin strips across the root. Fresh ginger has a light yellow color, it is resilient and juicy, its fibers are almost invisible.

Peaches preserved in ginger syrup

Put the fruit pieces in a deep bowl or pan, add the chopped ginger.

Peaches preserved in ginger syrup

Pour sugar, leave for 1 hour. During this time, fruit juice will stand out, but if you want to do everything quickly, you can simply add a little (about 100 ml) of cold water and immediately start cooking.

Peaches preserved in ginger syrup

Cook over low heat. First, cover the pan with a lid so that the juice stands out and the sugar melts. Then, when intensive boiling begins, open the lid, reduce the fire. Cook for about 20 minutes, depending on the degree of maturity, remove the foam.

Peaches preserved in ginger syrup

Cooking jars - first wash, then sterilize over steam, or dry in an oven at 130 degrees Celsius. Covers boil.

We take out warm jars from the oven, fill them up to the hangers, then pour the syrup.

Peaches preserved in ginger syrup

If you observed cleanliness and sterility during cooking, then you can finish it by closing the canned food well with boiled lids.

Peaches preserved in ginger syrup

But, just in case, I advise you to always sterilize the workpieces, besides, it does not take much time. For cans with a capacity of 500 g, 10 minutes and a temperature of 85 degrees is enough.

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