Peaches in cinnamon syrup recipe. Peaches in syrup

Canned peaches in syrup for the winter, with orange and lemon slices. Very, very tasty!

In order to preserve peaches for the winter, along with beneficial substances, pectins and amino acids until the next season, there are many ways. For example, the simplest is or jam. This tasty preparation requires very little time, but it really preserves all the useful vitamins and microelements.

But today I want to suggest an even simpler way - pour syrup over the fruit. Bright and with slices of lemon and orange - they will decorate your table and be a healthy treat for tea. They can also be used to decorate homemade cakes and cupcakes, and any other sweet pastries.

Ingredients:

Peaches 1 kg.
Oranges 2 pcs.
Lemon 1 pc.
Sugar 350 gr.
Grape or apple cider vinegar 2-3 tbsp. spoons
Water 1 l.

Wash the fruits thoroughly.

Remove the pit from the peaches and cut the fruit into 5-6 pieces.

If you want your slices to be skinless, you need to put the peaches in boiling water for a minute - after that it can be easily removed.

Let's make the syrup. To do this, pour 1 liter of water into the pan and add 350 g. Sahara. Stir thoroughly and bring to a boil.

Place the chopped peaches in the hot syrup and let them boil. After this, carefully remove them with a slotted spoon.

We cut oranges and lemon randomly - I prefer to cut them into circles or slices up to 1 cm thick. When slicing, you need to remove the seeds from the citrus fruits.

Place citrus fruit slices and hot peaches in random order into pre-sterilized jars (personally, I bake them for a few minutes in a hot oven). I prefer to place orange and lemon slices close to the sides - they look very good next to the amber peaches in syrup.

Boil the syrup a second time, pour in a few tablespoons of grape vinegar, mix thoroughly and pour the hot syrup over the fruit in the jars.

We screw the lids on the jars, I use jars with screw lids, it’s very convenient. Turn the jars upside down, wrap them up, and leave them overnight.

This is such a beautiful and aromatic fruit preparation!

How nice it is to open such an amber jar in winter! And with pleasure taste a pleasant sweet with a slight sourness of a slice of peach or orange.

In winter, we usually only manage to eat overseas and bananas. But everything can be changed if you cook tender peaches in syrup. Then a piece of summer will be with you even in the cold season, when there is frost and blizzard outside.

Canned peaches in syrup for the winter

If you are longing for the warmth of the sun, just try this delicate dessert. Peaches in sugar syrup will definitely cheer you up and saturate your body with useful substances and microelements.

Ingredients:

peaches – 2 kg;
vanilla sugar – 10 g;
water – 1 l;
sugar – 400 g.

Preparation

Wash the peaches, dry them, cut them into two halves and remove the pit. Then drop the fruit into boiling water for about a minute and use a stainless steel knife to remove the skin. Place the fruit halves in dry and already sterilized jars, carefully placing them on the bottom.

In a saucepan, bring water to a boil, add vanilla sugar and regular granulated sugar, mix well until completely dissolved, wait until it boils again and boil for about 2 minutes. Immediately pour the hot syrup over the peaches and cover them with the lids. Then move the jars into a container for sterilization (the water should not reach the neck of the jar a couple of centimeters) and sterilize the workpieces for approximately 15-20 minutes. Roll up the peaches and leave to cool upside down.

Peaches in syrup for the winter without sterilization

Every time fiddling with rolling up cans when there is a lack of time is quite problematic. Therefore, busy housewives will need a recipe on how to cover peaches in syrup without wasting extra effort.

Ingredients:

water – 1.8 l;
peaches – 1.6 kg;
sugar – 230 g;
– 1 teaspoon.

Preparation

Wash the peaches well, trying to remove as much lint as possible from the surface of the fruit. Cut out the stem and carefully divide the fruit in half and remove the pit. According to this recipe for peaches in syrup, you should pierce the skin of the fruit with a toothpick in several places: this will help them better soak in the sweet solution. If you want, you can remove the skin of the fruit: to do this, quickly pour freshly boiled water over it, cool it under running tap, and then easily remove the skin. Carefully place the peaches into pre-sterilized and well-dried jars, being careful not to crush them. Then fill the containers with boiling water and, covering with lids, leave for half an hour to release the juice.

After this, drain the water from the cans into a saucepan, add citric acid and sugar and wait until the syrup boils over low heat. Immediately pour the hot solution over the fruits in the jars, roll them up and leave them to cool strictly upside down.

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.

Peach is an amazing and healthy fruit, delighting with its juicy structure and incredible taste. At the height of the season, many people enjoy the fruit, but this is a short period, so at the end of summer, housewives are interested in how to prepare canned peaches for the winter.

With a few simple recipes on hand, you can easily prepare an amazing homemade delicacy that even the highest quality store-bought product cannot compare to.

Canned peaches are a delicious dessert. Homemade preparation is great for preparing other delights. These include fruit salads, ice cream, mousse and soufflé. Pie made from canned peaches has an unsurpassed taste. And the syrup makes an excellent jelly.

Calorie content of canned peaches

Everyone likes peaches. Not a single person will refuse the fragrant, sweet-tasting fruit. It's just a pity that the season is ending quickly. Fortunately, thanks to canning, we have access to delicacies all year round. And if the pasteurization procedure does not take long, many vitamins and nutrients remain in the fruits.

The calorie content of canned peaches is slightly different in each case, due to the use of different ingredients and additives. On average, 100 grams of the finished product contains 90 kcal. And if you consume the treat in moderation, it will not harm your figure.

Recipe for canning peaches according to GOST

People love peaches for their juicy flesh, aromatic skin and unique taste. In order to maintain access to this miracle, I advise you to prepare canned peaches according to GOST, which are not much inferior to fresh fruits in terms of taste and aroma. To do this, use the following recipe.

Ingredients:

Peaches – 1 kg.
Sugar – 7 tablespoons (based on a half-liter jar).

How to cook:

Use firm and ripe fruits. Fill them with cold water for an hour, then rinse thoroughly. There is no need to remove the skin.
Make a longitudinal cut on each fruit, divide it into slices, and remove the pit. Cut each half as desired.
Wash glass jars thoroughly and pour boiling water over them. Place a tablespoon of sugar in the bottom of each jar and place a layer of peaches on top. Alternate layers until jars are full.
Cover the bottom of a wide pan with a cloth, place jars of peaches on top, and cover with a large lid. Pour water into the pan up to the hanger and place on the fire. Sterilize for 15 minutes. This time is enough for the syrup to appear.
Remove the jars from the pan and roll up. Leave in a warm place upside down. Once cooled, store in the refrigerator or pantry.

Video recipe

There is nothing complicated in preparation. They are stored for a long time, which means they will come to the rescue at any time and help in preparing a wonderful dessert, for example, a pie.

How to Can Peaches Without Sterilization

Some housewives like to preserve peaches without sterilization, but they still turn out juicy and tasty. The secret is using citric acid. Thanks to this natural preservative, fruits are stored for a long time and retain their original color.

Ingredients:

Peaches – 1.5 kg.
Water – 1.8 l.
Sugar – 200 g.
Citric acid – 1 teaspoon.

Preparation:

Rinse the peaches with water. During this procedure, carefully rub the fruits with your fingers. This will help remove more lint. Place on a paper towel to dry.
Divide each fruit into halves. For convenience, use a knife. After making a careful cut along the groove, remove the pit.
Fill the prepared jars with slices, pour boiling water and cover with lids. Leave for 30 minutes.
After the time has passed, drain the water into a saucepan, add citric acid and sugar, and put on fire. After boiling, pour the syrup into jars with peaches and roll up tightly.
Leave the jars upside down under the blanket until they cool completely, then move them to the balcony or pantry. The main thing is that the workpiece should not be exposed to sunlight during storage.

The delicacy does not undergo a sterilization procedure, but is stored for a long time, and short heat treatment helps preserve nutrients.

Canned Peaches Pie

The secret to delicious canned peaches lies in using ripe fruit, proper preparation, following the sequence of steps indicated in the recipe and using clean dishes. This result is enough to satisfy the gastronomic needs of most sweet tooths.

Some gourmets prefer subtle flavor combinations. If you are one of them and crave something new and unknown, add a little vanilla essence, cinnamon or star anise to the jars when canning peaches. Thanks to these spices, the taste of the preparation will acquire piquant notes.

The winter preparation season is in full swing; in addition to pickles and picklings, many housewives traditionally make compotes. And, although supermarkets have a huge selection of juices and fruit drinks, real housewives are sure that there is nothing better than homemade compote.

Indeed, homemade recipes do without preservatives and stabilizers, which are found in almost all store-bought products; they are made only from fresh fruits, unlike juices, which are mostly reconstituted.

Peaches have an amazing taste. And there are many useful components in fruits. I want to enjoy the southern delicacy all year round, and not just in the summer. And this is possible if you prepare peach compote for the winter. It seems to young housewives that the proposed conservation requires special knowledge and adherence to strict technologies.

Nothing like that: these are simple recipes that do not require much time or a huge list of ingredients. There are quite a few ways to make peach compote in jars at home. Small fruits can be preserved whole; large ones are best cut into halves or quarters, removing the pit.

You can add other fruits or berries to the jar for taste and beauty. Peaches go well with grapes, apricots, sour apples, and plums. A jar of assorted fruit always sells out with a bang. Below is a selection of recipes for compotes based on peaches; their peculiarity is that the fruits can also be used in baking in winter.

Peach compote for the winter - step-by-step photo recipe

To begin with, it is better to prepare an amazingly tasty, simple peach compote for the winter according to the recipe, to which photos of each step have been added.

Residents of the southern regions roll up compote for the winter in 3-liter jars. If you buy fruit, it is better to take 0.5 or 1 liter containers.

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

Peaches: in any quantity
Sugar: at the rate of 150 g per 1 liter of preservation

Cooking instructions

A very simple recipe for peach compote for the winter without sterilization

The least favorite action when rolling compotes is sterilization; there is always a danger that the jar will burst and the precious juice, along with the fruits, will spill into the sterilization container. The following recipe allows you to do without additional sterilization. The fruits are taken whole, the skin is not removed from them, so they look very attractive in jars.

Ingredients (based on a three-liter jar):

Fresh peaches – 1 kg.
Sugar – 1 tbsp.
Citric acid - a little less than a teaspoon.
Water – 1.5 l.

Algorithm of actions:

Select whole, firm, beautiful peaches. Long-term storage of peach compote is hampered by the “fluff” that covers the fruit. To get rid of it, wash the peaches thoroughly under running water using a brush. The second option is to soak them in water for 10 minutes, then rinse.
Sterilize glass containers and allow to dry. Gently drop the peaches into each (since these are very delicate fruits).
Boil water, a little more than normal. Pour into jars. Cover with tin lids, but do not seal.
After a quarter of an hour, start preparing the syrup. To do this, mix sugar with citric acid and add water from a jar. Bring to a boil, let stand for 5 minutes. Pour boiling syrup over the fruits.
Immediately seal with the tin lids that were used to cover the containers when pouring boiling water, but additionally sterilize in boiling water.
Turn over. It is imperative to organize so-called passive sterilization. Wrap in cotton or wool blankets. Leave for at least a day.

Such compotes require storage in a cool place.

Compote of peaches with pits for the winter

The peach compote is very tasty and rich if you cut the fruits in half and remove the pits. On the other hand, peach pits add a pleasant note, and the whole fruit looks very beautiful. Plus it saves time, since you don’t have to deal with cutting and removing seeds, which are also difficult to remove.

Ingredients (for a three-liter container):

Fresh peaches – 10-15 pcs.
Sugar – 1.5 tbsp.
Water 2-2.5 l.

Algorithm of actions:

It is important to select the “right” peaches – firm, beautiful, aromatic, and of the same size.
Next, wash the fruits and remove the peach “fluff” with a brush or your hands.
Send containers for sterilization. Then place the cooked, washed fruits in them.
Fill each jar with boiling water. Cover with lids. Some people advise covering the containers with a warm blanket (plaid) at this stage.
20 minutes of exposure (or rest for the hostess). You can proceed to the second stage of preparing compote.
Pour the water, saturated with peach juice and aromas, into an enamel pan. Add sugar, stir until dissolved. Send to the stove.
Pour the boiling syrup into the jars, cover with the lids that were boiling at the time, and seal.

Additional sterilization in the form of wrapping in warm clothes (blankets or jackets) is required. You need to drink compote throughout the year. This type of compote is not recommended to be stored longer than the specified period, since hydrocyanic acid is formed in the seeds, leading to poisoning.

Peach compote and plums for the winter

Southern peaches and plums, growing in mid-latitudes, ripen at the same time. This gave housewives the opportunity to conduct a culinary experiment: roll up a compote containing both fruits. The result is pleasing, since the acid present in the plums promotes preservation; on the other hand, the plums acquire a pleasant peach aroma; the taste of the fruit is difficult to distinguish. Plus saving expensive southern peaches and making full use of your own harvest.

Ingredients (for a three-liter container):

Fresh peaches, large size – 3-4 pcs.
Ripe plums – 10-12 pcs.
Granulated sugar – 1 tbsp. (with a slide).
Citric acid – ½ tsp.
Water – 2.5 liters.

Algorithm of actions:

Carry out a strict selection of fruits - whole, firm, with intact skin, without bruises or rotten areas. Wash thoroughly.
Sterilize containers. Place fruits in each according to the norm.
Boil water. Pour over the “company” of peaches and plums. Wait until the water cools slightly.
Mix sugar with citric acid, pour water from the jars. Boil the syrup (cooks very quickly, the main thing is that the sugar and lemon are completely dissolved and the syrup is boiling).
Fill jars with syrup. Seal with tin lids.
Send for additional sterilization under a blanket.

In winter, the whole family will appreciate this compote and will definitely ask for more!

Recipe for compote of peaches and apples for the winter

Peaches are friends not only with their “related” plums, but also with apples. It is best to take apples with sourness, which will remain in the compote.

Ingredients:

Fresh peaches – 1 kg.
Sour apples – 3-4 pcs.
Lemon – 1 pc. (can be replaced with citric acid 1 tsp).
Sugar – 1.5 tbsp.
Water – 2 l.

Algorithm of actions:

Prepare the fruits - wash, cut, remove seeds and tails.
Divide into jars, add lemon zest, removed in the form of a ribbon.
Add sugar. Pour water into the container with the fruits. Exposure time – 20 minutes.
Drain the liquid and put it on fire. After boiling, squeeze out lemon juice (add lemon).
Fill the jars and cover with a tin lid. Cork.
Be sure to wrap it in a warm blanket for additional sterilization.

How to close compote of peaches and grapes for the winter

Another recipe suggests combining peaches and grapes to make a fruit mix that in winter will remind you of hot summer with its taste and aroma.

Ingredients (per 3 liter jar):

Peeled peaches – 350 gr.
Grapes – 150 gr.
Sugar – ¾ tbsp.
Water – 2-2.5 l.

Algorithm of actions:

Stage one is preparing the fruits, which need to be washed thoroughly. Cut large peaches and remove pits. Small fruits can be preserved whole. Rinse the grapes under running water.
Prepare syrup from water and sugar.
Sterilize containers. Place peaches and grapes.
Pour hot syrup and cover with lids. Leave for a day in a cool place.
The next day, drain the syrup and boil. Pour over the fruit again.
This time close with sterilized lids. Cork. Additionally sterilize.

In winter, all that remains is to enjoy the exotic taste and remember summer!