About this recipe:I found beautiful peaches in bulk, and let them ripen. For cooking fruit, I use a sugar thermometer to monitor the cooking temperature.
Makes: 2 medium jars
1.5kg white peaches, peeled and stones removed
800g caster sugar
1 lemon, juiced
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Method Prep:10min › Cook:20min › Ready in:30min
Sterilise jars by washing in hot, soapy water. Rinse and dry in a warm oven.
Bring the peaches, sugar and lemon juice to the boil in a heavy saucepan, then reduce the heat and cook for 20 minutes. If you have a sugar thermometer, keep the temperature below 105 degrees C, because above that temperature the peaches will begin to turn into jam.
Ladle the peaches and syrup into sterile jars and seal.