I found beautiful peaches in bulk, and let them ripen. For cooking fruit, I use a sugar thermometer to monitor the cooking temperature.
Be the first to make this!
Makes: 2 medium jars
1.5kg white peaches, peeled and stones removed
800g caster sugar
1 lemon, juiced
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
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.