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Wash the jars and lids and leave them to dry on a dry towel.
We peel the peaches, wash them and cut them into slices.
We prepare the jars that we fill a little more than half with slices of peaches. Put 3 tablespoons of sugar in each jar (800 ml), then fill with water to the top and screw the lid on. Place the jars in a bowl (it must be deep enough to put water to the lid) with cold water and boil in a bain-marie, on a suitable heat for about an hour and a half (I think they are well cooked when they swell little cover). After boiling, leave in the pot until the next day to cool gradually.
The jars are stored in the pantry.