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Better than jam: versatile canned peaches for cakes, jellies and pancakes

Kateryna YagovychFood
Universal canned peaches. Source: delish.com

To avoid fiddling around with peach jam for a long time, you can seal the fruit using the following technology. Simply cut the peaches into slices, pour the marinade over them, and roll them up in jars. Then they can be used to prepare a variety of dishes.

The idea of making versatile canned peaches for cakes, pancakes, and jelly was published on the Instagram page of food blogger Vitalina with the nickname vitala_foodblog. The fruit can also be eaten simply as a dessert.

Better than jam: versatile canned peaches for cakes, jellies and pancakes

Ingredients:

  • 2 kg of peaches
  • 1 liter of water
  • 400 g of sugar
  • 2 tsp. citric acid

Method of preparation:

Better than jam: versatile canned peaches for cakes, jellies and pancakes

1. Wash ripe, firm peaches without damage with baking soda.

2. Cut, remove the pits, cut into slices.

3. Sterilize the jars and lids.

Better than jam: versatile canned peaches for cakes, jellies and pancakes

4. Fill the jars with peach slices to the top.

5. Cook the syrup from sugar, water and citric acid.

Better than jam: versatile canned peaches for cakes, jellies and pancakes

6. Pour the boiling syrup over the peaches to the top, screw on the lids and cover with a warm blanket.

Better than jam: versatile canned peaches for cakes, jellies and pancakes

7. Leave to cool completely, put in the refrigerator or cellar.

8. These peaches are great for baking, cakes, pancakes, jelly, and they are delicious eaten straight from the jar.

Better than jam: versatile canned peaches for cakes, jellies and pancakes

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