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

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.

Ingredients:

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

Method of preparation:

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

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

3. Sterilize the jars and lids.

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

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

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

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

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