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Video: Peaches Canned In Ginger Syrup. Step-by-step Recipe With Photo
Canned peaches in ginger syrup can be prepared very easily and then used to make delicious desserts, drinks or baked goods. By preparing fruit using this recipe, you get two dishes at the same time. First, there are pieces of fruit that are indispensable for preparing, for example, a cheesecake without baking. Secondly, a thick, spicy-hot ginger syrup, on the basis of which you can mix soft drinks or alcoholic cocktails.
Choose fruits that are slightly unripe, dense, without spoilage and darkening, since very ripe will turn into puree when cooked.
I advise you to select the amount of ginger individually, focusing on your taste preferences. To taste it, you need to grind at least 2 centimeters of the root, as thick as your thumb.
Store canned food at temperatures from +3 to +8 degrees in a dark and dry room or on the lower shelf of the refrigerator compartment.
- Cooking time: 40 minutes
- Quantity: 2 cans with a capacity of 500 g;
Ingredients for canned peaches in ginger syrup:
- 1.5 kg of peaches;
- a small root of ginger;
- 0.75 kg of sugar.
Method for preparing canned peaches in ginger syrup
Peaches and apricots are best preserved without the skin. It is not difficult to remove it; tomatoes are usually peeled in the same way. So, with a sharp knife we make a cruciform incision on the skin from the back.
Then we take a deep saucepan or bowl, put the peaches in boiling water for 3-4 minutes, immediately transfer them to cold water.
Now we easily peel the processed fruit, cut it in half or into four parts, and remove the seeds.
Chop coarsely enough, very small cuts will turn into puree during cooking, especially if they are ripe.
Scrape a small root of fresh ginger with a sharp knife. Then cut into thin strips across the root. Fresh ginger has a light yellow color, it is firm and juicy, its fibers are almost invisible.
Put pieces of fruit in a deep bowl or saucepan, add chopped ginger.
Pour in sugar, leave for 1 hour. During this time, the fruit juice will stand out, but if you want to do everything quickly, then you can simply add a little (about 100 ml) of cold water and start cooking right away.
Cook over low heat. First, cover the pan with a lid so that the juice stands out and the sugar melts. Then, when intense boiling begins, open the lid, reduce the heat. Cook for about 20 minutes, depending on the degree of maturity, remove the foam.
We prepare the jars - first wash, then either sterilize over steam, or dry in the oven at 130 degrees Celsius. Boil the lids.
We take out warm jars from the oven, fill up to the hangers, then pour the syrup.
If during cooking you observed cleanliness and sterility, then you can finish there, it is enough to tightly seal the canned food with boiled lids.
But, just in case, I advise you to always sterilize the workpieces, besides, it does not take much time. For cans with a capacity of 500 g, 10 minutes and a temperature of 85 degrees are enough.