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Dessert

Preserved Peaches

A method for preserving peaches in clear sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Peaches

Ingredients

Directions

Make the syrup

  1. Combine 1 pint of water and ½ pound of sugar in a preserving kettle.

  2. Boil gently and skim until the syrup is perfectly clear.

Preserve the peaches

  1. Add the large peaches to the clear syrup and proceed with canning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that helps preserve it.
Peaches (in the method)
The fruit that is cooked in the syrup and preserved for canning.

The step that matters

Boil gently and skim until the syrup is perfectly clear. Vigorous boiling can cloud the syrup and break the fruit apart, while skimming removes foam and impurities that would make the syrup look cloudy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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