Peeled peaches are sliced and simmered in a light syrup, then packed in jars for a refreshing preserve to enjoy later. Serve them at breakfast or spoon them over desserts for a fruity touch.
Blanch the peaches in boiling water for a few seconds, then transfer them to cold water and peel. Slice them and place them in lemon water.
Bring the water and sugar to a boil, stirring until the sugar dissolves.
Drain the slices and simmer them in the syrup over low heat for five to six minutes, until they hold their shape.
Pack the peach slices and syrup into sterilized jars.
Close the jars and boil them in a pot of water for ten minutes to sterilize.
Let the jars cool completely, then store them in a cool, dark place.
After peeling the peaches, place them in lemon water right away to keep them from browning. Sterilize the jars in boiling water, and make sure the syrup completely covers the slices. Refrigerate after opening and use within a short time.
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