A refreshing winter preserve made by peeling and slicing peaches, then cooking them in a lightly thickened syrup and jarring them so they keep for a long time. It's used on breakfast tables and over desserts as a fruity touch.
Dip the peaches in boiling water for a few seconds, then transfer to cold water to peel them; slice and place in lemon water.
Boil the water and sugar, stirring until the sugar dissolves.
Cook the drained slices in the syrup over low heat for five to six minutes so they keep their shape.
Fill sterilized jars with the peach slices along with their syrup.
Close the lids and sterilize the jars by boiling them in a pot of water for ten minutes.
Let the jars cool completely, then store in a cool, dark place.
Important: After peeling the peaches, put them straight into lemon water, otherwise they'll darken quickly. Jars must be sterilized in boiling water and the syrup must fully cover the slices. Refrigerate after opening and consume soon.
Dipping the peach skin in boiling water for a few seconds and then into cold water makes peeling easier and leaves a clean surface without bruising the fruit.
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