Homemade peach compote with pits - how to make compote from whole peaches for the winter.
This recipe for making peach compote is suitable for those housewives who always have no time to tinker with preparing food for the winter. Preparing this homemade drink will take a minimum of your time and effort. In addition, a simple recipe will also speed up the preparation process.
The main ingredients of this recipe are water and sugar, which should be: about 350 grams of sugar, and 1 liter of water. In this proportion, we prepare syrup from sugar and water for any number of peaches.
How to make peach compote with pits.
The peaches for this compote are taken with a pit that does not separate and are quite dense. That is, overripe fruits are not suitable for our compote.
Wash the peaches, separate the stems and place them whole in prepared jars.
Next, boil syrup from sugar and water and pour hot over the prepared fruits.
Cover the jars with lids and place them in a container for sterilization, into which you first pour water heated to 60°C. Bring water in containers with jars to a boil and note the sterilization time. For half-liter jars the time will be 10 minutes, and for liter jars 12 minutes will be enough.
After the allotted time has passed, remove the jars one by one from the container, quickly roll up the lids and immediately turn them over. Next, leave the jars to cool, and then take them out into the cold for storage.
It should be noted that peach pits contain hydrocyanic acid.Therefore, it is strictly not recommended to store such preparations for a long time. It is advisable to use compote from whole peaches before the next season and, under no circumstances, leave it for the second year.
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