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Canned peaches

Ingredients 3
Servings 0


  • peaches
  • sugar
  • water


1. Peel and cut peaches in half. Remove stones. 2. Prepare a syrup (250 ml sugar to 250 ml water) and bring to the boil. 3. Place fruit in the boiling syrup and cook for 20 to 30 minutes. 4. Pack boiling hot fruit into sterilised jars. Fill with boiling syrup and seal at once. TO STERILISE JARS: Wash jars and lids thoroughly and boil in water for 10 to 15 minutes to sterilise them. Allow jars to stand in hot water until required.

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