Prepare the jars: Carefully rinse jars and lids, rinse with hot water, place in a frying pan with 70 °C hot water. Check the rubber seals, perhaps replace them. Also rinse carefully.
Blanch peaches in boiling water for 30 sec, remove with skimmer, cool on the spot in iced water. Peel off skin with pointed kitchen knife.
Bring water to boil together with juice of one lemon and sugar in a second frying pan. Soften half a unit of the prepared fruit in it until just soft, fill to about 2 cm below the rim in the glass standing in the water bath.
Boil sugar syrup repeatedly, pour boiling hot over peaches until overflowing, close jar on the spot. Boil second unit on the spot.
Cool on insulating surface.
Also suitable for: – Blanched, skin removed, halved, pitted: apricots, peaches.
– Peeled, core removed: apples, pears, quinces.
– Halved, pitted: nectarines, plums.
– Cherries, ringlots and plums, are a little less durable when pitted and look less pretty. They are prettier with stones, but usually need to be pitted before serving.
Vacuum test jars with clamp-on lids: Remove clamps after cooling, lid must be tight (vacuum). Attach clamps again. If jar opens easily, add contents again hot as above.
Jars with screw cap
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