Peach compote

for the syrup:

1 l water

500 g sugar

10 g citric acid

For canning suitable peaches with yellow (not white) pulp and seed of dark color, which can easily be separated.

Peaches rinse, place in a colander and place in boiling water, acidified with citric acid. Then quickly cool them in cold water and peel them.

The juice will taste better if you cook it from cut fruit: peaches are divided into halves, remove the seeds, put the slices into the jars and pour the hot syrup. Banks immediately to hermetically seal and pasteurized 15-20 minutes.