Living in Texas, on a working cattle ranch, we grow more than cattle. Peaches, nectarines, figs, blackberries and pears abound. (Okay the blackberries died this winter in the freeze, but I’ll replant.) We grow fruit just for the family. But, when it comes in, it comes in bushels. So, we put it up and store it for another day. Here’s how we do the peaches.
4 Ingredients
Peaches
Sugar
Water
Lemon juice
Directions
Cut firm, slightly underripe peaches into slices. No skinning needed. (If you want to skin, the fruit can be dipped into boiling water for easy peeling.) Pile the fruit into a measuring cup.
Syrup –
1 cup of sugar
4 cups of water
1 1/2 teaspoons of lemon juice.
(I use approximately 2/3 cup of syrup per 2 cups of peaches.)
Gently transfer the peaches into a large Ziploc bag or a plastic container, set aside. Pour the sugar, water, and lemon juice into a crock or stainless steel pan. Cook and stir the syrup for 5 minutes. Pour the syrup in the bag of peaches, leaving an inch or so of airspace. Seal, label each bag with date and content. Put it in the freezer. Use within 8 to 10 months.
