Rainy weekend: Preserved peaches

Frank's dad brought us a fridge full of late season peaches, which were starting to look a little wrinkly. We preserved them in this light sugar syrup, which tastes just like tinned peaches. Only problem is they are so much better than the tinned peaches we are used to.

This method is super quick, and the peaches will last for months if preserved correctly. And if we don't eat them first.
 

Fresh peaches (we used up about 20 largish peaches)

Sugar

Peel and quarter peaches. Place in a saucepan, cover with water and add ½ cup sugar. Poach briefly (5 minutes) then strain the fruit out. Add an extra cup of water and a further ½ cup of sugar to make a sugar syrup (or make up quantities to taste). Boil the sugar syrup (further 5 minutes).

Place the peaches into sterilised jars. Fill the jars with the sugar syrup, making sure there are no air bubbles. 

Screw the lids onto jars, immerse in a big pot of boiling water and boil for 15 minutes to seal.