Peach

Peach in cognac

To 3 kg peaches need:1.5 kg sugar,rum or cognac,preservative.

Peel the fruits,half it,take out the seeds,boil to thick with water and take out the foam.Put the peaches in the syrup,and boil it slowly,than the fruit will mellow.Put in china bowl and let to stand to a day under cover.Day after put the peaches in bottles, and boil on to thick the juice.If it cool add the preservative and the cognac to, and pour on the fruit.Close and keep at cool,dry place.

Peach jam

Peel the peaches and breake over the sieve.Add to every kilogram fruits 12 dkg sugar.Boil of the sugar and a little water very thick syrup.Add the fruits to,and during continously mixing,boil.(Ready,if the jam drop in a cool plate,this chill under a minute)Fill it into hot bottles,and close the bottles if on the top get a heavy film.Steam it.

Peach jam 2.

Peel the fruits,take out the seeds,breake over a sieve.Add same weight sugar as the peach,mix it,then boil with a rod vanilla and juice of 2 lemon (to 2 kg fruits).Boil to very thick,put in bottles hot and day after close it.

Vinegar peach

Juxtapose the fruits in a pot.Put to 1 litre wine vinegar 30 dkg sugar and a piece cinamon,boil and pour hot onto fruits,that cover it.Cover the pot and let to stand to a few day in cool place.Filter the juice,boil and pour once more the peaches.Put the fruits in bottles,if it cool and throw on a pinch preservative.Close and keep on cool place.

Peach chilling

Pre-boil the peeled,half cut fruits.Add every liter water 20 dkg sugar.Make syrup of,then dip the peaches to 1-2 minutes in a sieve.Take out the fruits and put in cool lemon water.Pack it hermetically and put in freezer.