Extra
In winter, you can have a peach cream pie and dream of summer days again!
Ingredients
Method
1.Turn your oven to 100°C and put the assortment of jars in for 30 minutes to sterilise. The lids can be sterilised in a container filled with boiling water.
2.In a saucepan, lightly stew peeled, sliced or, if they are freestone, halved peaches in enough water so that it comes to half-way up the level of fruit. Bring to a simmer, but be careful not to overcook them. They are ready when the fruit is heated all the way through, about 5-7 minutes.
3.Remove the hot jars (use an oven mitt!), being careful to put them on a chopping board or a tea towel, not on a cold surface as they will crack. Spoon the peaches into the jars, then pour the liquid juice to fill them. Run a knife down and around the insides of the jar to release any air bubbles.
4.Now overflow the jar by adding more hot juices (or boiling water if you need it) and screw the lids on tightly. Before long, you should hear a “pop” and the dome on the lid will have deflated slightly, which means the jar has sealed. Should the dome of the lid not deflate, it means there is air in the jar, it hasn’t sealed and it will not keep. If this happens to one of your jars, simply keep it in the fridge and enjoy eating peaches over the next few days.
*refined sugar free
Note
