Ingredients:
- 3,5 kg peaches
- 60 g cloves
- 60 g cinnamon sticks
- 2 vanilla beans, cut in half lengthwise
- 15 g fresh ginger root
- 2 kg raw sugar
- 1 l Hengstenberg apple vinegar
1.
Preparation of the preserving jars
Take clean preserving jars - no regular jars - and boil them carefully. Let the jars only drain and do not dry them. Then you're ready to go!
2.
The beginning
Thoroughly rub the fuzz off the peaches. Prick them with a needle a few times. Tie the spices in a cloth.
3.
Pour over fruit
Boil Hengstenberg apple vinegar and sugar together with the spice bag for 10 minutes. Pour the hot syrup over the fruit and leave covered for 12 hours.
4.
Cooking the syrup
When you have left the peaches to infuse in the syrup for 12 hours, you can remove them and set them aside. Bring the syrup to a boil and after 10 minutes add the peaches again.
5.
The finishing touch
Carefully pour the peaches with syrup into the preserving jars and close them immediately. Sterilize in a boiling water bath for 15 minutes.
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