Recipe courtesy of Laura Calder
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
3 jars
Level:
Easy

Ingredients

Directions

Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid.

Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze.

Freeze the jars.

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