Recipe courtesy of Laura Calder

Frozen Peaches

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 3 jars



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