Peach Preserves

Ingredients

• 1 kg peaches
• 2 lemons
• gelatin sugar 2:1 ratio (for 1 kg fruit mass use 500 g gelatin sugar)
• 2 tbsp peach or apricot liqueur

Instructions

1. 1.

   Briefly steep peaches in boiling water, peel, halve and pit. Chop the flesh and place it in a pot. Squeeze lemons and pour the juice over the peach pieces, then weigh everything. Weigh the gelatin sugar according to the 2:1 ratio, mix into the fruit mass, and let stand for about 3 hours at room temperature. Then stir and bring to a boil; from that point measure and simmer for 3 minutes while bubbling.

2. 2.

   Add the peach or apricot liqueur to the fruit mash. Immediately pour into hot-washed jars, turn them over after 15 minutes to cool, then flip again and let cool completely.