2 lb (1 kg) sugar
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) peaches, peeled, quartered and cored
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) peaches, peeled, quartered and cored
method
1. Dissolve the sugar in the vinegar, then add the lemon juice and peaches.
2. Simmer very gently until the peaches are tender, then remove the peaches from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the peaches and cover with a vinegar-proof top.
5. Store for 3 months before using.
2. Simmer very gently until the peaches are tender, then remove the peaches from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the peaches and cover with a vinegar-proof top.
5. Store for 3 months before using.
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