- peaches - 1,8 Kilogram
- water - 1 cup
- sugar - 2 cups
- lemon, juice - 1 piece
1. Make a knife cut in the shape of a cross at the bottom of each peach. Dip each in a saucepan of boiling water for 30 seconds, then place in a bowl of cold water for 1 minute. Peel off the skin. Cut the peaches in half and remove the bones, then cut each half into 4 parts. Thus, each peach will be cut into 8 slices. 2. Put the peaches in water in a large saucepan and bring to a boil. Stew until cooked for 15 to 20 minutes, stirring occasionally to make peaches cook evenly. 3. Put the peaches in a blender or food processor and mix to a consistency of mashed potatoes. You can also use a submersible blender. 4. Return the peaches to a large saucepan, add sugar and lemon juice and bring the mixture to a boil, cook for 30-40 minutes, stirring occasionally, until the mixture thickens. It is especially often necessary to stir at the beginning and end of cooking. Readiness can be checked as follows: using a spoon, pour a peach oil on the whole surface of the oil in a saucepan with a thin trickle, if it keeps its shape, before it dissolves in the total mass, the oil is ready. 5. Let the peach oil cool and store it in an airtight container or jar with a lid in the refrigerator. The oil is stored for about 2 weeks. You can also preserve the oil in jars.
Servings: 8-10