We at El Ciruelo believe strongly in two things. First, we believe anything cooked at home always tastes better thanks to the personal touch we give to it and it is an excellent way to spend time together as a family, and second, we believe that natural products, such as our fruit, are enjoyable no matter how, whether cooked or fresh. So, here is an easy recipe to enjoy peaches for the whole year.

Peaches are a very complete fruit, full of health benefits. Using our recipe for peaches in syrup means you will enjoy their benefits as well as their summer flavour at any time, and they are the perfect dessert and snack for kids!


– 1 kg ripe peaches.

– 1 litre mineral water.

– 500 grams white sugar.

– 4 glass jars containing 500 ml or more.

Tips regarding the ingredients: When preserving the peaches, we must bear in mind that we will have to store 2 kilograms of syrup and fruit as a result. Thus, it is advisable to use large containers, of half a kilo of capacity or more, as this will save you from needing too many containers or cutting your peaches into small pieces.

Peaches in syrup. Preparation:

Step 1. First of all, before cooking, we must sterilise the jars in which we will preserve our grapes. So, we will begin by ensuring they are completely clean by boiling them in a saucepan after washing them with soap and water, protecting the pot walls and the jars from breaking with rags. For years and centuries, this has been the conventional technique for removing viruses and bacteria from the jars that would preserve the canned food. Please do not set aside the rags to wash yet, you will need them later.

Step 2. Using another pot, add all the water and warm it up, and when it boils, start slowly pouring in and dissolving the sugar until both ingredients become thoroughly absorbed. Meanwhile, as this task must be carried out over a medium heat, patiently, we can wash, peel, cut in halves and stone all our peaches. Due to our fruits have the highest quality you will appreciate that El Ciruelo’s peaches are full of flavour, aromas as well as the unique colour of the Murcian peach.

Step 3. Once syrup is in the pot, add the peach halves and let them soak in the boiling syrup for about 10 to 12 minutes (depending on their size) and turn them over halfway through the cooking process. Remove the pan from the heat and leave to cool until warm. Then, if you wish to serve them freshly baked, just serve them on a plate and drizzle them with their own syrup.

Step 4. When making canned food, all the peach pieces should be placed in jars and covered with the syrup, ensuring that there is always a finger’s width between the liquid and the lid. Once we have closed the jars and returned them to the pot protected with the cloths, let them boil for 15 minutes. By doing so, we will have created a protective barrier for our canned peaches allowing us to eat them during the coming months.

Step 5. Now we have to carefully place the peaches pieces in the jars, not touching the lid, until the peaches are covered with the syrup. At this point we recommend that you do not fill the jars too of peaches pieces, because it is better that there is more space than not enough and the jars will not close.

Step 6. Take the pot with the jars now full, and then wrap them in the previously used rags as protection while sterilising. The jars will be kept in a bain-marie, so that the water covers the jars, between 15 and 20 minutes. When finished, leave them to cool and then they will be ready to consumption.

It is the ideal recipe to make with children (and not so children) at home, given how simple it is. This recipe allows us to introduce them to the kitchen, teaches us traditional preparation methods and how to save and take advantage of seasonal fruit. We at El Ciruelo encourage you to enjoy making canned fruit just as much as we enjoy bringing you the best quality.


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