Bottled fruit

INGREDIENTS

peaches or pears

SYRUP

sugar, (see note)

water, (see note)

METHOD

Peel desired amount of fruit and steam for about 8 minutes. Leave whole, or cut into halves or slices. Pack the fruit into hot jars or bottles as tightly as possible without bruising the fruit.

To make the syrup, boil sugar and water together until sugar has dissolved. Stir occasionally.

Completely cover fruit with hot syrup, and to within half an inch of top of jar.

Screw lids on tightly and wipe bottles clean with damp cloth.

NOTE

For thin syrup, use 1 cup of sugar to 3 cups of water.

For medium-thickness syrup, use 1 cup of sugar to 2 cups of water.

For thick syrup, use 1 cup of sugar to 1 cup of water.

For very rich syrup, use 2 cups of sugar to 1 cup of water.

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