Frozen Peaches

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 3 jars
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1 cup/200 g sugar

2 cups/500 ml water

1/2 teaspoon ascorbic acid

About 8 peaches


  1. Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid. Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Freeze the jars.

Cook’s Note

Don't fill to the top as the contents need space to expand as they freeze.