Preserved peaches perfumed with a light hibiscus and thyme syrup
Sterilize the jar: Put the jar in a boiling water pan for a couple minutes in order to pasteurize it, then let it dry without cleaning it.
Boil the joint as well.
Bring to boil the caster sugar and water with the thyme and the hibiscus flowers.
Clean up the fruits and peel them: bring to boil a big pan of water, drop in the peaches for 30 seconds and then cool them in cold water. Peel the peaches.
In the bottom of the jar, put the peaches skins, then drop in the peaches, and cover it all up with the syrup until it reaches 2cm to the top.
Close it up and immediately start the heat treatment, 40 minutes at 100°C.
«The peaches are going to turn purple. Use ripe but firm peaches»