Peach jam - delicious and unusual recipes for a sweet treat. Delicious peach jam: recipe

Peaches contain a lot of useful substances that are so necessary for a person.

This fruit is easily digestible, and its juicy and fragrant pulp tones and refreshes.

Regular consumption of peaches improves digestion and increases appetite.

In order to enjoy this fruit not only in summer, but also in winter, various preparations are made from peaches - jam, compotes, jams and marmalades.

Peach Jam - Basic Cooking Principles

Peach jam is a real treat for the sweet tooth. Delicate, fragrant and sweet jam is suitable for spreading on toast during tea drinking, and for preparing various pastries and desserts.

For jam, ripe, juicy fruits are taken without damage and pests. The fruits are thoroughly washed, broken and pitted. The pulp of peaches is laid out in an enamel bowl and poured with boiling water. Cover with a lid and cook over low heat for 15 minutes until the fruit is soft.

The resulting mass is cooled and ground through a sieve to obtain a uniform, delicate texture.

Pour the peach puree into an enamel bowl and add sugar at the rate of one to one. Stir and put on a slow fire. Boil the puree, periodically removing the foam, until the desired jam consistency. The longer it cooks, the thicker it gets.

Peach jam is laid out in prepared jars and hermetically sealed. To do this, take dishes with a volume of not more than a liter.

Peach jam can be prepared with citrus or other fruits. To make the mass thick, agar-agar, pectin, gelatin or starch are added to it.

To spice up the jam, add cinnamon, rosemary, or mint.

Recipe 1. Peach Jam

Ingredients

200 ml of purified water;

one and a half kilograms of peaches;

granulated sugar - one and a half kilograms.

Cooking method

1. Wash soft, ripe peaches thoroughly under the tap and remove the stones.

2. Put the pulp of the peach in an enamel bowl, and pour boiling water over it. Boil the fruit for a quarter of an hour, covered with a lid. Peaches should become soft.

3. Then cool the peaches and grind them through a sieve. Add sugar to the peach puree, mix and pour the resulting mass into an enamel bowl. Send it to a slow fire and cook, stirring constantly with a wooden spatula and removing the foam, until the desired consistency.

4. Wash the jars and send them to the oven for sterilization. It is enough to hold them there for about 15 minutes. Spread the hot jam in jars and seal them tightly. After the workpiece has cooled, send it to storage in the cellar.

Recipe 2. Peach Lemon Jam

Ingredients

half a lemon;

two kg of peaches;

half a kilo of sugar.

Cooking method

1. Place the peaches in cold water for a short time, then rinse thoroughly. Transfer the clean peaches to a wide bowl. Boil water in a kettle and pour boiling water over fruit. We leave for a few minutes. Then drain the hot water and immediately pour over cold.

2. Remove the skin from the peaches. If in some places it fits snugly to the pulp, you can cut it into a thin layer with a sharp knife.

3. Break the peeled peaches into pieces. If the pulp is dense, cut into slices.

4. Cut the lemon in half and squeeze the juice from half directly onto the pulp of the peach. We mix. The lemon will make the jam slightly sour and keep the peaches from browning.

5. We put a container with peaches on a slow fire and cook jam without adding water. Stir the mixture constantly with a wooden spatula. Half an hour is enough for the fruit to become soft.

6. Drain the resulting juice into a saucepan, and grind the peaches into a puree using an immersion blender. We shift the puree into a saucepan with juice and add sugar.

7. Mix thoroughly with a wooden spatula. We put the pan on the fire, adjusting it so that the mass boils slightly. Cover with a lid and cook for 15 minutes, stirring occasionally.

8. We calcine clean jars in the oven. We pack the jam in jars and tightly cork with lids. Cover the workpiece and leave to cool completely.

Recipe 3. Peach Jam with Mint

Ingredients

sprig of mint;

peaches - kilogram;

• fructose - 400 g.

Cooking method

1. Peaches need to be peeled. If it adheres tightly to the pulp, dip the peaches in boiling water for a few minutes, and then immediately pour over cold water.

2. Cut the peeled peaches into slices. Put the prepared fruits in an enameled container and sprinkle them with fructose. Cut the lemon in half and squeeze the juice directly onto the peaches. Stir and leave the fruit for four hours.

3. After the allotted time, add mint leaves and place the container on medium heat. Boil for forty minutes, periodically removing the foam. You don't need to stir the jam. Shake the pot periodically. This will preserve the amber structure and shape of the peach slices.

4. Arrange hot jam in sterile jars, seal tightly with tin lids and leave, covered with a warm cloth, until completely cooled.

Recipe 4. Peach jam with starch

Ingredients

12 g cornstarch;

• 200 g of sugar;

• 50 ml of purified water.

Cooking method

1. Place the peaches in cold water for a short time. Then carefully wash them, break them in half and take out the bones. Cut the pulp of the peach into random pieces.

2. Place the peaches in an enamel bowl. Sprinkle the fruit with half of the granulated sugar. We put the basin on the stove, pour in purified water and cook until the sugar dissolves.

3. Pour in the rest of the sugar. Cut the lemon and squeeze the juice from half a lemon into the peach mass. We also put a cinnamon stick here. Keep on fire for five minutes.

4. Add a spoonful of filtered water to the starch and mix well. We introduce a mixture of starch into the peaches in a thin stream. Stir, and after a couple of minutes, remove the basin from the heat. We take out the cinnamon.

5. Pour the jam into sterile jars and twist with tin lids. Wrap with a warm cloth and leave for a day.

Recipe 5. Peach jam in a bread machine

Ingredients

240 g of granulated sugar;

400 g ripe pitted peaches.

Cooking method

1. Wash the peaches thoroughly under cold, running water. Break them in half and take out the bones. Spread the peach halves on a towel and leave to dry slightly.

2. Then cut the peach halves into small cubes along with the skin.

3. We shift the chopped peaches into the bowl of the bread machine.

4. Top the fruit with sugar. Insert the bowl into the device and close the lid. We select the program "Jam" or "Jam" on the panel. Cooking jam for an hour. The time is determined depending on the model of the bread machine.

5. Open the lid of the unit and lay out the hot jam in sterile dry jars. We tightly twist the jars with lids, cover with a blanket and leave to cool for a day.

Recipe 6. Fragrant peach jam in a slow cooker

Ingredients

50 g of granulated sugar;

kilogram of peaches;

• 750 ml of purified water;

  50 ml lemon juice.

Cooking method

1. Put ripe peaches in cold filtered water and leave for ten minutes. Then we drain the water, and wash the fruits under the tap. Cut each peach in half and remove the pits. Chop the pulp into small pieces.

2. We send the chopped peaches into the multicooker bowl. Pour water here and add granulated sugar. We mix.

3. Close the lid of the unit, activate the "Extinguishing" program and cook, stirring occasionally, for an hour and a half. Wash the lemon, wipe it and cut it in half. We squeeze juice out of it.

4. After an hour and a half, open the lid of the unit and add lemon juice and marjoram. Close the lid again, turn on the same mode and cook the jam for the same amount of time.

5. Wash half-liter jars and send them to the oven for a quarter of an hour. We lay out the hot jam in jars and roll up with tin lids. Wrap and leave to cool completely. Then we clean the workpiece in the cellar.

Recipe 7. Peach Jam with Rosemary

Ingredients

12 g gelatin;

600 g of peaches;

100 ml of lemon juice;

400 g of granulated sugar;

rosemary - a few branches.

Cooking method

1. Put the peaches in a deep container and fill with water. We leave for ten minutes. Then we wash the fruit. Cut each peach in half and remove the pit. Cut the pulp into slices. We put the chopped peaches in a copper basin and cover them with sugar. Leave for an hour for the peaches to release their juice.

2. We interrupt the peach mass to a puree state using an immersion blender. We send the basin to the fire and put the washed sprigs of rosemary in it. Cook, stirring constantly, for 20 minutes.

3. Soak gelatin in water. Cut the lemon and squeeze the juice out of it. Add the soaked gelatin and lemon juice to the hot peach puree. Take out the rosemary branches and discard. They have already fulfilled their function. Stir, keep on fire for a couple more minutes.

4. We lay out the hot jam in half-liter jars and tightly roll it up with tin lids.

• For jam, take ripe, but not overripe fruits with soft, yellow flesh.
• It is advisable to remove the skin from the peaches before making jam, as it can give the jam a bitter taste.
• To easily remove the skin from peaches, pour boiling water over them.

Add citrus zest or juice to peach jam to dilute the sugary sweetness of the fruit.

One of the most favorite preparations of most sweet teeth is peach jam. This delicious delicacy is prepared at home very simply, without frills, but as a result it turns out to be unusually tasty. It can be used as a pastry filling or served with tea with a slice of toasted bread.

How to make peach jam?

Traditional peach jam is a homogeneous fruit mass, which is obtained by twisting the fruit through a meat grinder or grinding through a sieve. Sometimes a small number of pieces are allowed in the composition of the treat. Considering that the pectin content in the composition of peaches is small, the jam is thickened additionally.

1. Often, gelatin is used in the composition of the workpiece to thicken the mass. The swollen granules are added just before rolling. Less commonly used gelfix and pectin.
2. If you do not use auxiliary thickeners, the peach jam will immediately be watery, thickening occurs during storage, after about a month you can taste the sweetness.
3. To obtain a thick delicacy and a variety of taste, other fruits with a high content of pectin are also added: apricots, apples and others.

Peach jam for the winter - a simple recipe

A simple peach jam for the winter is made from only one type of fruit, without the addition of all kinds of thickeners. The fruits are twisted through a meat grinder, but if you need to get a treat in pieces, use a mashed potatoes. The jam will thicken during storage, but you can taste it as soon as it cools down.

Ingredients:

• peaches - 3 kg;
• sugar - 2 kg.

Cooking

1. Wash the peaches, peel, remove the pit.
2. Grind in a convenient way, cover with sugar, leave for 5-10 hours.
3. Boil the mass to a boil. Repeat the cooking and cooling process 2 more times.
4. Peach jam is closed hot for the winter in sterile jars and sent for storage.

Peach jam with gelatin - recipe

Making peach jam with gelatin is not much more difficult than a simple option, but as a result, the delicacy will come out very thick, jelly and you can already eat it the next day after cooking. Gelatin is traditionally used sheet, but in the absence of such, it will fit and instant, it will not affect the taste.

Ingredients:

• peaches - 2 kg;
• sugar - 1.8 kg;
• granulated gelatin - 100 g.

Cooking

1. Peel the peaches, remove the pits and run through a meat grinder.
2. Pour puree with sugar, leave for 5 hours.
3. Soak gelatin in warm water.
4. Put the peach mass on the fire, bring to a boil, cook for 10 minutes. Set aside and cool slightly.
5. Pour the swollen gelatin into the peach jam, mix, heat the mass (do not boil!).
6. Jam can be served the next day or corked for the winter.

Peach Jam with Gelfix

Delicious and spicy peach jam, the recipe of which is presented below, can be made with the addition of gelfix, an analogue of gelatin, which consists only of plant components, which is why it is especially popular with vegetarians. This type of thickener contains sorbic acid, a vegetable preservative that promotes long-term storage of preservation.

Ingredients:

• peaches - 2 kg;
• sugar - 1 kg;
• gelfix - 25 g;
• cinnamon sticks - 4 pcs.;
• cloves - 8 buds.

Cooking

1. Peel the peaches and remove the pits.
2. Punch fruit with a blender.
3. Gelfix mixed with 2 tbsp. l. sugar, pour into puree, mix.
4. Put on fire and add the remaining sugar.
5. Boil jam with peach gelfix until boiling, it should boil for 5 minutes.
6. In sterilized jars, place cinnamon sticks and 2 cloves each.
7. Pour in the hot jam and seal tightly.

Peach jam with pectin - recipe

Peach jam is just as tasty and fragrant, the recipe of which is supplemented with pectin, a vegetable and absolutely natural analogue of gelatin. Spices such as ginger and coriander will help to complement the taste of goodies. These additives give the taste and aroma a special freshness and light piquancy.

Ingredients:

• fig peaches - 2 kg;
• sugar - 1.5 kg;
• pectin - 10 g;
• grated ginger - 2 tsp;
• coriander - 2 tsp

Cooking

1. Peel the peaches, remove the pits, scroll through a meat grinder. Add ginger and coriander.
2. Mix a couple of spoons with pectin, add to puree, mix well.
3. Pour in all the sugar and put the jam with pectin from the peaches to boil.
4. You need to boil the mass for no more than 5 minutes.
5. In advance, pour the fig peach jam, seal tightly and store.

Peach-apricot jam turns out to be insanely fragrant, sweet with an “amber” color. Fruits go well together, so it is not necessary to supplement the composition with spices. During storage, the jam will thicken, but if you need a quick jelly treat, use gelatin, gelfix or pectin.

Ingredients:

• peaches - 1 kg;
• apricot - 1 kg;
• sugar - 2 kg;
• vanillin - 5 g.

Cooking

1. Peel the peaches and remove the pits. Remove the pit from the apricots too.
2. Twist through a meat grinder, cover with sugar and leave to separate the juice for 5-7 hours.
3. Put the puree on the fire, cook until it boils.
4. The jam should boil for 10-15 minutes, add vanillin, mix.
5. Pour the mass into sterile jars, seal and send for storage.

Peach jam with oranges

Absolutely unusual, you can close the peach jam for the winter. By adding orange puree to the composition, a preparation is obtained that will not leave anyone indifferent. For a more pronounced taste, twisted zest is added, but it also gives a slightly bitter aftertaste. Lovers of citrus flavor can add lemon to the composition.

Ingredients:

• peaches - 1 kg;
• orange - 2 pcs.;
• lemon - 1 pc.;
• sugar - 1 kg;
• gelfix - 15 g.

Cooking

1. Peel the peaches and remove the stone, puree with a blender.
2. Peel the zest from citrus fruits, grind the pulp into a smooth puree.
3. Mix the zest with peach and citrus puree, add sugar and gelfix, mix well.
4. Bring the mass to a boil, cook for 15 minutes.
5. Pour jam into sterile jars and seal.

Sugar free peach jam

Jam from overripe peaches will turn out sweet and without the addition of sweeteners. To prevent the fruit from turning dark during processing, add lemon juice to the composition. To thicken the puree, you can add pectin or gelatin. For a variety of flavors, citrus zest and pulp, grated ginger, or fruits such as plums, nectarines, and apricots are added.

Ingredients:

• peaches - 1 kg;
• nectarines - 1 kg;
• lemon juice - 150 ml;
• gelfix - 25 g.

Cooking

1. Peel the fruit, remove the seeds, puree with a blender.
2. Dilute gelfix with lemon juice, pour into puree.
3. Warm the mass over low heat, boil for 15 minutes
4. Pour the jam into a sterile container, seal tightly.

The easiest to prepare. If the device is equipped with the "Jam" function, you just need to load the ingredients into the bowl, and that's it, the stove will do all the work for you: it will cook and mix, you will only need to pour it into a sterile container and seal the workpiece. Spices and additional ingredients will help to complement the taste: nectarines, orange and ginger.

Ingredients:

• peaches - 1 kg;
• nectarines - 1 kg;
• orange - 2 pcs.;
• sugar - 1 kg;
• grated ginger - 1 tbsp. l.

Cooking

1. Process peaches and nectarines, removing the peel and seeds. Punch with a blender.
2. Peel the zest from the orange, chop. Puree the pulp.
3. Put all the fruit puree into the bowl of the device, add sugar and ginger.
4. Select the "Jam" mode and press the "Start" button.
5. Cook until the signal, pour into a sterile container and seal.

Not much different than traditional cooking on the stove, but the main advantage is the non-stick bowl and constant heat. The sweet will be ready in half an hour and it can be prepared for the future. The composition of jam is supplemented with various aromatic ingredients: vanilla, cinnamon, cloves or grated ginger.

Peaches are beautiful, sweet fruits with tender, juicy flesh. And yet, they are very useful, as they contain many vitamins, minerals and other substances important for our health. They are easily digested, improve digestion, increase immunity.

Now is the peak of their ripening season. You need to eat plenty of fresh peaches, and also have time to prepare them for future use, for the winter. Many housewives make compotes and jams from them. More and more popular is the preparation of jam, for which slightly overripe fruits are used. It turns out a sweet, fragrant, beautiful sunny-colored dessert, tasty and healthy.

Today on the site "Popular about Health" we will tell you how to make peach jam according to a simple recipe for the winter and, of course, more than one.

Preliminary preparation

Depending on the variety and ripeness, the taste of peaches may vary. In some, the pulp is tender, sweet, while in others it is denser, sweet and sour. From the first it is better to prepare a homogeneous jam, and from the others it is preferable to cook in pieces.

To make the dessert tasty, transparent and stored for a long time, choose ripe, but not spoiled fruits, without rotten barrels.

Before cooking, the fruits must be poured with cool water. After 10 min, rinse thoroughly with running water.

The bones must be removed. To do this, the fruits need to be incised on the side, the halves should be moved apart and the bone removed.

It is also desirable to remove the skin, as it gives the finished product a bitter taste. To do this, scald the peaches, after which the skin can be easily removed.

As for sugar, the more it is, the thicker the finished product will be. Usually they take from 800 g to 1.2 kg - per 1 kg of fruit.

If you do not like cloying sweetness, add a little citric acid or fresh lemon, lime or orange juice when cooking.

Well, now, let's proceed directly to cooking:

Peach winter jam recipe (with skin)

Us need: for 1 kg of fruit - an incomplete glass of water, 1 kg of sugar

Cooking:

Prepare peaches, remove pits. Put in a spacious enamel bowl, add hot water, bring to a boil. Cook covered for 15 minutes until soft.

Now cool the mass, wipe through a sieve, or grind with a blender until smooth. If you want to get jam with pieces of fruit, then just crush them with a pusher.

Put sugar into the resulting mass, mix well. Bring to a boil, stirring constantly. When it boils, make a small fire and continue cooking, stirring, removing the foam.

Boil until desired consistency, 20 to 40 minutes. It can be longer, but then the jam will turn out to be very dense, thick.

Arrange in hot jars, screw on the lids, turn over. You don't need to warm up. When cool, transfer to storage in a cool room.

More recipe with peaches (without skins)

For this recipe let's take: for 1 kg of fruit - the same amount of granulated sugar.

Cooking:

Prepare fruit: wash, remove seeds and skin. The easiest way to do this is described above. Cut into pieces, put in a large saucepan, add sugar. Mix well, leave for a few hours for the juice to appear and mix with sugar.

Now you can grind with a blender or not to do this to get a jam with whole pieces of fruit.

Put on medium heat, wait until it boils. Stir occasionally. As it boils, reduce the temperature, boil for 10 - 20 minutes. Arrange in boiled jars, tighten the lids.

Recipe with spices

If you love the taste of oriental cuisine, this recipe is for you. Jam turns out very fragrant, with interesting spicy notes.

Us need: per 1 kg of fruit - 1.2 kg of sugar, 3-4 dry anise fruits, 1 tsp cinnamon, 2-3 cloves, a quarter cup of lemon juice.

Cooking:

Prepare the peaches, remove the pits, remove the skin if desired, although this is not necessary. Cut the fruits into pieces. Their size is up to you.

Place in a large enamel bowl. Sprinkle everything with sugar. Let it boil over medium heat. As soon as it boils, immediately reduce the temperature to a minimum. At this point, pour in the lemon juice. Boil at a low boil, stirring constantly, removing the foam.

Put chopped spices at the bottom of sterile jars (an equal amount per jar). Pour in the jam, screw on the lids. When cool, store.

rosemary recipe

There are many ways to make jam for the future. Among them there is one very interesting and simple recipe - with rosemary. This spice gives the finished product a piquant taste and an unusual, delicate aroma.

Us need: for 1 kg of fruits - 1 kg of sugar, several sprigs of rosemary (2-3), 3 tablespoons of fresh lemon juice, or 0.5 tsp of citric acid powder.

Cooking:

Prepare the peaches, remove the pits, cut the pulp into cubes. Put in a deep bowl, add sugar, pour in lemon juice, add chopped rosemary, mix. Leave for a few hours until the juice appears.

Transfer the mass to an enameled saucepan of the appropriate size, boil over medium heat. Remember to stir often. After boiling, immediately reduce the heat, boil with a light boil for 15-20 minutes, until the mass thickens. At the same time, stir regularly, remove the foam.

Arrange in boiled jars, tighten the lids. Next, store for winter storage in a cool place.

Cooking with peaches is easy. Prepare them ahead of time. Happy winter drinking!

Peach jam for the winter, first of all, is a very gentle concentrated delicacy that literally instantly melts in your mouth. In texture, this is the same confiture with a thick jelly-like consistency. If in peach jam you can most often find canned fruit slices, then in this delicacy you will not be able to find even small fruit lumps. IN This is because for its preparation in this simple recipe with a photo at home, it is proposed to use a blender, with which all fruits are ground until a homogeneous mass is obtained. So, it turns out a thick mixture of peaches, which is very convenient to use to create various homemade desserts. The pie with peach jam comes out especially tasty, we advise every housewife to bake it for her family. Believe me, you will not be able to buy such an amazing treat in any pastry shop.

Due to the fact that fresh chopped peaches tend to darken quickly, we will have to use a lemon to make jam from them in this photo recipe. From this exotic citrus fruit, we will take only its own juice, with which we will subsequently process the peaches, separated from the skin and stones. In our case, lemon juice will play another important role, it will pleasantly flavor the jam and give it a touch of exotic. To fulfill the latter goal, some hostesses replace the lemon with an orange or, in general, use both fruits at the same time.

In order to properly prepare delicious peach jam for the winter, it is recommended that you carefully read the step-by-step instructions below with a photo before cooking it. In this case, you will not need a slow cooker or a bread machine. All you need is a blender.

Ingredients

Steps

First of all, to create a delicious and tender peach jam at home, it is recommended to prepare all the ingredients indicated in the recipe in the required amount.



Immediately prepare a container for preserving future jam. Take the right number of cans and before you start washing, check them all for chips and other damage. Place good jars in the sink, then rinse them thoroughly in a soap and soda solution. Wash the container thoroughly not only from the inside, but also from the outside, because sterility is above all in canning. In the same way, process the twists for the lids.



Place the washed jars, along with the spins, on a kitchen towel to dry. Note! Glass containers should dry naturally at room temperature..



Put several containers of water on the stove at once so that you can sterilize all the items for canning at the same time. Prepare a deep saucepan for cooking future jam.



So, in a small container with warm water, lower all the prepared lids with red rubber bands up. Keep the items on low heat for a few minutes. In no case should such lids be boiled; after such a quick heat treatment, their rubber rim should soften only slightly. Otherwise, the lids will be unsuitable for preservation.



In order not to take up another container, place the twists to be processed in the same container in which the lids are sterilized.



Sterilize all jars in a separate large saucepan. You need to lower them into warm water, after which it should be brought to a boil. Boil glass should only be on low heat for fifteen minutes.



It's time for the peaches. Put them all in the sink and rinse well under the faucet. Peaches are recommended for making jam with very fleshy and juicy pulp.



The next step is blanching the peaches. Bring water to a boil in a container, then dip the fruit into it for literally two minutes, no more is needed.



After two minutes, remove the peaches from the boiling water and immediately place them in cold water. After carrying out such a procedure, it will be easier and much faster to remove the skin from the fruit. There is such a variety of peaches, the skin of which, after blanching, generally lags behind on its own, it will be very easy to remove it even with your hands.



Now divide the peeled peaches into two parts, and then remove the seeds from them. Cut the remaining rough part from the fruit after the seeds.



Place the remaining peach pulp in a bowl and pour over the lemon juice. Optionally, you can drizzle dessert with freshly squeezed orange juice..



Stir the peach mass so that all fruit slices are covered with exotic juice.





Chop the peaches into very small pieces. Beat fruit until smooth.



Take the previously selected pot for cooking jam, pour two hundred milliliters of water into it.



When the water boils, start adding granulated sugar to it gradually, while constantly stirring the liquid.



Continue stirring the sweet water until the sugar is completely dissolved.



Add crushed peaches to sugar syrup. Note! Since this jam according to this recipe is prepared without the addition of pectin, it means that it must be cooked at this stage until it begins to thicken on its own.



While the dessert is ready, prepare the necessary tools for canning. The photo below shows one of the sets of such kitchen tools, which includes a watering can, a special can lifter, a stick with a magnet for lifting lids and twists. This set also includes a special device for removing air bubbles. If you don’t have such a convenient canning kit, then use the familiar appliances that are in your kitchen..



To understand the degree of readiness of jam, it must be scooped up with a spoon and poured back into the container. If the mass from the spoon flows rather slowly, then this means that it is completely ready for canning. However, otherwise the dessert should still be cooked for some time. Do not forget to remove the foam while cooking the jam.



Immediately put sterilized jars in front of you, on one of which install a watering can. Using a watering can, pouring hot mass will be easier, because this eliminates the possibility of accidentally getting burned by it.



Fill the jars up to the neck with the finished dessert. It is very convenient to collect it from the container with an ordinary ladle.





Now, using a long wooden skewer, pierce the air bubbles formed in the workpiece.



Wipe the threads of the filled cans with a damp, clean cloth. If at least a drop of dessert remains in these areas, then there is a possibility that it will not be sealed for the winter. Be careful, because the walls of the jars are probably very hot from the jam.



It's time to use a special magnetic wand. She should get sterile lids out of the water, after which they need to carefully cover the workpieces.





For canning, it is very convenient to use such unusual screw-on lids, because they must be screwed on by hand, which is very simple.



Using a special lift, lift the closed jars, then lower them into a pot of water to re-sterilize. Do not forget to leave a few centimeters of empty space between the banks.



Banks rolled up in this way must be completely immersed in water. If it suddenly is not enough, then add more.



When the water in the sterilization container boils, reduce the heat and cover it with a lid.



Sterilize the blanks in this way for the next ten minutes. In the event that the volume of cans exceeds half a liter, then increase this time from five to fifteen minutes.



When the processing time comes to an end, remove the lid from the container. Take out all the jars one by one from the water and put them on a table covered with a towel..



After a day, remove the metal twists from the cans, and then transfer the blanks to the basement for further storage. Delicious peach jam for the winter is ready.



Bon appetit!

Winter peach preparations are becoming increasingly popular. Thanks to the work of breeders, peach trees can now be grown in the northern regions. Also, shops provide an abundance of various fruits, so it will not be difficult to buy peaches. What can be prepared from them? The most popular are compotes, syrups and jams. It is on the rules for making jam that we will focus our attention today.

The taste of different varieties of peaches may vary. Some fruits are juicy and have a delicate sweet pulp, others are dense with a sour-sweet taste. From the peaches of the first group, it is best to make a jam that is homogeneous in consistency, and the second is used to make a dessert with pieces of fruit.

Before proceeding directly to the cooking process, peaches must be washed. To do this, they are first soaked in warm water for 10 minutes, and then washed thoroughly.

Also, all recipes involve the use of pitted pulp. To remove them, the peaches are cut on one side along the “seam”, and then the halves are scrolled in different directions, removing a large drupe.

Cooking methods

Option number 1 - gentle peach jam puree

To make jam, take 2 kilograms of fresh peaches. The washed fruits are dipped in boiling water so that the water completely covers them. From the fruit blanched in this way, the skin is easily removed. It cracks and twists into a tube. Those places where this did not happen are cleaned with a sharp knife.

Next, the peaches are freed from drupes and pierced with a blender. The amount of peach puree is measured. It is very convenient to do this with a liter jar. The same jar measures the amount of sugar. It is taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sand is reduced to the widow.

The mass is put on the stove and cooking of fragrant jam begins. Since peaches give a lot of juice, jam is boiled for quite a long time - about an hour. At the same time, the mass is constantly mixed and the resulting foam is removed from it.

Well-boiled jam actively “spits” and does not drip from a spoon when stirred. The finished product in the boiling stage is laid out in sterile jars of small volume and twisted with lids treated with hot water.

Option number 2 - a simple recipe for peach jam rubbed through a sieve

Preparing jam in a simplified way eliminates the need for pre-cleaning the peel. Peaches, 1 kg, cut into halves and pitted. The slices are cut into several more pieces and sprinkled with 200 grams of granulated sugar. In order for the sugar to draw out the juice from the fruit, the mass is mixed, covered with a lid, and left to stand on the table for several hours.

When the juice covers the pieces almost completely, continue cooking the peach jam. Put the bowl with the sliced ​​​​on the fire and boil the pieces until soft. After the tip of the knife can easily penetrate the pulp of peaches, they are transferred to a metal sieve with a slotted spoon, and the juice is poured into a separate container. This is done so that the fruit juice does not have to be evaporated for a long time in the future. The hot pulp of peaches is quite easily rubbed with a spoon, leaving only pieces of the skin on the surface.

The remaining 400 grams of sugar are added to the sweet fruit mass, and the container with peaches is returned to the stove. Bring the jam to readiness for another 15-20 minutes.

Option number 3 - peach jam with skin

This option involves making peach jam along with the skin. She will add a little astringency to the dish, but many people like this jam more.

They take a kilogram of fresh peaches, free them from the stone and cut them in an arbitrary way. Slices are covered with 800 grams of sugar, mixed, and give time for abundant juice secretion.

Then the cuts are boiled over medium heat for a quarter of an hour, and then they are crushed with a blender to the most homogeneous consistency. The ground skin will practically not be felt in the finished dish, but its presence will significantly save your cooking time.

The puree mass is boiled until final readiness for an hour, and then packed in jars.

The option of making jam with lemon is presented by the channel "EdaHDTelevision"

Option number 4 - jam with peach pieces

Some people like jams with pieces of fruit. We offer your attention and such a recipe.

A kilogram of peaches, not quite ripe, with dense pulp, is blanched in boiling water for 30 seconds. The skin twisted from exposure to high temperature is removed, and the bone is squeezed out of the pulp. Halves of peeled fruits are covered with sugar in a 1: 1 ratio to the net weight of pitted and peeled peaches.

After the main product gives juice, a saucepan with peach slices is sent to the fire. The jam is boiled for 10 minutes, and then a part of the released juice is scooped out with a ladle. The pulp is boiled for a long time until the syrup in which they are cooked becomes viscous. The readiness of such a jam is checked by a drop, dripped on a saucer. If the jam does not spread in different directions, then the dessert is ready.

IRENE FIANDE shares with you her wonderful peach dessert recipe

Shelf life of peach jam

The finished product is stored in a refrigerator or cellar for a year. The main condition for the preservation of the contents of the jars is sterility, so the containers and lids for it are carefully sterilized before use.