How to make thick peach jam. How to make peach jam in a slow cooker

For all peach lovers, today we have a surprise for you, which consists of a selection of the best peach jam recipes.

Peach is a very fragrant and tasty fruit, this is exactly the fruit that gives us a sunny mood, a smile and joy, because it is difficult to find at least one person who would not love this delicacy.

The most delicious, sweet and fragrant peaches appear on the markets in the last months of summer, it is during this period that they are filled with vitamins to the maximum, their color is beautiful sunny, the aroma is divine, and the taste is not forgotten.

Peaches contain a lot of useful substances that are very necessary and necessary for our body. Peach also tolerates heat treatment, which is very good, since all peach preparations for the winter will contain a maximum of vitamins.

Peach jam is not the only popular preparation for the winter, which is common among good housewives, they also make excellent compote, all kinds of jams and mousses from peaches. Often a peach is simply rolled up in halves, so that later in the winter, bake delicious pies with it, by the way, here's a great one for you

On hot days of summer, peach perfectly fills our body with all the necessary vitamins and minerals, it is very useful for people with impaired metabolism. This fruit contains a lot of iron, useful salts and potassium, which significantly increases the level of hemoglobin in your blood. Peach also relieves symptoms of toxicosis in pregnant women.

In general, with regard to the benefits of peach, write here, do not rewrite, but we are not talking about that now, our main task is to learn how to make peach jam, so we will return closer to the topic.

Selection of peaches for a successful jam

As a rule, peaches can be bought everywhere and always at any time of the year, although the season of this fruit is August-September, but it is better and more useful to buy it in the season. So at least you know that you are buying a peach, and not an incomprehensible similarity stuffed with herbicides, and the price is much cheaper with the season. Therefore, we found out that the best period for harvesting a peach will be its season, it is both economical and much more useful.

Here, even a fool understands that the tastier your peach will be, the better your peach jam will be. Therefore, choose peaches that are tasty, very juicy, slightly soft and always fragrant. A peach is like a melon, it should smell good, if you cannot visually determine whether a peach is well ripe or not, smell it, if it is fragrant, then everything is fine. Before buying peaches for jam, first take a couple, so to speak, for testing, if they suit you, they are sweet and tasty, only then buy in large quantities for peach jam.

It is also worth mentioning the places where it is better not to buy peaches, if this is a market, it should be covered and protected from external dust. Since the surface of a peach is such that dust settles on it very well, and it will be quite problematic to wash it off, so it’s better to think about it in advance.

It is also advisable not to buy peaches from traders who sell directly near the road, this fruit perfectly absorbs carbon monoxide, therefore, you risk buying "round, tasty poisoning."

It is also necessary to pay attention to the variety of peaches, there are soft varieties, there are hard ones, it already depends on what you will do with it. For jam, of course, soft peaches will be tastier, but it’s worth noting that in most of these peaches the bone is problematic, but not for everyone, therefore, first you try it, then you buy it.

Okay, we told you the main problems and tasks when choosing fruits, I hope everything is clear here. Let's now move on to the main peach jam recipes.

There are a lot of peach jams, and you know it very well, and if not, then just open the Internet and you will see for yourself. In order for you not to shovel a bunch of information, we made a useful move and in one article we collected some of the coolest, and most importantly, proven recipes for peach jam, and so let's start.

Classic peach jam for the winter

For this jam, it is better to choose peaches that are not too soft, moderately elastic, it is desirable that the bone gets well.

This peach jam is quite popular among housewives, it is prepared quite simply, it does not require any super ingredients, except for super peaches J. Often housewives, in order to make this jam even more tender, remove the skin from peaches, but it seems to me that this is superfluous, the jam turns out to be very cool anyway. Yes, during the cooking process, the skin itself comes off the peaches, and it turns out peaches in syrup and separately the skins float, some like it, and some don’t, so it’s up to you, I repeat, as for me it’s superfluous, I mean to remove the skin.

What do we need for peach jam:

• Peaches - 1500 grams;
• Sugar - 1000 grams;
• Cinnamon - 1 piece (stick);
• Clean water - 250 milliliters;
• Lemon - 1 piece (not very large).

Peaches, thoroughly wash, in several waters. Carefully cut in half and remove the bones from them. After that, with a knife, cut the peach into not very thin slices.

Prepare the syrup, pour water into the pan, pour sugar and put on fire. When the water boils, we begin to stir vigorously so that the sugar dissolves, cook for a couple of minutes until completely dissolved.

After that, pour our chopped peaches into a saucepan with syrup, throw in cinnamon and bring to a boil over low heat. When the peaches boil in syrup, remove from heat and cool completely.

We squeeze the juice from our lemon into a plate, this can be done both with our hands and with the help of a citrus juicer.

Now that the peaches have completely cooled, pour lemon juice over them. Put on fire and slowly bring to a boil again. Cook the jam for about 30 minutes. Next, turn off the fire and take out the cinnamon stick, cool (not completely) the jam.

While the peach jam is cooling slightly, we will wash and sterilize the jars and lids with which we will close the jars.

Next, carefully pour the jam into the jars with a ladle, roll it up with a key and turn it over until it cools completely. When the jars are completely cool, we transport them to a cool, dark place for further storage until winter.

You already know such a simple, but very tasty recipe for peach jam, and then it will be even more interesting, stay with us.

Peach jam with cherries

Peach and cherry jam is an excellent preparation for the winter, made specifically so that on a cold winter evening you can plunge into real summer, remember the warm morning sun and thereby cheer yourself up.

Peaches and cherries are an excellent combination and combination in the form of jam, when practically non-sour peach is combined with sour cherries, you get just a masterpiece or just peach jam, moderately sweet, moderately sour. In general, this jam option is worth a try, it really deserves to take a place on your shelf for winter preparations.

It will be cool if for this jam, you use exclusively ripe cherries, even overripe ones, you don’t have to take sour that hasn’t ripened, which can only ruin everything. This variant of peach jam needs to be approached wisely, and with full responsibility, with regard to the amount of ingredients, you can’t overdo it with cherries, everything should be in moderation and according to the recipe, then you get really cool peach jam.

Well, in short, you need to start direct cooking. For our jam, we need the following ingredients:

• Peaches - 1 kilogram;
• Ripe cherries - 500 grams;
• Sugar - 1.5 kilograms;
• Water - 0.5 milliliters.

Based on this amount, you can increase the number of servings according to your desires and needs.

In this variation of peach cherry jam, we will use peaches without the skin, so we need to remove it. To begin with, wash the peaches well, then pour boiling water over the peaches, after ten seconds drain the boiling water and immediately pour cold water over it. When you do these steps, the skin in the peach will literally peel off by itself.

You need to get the pits from the peaches, for this we cut the peach into two parts with a knife and pull out the pit, and we do this with all the fruits.

When we got the bones from all the peaches, then we need to cut them into small slices.

Now we will prepare the cherry, we will wash it in several waters, peel it from the stalk, and get the seeds, we don’t need them in our jam.

Let's make syrup. Based on the amount of jam that you are going to cook, we take the appropriate dishes, pour water into it. Pour sugar into the pan, put on the stove.

Boil the syrup for a few minutes until the sugar is completely dissolved.

In boiled syrup, pour peaches and add cherries, mix everything well.

We set aside the fruits, the berries in hot syrup are infused until the mixture is completely cooled, but not less than five hours.

Now we put peach jam on a small fire and cook for ten minutes. Then leave to cool again for 5-7 hours.

Taste the jam, if yours is sour, add more sugar.

Repeat the process again, simmer the peaches over low heat and turn off until completely cooled.

The next stage of cooking will be the last, we cook the jam again for ten minutes and turn it off. This time, you do not need to wait until the jam has completely cooled.

Then pour peach jam into sterilized jars and close with sterilized lids. Completely cool the jam and store in a cold place until winter.

As soon as winter comes, you will open a jar of fragrant peach jam and you will not regret a bit that you spent time and energy to prepare a truly worthy delicacy.

You have already learned such a recipe, turn it into reality and you will understand that life is a cool thing and you should love it at least for the moments of enjoying jams. Bon appetit!!!

Peach and almond jam

For lovers of gourmet jam, I would like to tell you a cool recipe for peach almond jam. The recipe does not differ much from others, except that almonds will be added to the jam. As for the taste of this option of harvesting for the winter, there are simply no words, it’s really a very cool feeling when you eat this jam, you just can’t convey it in words, you need to prepare to try and feel.

In addition to the nut, we will also add cinnamon to the jam (in powder form), it will give us piquancy and a very pleasant aftertaste.

From a financial point of view, peach almond jam is not very cheap, since almonds are not a very cheap nut, and peaches are not apricots either. But despite all this, it seems to me that this jam is really worth it, to be prepared at least a small jar, to treat yourself and your family at least once.

To make jam, we need the following ingredients:

• Peaches - one kilogram;
• Almonds - two hundred grams;
• Sugar - one kilogram;
• Ground cinnamon - two teaspoons;

By tradition, we begin to prepare peach jam from the preparation of the peaches themselves, here we act according to the old scenario. Wash the peaches, if possible remove the skin. The peach needs to be blanched in hot water for about five minutes, after which we immediately fill them with cold water, after these actions the skin from the peaches should be well removed. Next, we take out the pits, cut the peach into two parts and carefully remove the pits. After that, the mode of the fruit into small slices.

Pour the peaches into a fairly large cooking pot, add granulated sugar to them and leave the juice to run for four hours.

When the peach is infused, add a little more water to it and put it on the stove to boil. Cook peach jam for 15 minutes over low heat. Then turn off and leave to cool and infuse for the night or for twelve hours.

We take a nut, pour it into a plate and fill it with water, for ten minutes. This must be done so that the skin can be easily removed from the nuts.

We clean the nut, and divide them into halves, it will be quite easy to do this, since this nut consists of two parts.

Now we put the real jam on the stove and bring to a boil, add the almonds and pour the cinnamon on top.

Mix the whole thing and cook for about ten minutes, while stirring the jam from time to time.

Then the matter remains small, slightly cool the jam and pour it into jars that have been sterilized beforehand. We roll the peach jam under the lids and put it in a cool place to be stored until winter.

Here is another recipe in your piggy bank, a worthwhile recipe, you need to try it.

Cooking homemade jam

Peach jam is very healthy! The recipe for the winter is quite simple, and the result is really amazing. Try it! You will not regret...

1 b

24 hours

220 kcal

4.5/5 (6)

In order for the fruits in the jam to retain their beneficial properties, and the delicacy to turn out delicious, it is important choose the right peaches:

• The fruits must be ripe, but not overripe. If a clear indentation remains on the surface when pressed with a finger, such a peach is perfect for jam.
• Damaged fruits with wormholes are not suitable for cooking delicacies.

The best peaches for the preparation of jam they ripen in the second half of August - early September.

What is required for cooking

In addition to the main component of jam - the fruit of the peach tree, we need per 1 kg of fruit:

The process of making primary jam for the winter

So let's cook! The process of cooking jam will seem quick and easy if you do everything in stages:

1. Peaches carefully sort out, remove the stalks, rinse under hot water.
2. Get the bones by making cuts on the fruit for this and breaking them in half.
3. Cut the pulp into slices up to 1.5 cm thick.
4. Put the pieces of fruit in an enameled bowl, cover with sugar, cover and leave in a warm place for half an hour.
5. When the peaches release their juice, mix them, put on a slow fire, add water, mix again and cook until boiling.
6. Five minutes after boiling, turn off the jam, mix, and then bring to a boil four more times with breaks of 5-6 hours.
7. Pour the finished delicacy into pre-sterilized jars and roll up. Banks wrap with a blanket and do not unravel until completely cooled.

• Peels should not be peeled before cooking. The fact is that it is in this part of the fruit that nutrients and vitamins are contained in large quantities. In addition, the peel does not allow the pieces to fall apart during the cooking process.
• The jam will be tastier if you do not remove the foam that forms on the surface during boiling.
• Peach kernels will add a special taste and unforgettable aroma to the delicacy. They are added both whole and crushed, for the fourth boil.
• For longer storage, you can add a little citric acid to the jam. This should be done on the fifth boil.
• The jam will become thicker and more delicious after it has been refrigerated.

How to store treats

Peach jam can be stored in rolled up banks up to a year. So that the delicacy probably does not deteriorate, the containers should be lowered into the cellar, basement or placed in the refrigerator.

The taste of jam in hidden jars is preserved for 1-2 months, provided they are stored in a cool place.

Peach jam usually begins to cook at the end of July and almost the whole of August, until September. Now, in order to make peach jam, it is not necessary to live somewhere in the south; peaches are imported every year and sold at an affordable price in any supermarket. So, even living in the north, it is quite possible to prepare peach jam for the winter.

A peach is an incomparable fruit; in jam it turns out to be very fragrant. By the way, for jam it is better to choose fruits that are firmer so that they do not boil.

Peach jam - a recipe for busy people

Peach jam - the recipe can be quick to prepare, or maybe more time-consuming. This recipe is more convenient for working people, the minimum time spent in the end.

For peach jam for the winter, a simple recipe for which is given below:

• one kilogram of peaches;
• one kilogram two hundred grams of sugar;
• half the camp - a glass of water (at the discretion of the hostess).

Any peaches can be used, but nectarines (smooth peaches) are better. Wash, remove the bone and cut each half into 4 pieces.

We put the dishes on the stove in which we will cook the jam - it can be an enameled pan or basin, as well as a cauldron (the jam does not burn in it when it turns out thick). Pour water, spread the pieces of peaches and cover with sugar. We put on a slow fire, bring to a boil, it is not necessary to interfere, if only slightly, without crushing pieces of fruit. After it boils, turn off the gas and leave until the next day (about 8 hours). The next day, again bring to a boil and again leave to infuse. On the third day, bring to a boil and pour into jars, sterilized in advance, close, cool and send to the pantry.

The trick is that the peach jam, the recipe of which was described above, is not so much boiled as infused, soaked in sugar.

Peach jam with slices - a delicacy on a winter evening

How pleasant it is to open a jar of peach jam on a winter evening and enjoy, remember the taste of summer. In order to make peach jam with slices, you will need:

• ripe peaches;
• sugar: 800g per 1 kg of peeled fruit;
• lemon juice to taste (or citric acid).

Wash fruits thoroughly. The skin can be removed with a thin cut, or blanch the peaches for 1 minute in boiling water, then remove the skin with your fingers. If the skin fits snugly, it can be left: so the pieces of fruit in the finished jam will boil less. If the skin is brightly colored, then the jam with it will turn out darker.

Cut the fruit in half, remove the stone, cut the pulp into slices. Place fruit pieces in a wide saucepan or basin. Sprinkle with half the sugar. Leave overnight for the peaches to release their juice. If the fruits are juicy and there will be a lot of juice, pour off part of it and use it to make fruit drinks, jelly, etc.

Add the remaining sugar and begin to slowly heat the mass in a saucepan, stirring occasionally, removing the foam. Do not cover the pan with a lid, otherwise the peaches will darken. Let simmer on low heat for 5 minutes, remove from heat. Leave until completely cool. Heat slowly again and simmer for 5 minutes. Let cool completely. Heat for the third time and let it simmer for 5 minutes. All this can be done not in one day, but in 3 days, between boiling the jam will infuse and soak in sweetness.

Add lemon juice to taste (if the product seems too sweet) and place hot in sterilized dry jars. Fill jars high so that the space under the lid is as small as possible and moisture does not accumulate under the lid, which will lead to mold and product deterioration. Lay a circle cut out of white paper on top of the jam. If mold still appears, then it will gather on a piece of paper, which is easy to throw away.

The amount of sugar indicated in the recipe suggests storing peach jam in slices in the refrigerator. If you increase the amount of sugar to 1.2 kg per 1 kg of prepared fruit, then it can be stored in a cool pantry.

Peach and apricot jam - incredibly fragrant

Peach and apricot jam is incredibly fragrant and easy to prepare. Usually households appreciate such a delicacy, it quickly disappears from the shelves where blanks are stored.

• kilogram of peaches;
• kilogram of apricots;
• one and a half kilograms of sugar;
• glass of water.

Fruits should be washed well under running water. Apricots are broken in half, we remove the stone, but do not throw it away, put it aside for now. Peaches are also broken and separated from the stone, if the stone is not separated, it is simply cut around the stone in small pieces.

Put peaches and apricots in a suitable dish and cover with sugar. We put on the stove on a slow fire. Juice will gradually stand out, and the sugar will dissolve. If there is little juice, add a glass of water.

The jam is brought to a boil, but does not boil. We leave until the next day. On the second day, you need to repeat the same procedure - bring to a boil, but do not boil. On the third day, the bones that were taken out of the apricots, split and pull out the kernels, put them in the jam. Now the jam must be boiled and poured into jars and closed with lids. Treats can be put away in the pantry.

Peach jam "five minutes" - the integrity of fruits and vitamins is preserved

Peach jam “five minutes” - the cooking technology boils down to the fact that the fruits are infused with sugar, let the juice in and then they need to be boiled in this juice and immediately closed. Thus, you can close any fruits and berries. This method allows you to preserve the integrity of fruits, as well as vitamins.

For peach jam "five minutes", you will need:

• two kilograms of peaches;
• sugar - 600 grams.

Peaches should be washed, broken in half and separated from the stone, cut into small pieces. Put them in a bowl in which it is supposed to cook, cover with sugar. Leave for 9-10 hours, during which time the fruit will give juice. Put the jam on the stove and bring to a boil over high heat, stirring occasionally. Cook for five minutes, pour into pre-sterilized dry jars and roll up.

Turn the jars upside down and wrap, leave to cool completely.

Peach jam with oranges - an unusual combination

Peach jam with oranges - unusual, fragrant. The opportunity to combine these two fruits appeared in the last 20-25 years, when citrus fruits began to be delivered to our stores all year round.

• three kilograms of peaches;
• one and a half kilograms of sugar;
• two oranges;
• water - half a glass.

We wash the peaches, break them in half and separate from the stone, cut into pieces. Wash the orange, cut into small pieces or grind in a meat grinder along with the peel.

Pour sugar into a saucepan and add water, bring to a boil. We spread the peaches in syrup and cook for 50 minutes. Then add the orange and cook for another 10 minutes.

Pour into sterilized jars and roll up.

Peach jam in a slow cooker - simple, but not fast

Peach jam in a slow cooker is very easy to prepare.

For this you will need:

• one kilogram of peaches;
• one kilogram of sugar;
• half a lemon.

Peel the peaches, cut into pieces, put in a slow cooker. Top with sugar and sprinkle with lemon juice. Mix lightly. In order not to crush pieces of fruit. We put on the "Extinguishing" mode for 60 minutes, do not close the lid and stir occasionally. If the jam turned out to be watery, you can stew for another half an hour.

Peach jam in a slow cooker cooks much longer than on a gas stove.

Peach jam with almonds - an exquisite combination

Peach jam with almonds - perhaps you can’t imagine a more fragrant and tastier treat. Each ingredient is already exquisite in itself, and the combination of these two products is simply fantastic.

• two and a half kilograms of peaches (any);
• two kilograms of sugar;
• one hundred and fifty grams of sweet almonds;
• 3-4 pieces of bitter almonds;
• half a teaspoon of citric acid.

First, you should do the almonds, pour boiling water over it, then remove the skin from it (you need to wait until the water has completely cooled).

Wash the peaches, remove the pit and cut into small pieces. We put it in a bowl in which it is supposed to cook jam, and pour it with sugar, leave it for an hour or two so that the fruit gives juice.

Add almonds to fruits, add citric acid, put on fire. Bring to a boil and cook for two hours, stirring constantly. Thanks to citric acid, pieces of fruit do not boil soft, do not turn into porridge. The jam can be considered ready when the syrup has become quite thick. We shift the delicacy into jars and close.

Peach jam with slices is one of my favorite jams, and my favorite is not only to feast on, I also really like to cook peach jam for the winter. It always turns out so fragrant, so beautiful, sunny, with marmalade translucent slices, that you involuntarily get not only taste, but also aesthetic pleasure. And most importantly, making jam from peaches is not so difficult, it is important to know a couple of little tricks, and it's all in the bag, that is, in the bank. So, only for visitors to my site, a proven recipe for peach jam. Cook for health and enjoy this divine taste!

Ingredients:

• 2 kg. peaches
• 1.5 kg. Sahara
• juice of half a lemon

• To make jam from peaches into slices, we buy ripe peaches, but still quite dense. From overripe fruits, it is better to prepare peach jam or quick peach jam.

• Wash peaches thoroughly in cold water. Let the water drain.
• We take a clean enameled bowl or pan. Cut the peaches into slices. If for jam you use a variety in which the stone separates easily, then cutting them will not be difficult. If you have a variety in which the bone is tightly rooted to the pulp, do not despair. In this case, cut the slices one by one, leaving the bone.
• Sprinkle the cut pieces with sugar. It is not necessary to use all the sugar.

• At the end of this work, squeeze the juice of half a lemon into a bowl with peaches.
• Be sure to tie the pan or bowl with gauze or cover with a clean towel in order to avoid getting any flying creatures.
• We leave the peaches sprinkled with sugar for a couple of hours so that they release the juice.
• Drain the juice into a clean saucepan. Add the remaining sugar.

• Without ceasing to stir, bring the syrup to a boil, boil for a couple of minutes and turn it off.
• If it seems to you that there is very little juice, and therefore syrup, do not rush to add water. The fact is that peaches practically consist of water, but the juice begins to be intensively released only when heated. Be patient and trust me.
• So, pour the slices of peaches with hot syrup.

• Bring the peaches in syrup to a boil, reduce the heat, cook for 5 minutes over low heat. Remove the foam with a clean spoon. After these five minutes, you will see for yourself that there is more than enough syrup.

• We remove the jam from the fire, cover it, let it stand for a couple of hours so that the peach slices are well saturated with sweet syrup.
• It is better to cover the jam with gauze: through the gauze, part of the liquid evaporates and the jam eventually evaporates faster. If you cover with a lid, all the moisture remains where it was.
• We put our peach jam on the fire again, bring to a boil. We do not interfere with jam with a spoon or slotted spoon so as not to damage the peach slices. To interfere, we take the pan in our hands and give the contents a slight rotational movement.
• Cook peach jam over low heat until tender. Depending on the variety of peaches and their juiciness, more or less time may be required. It usually takes me about an hour, during which time the syrup boils down, becomes darker and more viscous.

• Carefully lay out the finished peach jam in slices in sterile jars, roll it up or tightly close it with metal threaded lids. Turn the lids upside down, carefully wrap. We leave the jars in this form until completely cooled.
• We store our amber peach jam in slices in a dark, cool place. We open the jar when we want to treat ourselves or the kids to something delicious.

How you want to keep a piece of summer and enjoy it on cold winter evenings! And what can best remind you of the brightness of the hot sun and the intoxicating aromas of ripe fruits? Of course, peach jam pleasing to the eye with shades of amber!

And if the fruits are still slices, then you can appreciate the magnificent dessert with a cup of wonderful tea just by biting off fragrant pieces of fruit in a delicate syrup, or as part of pastries.

Today we will look at several different recipes for this delicacy so that everyone can choose their own taste and version. All of them are quite simple, and cooking a delicacy will not be difficult at all.

Sometimes it seems that peach jam is almost the same as apricot jam, it even looks almost the same, but still there are secrets and nuances in the process of its preparation:

• It is advisable to remove the skin from fresh nectar, so that after boiling you get a pleasant beautiful texture without shaggy inclusions from a slightly harsh skin.
• When choosing fruits for cooking, you should give preference to ripe yellow fruits, but make sure that they are not too soft. Excessive softness indicates that our original ingredient is overripe and will boil. This is only good if you really want to make a thick jam. But if you like neat slices, then it is better that the juicy fruit is slightly elastic.
• It is desirable, but not necessary, to maintain freshness and shelf life, add a pinch of citric acid during boiling. She will save from sugaring and give an interesting, subtle note.
• During cooking, it is desirable to remove the abundant thick foam that appears so that there are no floating whitish clots in the finished dish.

Peach jam - a simple recipe for the winter

What could be easier than to combine two ingredients and boil them? This is the simplest recipe for any jam. Peach is no exception. Fruits with sugar are mixed measure by measure, they insist a little so that the juice dilutes the sweet sand to a liquid state, and then boiled down.

And so it turns out a delicacy that gives us many warm evenings over a cup of tea.

We will need:

• Fresh peaches - 1.5 kg.
• Sugar - 1.5 kg.

Cooking:

1. First, rinse the fruit well and peel them.

The easiest way to do this is to dip the fruits in boiling water for 30 seconds, and then immediately into cold water. Literally a minute later, with a knife, apply a cross-shaped notch on the tip, pick up the exfoliated skin and pull it off the juicy pulp.

2. The next important step is to remove the stone from the pulp.

To do this, you just need to cut the fruit in half to the middle and remove the hard core. Next, to get neat slices, cut the peeled halves into 3-4 parts each.

3. It is not necessary to be a perfectionist to understand a simple thing - pieces laid in an even layer in rows can be covered with sugar much more evenly. From this, the fruit will give juice faster and the sand will get wet faster.

In this regard, chopped slices should be laid out at the bottom of a wide basin or pan.

4. Pour everything with sugar and let it brew in a cool place for about 4 hours.

5. As soon as the crystals are completely dissolved, put the dishes on medium heat.

6. When the syrup boils, immediately reduce the heat to a minimum and simmer on it until fully cooked for about 2 hours.

When foam appears, carefully remove it, being careful not to damage the delicate slices.

7. Pour the finished joy of the sweet tooth into clean jars (preferably sterile) and close the lid or roll up.

You can store in the cellar, pantry or under the bed - as you prefer.

Serve in a beautiful vase with fresh tea.

Peach jam "five minutes" pitted

If you don’t want to bother with cooking for a long time or simply don’t have time for this, then the cooking option in just “5 minutes” will be the salvation. But there is one thing: it is desirable to store it later in a cool place.

If this is an apartment, then it is better to keep the jars in the refrigerator. In your own house, you can store them in a dark basement.

We will need:

• Fresh peaches - 1 kg.
• Sugar - 1 kg.
• Water - 0.4 l.
• Citric acid - ½ tsp.

Cooking:

1. Rinse the fruits thoroughly and remove the skins and seeds. If there are any inclusions or parts that are too soft, it is better to cut them off too.

2. Chop the prepared pulp into slices.

3. In order not to wait for the fruits to release juice, you can immediately prepare a sweet syrup: combine water with sugar and bring the mixture to a boil over medium heat.

4. Being careful not to burn yourself, lower the slices into the boiling syrup with a slotted spoon and boil.

5. Reduce the heat to low and continue cooking for only 5 minutes. Literally half a minute before the end, pour in the lemon and mix well.

6. As soon as the jam has cooled down, you can already enjoy it. Or pour into a glass dish and store in the refrigerator.

In such a delicacy, due to the small amount of cooking, the maximum amount of vitamins is preserved. And it's incredibly delicious too!

How to cook a thick tasty delicacy of peaches with slices

Sometimes you want either jam, or slices stewed in sugar ... And sometimes both at the same time! You can boil overripe fruits with ripe ones for a long time, or you can cook something original and no less tasty!

Peaches combined with melon! You will get a completely new taste aromatic combination that will appeal to your guests and loved ones.

We will need:

• Peeled pitted peaches - 1 kg.
• Peeled melon pulp - ½ kg.
• Sugar - 1 kg.
• Cinnamon - 1 stick.

Cooking:

1. Grind the melon pulp with a blender until puree. She will give our sweets just an incredible aroma and a completely new taste.

2. Cut the washed and dried fruits into identical slices and send them to the dishes in which the cooking process will take place.

Pour granulated sugar there, pour melon puree and throw a small cinnamon stick.

3. Boil 3 times on minimum heat. The first and second times, as soon as the boiling process begins, turn off the heat and let it cool to room temperature.

For the third time, it is necessary to let it boil for a quarter of an hour, and immediately pour it into pre-sterilized glass jars.

4. Roll up and, turning them upside down, let cool without additional wrapping. Then you can store it in any room convenient for you in the dark (ideally in the cellar, but you can also in the apartment in the pantry).

If you have never tried such a wonderful combination with melon, then be sure to try it. You'll like it!

Peach jam with nuts (step by step recipe)

How I love hazelnut jam! The combination of tenderness with hardness, sweetness with astringency! And it's always great to combine business with pleasure while drinking tea!

During long-term storage, fruit slices are saturated with a nutty flavor, and they, in turn, are saturated with juicy syrup and become more transparent. You can take any favorite nuts and even several types at once, but with walnuts you get the most delicious, in my opinion, delicacy.

We will need:

• Peeled walnut kernels - 1 cup.
• Peeled peaches - 0.6 kg.
• Sugar - 0.6 kg.

Cooking:

1. Rinse and peel the walnut kernels. Let dry and cut into small pieces with a knife.

2. Cut the peeled fruits into identical cubes or triangles and send them to the bowl in which you will cook the delicacy.

3. Pour granulated sugar, mix well and leave to infuse for at least 1 hour in a cool place. During this time, the sugar will partially melt, and the juicy fruits will release juice.

4. Put on a slow fire and after boiling, cook for half an hour, periodically removing the foam and stirring. Do this very carefully, trying not to damage the delicate pieces of fruit.

It is best to use a wooden paddle, spoon or spatula for mixing.

5. Add chopped nuts, mix and let it simmer for another quarter of an hour.

6. The finished dessert begins to exude a nutty peach flavor. Can be consumed as soon as it cools down.

7. But if you plan to enjoy it in the winter, then the still hot ready-made mixture must be distributed over sterilized jars and rolled up.

It is advisable to store the cooled sweetness in a cool dark place.

Bon appetit!

How to cook peach jam in a slow cooker

For those sweet tooth who do not want to mess around at the stove for a long time, a variation of cooking using a slow cooker is ideal.

Not only can you go about your business for almost the entire process, but you will also get a rather thick jam. True, for this it is desirable to add pectin. Without it, the substance will not be as thick, but still much thicker than in a regular saucepan.

We will need:

• Fresh peaches - 2 kg.
• Sugar - 0.7 kg.
• Pectin - 1 pack.

Cooking:

1. Selected fruits must first be washed. Then pour over boiling water and dip into ice water. Remove the skin, and also cut and remove the hard bone. Then crumble the resulting pulp into small pieces and put in a multicooker bowl.

2. Pour pectin and granulated sugar. Mix well so that the sugar evenly coats all the juicy pieces.

3. Select the special mode "Jam", if it is not there, then you can also use "Extinguishing", and set half an hour for cooking.

4. After ten minutes from the start of cooking, remove the foam that appears and continue cooking.

5. Carefully, so as not to burn yourself, transfer the finished delicacy to pre-sterilized jars and roll up. Storage preferably in cool places.

Eat with hot fragrant tea.

Video on how to make thick jam (jam) with lemon

And according to this recipe, you can also make delicious thick jam, or jam. A feature of this option is that we cook it with lemon juice and a cinnamon stick. The flavor of the delicacy is truly magical.

And we will achieve density with the help of starch. Never prepared like this? Try it! The chef shares tips and recipes.

This is another simple and wonderful way to prepare a delicious treat for the winter.

In such simple ways, you can preserve a piece of summer for a pleasant pastime, both with friends during tea drinking, and for personal use with your favorite hot drink or for breakfast with butter sandwiches.

Peaches are delicious - you can't argue with that! Moreover, you can put jam on the table as an independent dessert, or you can add it, for example, to ice cream, porridge or pies as a topping.

For lovers of fruit layers in baking, you can grind it with a blender and use it instead of cream between biscuit or sand cakes.

It is not difficult to fish out the slices and decorate the top of the cake with them, or "stick" them into the batter and bake as one of the main ingredients of the cupcake. You also get simply amazing airy buns stuffed with this candied fruit.

Bon appetit and interesting experiments with peach jam!