Peach jam slices. How to cook peach jam

In this article we will talk about how to cook peach jam. Each housewife cooks peach jam in her own way and adds her favorite ingredients to the recipe. We offer several classic recipes for making peach jam.

Classic peach jam recipe

Ingredients: 1 kilogram of peaches, 1.2 kilograms of sugar, 300 ml of water.

Ripe fruits are most suitable for making peach jam, in which the stone is easily separated. Peaches should be washed and dipped in boiling water for 5 minutes. When the fruits have cooled, carefully remove the skin, cut into slices and remove the seeds.

Mix sugar with water, put on medium heat and boil. Pour peaches with fresh, hot syrup and leave to infuse for 6 hours. After that, bring the peaches with syrup to a boil and put in a cool place for 4 hours. The procedure should be done 3 times. After the jam boils for the last time, put it in dry hot jars and roll it up.

Recipe for unripe peach jam

Ingredients: 500 grams of peaches, 1 kilogram of sugar, 1.5 cups of water.

Unripe peaches should be pierced in several places with a match, pour water and boil for 10 minutes.

The water in which the fruits were boiled should be mixed with sugar and boil the syrup. Pour the peaches with a slightly chilled syrup, put them on a slow fire and cook for 20 minutes, constantly removing the foam. After that, cool the jam and boil again. Peach jam should be poured into jars hot and immediately rolled up.

Peach jam with almonds or nuts

Ingredients: 1 kilogram of pitted peaches, 1.2 kilograms of sugar, 70 grams of walnuts or almond kernels.

From sugar and water, prepare a syrup, add slices of peeled peaches to it, bring to a boil and put in a cool place for 6 hours. Top container with peaches should be covered with a towel. After 6 hours, put the jam on the fire, bring to a boil and add almonds or walnuts to it. Almonds should be pre-scalded with boiling water and peeled. Peach jam with almonds or nuts should be boiled for another 15 minutes, then rolled into jars.

Peach jam "Five minutes"

Ingredients: 1 kg of pitted peaches, 1.5 kg of sugar, 1 cup of water.

Rinse the peaches, cut into slices and dry. Mix sugar with water, put on medium heat and boil. Add the peaches to the hot syrup and boil for 5 minutes. Pour the finished jam into jars, twist and cool.

This recipe is the fastest way to make peach jam for the winter.

In addition to the amazing taste, peaches are an extremely healthy fruit. Peach fruits contain organic acids important for humans - citric and malic. The beneficial properties of peach also lie in its rich vitamin composition - it contains vitamins C, E, K, PP.

Peaches are recommended for use in diseases of the heart, kidneys and rheumatism. These fruits fill the human body with essential trace elements and have an analgesic effect. Peaches are beneficial for constipation and improve digestion.

The calorie content of a fruit such as a peach is low, which makes it a dietary product. One peach has an average of 40-45 calories. The peach diet allows you to get rid of a couple of extra pounds in a short time, and the vitamins contained in peaches help improve digestion and the condition of our skin. Also, the use of peaches significantly improves the condition of split ends.

First, wash the peaches thoroughly. This is almost the most difficult stage of the entire cooking process, since the rough skin of the fruit perfectly accumulates dirt and dust. Some recipes strongly advise removing it before cooking. In principle, you can do the same. But there is no particular need for this. Firstly, it is the skin that gives the amber color that this jam is so famous for. And, secondly, cooking with it is much easier. Removing the skin from peaches is quite a difficult task. To do this, they must first be dipped in boiling water, making pre-cuts. Otherwise, you just have to cut it with a knife, capturing some of the pulp, which, you see, is not very economical. Well, so that the skin does not slip off the fruit during the cooking process and does not spoil the appetizing look of the jam, you just need to learn how to cook it correctly. Cut the peaches into slices, removing the pit.

Transfer the prepared peaches to a saucepan and sprinkle with sugar on top. The amount of sugar can vary from 1.5 to 2 kilograms. But it is better to put a smaller amount so that the jam does not turn out too sweet. Although, if you consider yourself a sweet tooth, you may not follow this advice.

Leave the fruits to juice for 4-5 hours or overnight if you are preparing the dish in the evening. Then pour the juice into a separate pan, add citric acid to it and put it on the stove to boil. Citric acid will make the jam more sour and remove excess sweetness, and also allow the slices not to boil soft and keep their shape. Pour the boiling syrup back to the fruit. Put them on the stove and bring to a boil again. Once it boils, turn off the heat and cool completely.

Repeat the procedure 3-4 times until the jam becomes the density you need. After that, transfer it to sterilized jars.

Roll up the lids.

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COMPOUND

1kg pitted peaches, 700g~1kg sugar, 1 cup water, optional 1/4 lemon

Peaches should be taken ripe, fragrant, but not overripe - not soft.
If the peaches are bare-skinned (nectarines) or slightly hairy, then they can be preserved without removing the skin.
If the peaches have a very fleecy skin, then it is advisable to remove it - dip the peaches in boiling water for 30 seconds, then transfer to cold water. Remove skin. (If the peaches were removed from the tree in an unripe form, then the skin may not be removed even after heating. In this case, just cut it off with a knife like from a potato.)

Cut each peach to the bone along the circumference along the groove. Rotate the peach halves in different directions. The pit will remain in one half of the peach.

Pick it up with a spoon or knife and take it out of the peach. If the bone does not separate well, you can either cut it out with a knife, or cut the half into 2 more parts, turn the quarters again in different directions and remove the bone.

Peeled peaches can be left in halves, or cut into slices or cubes.
Pour water into a saucepan and add sugar. Boil.
Put the peaches into the syrup.

And cook at a low boil for 15 minutes.
Drain the peaches in a colander.

Pour the syrup back into the saucepan.

Note the syrup level. Place over medium heat until the syrup has reduced by half.
Transfer the peaches to the boiled syrup, bring to a boil and boil for 1~2 minutes.
You can add the juice of a quarter of a lemon if you like. Divide jam into prepared jars.

Roll up and put under a blanket to cool.
Exit: 1 liter of jam.

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.

Hi all! I don't know a single person who doesn't love juicy and fragrant peaches. These fruits are preferred not only fresh, but also canned. You can also make thick jam and sweet jam from fruits.

I always try to make a couple of preparations for the winter during the sale season of these sunny fruits. After all, peaches well relieve nervous tension, normalize metabolism, and also strengthen the walls of blood vessels, and stimulate the brain.

For the preparation of treats, try to choose firm, moderately ripe fruits.

The fact is that these fruits contain a large amount of glucose, so they are not sour. It is important not to overdo it with sugar in the recipe, and to get rid of the sugary-sweet taste, you can add lemon juice or citric acid.

Ingredients:

• Peaches - 2 kg;
• Sugar - 2 kg;
• Lemon - 1 pc. large.

Cooking method:

1. Rinse fruits thoroughly under running water, and then dry on a towel.

2. Now cut the fruit in half and take out the seeds.

3. Cut the resulting halves into small pieces.

4. Wash the lemon and remove the zest from it. Cut citrus fruit into rings. Remove all bones.

6. Combine peach slices with lemon slices in a saucepan or large bowl.

7. Pour everything with sugar (1 kg) and mix gently with a wooden spoon. Leave the workpiece for 1 hour.

8. After an hour, the peaches will decrease in size and release the juice. Stir the mixture and send to the stove.

9. Turn on a fairly large fire and bring the dessert to a boil, and then make a small fire and boil the mass for 5 minutes.

10. After 5 minutes of cooking, remove the workpiece from the heat and leave to cool for 2-3 hours.

11. After cooling, add the remaining sugar (1 kg) to the jam and stir everything with a spoon. Put back on the stove, bring to a boil and simmer for 5 minutes.

12. Sterilize the jars in advance and pour the hot treat into them. Screw on the covers. Turn the containers upside down on the lid and wrap with a blanket. Wait for it to cool completely and only then put it in the cellar or pantry.

How to cook peach jam slices

A delicacy, by the way, can be cooked with whole fruits if they are small in size. Then they need to be blanched and pierced with toothpicks so that they do not crack. But most often dessert is served in slices.

Ingredients:

• Peaches - 1 kg;
• Sugar - 600 gr.;
• Citric acid - 1 teaspoon.

Cooking method:

1. Wash the peaches well. Cut in half and remove the bones. Then cut the halves into slices.

2. Now prepare the sugar syrup. Pour a glass of clean water into a saucepan and bring it to a boil. Then gradually add sugar. Bring the mixture until the sugar is completely dissolved, make sure that it does not burn.

3. Pour the slices with the resulting syrup and leave them for 1 hour.

4. After the time has elapsed, put the peaches in sugar syrup on the fire and bring to a boil. Then set the minimum fire and boil the jam for 20-30 minutes. Next, turn off the fire, collect the foam and let stand for 3 hours. Then boil the treat again for 25 minutes. And at the very end, add citric acid.

5. Pour the treat into sterile jars, roll up. Cool and store in a cool place.

Peaches and Oranges Dessert

Do not forget that peaches are covered with fluff, so it is better to remove the skin from them beforehand.

And now I offer you a way to cook real jam, and we will also add an orange. This combination of fruits is very tasty.

Ingredients:

• Peaches - 9 pcs.;
• Orange - 3 pcs.;
• Lemon juice - 2 tbsp. spoons;
• Sugar - 4 1/2 cups

Cooking method:

1. First of all, peaches need to be peeled. Therefore, hold them for a minute in boiling water, and then lower them into a bowl of cold water.

2. After removing the skin, cut the fruit into 2 parts and remove the seeds. Next, cut the pulp into pieces. Add lemon juice to slices.

3. Now wash the oranges, peel them and remove the white part. Cut the citrus into slices and mix them with the zest. Grind in a blender for 1 minute.

4. Stir oranges and peaches. Pour sugar and pour in 1 glass of pure water. Bring the mixture to a boil, while constantly stirring the contents. Boil the delicacy after boiling for 5 minutes. Don't forget to remove the foam.

5. Remove the brew from the heat and wait until it cools completely. Then bring back to a boil and simmer for 5 minutes.

6. Prepare sterile jars. Pack a hot treat in them and tighten the lids tightly. Cool down. Store in your usual place.

We cook peach jam according to the recipe Five minutes

5 minutes is characterized by short cooking in several approaches. Another option is good because it preserves all the vitamins and the integrity of the fruit.

Ingredients:

• Peaches - 1 kg;
• Sugar - 700 grams.

Cooking method:

1. Wash and dry fruits. Now pour water into a small saucepan and boil it. Carefully lower each fruit into the boiling liquid for a few minutes and immediately pull it out. Put in cold water.

2. Take a bowl and put the prepared fruits in it. Sprinkle them with sugar and leave them in this state overnight so that the fruit pieces give juice.

3. In the morning, carefully pull out the fruits, and put the syrup on the stove. Boil it for 5 minutes.

4. Then add the pulled out peaches, bring to a boil and boil for another 5 minutes. Remove the container from the heat and leave to cool until the evening.

5. In the evening, you need to repeat the procedure described in paragraphs 3 to 5.

If you want to get a thick jam, then increase the cooking time from 5 minutes to 15.

6. Sterilize the jars and pour the resulting dessert into them. Screw on the lids tightly and leave overnight to cool completely. And then clean in the cellar, pantry or refrigerator.

Video on how to make jam for the winter in a slow cooker

According to the following recipes, you will receive a blank, which in the future can be used not as a separate dessert, but, for example, as a filling for pies.

Step by step recipe for peach jam with citric acid

And in continuation of the theme that you can cook not only jam from peaches, but get thick jam or jam, I suggest using the following photo recipe and get real deliciousness. Mint will give a special taste and aroma.

Ingredients:

• Peaches - 5 kg;
• Sugar - 800 gr.;
• Sprigs of mint - 5 pcs.;
• Citric acid - 1.5 teaspoons.

Cooking method:

1. Wash the fruits and put in a deep saucepan. Fill with hot water and boil for 10 minutes. Cool fruit. Then remove the skin and take out the seeds.

2. Put the prepared peaches in a bowl and remember them with your hands. Put on a slow fire and cook for 1.5-2 hours.

Please note that sugar is not needed at this stage.

3. After the time has elapsed, add mint, citric acid and sugar to the brew. Mix everything well. Turn on a small fire again and cook for 2 hours, remembering to stir the consistency from time to time.

4. Sterilize jars and lids in the usual way for you. Put jam in them and roll up. Put the blanks with the lids down and wrap them with a blanket. Wait for it to cool completely and then store in a cool place.

A simple recipe for peach jam for the winter without sterilization

In fact, I try to sterilize all the blanks for the winter, after all, this way they are stored longer. But if you want to skip this step, then the next technology for making treats is for you. Well, try to store such jars in the refrigerator.

Ingredients:

• Peaches - 1 kg;
• Sugar - 1 kg;
• Water - 200 ml;
• Lemon is half.

Cooking method:

1. Wash the fruits and dry them. Remove the seeds and cut the pulp into slices.

2. Pour sugar into the water and put on a small fire. Boil the syrup until the sugar is completely dissolved. At the end, add the freshly squeezed juice of half a lemon.

3. Cool the syrup to 50 degrees and fill it with peach slices. Cover the container with a towel and leave for 12 hours.

4. After 12 hours, mix the contents well and put on fire. Bring to a boil and remove from heat. Wait for the treat to cool and then put it back on the fire. Boil the consistency for 15-20 minutes.

5. Spread the finished slices evenly into clean jars, and then pour over the syrup. Close with lids and chill. It is best to store in a dark and cool place.

Pitted Peach Jam

As you know, it is difficult to get seeds from peaches, but it will not be very pleasant to eat treats with them. Therefore, take them out with a spoon or carefully cut them out with a knife. And for you, a super recipe for preserving sunny fruits for the winter without cooking!

Ingredients:

• Peaches - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Wash ripe fruits well. Remove skin.

2. Separate the pulp from the seeds.

3. Cut the fruit into pieces and grind them in a blender.

4. This is the puree you should end up with.

5. Pour sugar into peach puree and mix well.

6. Pour our delicacy into sterile jars and close tightly with lids.

7. Store the natural product only in the refrigerator.

I think this recipe is a must try!

And if you doubted whether you should cook peach jam, now I think that all your doubts have been dispelled. By the way, it is very tasty to add walnuts to the slices. This is what I recommend to you.) That's all for me. Save the post to bookmarks, share on social networks and write comments. Bye bye.