Peach jam slices. Sliced ​​peach jam

The Pyatiminutka peach jam, the recipes of which will be described below, is a very tasty and healthy delicacy. Making this dessert is easy. Therefore, it is very popular among modern culinary specialists.

Ready has a pleasant delicate texture and unsurpassed taste.

How to choose the main component?

To cook Five Minute Peach Jam, you must first choose the right fruit, and then process them carefully.

It is advisable to purchase peaches for such a delicacy in late August - early September. It is at this time of the year that fruits are sold in almost all stores at a very reasonable price.

In order for the “Five Minute” peach jam to turn out delicious, the main component should not be too soft. However, it is also undesirable to use hard fruits. Ideally, you should take peaches, which, when pressed, leave clear dents. It is this product that will contribute to obtaining a tasty and not sprawling jam.

Fruit pretreatment

Before peaches "Five Minute", they should be carefully processed. Fruits are thoroughly washed in hot water, removing the existing stalks. Next, cuts are made on the peaches, broken in half (preferably by hand, turning the halves in different directions) and take out the drupe. After that, the remaining pulp is chopped into slices. If you purchased medium-sized fruits, then they can be used in the form of halves.

By the way, some housewives cook Pyatiminutka peach jam only after the main component is peeled. However, we do not recommend doing this. This is due to the fact that the hairy part of peaches has a large amount of vitamins. What's more, it allows the fruit pieces to keep their shape, and does not turn jam into jam.

It should also be noted that some cooks make Pyatiminutka peach jam with drupe kernels. With them, the dessert turns out much tastier and more aromatic.

We make a simple and quick peach jam "Five Minute"

If you do not like to stand at the stove for a long time, then this peach dessert recipe will suit you the most. To implement it, we need:

• small beet sugar - about 1.5 kg;
• processed peaches, cut into slices - 1 kg;
• drinking water - 250 ml.

Cooking process

To make such a treat at home, you will need a large saucepan or an enamel basin. It is necessary to put all the processed peaches in it, and then add sugar and mix thoroughly with a large spoon.

In order for the fruit to begin to secrete its juice, the filled basin should be covered with a newspaper and left warm for 20-25 minutes. After the lapse of time, the peaches are again stirred from the bottom and put on a very slow fire. At the same time, drinking water is poured into them.

Re-mixing the components, they are brought to a boil. In this case, the jam should gradually become covered with a sweet foam. Some housewives clean it with a slotted spoon. We do not recommend doing this.

After the peach jam boils, note the time. From this moment on, a tasty and tender delicacy is cooked for exactly 5 minutes.

Where to store?

After the specified time, the peach jam should be fully cooked. It is laid out in small sterilized jars and covered with plastic lids. In this form, the containers are left at room temperature until completely cooled.

Due to the fact that the jam we are considering was prepared using gentle heat treatment, it should be stored only in the refrigerator. Moreover, it is desirable to consume such a delicacy within 2-3 months.

Cooking peach jam for the winter

"Five Minute" ... A dessert with this name can be prepared for several minutes, and several days. If you decide to prepare this jam for the winter, then you will have to use another recipe. To implement it, you need to purchase:

• small beet sugar - about 1.7 kg;
• processed peaches, cut into halves - 1 kg;
• drupe kernels - 150 g;
• citric acid - 3 g;
• drinking water - 200 ml.

Cooking method

As in the previous recipe, to make peach jam at home, you will need a large enamel basin or deep saucepan. Put all the halves of the fruit in it and immediately cover them with granulated sugar.

Leaving the peaches under a newspaper for 1.5 hours, put them on the stove, pour in water and mix well. After the contents of the dishes boil, the jam is cooked for exactly 5 minutes. After the lapse of time, it is removed from the fire and again left under the newspaper for 5-6 hours. Such actions should be carried out 5 times. In other words, Pyatiminutka jam must be cooked for exactly 25 minutes. Moreover, on the 4th boil, drupe kernels should be added to it, and on the 5th - citric acid.

Such processing will contribute to obtaining dark and thick jam, which can be stored in the cellar for quite a long time (up to six months).

Seaming process and storage method

As soon as the peach jam is boiled for the fifth time, it is immediately laid out in small sterilized jars, which are rolled up with tin lids. In this form, the amber dessert is covered with a blanket and kept in it until it cools completely. In the future, peach jam is sent to a dark and cool room (for example, a pantry, cellar, underground, etc.), where it is stored for no more than six months.

How and with what to use?

You can use ready-made peach jam prepared according to any of the above recipes immediately after the end of the heat treatment. But it would be better if such a delicacy was previously kept in the refrigerator. In this case, it will become thicker and more tasty.

You can use such a delicacy with tea or some other drink. Many housewives make sweet sandwiches from it. To do this, thick peach jam is spread on crispy toast and immediately served.

Delicious and healthy peach jam (or jam) will surely delight all sweet tooth in winter. Ripe fruits contain vitamins, minerals and amino acids necessary for the body. Despite the fact that due to the high sugar content and high calorie content (258 kcal per 100 g), jam can harm your teeth and figure, every housewife should cook it.

Recipe for Peach Jam "Five Minute"

This is the easiest jam you can make with peaches. To prepare it, you need to take 1 kg of pitted fruit, 1.5 kg of sugar, 250 ml of water.

The step by step recipe is as follows:

1. wash the peaches thoroughly, then dry;
2. divide into slices, pull out the bone;
3. make syrup from sugar and water;
4. after the syrup boils, add peaches to it;
5. boil fruit for five minutes;
6. pour the jam into sterile jars, preserve;
7. Turn the jars upside down and wrap.

Quick peach jam is ready. Bon appetit!

Peach jam with almond slices

Fragrant peach jam with the addition of almonds has a unique aroma and delicate taste. To prepare a liter jar of such a delicacy, you will need peaches (1 kg), 800 g of sugar, almonds (100 g), water (200 ml), citric acid (1 teaspoon).

1. Cut the fruit into two halves, remove the stone and put in a deep bowl cut down.
2. Blanch fruit. To do this, scald the halves with boiling water and after a minute place them in ice water. Now it will be easy to remove the skin from the peaches.
3. In a heavy bottomed saucepan, combine sugar and water. Cook the syrup, stirring constantly, over low heat. Turn off the stove 2 minutes after the syrup boils.
4. Pour the sugar syrup over the peeled peach slices and set aside until it cools completely.
5. Pour boiling water over the almonds, let stand for a couple of minutes and transfer to ice water. After that, it must be cleaned of the skin.
6. After 30 minutes, drain the syrup, boil over low heat for 3 minutes and pour over the fruit again.
7. Repeat the procedure a third time, but do not drain the syrup, but put the jam on the fire and boil for a minute after boiling.
8. Add citric acid to the pan with jam, which will increase its shelf life.
9. Arrange the peaches in jars and pour over the syrup, not reaching the edge of 1 centimeter. Cover with lids and preserve the jam. Bon appetit!

How to cook peach jam with gelatin

In order for the classic peach jam to turn out to be a jelly-like consistency, it must be cooked for a long time. Get a thick jam in 5 minutes will help gelatin. For 1 kg of peaches and sugar, it will be enough to take 40 g of gelatin.

Washed peaches are cut into pieces, covered with sugar and gelatin, cover the pan with a lid and leave in the room for 10 hours. During this time, the fruit will release a lot of juice. Then they are put on low heat, allowed to boil and boiled for 5 minutes, removing foam from the jam. After that, the peaches in gelatin syrup are laid out in jars, closed with lids, cooled and sent for storage in the refrigerator.

peach jam recipe

Thick peach jam is very easy to make. To do this, you need to prepare one kilogram of peaches and sugar, and freshly squeezed juice of one lemon (you can use 1/4 teaspoon of citric acid).

Without removing the peel, cut ripe peaches into slices. Then puree them with a blender. Then cover with sugar and leave for 20 minutes on the table. After the specified time, put the peaches to boil on the fire, stirring systematically and removing the resulting foam. It takes an average of 40 minutes to cook. You should know that the longer the jam is on the stove, the thicker it will turn out. 10 minutes before the end of cooking, add lemon juice (acid) to the jam.

While the jam is being cooked, it is necessary to sterilize the jars and lids. Ready jam is still hot, rubbed through a sieve. Then let it boil again and pour into prepared jars. After cooling, the jam becomes thick and jelly-like. It is pleasant to eat it with a spoon and add it as a filling to pies and pies.

Peach jam with orange for the winter

Delicate peach jam with a light citrus note is not difficult to prepare. To do this, you need 2.5 kg of peaches, 2 kg of sugar, 100 ml of orange and 30 ml of lemon juice.

First you need to wash and then blanch the peaches, after which the skin will be removed from them very easily. Remove the bones and put the fruit in a bowl. Pour the juice of lemon and orange on top and put on a quiet fire to cook. The mass should boil for 20 minutes, after which it is pureed directly in the pan with an immersion blender. Then you should pour out the sugar and cook, stirring occasionally, for another 1 hour. In the meantime, you need to sterilize the jars and after the specified time, roll the prepared jam into them.

How to make peach jam in a slow cooker

No less tasty is jam in a slow cooker, and cooking it in it is even easier than on the stove. 1 kilogram of peaches and sugar will be needed in order to cook such a treat. And so that the jam does not get sugared in a jar, it is recommended to add a little citric acid to it (1/4 part of a teaspoon).

Cooking sequence:

1. Remove the skin from the peaches and remove the pits. Cut them into small pieces. If the skin is poorly removed, the fruit is dipped in boiling water for a minute, and then in ice water. After that, she leaves very quickly.
2. Place chopped peaches and sugar into the multicooker bowl. You can add citric acid.
3. Cook jam in the "Extinguishing" mode for half an hour. The first few minutes, until the sugar dissolves, the lid should be open, then the jam will turn out to be a beautiful golden color.
4. After a while, check the readiness of the dish. To do this, put a little jam on a cold plate. If the drop does not spread, then the jam is cooked. It can be put into jars and canned. Bon appetit!

Good day everyone!

It's summer outside, which means you can go to the market again and buy fresh and ruddy fruits that nature itself has created. Such riches have been lying on the shelves for a long time, and when we eat them to satiety, we can easily make preparations for the winter. How about peach jam? Have you already prepared it? If not, then you can work with me to fix this situation.

After all, such a peach treat can equally stand on the festive table along with any. Because it is very tasty, and you can cook it in different ways. You can use only the best recipes, but at the same time they will be quite simple.

In addition, there is such a variety that you can easily make confiture from these fruits, as well as marmalade or thick jam. Since peaches can be chopped into pieces with a knife, or passed through a meat grinder, twist in a blender until mashed.

The cooking technology can also be different, because there are options that are truly cooked with a bone, there are those where the bones must be taken out of the fruit. Plus, you can use interesting ingredients as preservatives and thickeners, or you can do without them.

Please cook in good health and make your dessert truly royal and sunny. After all, the peach itself is quite sweet and smelly, which means that the culinary masterpiece will turn out to be great in taste.

Do not forget friends that in addition to this treat, you can still make a bunch of other blanks, we talked about them in

Perhaps I'll start this time with the very classic version that every housewife should have in her notebook. The ingredients will be as follows, these are sugar, water and peaches themselves. They can be taken in any size, and they should also be slightly firm, it is possible that they are overripe. Then there will be more pulp and juiciness. Greens should not be used.

This cooking technology assumes that the fruit will be cut into quarters or halves, that is, you must chop them into slices with a kitchen knife. Be sure to remove the bones, they are not needed.

It turns out that the peaches will be boiled in their own sugar syrup. By the way, you can not add water, but then the consistency will be too thick in the end. After all, everyone knows that peaches contain a large amount of pectin, and this will affect the structure of the jam. That is, it turns out to be jelly-like, even if you do not add any thickener, such as gelatin or gelfix.

We will need:

• peaches, pitted - 0.4 kg
• sugar - 0.4 kg
• water - 1 tbsp. about 300 ml
• vanilla, anise to taste (optional)

Stages:

1. Take a saucepan with a thick bottom and put sugar in it, and immediately pour in drinking water. Stir and put on a slow fire and cook until all the grains are dissolved, stirring. You can also add vanilla and anise if you want an unusual flavor.

2. Wash the peaches in running water, remove the stone and cut into small pieces or use halves. Throw them into the pan, where the sugar syrup is already ready. Simmer over low heat after the fruits boil for about 30-40 minutes.

3. And then, while hot, carefully pour into jars with a clean ladle and immediately cork with metal lids. Store in a cellar or somewhere dark and cool. Bon appetit! Bright impressions to you.

A simple recipe for amber peach jam for the winter in slices

Everyone knows that fruits such as peaches are quite sweet and fleshy, and therefore, so that the jam is not too sweet, you can add a citrus flavor for a change, namely, add lemon to it.

Such a treat will stay with you not a single winter, and will delight you with its yellowish color and aroma. Although I think you will eat it without waiting for the cold season).

The secret of this particular recipe is that the peaches are necessarily peeled, but I know that many people prefer to cook with the skin, it's up to you. But without it, it will be much better, because then, they will not spoil the appearance, because they can shrink in the bank.

Take the proportions of sugar and peaches 1 to 1. You can cook such a delicacy where there will be little sugar, but then you will need to eat it in the near future so that it does not turn sour.

We will need:

• peach - about 1 kg
• granulated sugar - 950 g
• lemon juice - 1.5 tbsp

Stages:

1. First of all, take care of the sunny “handsomes”, wash them and then pour boiling water over them.

2. And then move them cold. Thus, the skin can be easily removed after such procedures. And you do not have to cut it for hours with a kitchen knife.

3. Cut the peeled peaches from the skin into slices, remove the seeds. These are the pieces you should get.

5. Thus, if the fruit turned out to be about 500 g, take about 500 g of sugar. Mix the ingredients in a bowl and leave to stand to release a large amount of juice for 3-4 hours.

6. After the required amount of time has passed, put the mass on the stove and select the medium fire mode. Cook until it boils and until the sugar is all dissolved. And then immediately turn off the stove and let the jam cool to room temperature.

Then repeat the procedure 2 times (simmer for 5 minutes after boiling), and when you start cooking for the third time, then pour in the freshly squeezed lemon juice.

8. And do not forget to leave at least a couple of spoons of this magnificent dish for testing. You will definitely like it and become one of your favorites. Happy discoveries!

Peach jam recipe

Well, let's move on and prepare a different new recipe. I also really liked this method of cooking, because the jam turned out to be very thick and dense in consistency. What made it even more attractive and besides, now I can use it as a filling for or, and also grease cakes or rolls with such jam.

We will need:

• peaches - 2 kg
• sugar - 2 kg
• citric acid - 2-3 g

Stages:

1. Rinse the fruits in running water, and then remove the bone from them, chop into small pieces. If the amount of work is large, you can use a device, for example, a Nicer-Diser. The peel, as in the previous version, can first be scalded with boiling water, and then put the fruits in ice water, the peel can be easily removed after that.

Chop the peaches into small cubes with a knife and add sugar. Stir. And let it hang out for a couple of hours.

2. After infusion, boil the jam until it becomes transparent, that is, about 20 minutes after active seething. Just before turning off, add a lemon and stir well. Take the jars clean and carefully place this hot masterpiece in them. Screw on the lids tightly and store in a pantry or cellar.

Peach Five Minute - Recipe Without Water

We got to my very favorite option, I think it is one of the best for you. This is because it doesn't take much time to prepare. And also fruits are not digested, they retain a large amount of vitamins. But even that's not all, look at the color, it turns out to be amber, like honey. And such a blank is stored perfectly even at room temperature.

And one more thing, it is amazingly tasty and unique. Be sure to try it and you will be satisfied in any case. Peach "5 minute" is what absolutely everyone likes, be sure of that.

Note that this option is without water, which means that the peaches will only cook in their own juices.

We will need:

• overripe peaches - 1.5 kg
• sugar - 1.5 kg
• lemon - optional

Stages:

1. Wash ripe and juicy peaches and remove the stone from the middle. You should have many halves.

2. Chop them into pieces.

3. Scald the lemon with boiling water and cut into quarters, along with the zest. It is she who will give a tart and rich taste of citrus. If you want a more delicate shade to get, then cut off the zest.

4. Pour in sugar and stir with a wooden spatula. Expect about 1 hour.

5. Then put the container on medium heat and cook for 5 minutes after active bubbling. And then let the jam brew and stand for a couple of hours and cool. Then boil again (five minutes) and let cool. Cook this way in three batches.

6. And when the mixture boils for the last time, do not let it cool down, pour immediately into prepared clean jars. Screw on the lids and turn the lids upside down. Cover with a towel and wrap in any warm cloth.

7. Leave for night watch, and in the morning lower it into the cellar or put it in the pantry for storage.

How to cook peach jam for the winter with whole slices in your own juice

Well, now at home, right from this video, you can watch this manual live with descriptions. Peaches will also be cooked in syrup, which will make them even more unique and tender.

And for sure, everyone will ask you for the recipe for this delicious treat. All because the author uses one secret, if you want to know which one, then quickly click on the view button.

Delicious pitted peach halves in amber syrup

I would like to demonstrate one more option, which certainly should be in every piggy bank. This is because cinnamon is used in this recipe, and this seasoning is quite smelly and gives a kind of cool flavor to the taste.

In this cooking technique, the skin is not removed from the peaches in order to preserve all the vitamins. But, if it is fundamentally important for you, then you can remove it, if that. This will not affect the consistency and color range.

Note that sugar is used here to a minimum, which should not upset you, but, on the contrary, will not harm your figure and waist.

We will need:

• overripe peaches - 1.5 kg
• granulated sugar - 1 kg
• lemon - 1 pc. - 1-2 tbsp juice
• cinnamon stick - 1 pc.
• water - 1 tbsp. or 250 ml

Stages:

1. In order to get a brave syrup, you need to combine water with sugar and stir. Turn on the fire and bring the grains to complete dissolution, that is, stir the mass.

2. Do the same with the peaches, wash them, wipe them with a dry towel, and then chop them into halves with a kitchen knife. There is nothing to cut thinly, try to keep all the pieces the same size.

3. Throw the fruit immediately after the sugar syrup boils. Mix well, add cinnamon stick and cook for 5 minutes over medium heat. Then remove from heat and let stand for an hour so that the peaches are perfectly saturated with such a sweet infusion.

4. Squeeze the juice out of the lemon, this is easy to do if you first tap it on the table, or use a special device in the form of a juicer. Add it to the jam when it boils again on the stove. Simmer on medium mode for about 30-40 minutes, stirring, if a foam forms, then remove it.

Remove the stick at the end of work, that is, remove it from the mass.

5. Now it remains only to spread the beautiful and attractive mixture into jars that need to be sterilized in advance. For tightness, use metal caps. With both hands, turn each blank over and put on warm clothes until it cools completely. Store indoors where it is fairly cool. Bon appetit!

The best recipe for peach jam with walnuts

For me personally, this dessert brings a smile and delight to my face. It's like I'm a princess, and this is a royal sign of attention. In general, this recipe is already a hundred years old at lunch, and from year to year it never ceases to amaze us all. If earlier they took and added only almonds or, for example, peach kernels, now they add walnuts.

Imagine, the longer this jam stays in a jar, the better it becomes, because this aroma of nuts will saturate all the pieces of fruit even more, and the syrup will become more transparent, like flower honey.

We will need:

• peach - 500 g
• sugar - 500 g
• walnut - 1 tbsp. (already peeled, nucleoli)

Stages:

1. So, remember the steps, first you need to peel the nuts from the thick peel (shell). And chop the nucleoli with a kitchen knife, but not too shallow, but not large either. Definitely won't fit the crumbs.

Process the peaches in water and remove the stone from the core. If you wish, you can remove the skin from each fruit, or you can leave it whole and unharmed.

2. Combine peaches with granulated sugar in a saucepan in order to form fragrant juice (for 1-2 hours, depending on the ripeness and juiciness of the fruit). It is needed so that the fruits are stewed in their own juice without adding water.

Bring the mass to a boil, and do not forget to carefully and gently stir with a wooden spatula so that nothing burns to the walls of the dish. Boil 30 minutes. And only after that, tadam, bring in the chopped walnut. Continue cooking for 10 minutes.

3. Well, then, take a sample. Invite your friends for a tasting. And what you don’t eat, close liter or liter jars into small half-liter or liter jars, of course, then you will need a lot more ingredients. Store in the refrigerator or on an insulated balcony out of direct sunlight.

Thick strawberry, peach and nectarine jam

Delicious and simple - that's the motto of this treat. And you know why, the thing is that by mixing all these fruits and berries you will get a rather dense consistency. You just have to combine the mass with sugar and boil for a few minutes. Although you can not be limited only to this list, which is given below, you can also add fresh apples.

If you want this dessert to have a transparent structure, then hold the fruit in sugar for a couple of hours.

We will need:

• peaches - 1000 g
• nectarines - 500 g
• strawberries or victoria, wild strawberries - 300 g
• sugar - 1300 g

Stages:

1. Before you start preparing such a fruit and berry confiture, I suggest washing all the fruits in running water. Then remove the skin from peaches and nectarines; chop the fruit into small cubes about 1.5 cm by 1.5 cm, discard the bones to the side. Remove stems from strawberries.

2. Next, mix the chopped cubes of nectarines and peaches with granulated sugar, mix with a tablespoon and let stand for a couple of hours or at least 1 hour at room temperature. Further, as a lot of liquid has formed, put the container on the stove and bring the whole mass to a rapid boil.

Undoubtedly, foam will form during cooking, remove it with a slotted spoon or spoon. After boiling for 20 minutes, toss whole strawberries (strawberries or victoria). Continue to simmer over medium heat for another 15 minutes. And then turn off the stove and let the jam cool completely, you may have to leave it all night.

The next day, you have to boil it again and boil for 10-15 minutes. And only then hot packaged in clean sterile jars and rolled up under a metal lid.

3. Store such a canned blank in the cellar or in the pantry. And remember that when there is a holiday in your house, you always have a jar of such a wonderful sunny dessert just in case. From which you just lick your fingers, and the saliva will run by itself after the first spoon. Bon appetit!

How to make peach jam - you will lick your fingers! (recipe for multicooker)

If your apartment has such an electrical device, why not use it. After all, besides, with it, any preparation saves time. And will always help out at any moment.

The main thing is to determine the desired cooking mode from Redmond or Polaris, and as always, a film from the YouTube channel will help with this. Join the viewing and you will succeed, be sure!

Assorted peaches and apricots

Very tasty and extraordinarily beautiful, and the color is amazing and it's all in one recipe that is very simple. Moreover, these two fruits are usually always sold on the shelves or in the market at the same time. Therefore, often many young housewives combine these two ingredients. Yes, and rightly so, because it comes out even cooler and more amazing, do not believe it, check it out for yourself!

We will need:

• peaches and apricots in any proportions - 2 kg
• orange - 1 pc.
• sugar - 1.5 kg

Stages:

1. Rinse the fruits in running water, and then peel off the oranges and chop them into small pieces. If you want, do not add oranges, this is optional, but they will bring only a citrus hue, which will make this dish even more interesting and unusual.

2. Apricots and peaches also cut into cubes with a sharp knife, just do not forget to remove the skin from them. Set the bones aside.

3. Then you can immediately mix all the ingredients obtained with sugar and cook on fire for 5 minutes after boiling. And you can, using a blender or a meat grinder, grind it into a mushy mass, add sugar and cook for only 5 minutes.

In any case, then it is necessary to let the jam cool down, and after 5-7 hours, boil it again. Lay such a mass in clean jars with a ladle, wrap it with lids with a special seaming machine and store until spring in your cellar or refrigerator.

Recipe for the winter of peach jam (or marmalade)

Well, you will definitely like this blank, because it turns out to be very beautiful and resembles mashed potatoes or, if I may say, confiture. Such food is usually used in pies or bagels, in general, in baking. Yes, or you can taste it with crispy fresh bread.

We will need:

• peaches - 1.5 kg
• sugar - 1.5 kg

Stages:

1. Wash the peaches and pour over with boiling water, remove the bones with a stick. Then place in a blender cup and grind into a porridge-like mixture. It is important that it is homogeneous and without lumps.

2. Then add sugar and stir, simmer for 10 to 40 minutes, depending on the final result, if you want a little thinner, then turn it off after 10-15 minutes. And if you like a denser consistency, then turn off the stove after 40 minutes. After cooling, the mass will thicken even more.

3. Place ready-made boiled peach puree in clean sterile jars and cork them with a special key under a metal lid. Store in a hidden place where no one will find it, preferably in the refrigerator. Enjoy!

Amazing dessert with almonds

We will need:

• peaches - 5-6 pcs. about 1 kg
• sugar - 1 kg
• almond nuts - 0.2 kg
• cinnamon - 1 tbsp

Stages:

1. Sort the fruits, that is, inspect, rotten and flawed will not work. Then rinse them in running cold water. remove the bone from them. Take a sharp knife and cut them into plastics. Sprinkle with sugar, stir. As you can see, liquid will immediately appear. Let it brew for 2-3 hours on the table.

2. After the time is up, pour in drinking water and boil on a slow cooker for 20 minutes, remove the foam. Let cool completely to a temperature of 30-40 degrees.

Turn on the fire and simmer for another 120 minutes after active bubbling.

3. And then, as you guessed, pour it with a clean ladle over sterile jars. Wrap the lids with a twist, lower the jars on the other side and wrap them in a blanket. After 24 hours, take the finished dish in glass containers to the balcony, which is insulated or use the cellar.

Peach jam with pit

Mmmm, what a delight, just think you eat a fragrant peach from a jar in the winter cold. Even if it is canned, it is homemade. If you are tormented by the question of whether it is really possible to cook such a delicacy without removing the bones, then I think you have already guessed. Because the answer is yes, of course!

Just do not forget that all the same, for long-term storage, you do not need to leave jam with a bone, you must eat it within a year. Because the bones contain prussic acid, which can harm your health.

We will need:

• peaches - 3 kg
• sugar - 3 kg

Stages:

1. Be sure to rinse fruits in water before cooking. And then take a stick or fork and make punctures, this is necessary so that the syrup gets in and completely soaks the entire fruit. Sprinkle with sugar and leave to stand for about 4-5 hours.

2. After the peaches stand for the right time and give up their juice, start cooking. Turn on a slow fire and cook for about 2.5 hours.

3. And then take clean jars and lids and preserve the workpiece. Store where cool. Happy discoveries!

This is how quickly and deftly you can make jars with such a wonderful treat that really turns out to be savory and has a peculiar and unique taste. Eat peach jam for health, but in moderation! I hope you find what you are looking for in this post. And maybe, if you don’t mind, share some other cooking method.

Have a great working day everyone! Cheerful positive mood. Goodbye.

Peach jam with slices is a dessert that can compete with any other sweets. It's all about the elastic slices of peach: remaining whole and saturated with syrup, they acquire an extraordinary taste. And the smell of this jam is generally magical, one might even say not a smell, but a fabulous aroma. Try to make your own peach jam slices and see that I am not exaggerating at all.

Peach jam slices for the winter: a simple recipe

The recipe itself is as simple as a multiplication table, but it will take you a few days to implement it. Alas, the breaks between brews take quite a long time. But your direct participation is at best an hour, and maybe less.

Ingredients:

• 2 kg of peaches;
• 2 kg of sugar;

Cooking:

Cut the washed peaches into slices, sprinkle with sugar in layers. Leave for a few hours so that the juice stands out in an amount sufficient for cooking. Slowly heat the peach slices until they boil in their own juices, and the sugar gradually begins to dissolve. Cool the heated fruit mass, mix gently. Boil in 4 sets of 5 minutes with intervals of 10-12 hours between each boil. You can not cover the dishes with jam with a lid. The final cooking lasts a little longer - 7-8 minutes. Then you can add citric acid, mix, put the jam in jars and roll up.

Thick peach jam

It is for this recipe that peaches with greenery, dense elastic pulp, or some small ones, are the best suited. The main thing is that the fruits are firm enough. Then they will well tolerate long-term cooking in several approaches, and the jam from such peaches will turn out to be really thick.

Ingredients:

• 3 kg of peaches;
• 4 kg of sugar;
• half a teaspoon of citric acid.

Cooking:

Citric acid in the recipe is not so much a preservative as a component that helps preserve the color and give a special “amber” to the jam. And all this is prepared like this: cut the washed peaches into slices (preferably quarters) and sprinkle with sugar in layers. Next, you will need to wait for enough juice to stand out. You will have to wait a long time, from 6 to 8 hours. After that, it will be possible to start cooking already, just mix the syrup so that the sugar melts in the juice.

Bring the future jam to a boil, add citric acid, mix gently, after 5 minutes of cooking over low heat, leave for a day. Cover the dishes with the workpiece with gauze folded in several layers. Do not use the lid to prevent condensation from accumulating. After a day, boil peach slices in syrup for 5-7 minutes, cool again and leave for a long time. In the third dose, cook with a barely noticeable boil of the syrup for 20-25 minutes and be sure to make sure that the fruit slices remain intact. While the workpiece is cooking, prepare jars for it. Rolled up thick peach jam in slices is perfectly stored all winter.

Peach jam slices in a slow cooker

Of the advantages of the workpiece - like everything that is done in a slow cooker, it requires almost no supervision, because the program does everything for us. Of the minuses - the jam seems watery to me and the slow cooker will be busy for almost a day.

Ingredients:

• 2 kg of peaches;
• 1.6 kg of sugar;
• juice of two lemons;
• 5 tablespoons of water.

Cooking:

Squeeze juice from lemons, add water. Wash the peaches, remove the pits, and cut the fruits themselves into large slices. Why large - you will understand further.

Put the pieces of fruit in a dry and clean multicooker bowl, sprinkle with sugar, add water with lemon juice. Leave for a few hours to release enough juice for brewing. As soon as this happens, lightly mix the contents of the bowl with a spatula, close the lid and heat the fruit mass in the “Stew” mode for 20 minutes. During this time, the syrup will warm up well and additional juice will stand out. There will be enough liquid for a full-fledged cooking of jam. Open the lid, mix everything well, then turn on the "Steam" mode for 15 minutes. After the signal, open the lid and leave the jam for a day. Before the second cooking, process the jars and lids, turn on the multicooker for 15 minutes in the same mode, after the signal put the workpiece in the jars and roll it up. You can also use jars with screw caps.

Peach jam with five-minute slices

This is the fastest recipe for peach jam slices. Not everyone, however, likes some of its nuances, namely: short cooking does not guarantee good storage, I do not recommend rolling up such jam. But it is quite possible to store in a jar with a nylon lid in the refrigerator for 2-3 weeks. Just pick up the treat with a clean spoon, otherwise it may ferment.

Ingredients:

• 2 kg of peaches;
• 1.5 kg of sugar;
• juice of one lemon.

Cooking:

Wash the peaches without removing the skin. Divide into halves, then cut into beautiful slices not very thin, put in a bowl for cooking, cover with a dense layer of sugar. Leave at room temperature for 3-4 hours. During this time, fruit slices should release juice. You do not need to mix them yet, so as not to damage. Put on the stove (flame spreader is required) and heat slowly, adding lemon juice first. As soon as the sugar begins to melt in the juice, "help" it with a wooden spatula, making sure that the whole peach slices sink into the syrup. From the moment the syrup boils and the sugar is completely dissolved, cook for 5-6 minutes. Put in clean jars, close with nylon lids and cool. You can put them in the refrigerator after a day, and taste them - not earlier. To fill with taste, peach slices must be very well soaked in a thick fragrant syrup. By the way, this syrup is an excellent base for compotes and fruit drinks.

Peach jam slices in syrup

Smoothly approached the recipe for jam with a lot of syrup. I don't know who likes this, I didn't really like it. But you should know that a similar recipe for peach jam exists.

Ingredients:

• 2 kg of peaches;
• 2 kg of sugar;
• 2 glasses of water;
• a third teaspoon of citric acid

Cooking:

Wash the peaches, leave to dry. From sugar and water, cook a thick viscous sugar syrup. Cooking syrup should last 3-4 minutes, just make sure that it does not burn. Cut the prepared fruit into elegant slices, immerse in hot syrup and heat to a boil over low heat. After a few minutes, turn off the heat and cool the jam container right on the stove, without covering it with a lid. After 5-6 hours from the moment of the first cooking, heat the jam to a boil again, cook for 7-8 minutes on a very small (barely noticeable) fire. Steam clean jars with lids at the same time. After the second cooking, let the workpiece brew for 1-2 hours, heat again to a boil, add citric acid, mix gently until dissolved, pour into jars and roll up.

Peach jam with lemon wedges

A kind of jam, but fans of citrus fruits should like it. Looking ahead, I’ll say that peach jam with orange slices somehow suited me better, probably because oranges have a more delicate taste and aroma.

Ingredients:

• 2 kg of peaches;
• 2 lemons;
• 2 kg of granulated sugar.

Cooking:

Cut the washed peaches into slices and sprinkle with sugar. Leave at room temperature until juice is released. When enough of it appears, start heating, stirring gently with a wooden or plastic spatula. Do not use a spoon, damage the delicate peach slices. After boiling, cook over low heat for 5-6 minutes. Add the lemon slices to the jam along with the peel, removing the seeds beforehand. Leave the jam for an hour, then boil again for 5-6 minutes. Leave to cool, removing the lemon slices (otherwise the workpiece will be bitter). For the third time, cook over low heat for 10 minutes, then pour the jam into prepared jars and roll up. Let cool at room temperature.

Peach jam with orange slices

In combination with oranges, peaches give an amazingly beautiful color, so beautiful that it is just right to admire the filled jars. Yes, and the taste, I'm sure you will like it - I don’t want any sweets, I would eat and eat such jam ...

Ingredients:

• 2 kg of peaches;
• 1 kg of oranges;
• 3 kg of sugar;
• 3 tablespoons of lemon juice.

Cooking:

Wash oranges and peaches. Cut peach slices and sprinkle with sugar. Leave until the juice is released, and when it appears, feel free to put the dishes with the fruit mass on the fire. Add lemon juice. After boiling, stir and cook for 3-4 minutes. Cool, and while the jam is still hot, cut the oranges into circles with the peel and add to the peaches. Bring to a boil again, cook for 5-7 minutes, leave for an hour. For the third time, cook over very low heat for 10 minutes, remove the orange slices - you can make very tasty candied oranges from them. Pour hot peach jam into jars after 10 minutes of cooking and roll up. Sometimes I don’t roll up - we eat it almost as soon as it cools down.

Peach jam with cinnamon slices

Cinnamon and peach jam - do they go together? For a long time I doubted. It turned out they are combined, and how! It is the aroma of cinnamon that gives the preparation the necessary “zest”, besides, the syrup remains transparent, because a stick is used, and not a ground spice.

Ingredients:

• 2 kg of peaches;
• 1.8 kg of sugar;
• 2 cinnamon sticks;
• 1 glass of water;
• a pinch of citric acid.

Cooking:

From two glasses of sugar and a glass of water, prepare a thick sugar syrup. Mix the rest of the sugar with the washed peaches cut into slices. Literally, the word "mix" should not be understood. To keep the slices whole, use a layer-by-layer sprinkling of them with granulated sugar. Leave the fruit mass in the cooking pot for 5-6 hours so that enough juice stands out. Heat gradually, at the moment of boiling the juice that the fruits have isolated, add hot syrup (reheat it). Stir the brew very gently with a spatula, add the cinnamon and simmer for 10 minutes. Leave for 2-3 hours to soak the slices with syrup, then start cooking again, only after boiling again, remove the cinnamon and add citric acid. The second brew should not last more than 15 minutes. Such a jam is quite possible to roll up.

Peach jam slices with gelfix

After adding gelfix, jam cannot be cooked for longer than 2-3 minutes. That's pretty much everything you need to know about gelfix peach jam. And that's how it's prepared.

Ingredients:

• 2 kg of peaches;
• 2 kg of sugar;
• juice of one lemon;
• 2 sachets of gelfix.

Cooking:

Divide the sugar into 2 equal parts. Mix one part in advance with gelfix from bags. Pour the prepared peach slices with the second part. After an hour, add lemon juice - and you can start cooking. Heat the peach mass with syrup very slowly so that the pieces do not lose their shape. After 10 minutes of cooking, cool the jam. Bring to a boil again and simmer for 10-11 minutes. Cool, prepare jars with lids, add jam with gelfix, heat, stirring. Immediately after boiling, place the hot billet in jars and roll up.

Peach jam with fructose slices

A brief educational program for novice cooks: fructose is 2 times sweeter than sugar, so you won't need much of it. It is impossible to roll up and store jam on fructose for a long time.

Ingredients:

• 2 kg of peaches;
• 1 kg of fructose;
• citric acid on the tip of a knife.

Cooking:

Wash and cut into slices fruits of peaches with elastic pulp. Pour in fructose, wait until the juice stands out. Heat to a boil, then leave for a couple of hours. After these same couple of hours, repeat the "approach" - bring to a boil and cool. Start cooking for the third time by preparing sterile jars with clean nylon lids. Boil the workpiece for 5-7 minutes, add citric acid, mix and arrange in storage containers. After it cools down, put it in the refrigerator.

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Fragrant homemade peach jam is a wonderful sweet preparation for the winter that the whole family will love. If you do not remove the skin, the finished dessert will turn out as in the picture, and without it, the jam will be a rich amber color. Elastic peach slices in thick sugar syrup are perfectly set off by the light sourness of lemon: such a dessert is not ashamed to be served even to guests at the festive table!

There is nothing complicated in the recipe for peach jam for the winter, but there are some nuances. For example, for this fragrant preparation, it is necessary to take not fully ripened and dense fruits, otherwise the slices will simply boil and turn into mashed potatoes. I just had such peaches: a very cheap batch was brought to the store, so I already knew what exactly I would cook from them.

In addition, depending on the ripeness and juiciness of the fruit, it may take a different time to turn sugar into syrup. It is important not to rush and then your expectation will pay off with interest. The density of the peach syrup itself can be easily adjusted by longer boiling. In any case, I am sure that you will definitely prepare the most delicious and fragrant peach jam for your family!

Ingredients:

Cooking step by step with photos:

Wash and dry the peaches, then cut the pulp into slices. It all depends on the ripeness and juiciness of the fruit! I had very dense and crispy (like apples) peaches, so the pulp didn’t want to leave the pits - I just had to cut it off with a knife. Whether or not to remove the velvety skin is up to you (it doesn’t bother me at all in jam). I indicate the mass of peaches (1 kilogram) in the ingredients in an already prepared form, that is, pitted. We put the slices in the dishes in which we will prepare the jam.

We fall asleep peaches with granulated sugar - you need 1 kilogram. It may seem like a lot, but it will soon turn into syrup. We shake the pan or mix everything with our hands (if the peaches are dense like mine), so that the sugar evenly covers all the slices. In this state, peaches with sugar should be left at room temperature for several hours, periodically stirring the contents. As a rule, I keep hard fruits for quite a long time - I fall asleep with sugar in the evening and leave everything until the morning.

In the morning (or after a few hours) all the sugar will turn into syrup (it may remain a little at the bottom) - it's time to move on to the next step in making peach jam for the winter. We put the dishes on a quiet fire and let the granulated sugar with the juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time.

Thus, bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and allow the future peach jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

Now you need to carefully remove the slices of peaches from the syrup. It's not very long, don't worry. We do this in order to properly boil the syrup.

Then pour in 50 milliliters of lemon juice, which will help the syrup remain clear and not cloudy. In addition, lemon will add sourness to decently sweet jam. Cook at a medium boil for another 10-15 minutes. A soft-soft ball serves as a test for the readiness of the syrup: if you drop quite a bit of syrup on a chilled saucer, the drop does not spread, but keeps its shape.

We put peach slices in boiling syrup, boil everything together for another 10 minutes on low heat after boiling again. Homemade peach jam is ready - we close it for the winter.