A simple recipe for making peach jam for the winter. Peach jam in amber syrup - a simple recipe for the winter

Step-by-step recipes for making pitted peach jam for the winter in slices, halves, through a meat grinder

2018-07-28 Marina Danko

Grade
prescription

663

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

45 gr.

180 kcal.

Option 1: Beautiful pitted peach jam for the winter in slices - a classic recipe

Fruit slices can be saved by omitting jamming almost entirely. We slightly raise the container with the boiling mass above the stove and rotate it around the vertical axis - the jam is mixed, but the slices are not damaged. Another recommendation, but already in terms of taste: when choosing peaches, take a couple of varieties, even if up to a third of the jam consists of fragrant, albeit unsweetened fruits.

Ingredients:

• peaches with dense pulp - one kilogram;
• acid, citric - 4 gr.;
• 1400 grams of sugar;
• one and a half glasses of water (filtered or spring).

Step-by-step recipe for thick pitted peach jam for the winter

After sorting by ripeness, sort through the peaches and set aside the mashed fruits, leaving the fruit only slightly spoiled. Jam should please not only taste, but also look, so you should not cut peaches too much, it is better to use them in compotes or jams.

We rinse the selected peaches and immediately dip them into boiling water, keep them for a short time, lift them one by one over the pan with a slotted spoon and check the skin. As soon as it begins to noticeably separate from the pulp, we drain the boiling water from the pan, and put the fruit on a tray.

We tear the fluffy skin with our fingers and remove it from the peaches, break or cut the pulp, discard the bone. Depending on the variety and ripeness of the fruit, it may not be possible to easily separate the pulp, in which case we cut it to the bone with four cuts and carefully cut it into slices.

Dip the sweet slices of peaches into water acidified with lemon, after ten minutes we put it on a sieve. After draining the moisture, dip the pulp in boiling water, blanch for about three minutes and transfer to cold water. By this time, the syrup should be ready from the amount of sugar and water indicated in the list of products.

Dip the peaches in boiling syrup, cook with a slight agitation of the surface of the jam for exactly ten minutes. Remove the foam, gently mix the jam. Set aside from the stove and cover the basin with a thin cloth, pause for 8-10 hours until the next boil.

We repeat the cycle again with the same time intervals, and for the third time we boil for about twenty minutes. After cooling, pack the jam in a sterile container, cover with pieces of parchment and pull them to the necks of the jars with a thread.

Option 2: Pitted Peach Jam for the Winter - A Quick Recipe

What the authors liked about small peaches is not indicated in the original description. It can be assumed that they were chosen, since the peel from such hearths, as a rule, is removed more easily. The flesh of small peaches is also often easily separated from the pits. As for aroma and sweetness, select varieties are good, regardless of the size of the fruit.

Ingredients:

• a kilogram of small peaches and refined sugar;
• glass of water;
• three grams of citric acid crystals.

How to quickly make pitted peach jam for the winter

After scalding the peaches selected for jam, remove the fluffy skin from them. Cut off the spoiled places, break the pulp if it easily lags behind the seeds. If this fails, cut it off with a knife, in any case, pieces of fruit will go into the jam.

After acidifying a glass of water with three grams of crystalline citric acid, heat the solution to a boil and boil pieces of peach pulp in it. Five minutes is enough if the fruits are ripe enough, then we drain the broth, and add sugar to the peaches.

The juice that comes out is usually enough, but don't pour out the water in which the fruit was blanched just yet. Place the pot of peaches and sugar on the stove and turn on the lowest heat, wait until more juice comes out and raise the temperature so that it boils.

In one step, boil the jam until thickened, which will take up to forty minutes. If fruit juice is still not enough, add a little sour broth, but be extremely moderate. This jam is stored in the refrigerator, but, after appropriate pasteurization, it can also be hermetically sealed for storage in the pantry.

Option 3: Pureed pitted peach jam for the winter with agar-agar

Instead of the specified thickener, pectin or special mixtures based on it are suitable. The amount of powder is not indicated intentionally, it is rarely used in its pure form, and the proportions of their addition are always indicated on packages with combined formulations.

Ingredients:

• granulated sugar - 250 ml glass;
• 650 grams of medium-sized peaches;
• pack of agar agar.

How to cook

We will not wipe the peaches for a long time, a separate question that will definitely arise in this case is where to get a metal sieve with cells of such a size that a dense skin can also be rubbed through it. We simplify the task with the help of a banal meat grinder.

With a thin sharp knife, cut off all the flesh from the washed peaches. We cut off the spoiled parts ahead of time, even before washing. Substitute a bowl under the mouth of the meat grinder, or even a pan at once, choose a non-stick bowl for cooking peach jam.

Adding sugar directly into the neck of the meat grinder to pieces of fruit, grind them, and mix. We put on the included burner, slowly heat up to a boil. After boiling on a quiet fire for a quarter of an hour, add agar-agar, stirring, cook for another ten minutes, watching the degree of thickening.

At a high density of the mass, splashes will begin to scatter from it, cover the pan, but do not stop stirring occasionally, protecting yourself from droplets with a lid. The most dangerous stage is yet to come - we pour the jam without turning off the heat. Use a ladle with a long handle and immediately cover the jars with lids, roll them up as soon as possible.

Option 4: Pitted amber peach jam for the winter

The fragrant sweet mass will really look like amber in color, due to the caramelization of sugar during prolonged heating. Lemon can be squeezed into jam and whole if you like the taste of citrus.

Ingredients:

• 2000 grams of ripe, juicy peaches;
• 1500 grams of refined sugar;
• small lemon (for juice).

Step by step recipe

In some recipes, peach pulp is blanched in a weak acid solution, this time it is lemon juice that is needed, we add it to the jam itself. But we start with fruits, wash them and cut or separate, if possible, the flesh from the seeds with your hands. Having collected in an enamel basin, sprinkle with sugar until a third of the sand is set aside.

Scald the lemon, cut and squeeze the juice from one half to the peaches. Covering the container, leave for a couple of hours, waiting for the release of juice. Drain the moisture that has come out almost without residue, add the rest of the sugar to it and heat until boiling. After boiling for a couple of minutes, pour the peaches with syrup and put the pan with them on heat.

Do not throw away the foam, but collect it especially carefully. After boiling for about five minutes, then for a couple of hours we set aside the pan with jam from the stove and again tighten it with gauze or cloth. The second run will be the last. Without stirring, so as not to spoil the beauty of the slices, cook the mass until thickened, even if it takes up to an hour.

Spread hot jam in a sterile container and roll up the lids. Cool under a warm blanket in an inverted position. We store in a dark, preferably cool pantry.

Option 5: Delicate pitted peach jam for the winter with apples

The pulp of peaches is so juicy that you can choose any apples. Fragrant varieties are often dry, but you will not notice this in jam, unless it thickens faster. The color of the fruit peel is not important, we prepare jam without it.

Ingredients:

• a kilogram of peaches and apples;
• big lemon;
• six dry cloves;
• cinnamon stick;
• sugar, refined - up to a kilogram;
• a pinch of grated ginger and three - cardamom.

How to cook

Cut the zest from a scalded lemon thinly, then get rid of the white layer of the peel. Set aside half of the bright zest for jam, the rest can be used for other needs. Squeeze the juice from the pulp and strain.

We rinse the fruits and thinly cut the peel, cut the pulp, remove the seeds from the peaches and the seed boxes from the apples in the process. Carefully, trying not to crush the slices, mix the fruit with sugar, zest and lemon juice.

Wrap the spices in several layers of a clean bandage (break the cinnamon), tie a ribbon to the makeshift bag and tighten it tightly. Dip in the middle of the fruit mixture collected in an enamel pan.

Heat the mass over low heat until the first bubbles, adjust the stove to a low boil. For a quarter of an hour we cook fruits in syrup from our own juice and sugar, removing the foam and stirring gently.

In order not to risk a precious delicacy, we sterilize the container and lids for it especially carefully. Filling almost to the very top with hot jam, cork and slowly cool under the covers.

Hi all! Peaches are in full swing in the garden. In our region, this fruit is always a favorite, and who can compare with it in tenderness, juiciness, and aroma.

Although this fruit also has hard varieties, this article will be devoted to them, because they are ideal candidates for making a delicious dessert - peach jam.

This fruit is loved in all countries of the world and canned in almost any supermarket.

For canning, it is better to take not fully ripened, hard fruits, because otherwise they will simply boil soft and turn into puree during the cooking process.

Another important point: often lemon juice or citric acid is added in recipes. These ingredients are needed so that during storage the jam does not become candied and retains its color.

By the way, nectarine is a close relative of peach, and the recipes for making jam from them are the same.

So, let's get down to cooking delicious sweet preparations for the winter!

For those who have very little time, but in winter they want to eat delicious and natural desserts - a five-minute recipe!

This recipe has two advantages: it is made quickly (only cook for 5 minutes) and thanks to this, more vitamins are preserved.

Maybe the jam turns out not so amber, but its own, natural, with vitamins.

• Peaches - 0.5 kg.
• Sugar - 0.5 kg.
• Water - 200 ml.

1. Peel and pit peaches. Cut into halves or slices.

2. Make syrup: pour water into a saucepan, add sugar. Put on fire, bring to a boil, stirring all the time. When the mass boils, put fruit slices into it. Cook for five minutes, skimming off the foam.

A minute before the end of cooking, add citric acid.

3. We spread the hot jam in sterilized jars to the very top.

Close the lids and store.

Amber jam from peach slices

I want to offer you a dessert for real gourmets - a very fragrant peach jam with cinnamon, cardamom and cognac. We add an alcoholic drink not in order to get a heady effect, but so that the peach slices remain intact and do not boil!

For cooking we need:

• Peaches - 1 kg.
• Sugar - 800 g.
• Cognac - 100 ml.
• Cardamom - 1 g (¼ tsp)
• Cinnamon - 1 g (¼ tsp)

1. My peaches, peel, remove the seeds, cut into slices.

2. We fall asleep with sugar and leave for 1-2 hours so that juice stands out from them.

3. After a while, put the pot of jam on the stove. Stir so that the sugar does not burn, but dissolves evenly, wait until everything boils. Add cognac, cardamom and cinnamon, leave to simmer for 20 minutes, stirring occasionally.

4. Pour hot into sterilized jars, roll up the lid.

By the way, amber jam is also obtained from apples, a recipe.

Step by step recipe for peach jam with lemon wedges

This jam is for people who love everything with sourness. Lemon is needed not only for taste, but also so that our delicacy does not get sugared during storage.

In order for the dessert to come out beautiful in appearance, it is recommended to remove the skin from the fruit. When the skin peels off and floats in the jam separately, this is already “not that coat”). I will tell you a very convenient way to quickly and easily peel a peach from a velvet skin, see the video below:

The essence of the process is as follows: you need two bowls, pour cold water (with pieces of ice) into one and add citric acid (so that the fruits do not darken), peaches in another bowl, pour boiling water for 10-15 seconds. We take out the fruits from boiling water and transfer them to cold water. The skin of the fruit will peel off on its own.

For cooking we need:

• Peaches - 1 kg.
• Sugar - 800-900 g.
• Lemon - 1 pc.

1. We wash the fruits, remove the skin and bones, cut into slices or cubes, cover with layers of sugar: layer - peaches, layer - sugar, and so on until the end.

We leave the fruit for 2-3 hours to let the juice.

2. We put the pan on the stove on a very slow fire, stirring gently so that the sugar dissolves completely, wait for the jam to boil (about 20 minutes). Turn off the fire and let the mass cool completely.

3. Repeat the procedure again, bring the jam to a boil, turn off the heat, leave to cool completely.

4. Turn on the gas for the third time, wait for it to boil, squeeze lemon juice (a couple of tablespoons) into the pan, mix. Let the jam simmer for 10-15 minutes. You can add more cinnamon.

5. Pour the hot mass into sterilized jars, close with lids, wrap with a towel, let cool completely.

Video recipe for peach jam with oranges

The name is already salivating! I think that this jam will become your favorite, because peach and orange are a storehouse of vitamins. There will also be a sprig of mint.

Watch the video recipe, which tells in detail and shows the process of making jam.

For cooking we need:

• Peaches - 2 kg.
• Sugar - 2 kg.
• Orange - 3 pcs.
• Mint - a few sprigs

Peach jam with cinnamon

A recipe for cinnamon lovers like me.) This seasoning is often used in desserts, chocolate, candy, tea. The smell of cinnamon warms, creates an atmosphere of celebration, family comfort. By the way, the spice has antimicrobial properties that help preserve preservation.

For cooking we need:

• Peaches - 1.5 kg.
• Sugar - 1 kg.
• Cinnamon - 1 stick
• Citric acid - 0.5 tsp

Below you can watch a video with a detailed step-by-step description of the process of making jam.

A simple recipe for peach jam slices in syrup

A simple recipe for making peach jam with slices. In this recipe, it is better to use juicy fruits, otherwise there will be little syrup.

In order for the jam not to sugar, and the slices to keep their shape well, add citric acid. Thanks to the acid, the syrup will retain a bright amber color.

By volume, from this amount of ingredients you get: 3 jars of 0.7 liters each, or 4 jars of 0.5 liters each.

For cooking we need:

• Peaches - 1.5 kg.
• Sugar - 1.5 kg.
• Citric acid - 0.5 tsp

1. My peaches, no need to peel the skin, cut into quarters or 6 halves. With ripe and juicy fruits, you need to behave very delicately, so we lay the slices on the bottom of the pan in layers. Sprinkle a layer of peaches with sugar, shake the pan slightly so that the sugar is evenly distributed, lay out a layer of fruit again. With each layer, repeat the procedure.

2. We cover the pan with a lid and leave it overnight so that a lot of juice appears.

3. In the morning, put the pan on the fire, wait for the sugar to dissolve completely and turn into syrup. Try not to stir the jam with a spoon.

4. When the sugar has melted, remove the slices from the syrup and put them in a separate bowl.

5. Add citric acid to the syrup and boil it over low heat for 15-20 minutes to the desired density.

6. We return the peach back to the pan, cook in boiling syrup for another 5 minutes, removing the foam.

7. Pour into sterilized containers, tighten the lids.

Peach jam with vanilla

In this recipe, we add the smell of vanilla to the aroma of peach and get an amber dessert with the smell of childhood. Prepare this jam for your family and friends, please them with an amazing yummy on a cold winter evening!

At the end of cooking, syrup usually remains, you can close it separately and use it to soak biscuit cakes or pour it over pancakes.

For cooking we need:

• Peaches - 1 kg.
• Sugar - 1 kg.
• Lemon juice - 2 - 3 tbsp. spoons
• Vanilla extract - 1 tbsp. spoon
• Water - 1 glass

1. Cut the washed peaches into slices or slices.

2. Prepare the syrup: for this, pour water, add sugar to it and boil for 2-3 minutes. Remove from fire, let cool slightly. Add lemon juice, vanilla extract, or vanillin, or vanilla sugar to the syrup. Pour the pieces of peach here and leave for 5-6 hours, or for the whole night, covered with a lid.

3. In the morning, put the pan on the fire. After the jam boils, reduce the heat, cook for 5-7 minutes, removing the foam. Leave until completely cool.

4. Repeat the process a second time, put the pan on the stove, bring the jam to a boil, cook for 10-15 minutes.

5. Pour the dessert into sterilized jars: first carefully lay out the peach slices, then pour the syrup. Close the lid tightly.

An unusual combination of peaches and citrus fruits brings freshness and pleasant sourness to the usual taste of jam. In addition, both ingredients are quite cheap, especially in summer. And there are no difficulties in making peach jam with lemon.

In order for the fruits to retain their color, it is necessary not only to blanch them, but also to handle sugar in a special way. It should be added at the end of cooking, otherwise it will behave like melted caramel - it will turn brown and change the shade of the fruit.

Choice of main ingredients

Many mistakenly think that the weight of pitted peaches will greatly decrease, but in fact, the approximate weight of the seeds is nine grams. Therefore, you do not need to specifically calculate how much fruit to buy in order to match the recipe.

How to cook peach and lemon jam?

Depending on taste preferences, you can cook two versions of peach jam: more sour and sweeter. In the second case, 600 grams of sugar are used, and the remaining proportions of the ingredients do not change. The beauty of the following recipe is that it is low in sugar, so the flavor of the fruit is subtler, richer, and fresher.

Easy winter recipe

Ingredients:

• 300 grams of sugar.
• 1 kilogram of peaches.
• 1 large lemon or 2 small ones.

Step by step recipe:

1. Peaches must be peeled. If they are ripe, this will not be a problem, but otherwise blanching will make the task easier. It is necessary to lower the fruits into boiling water and leave them immersed in water for 3 minutes. Then take them out and rinse them well with cold water. Now the peel has become thin and tender and is removed easily. It happens that the fruits are completely unripe, and even this procedure does not help them. In this case, it is better to use a knife and remove the skin of the fetus with it.
2. Cut the fruits into pieces of any shape and size, depending on preferences. And if the pulp of peaches is very soft, it is recommended to use a pusher or fork and gently crush everything. But this option is more suitable for making jam than jam.
3. Wash the lemon and squeeze the juice out of it.
4. Load the fruit into a saucepan or basin and pour over all the resulting lemon juice. Set the fire to 1/3 of the maximum power. In no case should you leave the kitchen, because the jam must be constantly stirred, otherwise it may burn;
5. When the peach pieces become soft (this usually happens after 20 minutes of boiling from the point of boiling), add sugar, mix thoroughly and continue to cook for another 5 minutes.
6. If you plan to roll up the jars with plastic lids, you should add 1 tbsp before closing. l. vodka. This will help keep the jam longer. But it is better to use sterilized jars and lids.

It is better to store such jam in the refrigerator from the very beginning, because due to the small amount of sugar it can ferment.

Peach jam with lemon wedges

It is cooked in the same way as standard peach jam. However, you need to prepare lemons. Remove the skin from them, remove the seeds and cut into slices. In the finished jam, soaked in juice, they will resemble candied fruits.

After the peaches have been infused for 5 hours with sugar, add lemon slices there and continue to follow the classic recipe.

Peach Lemon Jam

Tender and too ripe fruits, even a little spoiled, are ideal for jam.

You will need: 1.5 kg of peaches, 2 tbsp. l. freshly squeezed lemon juice, 300 g sugar.

Procedure:

1. Peel fruit, getting rid of spoiled places.
2. Soak the fruit in boiling water for 5 minutes, then rinse with cold water, remove the skin and pull out the bones.
3. Finely chop and stir with 1 tablespoon of lemon juice in an enameled bowl.
4. Put the dishes on low heat and keep until the fruits begin to boil.
5. After pulling them out, you need to get rid of excess liquid with a colander. Place fruit in a blender and add sugar.
6. After crushing the peaches, put them in a saucepan and cook for 15 minutes after boiling over low heat.
7. Ready! Can be bottled.

Peach jam with lemon in a slow cooker

It is necessary to cook with the lid open to prevent the jam from escaping. The main programs are "Soup", "Stew", "Baking", but some multicooker models have a special "Jam" option:

1. Take 700 grams of peaches, 1 small lemon and 500 grams of sugar.
2. It is necessary to squeeze the juice from the lemon, and remove the skin from the peaches, pull out the bones and cut into halves.
3. Put fruit in a multicooker dish and sprinkle with sugar. Mix.
4. Next, set the "Stew" or "Soup" program for 60 minutes. Do not close the lid until the sugar has completely dissolved.
5. After 30 minutes, you can look at the readiness of the jam. To do this, scoop a little mass from the bowl and put on a saucer. The jam should be quite thick and not runny.
6. At the end of the program, distribute it among jars with iron lids and cool.

Peach and Lemon Jam "Five Minute"

If the fruits are very ripe and tender, and there are a lot of them, you can save a lot of time by making jam according to this quick recipe.

Ingredients:

• Pitted peaches - 1 kg.
• Lemon juice squeezed from 1 large lemon.
• Sugar - 1.5 kg.
• A glass of water - 1 pc.

How to cook:

1. Peaches cut into small pieces, squeeze the juice from the lemon. Mix all the ingredients and add sugar there. Be sure to mix.
2. Boil water with sugar until the grains are completely dissolved. Mix the resulting syrup with fruits and let it brew for 5 hours.
3. Put the saucepan with peaches in syrup on a slow fire. It is necessary to boil the jam for exactly 5 minutes.

Storage

It is best to store the delicacy in a place that is not too hot and dry, where direct sunlight does not penetrate. The average shelf life of jam is about two years.

Peaches are tender and fragrant fruits, it is better to eat them in their natural form, because the jam often turns out to be sugary and does not look like a fresh fruit.

To add a little sourness and flavor to peach jam, you need to add lemon juice during cooking.

The result will exceed all your expectations, and peach lemon jam will become your favorite.

Well, if the peaches chosen for jam are slightly underripe, then the pieces will remain intact and will not fall apart when boiled.

Recipe for Peach Jam with Lemon Juice

The jam is not very sweet, just for those who like a more natural taste.

Ingredients:

• 1 kg peaches
• 300 g sugar
• 1 small lemon

How to cook peach jam with lemon:

1. Peaches (washed) for this blank must be peeled. To do this, the fruit is blanched - dipped in boiling water for 2 minutes, then transferred to cold water. Once cool, remove the skin. If the peaches are tough and not ripe, then it is better to peel them with a knife, like potatoes.

2. Remove the bones and cut into pieces of any size you like. Too ripe, soft peaches, you can crush them with a crush - you get peach jam.

3. Transfer to an enameled basin (peache jam should only be cooked in a basin so that it cooks faster and does not burn). Pour in the lemon juice and cook over very low heat, stirring constantly.

4. As soon as the pieces of peaches become soft, this will happen about 20 minutes after boiling, add sugar, mix and cook for another 5 minutes, stirring constantly.

5. Arrange peach jam with lemon juice in sterilized jars, roll up or close with nylon lids. In the latter version, you need to add 1 tablespoon of vodka to the jam in a jar on top or pour sugar up to the neck in order to better store it.

It is best to store such jam in the refrigerator or cellar.

Peach jam with lemon wedges

Peach, lemon and orange jam is cooked in the same way, most importantly, do not put too much citrus.

Ingredients for 6 liters of jam:

• 5.5 kg peaches
• 4 kg sugar
• 2 medium lemons or 1 orange

How to make Lemon Peach Jam:

1. Wash the peaches, remove the pits, cut into small pieces.

2. Pour into a bowl, sprinkle with sugar and leave for 4-6 hours.

3. When the peaches give juice, put the bowl on a small fire, wait until the sugar is completely dissolved, then bring to a boil, stirring. Mix carefully so as not to damage the integrity of the pieces.

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4. Wash the lemon and cut it together with the peel into small pieces, removing the seeds. From slices of lemon soaked in peach syrup, you get a kind of candied fruit, very tasty.

5. Send the sliced ​​lemon to the boiling jam and cook together for 5-10 minutes.

6. Leave to cool completely for 8-10 hours. Then bring to a boil again and cook for no more than 15-20 minutes so that the jam does not lose its beautiful pinkish tint.

7. Roll hot jam with peaches, lemon or orange into sterilized jars.

Peach jam with lemons in syrup

Ingredients for 1 liter jar:

• 1 kg peaches (not overripe, weigh without pits)
• 0.7-1 kg of sugar
• 1 glass of water
• lemon - 1/2 pc.

Recipe for peach jam with lemon juice:

1. Remove the skin from the fruit. Cut into halves and remove the bones. You can leave it like that, you can cut it smaller.

2. Pour water into the pan and add sugar. Bring to a boil and add peaches. Cook at a low boil for 15 minutes.

3. Drain the peaches in a colander, pour the syrup back into the pan. Note the level of syrup and reduce by 2 times.

4. Put the peaches back into the boiled syrup, bring to a boil, add lemon juice and boil for 2 minutes.

5. Pour into sterilized jars and roll up.

Lemon-peach jam with additives

1. Peach jam with ginger and lemon.

• peaches - 2 kg
• zest of 2 lemons
• 1.5 kg sugar
• small piece of ginger

Cut pitted peaches into slices. Cut the zest into small strips. Stir, sprinkle with sugar, leave for 4 hours. Stir again, bring to a boil, cook for 7 minutes. Let it brew for 3 hours. Boil, add grated ginger and cook for 10 minutes. Roll up.

2. Peach jam with mint and lemon - a recipe for a slow cooker.

• fig peaches - 1.3 kg
• 2 lemons
• 1.3 kg sugar
• 80 ml water
• 2 sprigs of mint

Remove the skin from the peaches, remove the stones, cut into pieces, add the zest and juice of lemons, sugar and water. Mix in a multicooker bowl and leave for 20 minutes. Close the lid and cook on the “Extinguishing” mode, time according to the program (1.5-1 hour 45 minutes), take out the mint and roll it into jars.

3. Peach jam with lemon and cinnamon.

• peaches - 1 kg
• sugar - 600 g
• cinnamon stick - 1 pc.
• juice and zest of 1/2 lemon

Pour the prepared peaches with sugar and leave overnight in the refrigerator. Put in the cinnamon stick and zest. Cook the jam over high heat until it boils. Add lemon juice and reduce heat to low. Cook for 50 minutes until thickened. Pour the peach and lemon jam into sterilized jars and screw on the lids.

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.