What can you make peach jam with. The subtleties of making peach jam

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.

And what do you like?

Try also

Many people like this sunny fruit with a bright blush on a velvety skin, a delicate aroma, juicy pulp and a sweet and sour taste. Of course, peaches are not cheap even in a good year, but if you take into account the fact that they grow only in an ecologically clean area (in other places, these fruits will be small and tasteless), then you should pay attention to them. Especially for those who adhere to a healthy diet, because peaches are not only tasty and beautiful, but also healthy.

They are rich in vitamins A, C, P, B1, B2, as well as useful trace elements: phosphorus, potassium, magnesium, sodium, sulfur, silicon, iron. The fruits contain fructose, sucrose, glucose, pectins. The composition includes organic acids: citric, malic, tartaric.

Useful properties are possessed not only by the pulp, but also by the kernels from the pits of the peach. They contain up to 50% fat and 25% protein. Peach oil is obtained from them, which is used in cosmetology and medicine.

The nucleoli themselves can be bitter or sweet. Bitter kernels are used to make liqueurs, tinctures, wines, and sweet kernels can replace almonds. They are found in some varieties of nectarines - bare-fruited peaches. But you should not get carried away with them, since they also contain amygdalin, a substance that, under the action of gastric juices, begins to produce hydrocyanic acid. Therefore, peach kernels are used only on an industrial scale.

For therapeutic and prophylactic purposes, peaches are recommended for people with heart rhythm disturbances, stomach diseases, anemia, low acidity, and constipation. Fans of fatty foods should definitely eat peaches, as they contribute to the rapid digestion of food.

Compotes, jams, preserves, marmalade are cooked from these fruits.

Peach jam: the subtleties of cooking

• Ripe but firm peaches are suitable for jam. They can be boiled whole, halves or cut into slices. If they are cooked whole, then they should not be too ripe, otherwise the fruits will boil during heat treatment.
• Hard varieties of peach before cooking are blanched in hot water (at 85 °) for 3-4 minutes, and then quickly cooled in cold water. Whole fruits must be pricked before this so that they do not burst.
• Fluffy peaches are peeled before cooking. To do this, the fruits are immersed in boiling water. So that the peeled fruits do not darken, they are placed in water with citric acid (10 g of citric acid is taken per 1 liter of water).
• In many varieties of peach, the stone grows into the pulp, and it is difficult to remove it from there. To do this, use a special spoon, with which the bones are carefully cut out. In nectarines, the stone is most often easily separated, and the skin is not removed from them, because it is soft.
• Peach jam is cooked in much the same way as apricot jam, but you can put less sugar, since peaches are rarely sour.

Peach jam: recipe one

Ingredients:

• peaches - 1 kg;
• sugar - 1.2 kg;
• water - 1 tbsp.;
• saffron - a pinch;
• citric acid - a pinch.

Cooking method

• Wash the peaches in cold water.
• Pour boiling water over them and peel them off. So that they do not darken, dip them for 5 minutes in water with citric acid.
• Divide into two halves, remove the bones. Place the peaches in the cooking bowl.
• Put sugar in a saucepan, pour water according to the norm. Boil the syrup. Fill them with peaches. Leave for a day. During this time, the fruits are saturated with syrup.
• The next day, pour the syrup into a saucepan and boil. Pour over the peaches again. Leave for one more day.
• On the third day, put the basin on the stove, bring to a boil over medium heat, removing the foam. Then reduce the fire. Boil the jam until done. At the end of cooking, put citric acid and saffron. It will give the jam a beautiful orange tint. The quality of the jam can be checked by dropping a little syrup on a saucer. If the cooled syrup does not spread, the jam is ready.
• Leave the jam in the basin until completely cooled.
• Pour into clean, dry jars. Close the neck with parchment and tie with twine.

Peach jam: recipe two

Ingredients:

• peaches - 1 kg;
• sugar - 1.5 kg;
• water - 1.5 tbsp.;
• citric acid - 3 g.

Cooking method

• Sort the peaches, remove the wrinkled ones. Wash under running water.
• Scald them with boiling water and remove the skin.
• Cut in half, remove the bone. Cut into slices. So that the peaches do not darken, dip them for a few minutes in water, to which add citric acid (10 g of acid per 1 liter of water).
• Put them in a colander and plunge them into hot water almost brought to a boil. Blanch 5 minutes. Cool down quickly.
• Pour sugar into the cooking basin, pour water. Boil the syrup. Remove from fire.
• Put peaches, citric acid in the syrup. Bring to a boil over medium heat, removing foam. Set the basin aside and let the jam brew for 8 hours.
• Put the jam back on the fire and bring to a boil again.
• Repeat this procedure one more time.
• After putting the jam on the stove for the third time, cook it until it is fully cooked.
• Cool it in a basin, and then transfer it to clean jars. Close with parchment.

Peach jam "Five minutes"

Ingredients:

• peaches - 1 kg;
• water - 1 tbsp.;
• sugar - 6 tbsp.

Cooking method

• Sort the peaches, rinse under running water. Scald with boiling water, remove the skin.
• Cut in half, remove the bones. If there are a lot of peaches and you are worried that they will darken, immerse them for 5 minutes in acidified water (put 10 g of citric acid per 1 liter).
• Cut the peaches into thin slices or cubes.
• Place in a cooking bowl. Sprinkle with sugar, reserving one cup of sugar for syrup. Gently toss the chopped peaches and let sit until the juices come out.
• In a saucepan, mix the remaining sugar with water. Boil the syrup. Pour it into the fruit bowl. Stir and leave for 8-10 hours to infuse.
• After this time, put the bowl with peaches on the stove. Bring to a boil over low heat, removing foam with a slotted spoon. Boil the jam for 5 minutes.
• While hot, pour the jam into sterile dry jars (you must prepare them in advance). Seal immediately. Turn upside down and cool like this.

Nectarine jam

Ingredients:

• nectarines - 1 kg;
• water - 200 ml;
• sugar - 1 kg;
• juice of half a lemon.

Cooking method

• For jam, select ripe but firm nectarines. Wash them under running water.
• Cut each fruit in half, remove the pit. Cut the halves into small pieces.
• Pour water into a saucepan and add sugar. Boil the syrup. Let it cool down a bit and add lemon juice.
• Put the chopped nectarines into the syrup, mix gently. Leave them to soak for a day.
• The next day, put the basin on the stove and bring its contents to a boil, not forgetting to remove the foam that appears. Again, leave the jam for a day.
• Then put the jam on a slow fire and cook for about 10 minutes until it is slightly reduced.
• Let it cool, and then package in clean sterile jars.

Note to the owner

To make the jam thicker, when packaging in a jar, first put pieces of fruit, then fill them with syrup. The remaining syrup can be poured into some container and used to make fruit drinks or compotes.

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

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

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

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

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

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

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

Selection of peaches for a successful jam

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

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

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

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

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

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

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

Classic peach jam for the winter

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

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

What do we need for peach jam:

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

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

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

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

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

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

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

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

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

Peach jam with cherries

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Peach and almond jam

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

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

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

To make jam, we need the following ingredients:

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

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

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

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

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

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

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

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

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

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

Surprisingly tender and tasty peach belongs to the Pink family, a subspecies of Almonds. It is believed that the tree was first grown in China. In Europe and North America, fruits began to be cultivated a little later.

Beneficial features

The rich vitamin composition and pleasant taste make peaches one of the most beloved and healthy fruits. They contain iron and potassium. The composition contains fluorine, phosphorus, copper, magnesium and zinc, selenium and manganese. Organic acids include citric, tartaric, quinic and malic acids. Vitamins E, C, PP, groups B and K, beta-carotene is present.

By eating peaches, you can preserve youth and excellent skin color for a long time. Fruits reduce the risk of cancer, stimulate the process of hematopoiesis, and have a beneficial effect on the digestion of fatty and heavy foods. The fiber included in the composition is an excellent sorbent for harmful substances and perfectly cleanses the intestines. Delicious peach jam will be an excellent product for your table. Fruits are recommended for people with heart disease and high blood pressure. They are used with caution if there is an allergy to food products. Peaches are not recommended for people with increased nervous excitability.

How to choose fruits

Year to year is not necessary, so the harvest may be different. The fruits differ in size, taste and color. Want to make delicious peach jam? Choose the recipe of your choice. Various additives will help to make the taste richer.

The fruits may be small or large. When preparing, simply cut them into pieces or halves. It is much more important to choose fruits with a dense structure, not overripe, but sweet enough. This will allow you to get a beautiful product, because peaches retain their shape. How to choose a fruit? Just press it with your finger: the skin remains intact, but it feels soft. It is important to choose varieties of peach with easy pitting.

Preparation

Before cooking peach jam, the fruits must be prepared. We wash them, put them on a towel. The blanching process is needed in order to remove the skin: some housewives think that the skin gives a bitter taste. It is better to remove it in advance: when cooking jam, it lags behind and it is much more difficult to catch it from a thick mass.

It is convenient to blanch like this: heat water in a deep bowl, put the fruits in a colander and dip in boiling water for 2 minutes. Have a bowl of cold water ready to dip the peaches in after blanching. Due to a sharp temperature drop, the skin bursts, it becomes easy to separate it. Prepared fruits are cut into halves (if they are small) or into 4 parts (if large), the bones are thrown away.

How to make jam quickly

Hostesses who make jam every year are well aware that this process takes a lot of time. In fact, you can cook a delicious dessert quickly. Love peach jam? A recipe just for you.

If you add sugar to prepared peaches at the rate of 600-850 g per 1 kg of peaches and leave overnight in a cold place (so the workpiece does not turn sour), then in the morning it is enough to boil the mixture for 2 hours over low heat (by the way, choose a container with a thick bottom so that the product does not burn). The jam is very pretty. Immediately after preparation, it can be laid out in jars and rolled up.

Do you dream of making Pyatiminutka peach jam? There are different recipes, we will list a few.

This is a simple peach jam recipe that even novice housewives can repeat. However, a real thick jam will turn out with repeated boiling and prolonged infusion.

Classic variant

Before cooking peach jam in this way, the prepared fruits are mixed equally with sugar and left overnight. During this time, the fruits secrete enough juice. The amount of sugar can be changed, but slightly, depending on personal preference. The finished mixture is brought to a boil over low heat and boiled for 10 minutes.

From the surface it is constantly necessary to remove the resulting foam. The pan or basin is covered with a lid (or paper), stand for 8-9 hours. During this time, the syrup is absorbed into the fruit. Cooking is repeated by adding 1/2 teaspoon of citric acid, and again infused for 9-10 hours. The third time is boiled over low heat for 10 minutes, poured into jars.

Jam in a slow cooker

This recipe for delicious peach jam is suitable for those who do not have enough time to prepare it, but have modern kitchen appliances. Fruit preparation follows a familiar pattern. You can put the slices immediately into the multicooker bowl, sprinkling with sugar. Cut the lemon into slices. We install the bowl in the slow cooker and cook for 3-3.5 hours using the "Extinguishing" mode.

Ingredients: peaches (3 kg), 2-4 kg of sugar (as you like), lemon. Please note that we do not add water! After cooking, the jam can be rolled into jars.

original ways

Peach jam (photo, recipe is in our article) can be prepared in a rather unusual way. The recipe changes quite a bit, but the taste is unique.

Sealing jars

This stage is very important, because the product must be stored for at least 6 months and be sure that the jam does not deteriorate. To sterilize jars, you can take a frying pan, pour some water and heat to a boil. Clean jars are placed with the neck down so that the escaping steam thoroughly sterilizes the inner surface. The dishes are ready.

By the way, it is not at all necessary to use simple jars, the lids of which are rolled up with a special machine. If there are glassware with screw-on lids, they are also used. The lids are pre-sterilized in boiling water, taken out just before rolling and turned all the way.

Storage

Banks are stored in a pantry, where it is dry and there is little light. Some housewives advise keeping the jam in the refrigerator, but this option is not suitable for everyone, since seamings take up a lot of space on the shelves with ordinary products, which is not very convenient.

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.