Recipe peach jam:

Dip the peaches briefly in cold water and clean them of impurities. Boil water, pour clean peaches with boiling water. After a few minutes, the skin on the peaches will crack and soften. Drain the hot water, cool the fruit under a stream of cold water.

Remove the skin from the peaches. In some places, the skin may adhere tightly to the pulp and hardly come off. Then you need to use a knife and cut off these areas with a thin layer.

Break peeled fruits into pieces, cut peaches with dense pulp into slices.

Squeeze the juice of half a small lemon, pour over the peach pulp. Mix fruit with juice. Lemon juice will give the finished jam a piquant sourness and prevent the peaches from browning during the cooking of the jam.

Put the pot with peaches on a quiet fire. Cook jam without adding water, stirring occasionally with a wooden spatula. After 20-30 minutes, the fruit will soften.

Collect peach juice or pour into a saucepan. Puree the peaches with a blender (or rub through a colander with small holes). Return to the pan, add all the sugar in one go.

Stir the sugar with a wooden spatula. Put the jam on the stove, adjust the heat so that the jam boils very quietly. It is advisable to cover the pan with a lid to protect yourself from droplets of boiling jam on your hands. Remove the lid from time to time and stir the jam. After about 15 minutes from the moment of boiling, peach jam will acquire a thick consistency and a beautiful color of ripe amber.

Ignite the jars in advance in an ajar oven or sterilize over steam, soak the lids in boiling water for 3-5 minutes. For packaging jam, it is better to use jars with a volume of no more than 0.5 liters with screw caps. You need to fill the jars not just with hot jam, it must boil. Close the lids immediately and wrap in a warm blanket.

Calories: Not specified
Cooking time: Not specified

Tell me, do you have peach confiture on your list of must-have homemade preparations for the winter? How is it not? Absolutely in vain! You can't even imagine how delicious it is! Peach confiture is good as an addition to sweet mornings, as a filling for pies, as a layer for biscuit cakes. And how wonderfully it combines, for example, with pancakes. Peach confiture is not as capricious as, which makes too many demands: the syrup must be transparent, and the peach slices must retain their shape ... Everything is much simpler and faster with peach confiture, but just as tasty and very fragrant. So be sure to cook it while the peach season is in full swing, so that you can enjoy it to your heart's content in winter.

Recipe of the day: peach jam.

Ingredients:
- 1 kg of peeled peaches;
- 300-400 g of sugar.

Recipe with photo step by step:

For confiture, we need very ripe peaches, even slightly crushed. They are more fragrant and easier to clean.

Wash the peaches well under cold running water.

We carefully cut off all cracked places, bruises on peaches, in general, remove all damage. We remove the bones and cut the peaches into medium-sized pieces - each half is cut into 4-8 pieces (they can be of any shape). We weigh the pulp that we got - this is necessary in order to understand how much sugar we need. We put the pulp of peaches in a wide pan, in which we will cook confiture.

Pour the peaches on top with the necessary amount of sugar, trying to distribute it over the entire surface.

We cover the pot with peaches with a clean towel and safely forget about its existence for 3-4 hours. During this time, peaches should release juice, and a fairly large amount.

Place a saucepan with peaches on medium heat, bring to a boil. We remove the foam, reduce the fire to a minimum and cook for 20 minutes. During the cooking process, stir 2-3 times.
Remove the saucepan from the heat, set aside to cool slightly.

We filter the future peach confiture with a colander.

In the pan, we will have a liquid part with small pieces of peach pulp that have not yet boiled.

But in a colander there will be skins and larger pieces.

Grind them with a blender.

And then add to the pan to the bulk of the peach confiture. And here we begin to try to finally determine the amount of sugar.

We put the confiture on the stove again and bring to a boil over medium heat, and then cook for another 20-30 minutes at the minimum, stirring every 5-7 minutes. In the finished confiture, the syrup will have a jelly-like consistency and will not spread.

Immediately close the dry lid - screw it or roll it up. We turn the jars upside down and keep it that way until it cools completely. Store the peach confiture prepared according to this recipe away from direct sunlight so that it does not lose its color. It is not necessary to leave it in the refrigerator - a basement, pantry or just a cabinet in the kitchen will do just fine.

Tips & Tricks:
We carefully select peaches for confiture - rotten, moldy ones cannot be used (even if you cut the rotten places well, you cannot be completely sure that all bacteria have been removed, which means that the confiture can become moldy). Wrinkled, cracked, irregularly shaped peaches are fine. They only have to be already ripe (maybe even overripe). If you use unripe peaches, pieces of fruit will be noticeable in the finished confiture, it will be less aromatic, it will take more sugar.
By the way, about sugar. Its amount depends on the sweetness of the peaches. There are varieties that are not very sweet even when overripe - they will need more sugar, of course. But in any case, to begin with, use the minimum amount of sugar - you will always have time to add it in the process of cooking confiture, but it is unlikely to remove it.




Do not try to skip the point at which the peach jam is strained with a colander, and immediately start grinding it with a blender. The fact is that there will already be too much liquid in the confiture, so in this case you will not achieve the desired result with a blender. But if you separate the harder part and grind it separately, then you will do just fine.
Don't overcook the jam the second time you put it on the stove. Remember that it will be slightly thicker and jelly-like when chilled than when hot. So if you want to check if it's time for you to stop and stop cooking jam, just put a spoonful of jam on a saucer. Such a small amount will cool very quickly, and you will be able to assess its condition - whether it has thickened enough.




Jars and lids must be well washed and sterilized. We sterilize jars either steamed or in the oven - as you prefer. We keep the lids in boiling water for 3-4 minutes - this will be enough. The volume of jars depends only on your preferences. If you know that you will open a liter jar, and your family will destroy it in a couple of days without any problems, then feel free to close it in jars of this volume. If you close peach confiture only for yourself, your beloved, then in order to occasionally treat yourself to morning coffee toast, it is better to use small jars.




The sterilization procedure must be carried out immediately before bottling the confiture - the jars must be hot so that they do not burst from getting inside the boiling confiture.

Peach jam is one of the favorite desserts of adults and children. It is suitable as a dressing for pancakes, fritters, pie fillings. You can also use it as a separate delicacy. A delicious fruit goes well with other types, so peaches can be diluted with your favorite fruits. In this article, we will talk about the features of making a fruit dessert and offer the most popular step-by-step recipes for making it at home.

Some Features

In order to cook delicious thick pitted jam, it is recommended to use overripe fruits, as they have more juice. Jam can be made from the whole fruit or cut into slices. Soft fruits are recommended to use to obtain a homogeneous jam, harder ones are perfect for a dessert with slices. Peaches contain a high level of sugar, so add it to the treat very carefully, otherwise it will not be possible to eat. The cooking process is quite simple and similar to cooking other desserts.

Some housewives roll jars without prior sterilization, simply rinsing them and dousing them with boiling water. Others follow the old grandmother's method and boil the containers to be more sure of their absolute purity.

Fruit preparation

Immediately before the start of cooking, you need to prepare the fruits. To do this, they are thoroughly washed and poured with warm water, and after fifteen minutes they are again washed under the tap. Still unripe fruits are best blanched. They should be pierced with a fork in several places and dipped in hot water for a few minutes, then removed and rinsed in running water.

Already ripe fruits can be peeled and soaked in lemon acid to prevent subsequent browning. The bone must be removed with a spoon. If it is easy to get, in order to preserve the integrity of the fruit, it is enough to cut it on one side and remove it, slightly opening the cavity of the fruit on the cut.

Delicious recipes

There are many recipes for peach jam, both with other fruits and solo. Delicate fruits are very useful, as they are rich in vitamins. But they are contraindicated for diabetics and allergy sufferers - the first because of the high level of sugar, the second because of the body's intolerance to any substance in their composition.

Confiture

Confiture is a jelly mass, inside which small pieces of fruit float. It is prepared in several stages: first the syrup is boiled, and then the fruits.

Components:

• 1 st. water;
• 1 kg of granulated sugar;
• 2 kg of peaches.

Cooking:

In dishes with thick walls, pour water, heat it and pour sugar. Constantly stirring, you need to completely dissolve the sweetener. The readiness of the syrup is checked with a spoon, it should pour in a thin uniform stream. Next, you need to put pre-cut peaches inside and lower the fire level to the very minimum. Jam boils for five minutes.

When using small pieces, cooking ends at this stage, in the case of large slices, the process should be divided into several stages. In order for the jam to better retain a jelly consistency, cooking in this case must be alternated with cooling. As soon as the pieces are evenly distributed in the syrup, you can pour the jam into jars.

Do not cook confiture over high heat, as the fruit inside may fall apart.

simple recipe

Peach jam can be cooked in minutes. The method is called “Five Minute”.

Components:

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

Cooking:

First of all, the fruits are cut into pieces and put into a saucepan, where half of the granulated sugar is also added. As soon as the fruit gives juice, you need to turn on the fire at medium power and boil the contents until half cooked. Then the liquid should be filtered through a sieve, and grate the fruit. Throw away the skin. When these actions are completed, the resulting syrup and pulp are again sent to the pan along with the remaining sugar. The jam is cooked over medium heat for 25 minutes.

In a slow cooker

The delicacy can be easily cooked in a slow cooker or bread machine. The taste of jam will be similar to that prepared in the traditional way. You can be sure that the jam will not burn, because after cooking, the unit will turn off by itself.

Components:

• 2 kg of peaches;
• 1 kg of sugar;
• Additional ingredient: cloves, ground ginger or lemon.

Cooking:

Put all the components in a unit with a non-stick coating and turn on the “Heat” mode for twenty minutes. When everything is ready, the technician will let you know about it. It remains only to pour the jam into jars.

With pectin

Pectin is a powdered dietary fiber that dissolves in water. Since pectin acts as a thickener, the cooking time is halved.

Components:

• 2 kg of peaches;
• 500 g of granulated sugar;
• 1 pack of pectin.

Cooking:

Cut the fruit into small pieces and transfer to a bowl with a thick bottom, adding a sweetener. Place the container on the stove and bring to a boil. Then pectin should be added to the components and the mixture should be left to boil for another ten minutes, stirring regularly with a wooden spoon. Pour hot jam into jars and roll up if there is a lot of it. Leave to infuse for two days to complete the gelling process.

with gelatin

Gelatin also acts as a thickener.

Components:

• 2 kg of peaches;
• 1 kg of granulated sugar;
• 1 pack of gelatin.

Cooking:

Beat the peaches with an immersion blender until a homogeneous consistency is obtained, cover with sand and set aside for a couple of hours so that the fruits release the juice. At this time, you need to dilute the gelatin in warm water. Pour the fruit-sugar mixture into a bowl and cook for fifteen minutes, then cool the jam, add the swollen gelatin and stir with a wooden spoon. Heat the jam again, without boiling, and pour into jars.

Sugarless

The peach is a rather sweet fruit, so it can be made into jam without the use of sugar. So that the lack of a sweetener does not affect, you need to choose overripe fruits.

Components:

• 2 kg of ripe peaches;
• 2 tbsp. spoons of lemon juice;
• pectin optional.

Cooking:

Grind the peaches, send to a saucepan with a thick bottom and pour over the lemon juice. Boil the contents over medium heat for about fifteen minutes, and in order for the jam to have a thicker consistency, pectin should be added. Cool the resulting jam and can be served.

With oranges

Citruses will give the jam a zest and a light summer flavor. Not only slices are added to the delicacy, but also the peel, which will make the orange flavor more pronounced.

Components:

• 1 kg of peaches;
• 1 kg of oranges;
• 0.5 kg of granulated sugar;
• 2 tbsp. tablespoons lemon juice, optional

Cooking:

Peel and cut all the fruits into small slices, then beat in a blender until smooth. Then everything needs to be poured into a saucepan, add sugar with lemon juice and put the container on the stove, bringing the contents to a boil. Then the fire is reduced to medium, the jam is boiled for another half an hour. If the recipe contains gelatin or pectin, the cooking time is halved. Pour the finished jam into clean jars and put in a cool place or seal with lids.

with apples

Apple peach jam will be a healthy and tasty dessert. For those who want to get a sour taste, just take green apples and add less sugar. The most favorable variety for a sweet treat will be golden apples.

Components:

• 1 kg of peaches;
• 1 kg of apples;
• 1 kg of sugar;
• 2–3 tbsp. spoons of lemon juice.

Cooking:

Peel the peaches and apples, remove the pits and beat with a blender, then transfer to a saucepan and add granulated sugar to them, mixing thoroughly. Bring the contents to a boil and reduce the heat, leaving the jam to simmer for another 10 minutes. The final step will be the addition of lemon juice and pouring jam into containers.

with pear

Peach and pear jam has an unforgettable taste. Since both fruits are very sweet, very little sugar is needed.

Components:

• 1 kg of peaches;
• 1 kg of pears;
• 2 cups of granulated sugar;
• 1 pack of pectin.

Cooking:

Cut the fruits into pieces and pass through a meat grinder, then transfer to a saucepan, add sugar and put to boil over high heat. After the mixture boils, the fire must be reduced and the contents boiled down for 15 minutes, adding a pack of pectin. Ready jam can be served with tea or rolled into jars.

with cherry

You can cook cherry jam with peaches in the same way as confiture, or with the addition of gelatin. With gelatin, you get a thick, tasty jam with a slight sourness.

Components:

• 1 kg of peaches;
• 1 kg of cherries;
• 1 kg of granulated sugar;
• 1 pack of gelatin.

Cooking:

Free the fruits from the stones and beat the pulp with a submersible blender right in the pan, then add sugar to the resulting gruel and put on high heat. While the mixture comes to a boil, pour the gelatin with water and leave to swell. After 10 minutes, the jam should be removed from the heat and cooled, then the gelatinous mass should be added inside and put on the stove again, but with a low heating power in order to only slightly warm the jam. Next, the contents of the pan are cooled and used for their intended purpose.

With agar-agar

Agar-agar has properties similar to pectin, that is, it acts as a thickener. Jam turns out incredibly fragrant and tasty.

Components:

• 1/2 kg of peaches;
• 1/2 kg plums;
• 1.5 packs of agar-agar;
• 700 grams of granulated sugar.

Cooking:

Rinse the fruits, peel and pass through a meat grinder or beat with a blender. Pour the resulting mass into a saucepan with a thick bottom, add granulated sugar and boil until boiling. Further, the fire is reduced to an average level. With this heat, the mixture should cook for another 15 minutes. After a while, add agar-agar and cover the pan with a lid so that the gurgling mixture does not splatter anything around.

It will take another ten minutes to cook the jam, while stirring regularly. Pour the resulting jam into jars and cover with a towel so that the cooling process proceeds more slowly, and the mass has time to thicken well.

See the next video for how to make delicious peach jam.

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 only bring 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.

Winter peach preparations are becoming increasingly popular. Thanks to the work of breeders, peach trees can now be grown in the northern regions. Also, shops provide an abundance of various fruits, so it will not be difficult to buy peaches. What can be prepared from them? The most popular are compotes, syrups and jams. It is on the rules for making jam that we will focus our attention today.

The taste of different varieties of peaches may vary. Some fruits are juicy and have a delicate sweet pulp, others are dense with a sour-sweet taste. From the peaches of the first group, it is best to make a jam that is homogeneous in consistency, and the second is used to make a dessert with pieces of fruit.

Before proceeding directly to the cooking process, peaches must be washed. To do this, they are first soaked in warm water for 10 minutes, and then washed thoroughly.

Also, all recipes involve the use of pitted pulp. To remove them, the peaches are cut on one side along the “seam”, and then the halves are scrolled in different directions, removing a large drupe.

Cooking methods

Option number 1 - gentle peach jam puree

To make jam, take 2 kilograms of fresh peaches. The washed fruits are dipped in boiling water so that the water completely covers them. From the fruit blanched in this way, the skin is easily removed. It cracks and twists into a tube. Those places where this did not happen are cleaned with a sharp knife.

Next, the peaches are freed from drupes and pierced with a blender. The amount of peach puree is measured. It is very convenient to do this with a liter jar. The same jar measures the amount of sugar. It is taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sand is reduced to the widow.

The mass is put on the stove and cooking of fragrant jam begins. Since peaches give a lot of juice, jam is boiled for quite a long time - about an hour. At the same time, the mass is constantly mixed and the resulting foam is removed from it.

Well-boiled jam actively “spits” and does not drip from a spoon when stirred. The finished product in the boiling stage is laid out in sterile jars of small volume and twisted with lids treated with hot water.

Option number 2 - a simple recipe for peach jam rubbed through a sieve

Preparing jam in a simplified way eliminates the need for pre-cleaning the peel. Peaches, 1 kg, cut into halves and pitted. The slices are cut into several more pieces and sprinkled with 200 grams of granulated sugar. In order for the sugar to draw out the juice from the fruit, the mass is mixed, covered with a lid, and left to stand on the table for several hours.

When the juice covers the pieces almost completely, continue cooking the peach jam. Put the bowl with the sliced ​​​​on the fire and boil the pieces until soft. After the tip of the knife can easily penetrate the pulp of peaches, they are transferred to a metal sieve with a slotted spoon, and the juice is poured into a separate container. This is done so that the fruit juice does not have to be evaporated for a long time in the future. The hot pulp of peaches is quite easily rubbed with a spoon, leaving only pieces of the skin on the surface.

The remaining 400 grams of sugar are added to the sweet fruit mass, and the container with peaches is returned to the stove. Bring the jam to readiness for another 15-20 minutes.

Option number 3 - peach jam with skin

This option involves making peach jam along with the skin. She will add a little astringency to the dish, but many people like this jam more.

They take a kilogram of fresh peaches, free them from the stone and cut them in an arbitrary way. Slices are covered with 800 grams of sugar, mixed, and give time for abundant juice secretion.

Then the cuts are boiled over medium heat for a quarter of an hour, and then they are crushed with a blender to the most homogeneous consistency. The ground skin will practically not be felt in the finished dish, but its presence will significantly save your cooking time.

The puree mass is boiled until final readiness for an hour, and then packed in jars.

The option of making jam with lemon is presented by the channel "EdaHDTelevision"

Option number 4 - jam with peach pieces

Some people like jams with pieces of fruit. We offer your attention and such a recipe.

A kilogram of peaches, not quite ripe, with dense pulp, is blanched in boiling water for 30 seconds. The skin twisted from exposure to high temperature is removed, and the bone is squeezed out of the pulp. Halves of peeled fruits are covered with sugar in a 1: 1 ratio to the net weight of pitted and peeled peaches.

After the main product gives juice, a saucepan with peach slices is sent to the fire. The jam is boiled for 10 minutes, and then a part of the released juice is scooped out with a ladle. The pulp is boiled for a long time until the syrup in which they are cooked becomes viscous. The readiness of such a jam is checked by a drop, dripped on a saucer. If the jam does not spread in different directions, then the dessert is ready.

IRENE FIANDE shares with you her wonderful peach dessert recipe

Shelf life of peach jam

The finished product is stored in a refrigerator or cellar for a year. The main condition for the preservation of the contents of the jars is sterility, so the containers and lids for it are carefully sterilized before use.