Nectarine jam is a wonderful treat for the whole family. It is useful and tasty treat, which will become an indispensable dessert in the cold season. A gentle and sweet taste this jam will remind you of the warm summer season and will definitely cheer you up.

Nectarine jam is a great addition to pancakes, pancakes or plain buns... You can simply eat it with a spoon, sing with strong tea and enjoy every bite that lurks in your mouth.

At the same time, nectarines go well with peaches, apricots, plums, cherries. From different fruits, an original and healthy jam- assorted.

How to prepare jam for the winter from nectarines and how you can combine this fruit with other fruits, you will learn below in the article.

1. For jam, it is important to select fresh, hard and unripe fruits so that they do not boil over and turn into mashed potatoes during cooking.
2. It is better to cook the delicacy in a low stainless steel saucepan. This type of cookware does not react with food during cooking, even at high temperatures. Therefore, it does not destroy the beneficial properties contained in the fruit.
3. The jam must be cooked slowly so that it does not burn and run away.
4. It is advisable to cook the fruits in small portions, no more than 2 kg, since large quantities require a long cooking time, and this invariably leads to a loss of quality.
5. The readiness of the jam is determined in the following way: drop a drop of cooled syrup on a clean saucer, if it does not spread, then the jam is ready.
6. Jars and lids should be sterilized and dry, as a drop of water is enough to mold or ferment the jam.
7. Ready jam can be poured into jars hot or cold, depending on the method of preparation.

The hot method is used for jam - five minutes.Dessert is laid out hot in sterilized jars and immediately rolled up with lids, turned upside down and put away to cool under a blanket.

If the jam has been cooked for a long time or has been subjected to repeated cooking, then it does not require seaming.Completely cooled jam is laid out in dry sterilized jars and closed with nylon or metal screw caps.

Nectarines are juicy and sweet fruits that attract with their aroma and flavor during the summer months. But, unfortunately, the summer season does not last long, and in order to preserve the nectarine harvest for the winter, we suggest making a wonderful jam.

Ingredients:

• Granulated sugar - 800 gr

If the nectarines are very sweet and juicy sugars, you can take 100 - 150 gr. less so that the jam does not turn out too cloying.

How to make jam?

1. Wash the nectarines thoroughly and let them dry.
2. Cut into halves and remove seeds.
3. Cut the pulp into slices,put in a cooking bowl and cover with granulated sugar.
4. Remove the dishes with the fruit mass in a cool place and let it brew for 5-6 hours. During this time, the nectarines will produce juice.
5. Then put the container on the stove and bring to a boil. Boil the jam for seven minutes, removing the foam.
6. Next, the fruit mass is removed from the heat and kept for 6-8 hours so that it is well saturated with syrup.
7. After aging, the jam is returned to the stove, allowed to boil and finally boiled over low heat for 10-15 minutes.
8. The finished jam is cooled and placed in jars, tightly tightened with iron lids.

The jam turns out to be transparent with beautiful and not boiled fruits.Store dessert in a dry and cool place.

To preserve the nutritional properties of fruits for a long time, you can make a five-minute jam. Thanks to short cooking, the delicacy is tasty, aromatic and healthy. And if you remove the skin from the fruit, the dessert will become more tender, and the slices will simply melt in your mouth.

For making jam according to the "five-minute" recipe, it is best to use ripe and dense fruits.

Ingredients:

• Seedless nectarines - 800 gr
• Granulated sugar - 900 gr
• Water - 100 ml

How to make jam?

1. Wash nectarines thoroughly.
   
2. For getting delicate dessert, nectarines should be peeled off. For this purpose, they need to be immersed in boiling water for one minute, and then cooled in containers with cold water.
   This method of processing helps to quickly peel off the skin with a sharp knife.
   
3. After that, cut the nectarines along the groove into halves and remove the seeds.
   
4. Cut the prepared halves into small slices so that they have time to boil.
   
5. Syrup preparation. In a saucepan for boiling jam, mix water and sugar and simmer over a fire until the crystals are completely dissolved.
   
6. Put the slices in a container with syrup.
   
7. Bring to a boil over high heat.
   
8. Then reduce the heat and let the jam simmer for 5 minutes. Remove the foam.
   
9. Hot dessert place in sterilized containers and roll up. Turn the jars upside down and cool in a blanket.
   Remove the prepared jam in a dark and cool place.

Nectarine assorted

Unusual jam can be made not only from nectarines, but also from other equally healthy fruits, the abundance of which occurs in the middle of summer. Therefore, we suggest experimenting and stocking up for the winter. original jam- assorted, which will please both adults and children.

Jam made from nectarines, peaches and cherries has a pleasant and unusual taste... Delicate fruit wedges are soaked in clear syrup and melt in your mouth. And the sweet cherry gives the jam a beautiful light burgundy hue.

Ingredients:

• Nectarines - 500 gr
• Peaches - 500 gr
• Cherry - 500 gr
• Granulated sugar: 1 kg assorted fruits- 1 kg of sugar.

How to make jam?

1. Sort the fruits, wash and let dry.
2. Cut the fruit into halves along the groove and remove the seeds.
3. Dice nectarines and peaches andweigh on scales.
4. Place the prepared fruits in a cooking container, cover with sugar at a rate of 1: 1 and let it brew for two hours until the juice is released.
5. First brew. Place the fruit bowl on the stove strong fire and bring to a boil. Stir the mixture periodically so that it does not burn. Reduce flame and simmer for another 5-7 minutes. Then remove from the stove and wait until it cools completely.
6. The second and third brews are similar to the first.

Such multiple boiling helps to obtain good quality jam with nice fruit pieces.

During cooking, foam collects on the surface of the jam, which must be periodically removed with a spoon or slotted spoon.

Arrange the finished cooled jam in sterilized jars and close with sealed lids.

It is advisable to store the dessert in a dark and cool place.

The combination of fragrant fruits collected in one jam will surprise you with its original taste and pleasant aroma. Such jam is brewed very simply and quickly according to recipe "five minutes".

Ingredients:

• Large peaches - 2 pieces
• Large nectarines - 3 pieces
• Fig peaches 3 - piece
• Granulated sugar: 500 gr. assorted fruits - 400 gr. Sahara.

How to make jam?

All fruits are very juicy and sweet, so we will take a little less sugar so that the taste of the jam is not sugary.

1. Rinse the fruits thoroughly with water and put them in boiling water for a couple of minutes.
2. Then cool in a container with cold water and remove the skin.
3. Cut the fruit into halves along the groove and remove the seeds.
4. Cut the fruits into small cubes, transfer to a cooking container and cover with sugar. Let the fruit brew for 4-5 hours until juice forms.
5. Then put the container on the stove and bring it to a boil over high heat. Reduce heat and let the fruit simmer for 5 minutes.
6. Put the hot jam in sterilized jars and roll up the lids, turn upside down and put away to cool under a warm blanket.

Another variation of the fruit platter that will impress with its exquisite taste.A wonderful treat of nectarines, plums and apricots will delight lovers of the original delicacy. Plus, this jam can be served with pancakes, pancakes, or simply spread on a crispy bun.

Ingredients:

• Plum 500 gr
• Nectarine 500 gr
• Apricot -500 gr
• Granulated sugar: for 1 kg of assorted fruits 1 kg of sugar .

How to make jam?

Fruit preparation:

Choose fruits that are firm and moderately ripe. It is advisable to take large nectarines and plums. Smooth apricots or "Medoc" varieties will do.

Wash the fruit and blanch. Dip nectarines, plums and apricots in boiling water for 30 seconds, and then in a container of cold water and carefully remove the skin. Cut the fruit into halves and remove the seeds. Then cut the prepared halves into slices or cubes.

Cooking steps:

1. Place the chopped fruits in a container and weigh. Add granulated sugar in the desired proportion and leave for 1.5 - 2 hours to extract juice.
2. Then transfer the ingredients to a saucepan and put on high heat. Stir the mass if necessary.
3. Once the jam has boiled, reduce the heat to low and cook the fruit for 20 to 25 minutes. Remember to skim off the foam.
4. Stand the finished jam for 6-7 hours so that the fruits are completely saturated with syrup, and then pour into sterilized jars and close with metal lids.

We offer to prepare an unusual jam from pink cherries and nectarines for the winter. The recipe is pretty simple and doesn't take long. And one more jar of an unusual delicacy will remind you of the summer season during the winter months and will decorate your home tea party.

Fruits should be selected when ripe, healthy, with firm pulp.

Ingredients:

• Medium pitted nectarines - 400 gr.
• Pitted pink cherry - 300 gr.
• Granulated sugar - 700 gr.

If you prefer less sweet and high-calorie jam, then you can reduce the amount of sugar. 700 gr. fruit platter take 400 gr. granulated sugar. But it is advisable to eat such a dessert first of all. And store it in the refrigerator.

How to make jam?

1. Rinse the cherries with a strong stream of water, free them from the stalks, remove the seeds, being careful not to damage the flesh.
2. Rinse the nectarines thoroughly, cut into halves, remove the seeds and cut into small cubes.
3. Combine all the ingredients in a container intended for cooking and place on the stove on medium fire... Remember to stir. As soon as the juice appears and the sugar dissolves a little, you need to add heat and bring the fruit mass to a boil.
4. Remove the pan from heat and leave at room temperature until it cools completely.
5. Then bring to a boil again, reduce heat and simmer for 20 minutes.
6. Cool the prepared jam and put it in clean, dry jars.

Store the jam in a dark, dry and cool place.

Now you know how to make nectarine jam for the winter. By preserving all kinds of fruits, you can preserve the taste and aroma of summer for the long winter months. And on holidays and weekdays, pamper your family and friends with an original nectarine delicacy.

An uncomplicated peach jam recipe will help all connoisseurs fruit desserts prepare a delicious, delicate and aromatic delicacy!

The most delicate fruit - peach is a favorite food of many people, both fresh and canned. Peach jam will perfectly preserve these delicate fruits for a long time without compromising their taste characteristics. V sugar syrup fruits acquire an amazing consistency and at the same time do not lose their shape and aroma. It is important not to interrupt the impeccable taste of peach with other ingredients, therefore, when deciding to cook jam with any additives, it is better to choose soft components and a minimum of spices. Separately, it is worth mentioning this type of preparation for the winter, like peach jam. The fruit, ground with syrup, forms an unusually tasty delicacy that is eaten simply with tea, spread on toast or bread and butter, or used for filling pies and other pastries.

Sweet peach does not require a large number sugar, which will surely delight those on a diet. It is recommended to include healthy peach jam in the diet:

• for the prevention of heart ailments;
• to strengthen blood vessels;
• to stimulate the brain;
• with metabolic disorders;
• as a remedy for anemia;
• to relieve nervous tension.

10 recipes on how to make peach jam

Recipe 1. Peach jam Pyatiminutka

Ingredients: 970 g peaches, 1150 g sugar, 210 ml water.

We wash the peaches, wiping their surface with a brush. We cut each fruit in two, remove the seeds. Cut the peaches into small pieces. We transfer the chopped fruits to a thick-bottomed pan. Sprinkle 950 g of sugar. Stir the fruit mass thoroughly. Separately heat the water, into which we pour the remaining granulated sugar. Warm up, stirring, until it dissolves. Pour the candied peaches with boiling syrup. We mix. We sustain the fruits for a couple of hours to extract the juice. Slowly heat the contents of the pan until boiling with regular stirring. We boil for 5 minutes. We transfer the peach jam to a previously prepared sterile container. Let's roll it up. Turn it upside down and, after wrapping it, leave it to cool.

Recipe 2. Peach jam in a slow cooker

Ingredients: 750 g peaches, 750 g sugar, 2 g citric acid.

My peaches, scald with boiling water. Rinse with cold water. Remove the skin carefully. We cut the fruits into cubes with a facet size of about 40 mm, removing the seeds in the process. Put pieces of peaches in a multicooker bowl. Sprinkle sugar on top, add citric acid... Set aside for 15 minutes. Then we cook in the "Quenching" mode with time - half an hour. Leave the lid open at the beginning of the cooking process. We close it when the sugar dissolves by turning the steam valve so that the steam comes out. We check the dessert for readiness - drops on the plate should not spread. If necessary, you can increase the time in the same mode. We pour the jam into sterilized glass jars. Having sealed it tightly, set it down with the lids until it cools.

Recipe 3. Peach jam with slices

Ingredients: 1350 g of firm peaches, 900 g of sugar, 125 g of lemon, 220 ml of water, 1 cinnamon stick.

We wash the peaches, lemon. Cut the peaches into slices of about 40 mm in the widest part. We put it in a wide container for making jams and preserves. Separately mix the water with granulated sugar. We warm up to transparency. Fill in peach wedges syrup, add cinnamon. We heat the mass until it boils. Set aside until it cools completely. We repeat the heating and cooling procedure again. Squeeze citrus juice into the cooled dessert, making sure that no lemon seeds get there. Warm up until boiling. Boil slowly for half an hour, stirring occasionally. We take out the cinnamon. We shift the jam into pre-prepared jars. We seal up. Cool by turning the lids upside down.

Recipe 4. Nectarine jam

Ingredients: 1050 g unripe nectarines, 880 g granulated sugar, 2 g vanilla.

We wash the nectarines. We cut along, taking out the bone. We cut each half into slices of medium thickness. Put fruit slices in layers in a thick-bottomed saucepan, alternating with sugar. Pour the remaining granulated sugar on top of the peaches. Shake the saucepan so that the fruits are evenly covered with sugar. Wait a couple of hours, during which peach juice forms in the pan. If too much of it is released, the fruit is completely covered with liquid, drain the syrup, boil it in a separate container until the volume decreases and then return to the peaches. Warm up the mass slowly. Boil for 11 minutes without stirring. We stand it without heating for 6 hours. Similarly, boil the jam three times. Then we cool it again. We heat until boiling. Sprinkle with vanilla. We mix. Cook for 12 minutes. We check the density. After thickening, pour into jars that were previously sterilized. We seal. We maintain it in an upside-down position, wrapped in a blanket, for a day.

Recipe 5. Peach-apple jam

Ingredients: 2800 g of peaches, 2800 g of sour apples, 1400 g of sugar, 4 cloves, 35 g of lemon.

Rinse peaches, apples. We peel the fruit. We take out the bones. We turn the prepared fruits into a homogeneous puree-like state using a submersible blender, a combine or a meat grinder. Thoroughly mix the peach-apple mass, squeezing into it lemon juice... We spread the fourth part of the mixture in an enamel bowl suitable for cooking jam. Warm up with regular stirring. Sprinkle 350 g of sugar. Add 1 carnation flower. We boil, stirring, for 20 minutes. We remove the cloves before packing them into jars. We roll it up in a sterile dried container. Similarly, in small portions, so that the jam does not burn, we cook the remaining fruits.

Recipe 6. Peach jam with nuts

Ingredients: 950 g peeled peaches, 1140 g sugar, 40 g peeled walnuts, 30 g almonds, 190 ml water.

We wash the peaches. Peel off the skin if desired. Cut into slices, 30 mm thick in the wide part. In a thick-bottomed pan covered with enamel, dissolve sugar in water with constant heating. Sprinkle with peach wedges. After boiling, turn off the heat. We set the pot aside for 6 hours, covered with a kitchen towel, in a cool place. Scald the almonds with boiling water, remove the skin. We clean the walnuts from the remaining shells, inedible elements, cut into small pieces. We warm up the cooled peach mass. Pour in prepared nuts. We boil for about 15 minutes until the desired consistency. We pack in sterile jars, which are then sealed.

Recipe 7. Assorted jam of peaches, plums, apples and bananas

Ingredients: 640 g peaches, 190 g plums, 230 g apples, 320 g bananas, 260 g sugar.

We wash the fruits. Remove the seeds from the peaches and plums. Peel the apples from the skin, core. Peel the bananas. We cut the prepared components into pieces of arbitrary shape of approximately the same size. Put it in a dish suitable for making jam. Sprinkle with sugar. Mix gently. Let it brew for half an hour. Warm up until boiling. Simmer slowly for about 20 minutes. In the process, remove the foam from the surface of the fruit mass, stir regularly. We transfer the thickened dessert to clean jars. Store in the cold.

Recipe 8. Jam from peaches, apricots and nectarines

Ingredients: 570 g of peaches, 560 g of nectarine, 900 g of apricot, 1550 g of sugar.

We wash peaches, nectarines, apricots. We remove the seeds by cutting the fruit in half. You can leave the apricot pits and add the kernels from them to the jam. If the apricots are not large, you should not cut them. Cut the peaches and nectarines into pieces, commensurate with the apricot wedges. Mix the fruits in a bowl for making jam, sprinkle them with granulated sugar. Warm up slowly, stirring occasionally. If the fruits do not give juice well, add 160 ml of water. After boiling, cool, covering with a towel, for 11 hours. We repeat the same heating procedure again. We keep it for another 11 hours in a cool place. Then, if desired, add nucleoli from apricot kernels, which we carefully split for this. Boil the jam until the syrup is thick. We lay out in sterile dried jars. Let's roll it up.

Recipe 9. Peach jam with oranges

Ingredients: 1450 g peaches, 1050 g orange, 1320 g sugar, 520 ml water.

We wash the peaches. Scald them, then dip them in cold water. We clean off the skin, remove the bones. We peel the citruses by removing the skin. Divide into slices, each of which is cut into 3 parts, removing the bones in the process. Divide small peaches in half, cut large fruits into quarters. In a container used for cooking jam, we combine water and sugar. With constant heating, we dissolve the latter. Sprinkle the prepared fruits. Boil slowly, stirring gently, for about 40 minutes. We pack in pre-sterilized containers. We cover with metal covers. We place the filled cans in a saucepan with water reaching up to the hangers of the cans. We sterilize for 5 minutes. Then we cork.

Recipe 10. Peach jam with pears

Ingredients: 550 g peaches, 550 g pears, 900 g sugar.

We wash peaches, pears. Peel the fruit as desired. We cut it lengthwise, take out the bones, cores. We cut each half into thin slices. Sprinkle with sugar, after placing the fruit in a wide enamel bowl. Set aside the mixture for half an hour. Warm up slowly, stirring gently, without damaging the integrity of the fruit pieces. With an insufficient amount of juice secreted by peaches and pears, add 90 ml of water. Boil until thick. We pack in sterilized, pre-dried containers.

How to make delicious peach jam

Peaches are unpretentious ingredients that very quickly turn into a fragrant delicacy and do not require the hostess special efforts when cooking. Peach jam thanks delicate texture this fruit can be cooked in one go, using the five-minute option, or cooked in several approaches to maximize the syrup saturation of the fruit. To make such a dessert truly perfect, you need to consider the following:

1. For jam in slices, you should choose slightly unripe, dense, unwashed fruits.
2. If the stone is poorly extracted from the fruit, slicing is used, which are cut off from it.
3. For jams, you can use soft, fully ripe peaches.
4. When peeling the skin, it is recommended to immerse the fruits in boiling water for a couple of minutes and dip them in cold water. After this procedure, it will be very easy to remove the skin from the peaches.
5. It is rational to combine peaches in jam with other fruits that have a sour taste. When adding sweet ingredients, lemon juice or acid is additionally used.
6. In peach jam, you can reduce the sugar content by up to half the amount indicated in the recipe. In this case, the dish is stored in the cold, without clogging, for up to a month.

Slices or thick peach jam is a great dessert that is easy enough to prepare for the winter. It will enrich the diet useful substances, will be a great alternative to store-bought sweets. Such a delicious delicacy often ends even before the cold weather, so during the season it is worth preparing more fragrant peach jam. It can be stored, covered with plastic lids, in the refrigerator, or rolled up hermetically for long-term storage... Luxurious peach jam will delight the tasters with its fabulous taste, amber color and pronounced summer aroma.

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

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

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

For canning, it is better to take not fully ripened, hard fruits, since otherwise they will simply boil over and turn into mashed potatoes during cooking.

Another important point: Lemon juice or citric acid is often added to recipes. These ingredients are needed so that during storage the jam does not become sugared and retain 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 preparing a delicious sweet preparation for the winter!

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

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

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

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

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

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

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

3. Put the hot jam in sterilized jars to the very top.

Close with lids and store.

Amber jam with peach wedges

I want to offer you a dessert for real gourmets - very aromatic jam from peaches with cinnamon, cardamom and cognac. Alcoholic beverage we add not to get a heady effect, but to keep the peach slices intact and 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. Wash peaches, peel, remove seeds, cut into slices.

2. Fill with sugar and leave for 1-2 hours, so that the juice is released from them.

3. After a while, put the saucepan with jam on the stove. Stir so that the sugar does not burn, but dissolves evenly, wait for everything to boil. 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 obtained from apples, recipe.

Step-by-step recipe for making 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 during storage our delicacy does not become sugar-coated.

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

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

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.

Leave the fruit for 2-3 hours to let the juice out.

2. Put the pan on the stove over a very slow fire, stirring gently so that the sugar dissolves completely, wait for the jam to boil (about 20 minutes). Turn off the heat 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. For the third time, turn on the gas, wait for it to boil, squeeze lemon juice (a couple of tablespoons) into a saucepan, stir. Let the jam boil for 10-15 minutes. You can add more cinnamon.

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

Video recipe for peach jam with oranges

The name alone makes you drool! I think this jam will become your favorite, because peach and orange are a storehouse of vitamins. And there will also be a sprig of mint.

Watch the video recipe for a detailed explanation and demonstration of the jam preparation process.

For cooking we need:

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

Peach jam with cinnamon

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 conservation.

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 detailed step by step description the process of making jam.

A simple recipe for peach jam in syrup wedges

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

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

By volume, this amount of ingredients will result in: 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. Wash peaches, do not need to peel from the skin, cut into quarters or 6 halves. With ripe and juicy fruits, you need to behave very delicately, so 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 the layer of fruit again. Repeat the procedure with each layer.

2. Cover the pan with a lid and leave it overnight to get a lot of juice.

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

4. When the sugar has melted, remove the wedges 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 until the thickness you need.

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

7. Pour into a sterilized container, tighten the lids.

Peach jam with vanilla

In this recipe, 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, delight them on a cold winter evening with an amazing tasty treat!

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

For cooking we need:

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

1. Cut the washed peaches into slices or slices.

2. Prepare the syrup: for this we pour water, add sugar to it and boil for 2-3 minutes. Remove from heat, let cool slightly. Add lemon juice, vanilla extract, or vanillin to the syrup, or vanilla sugar... Pour the peach pieces 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 has boiled, we reduce the heat, cook for 5-7 minutes, removing the foam. Leave it to cool completely.

4. Repeat the process a second time, put the saucepan 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 pieces, then pour out the syrup. Close the lid tightly.

Eastern wisdom says that peaches symbolize youth and longevity. In addition, these wonderful fruits are filled to capacity with valuable substances, vitamins and microelements that contribute to a full-fledged human life. By eating peaches, you can not only effectively satisfy hunger, but also quickly restore wasted physical strength.

Why are peaches useful?

Peach fruits are very useful and help to cope with many ailments. They significantly improve the functioning of the gastrointestinal tract, facilitate the digestion of heavy and fatty foods, stimulate metabolism and remove toxins from the body. Potassium contained in the pulp has a beneficial effect on the cardiovascular system, phosphorus and magnesium prevent depression from developing, and iron actively resists anemia and anemia.

Peaches

How to make peach jam properly

• For jam, you need to choose strong, slightly unripe fruits. They will be able to keep their shape and not boil over in the process. heat treatment... If you plan to cook jam or jam, you can use very soft and slightly pressed peaches, since in any case you will have to grind them in a blender or food processor.
• The bone from the fruit (even a small one) must be removed. It is toxic and during storage will release harmful substances, which will change the taste of the jam and make it dangerous for consumption.
• We recommend using a medium-sized enamel pot or bowl for making peach jam. It is desirable that the dishes have a thick bottom and low sides.
• In order for the jam to be stored for a long time, it must be rolled up with metal lids. Peaches, sealed with nylon, must be kept in the refrigerator, otherwise they may ferment or become moldy.

How much to cook peach jam

How much to cook peach jam depends on what kind of fruit consistency you want to achieve. If you want the fruits to literally spread and melt in your mouth, you will need to do three sets of 10-15 minutes of boiling. For those who like dense and elastic pieces more, it will be enough to bring the peach-sugar mass to a boil once and boil for 7-10 minutes over medium heat. After that, the delicacy can be packaged in a prepared container and rolled up. Fruits processed in this way will taste like candied fruits or delicate marmalade.

Peach and nut jam

Ingredients:

• Peaches - 1.5 kg
• Sugar - 1.5 kg
• Water - 2 tbsp
• Almonds - 150 gr

Wash the peaches well under running water, dry on a kitchen towel, remove the seeds and cut into slices 0.5-0.7 mm thick. Pour granulated sugar into an enamel container with a thick bottom, add water and put on medium heat. Bring to a boil, stirring constantly. When the sugar crystals are completely dissolved and the syrup acquires a homogeneous structure, carefully put the peach slices there and boil for 5 minutes. Remove from stove for 6 hours. After the allotted time, return to the fire, add almonds peeled from the skins and boil for 15 minutes. It is imperative to remove the foam formed on the surface. Arrange the hot dessert in jars, roll it up, turn it upside down and wrap it in a thick cloth until it cools completely.

Peach jam with nuts

Advice: If you pour freshly squeezed lemon juice into the peach jam at the rate of 1 tablespoon per 1 kg of fruit, the delicacy will have more delicate taste with a slight sourness.

Ingredients:

• Peaches - 1.5 kg
• Sugar - 1.5 kg
• Water - 1.5 tbsp

Sort the peaches, wash, dry on a linen towel, free from seeds and cut into equal, neat slices. Combine water and sugar in an enamel saucepan, put on medium heat and boil. When the liquid is smooth, carefully place the peach wedges there. It is good to warm up the fruit and sugar mass, remove the resulting foam and boil for 10 minutes, stirring continuously, so that the fruits do not burn. Then quickly arrange in jars, roll up with tin lids, cool and put in a well-ventilated, dry room.

Peach jam with wedges

Peach and plum jam

Ingredients:

• Peaches - 1 kg
• Medium plums - 1 kg
• Badian - 4 stars
• Sugar - 2 kg
• Vanilla stick
• Cayenne pepper - on the tip of a knife

Wash the fruit very well, dry it and remove the pits. Leave the plums in halves and cut the peaches into wedges. Put everything in an enamel bowl, cover with sugar and leave for 2-3 hours to let the juice stand out. Then put on the stove, make medium heat and bring to a boil, stirring all the time. Boil for 10 minutes, add spices and boil for another 3-5 minutes. While hot, spread in jars and roll up.

Peach and plum jam

How to make peach jam with lemon

Ingredients:

• Peaches - 2 kg
• Sugar - 2 kg
• Water - 400 ml
• Lemon - 1 piece

Wash slightly unripe peaches, dry, free from pits and skins. Grate the pulp on a coarse grater. Rinse the lemon, wipe dry and chop finely together with the skin. Remove the bones. Mix with peaches in an enamel bowl with a thick, wide bottom. Pour water over the fruit, add sugar and mix gently. Put on medium heat and bring to a boil. Cook for 20 minutes over low heat, promptly removing foam from the surface. Then turn it off, while hot, put it in banks and roll up.

Peach jam with lemon

Important: A cinnamon stick added just before cooking ends will give sweet peaches a spicy astringency and a richer, more vibrant and memorable aroma.

How to make peach jam in a slow cooker

Ingredients:

• Peaches - 1.5 kg
• Water - 3 tbsp
• Sugar - 1.5 kg

Wash strong, dense peaches under cool water, dry, free from pits and cut into medium-sized squares. Pour water into a deep container with a thick bottom, add sugar and mix well. Put on a low heat and warm it up with high quality, stirring all the time. When the liquid starts to bubble, simmer for 5 minutes and quickly pour over the fruit. Leave for 8 hours so that the peaches are well saturated with syrup. Then put the mass in a slow cooker, set the "Jam" mode (or "Stew" - for simple models with a minimum of options) and cook for an hour.

When the allotted time has expired, leave the jam inside the unit for another 1 hour in the "Heating" mode. Pack the finished product in sterilized jars and roll up. Store in a cool, dry and well-ventilated place.

Peach jam in a slow cooker

How to make peach jam: video recipe

Peach jam with wedges for the winter, I cook a couple of jars almost every year. Unlike thick peach jam, this jam has a completely different consistency.

Amber peach wedges are obtained in a clear, sweet and aromatic syrup. Such jam is not suitable for filling pies, but you can pour it on pancakes, pancakes, desserts, in particular ice cream, or just drink tea with a bun or loaf.

And now I propose to go to the recipe and see how to make amber peach jam in slices for the winter step by step with a photo according to an affordable and simple recipe.

Ingredients:

• Peaches - 1 kg.,
• Sugar - 700-800 gr.,

Peach jam with slices - recipe

As mentioned above, to make this kind of peach jam, we need not overripe peaches.

Go over, looking from all sides. If you see damaged areas on the peaches, then they must be cut off. Wash them with cold water. Place in a bowl.

Cut each peach in half lengthwise. Take out the bone. Cut the peach halves into thin slices. Often there are peaches in which the stone is so tightly attached to the pulp that it is simply unrealistic to separate it. In this case, the peaches for jam are cut into slices along the peach, cutting off the pit in a circle.

Transfer the sliced ​​peaches to a saucepan.

Cover with sugar.

Stir them gently and leave to let the juice flow. Once all the sugar has melted and the peach slices are in the syrup, you can start cooking the jam.

Bring the peach jam to a boil over low heat. Boil it after boiling for another 10 minutes. While it's cooking, sterilize the jars and lids.

Since the peach jam turns out to be a heterogeneous structure, it is most convenient to put the peach slices in the jar first, and then pour the syrup over them with the help of a ladle.

Close the jam jars with screw or seaming lids. Turn upside down. To keep the temperature of the jam high as long as possible and thereby ensure better sterilization, the jars should be covered with something warm.

It is advisable to store cooled jars of jam in a cold room, but as practice shows, they stand well even in an apartment. Successful blanks to you. I would be glad if this peach jam recipe you liked it and will come in handy.

Peach jam in slices. Photo

I offer you other recipes for peach slices. The first to propose to consider the recipe for amber peach jam with the addition of walnuts. Nuts must be well dried, young nuts are not suitable for making jam.

Ingredients:

• Peaches - 1.5 kg.,
• Water - 500 ml.,
• Sugar - 1 kg.,
• Walnuts - 300 gr.,

Peach jam with walnuts - recipe

Wash the peaches. Cut them into wedges. Dry the walnuts in the oven or fry in a dry frying pan. Pour water into a saucepan. Add sugar. Place it on the stove and let the syrup simmer.

Place the sliced ​​peaches in the syrup and walnuts... Reduce heat to low. Cook the peaches and nuts in the syrup for about 5 minutes. Cover the saucepan with a lid and remove from heat.

While the peach jam is infused in slices, sterilize the jars and lids to them. This procedure will take approximately 30 minutes. Place the peach jam in wedges back on the stove and bring to a boil.

Pour the boiled peach jam hot into sterile jars. Close the lids. The sealed jars must be turned over and placed on the lids. Then cover with a warm blanket.

Incredibly aromatic and with savory sweet-tart notes, peach jam with cinnamon slices is obtained.

Ingredients:

• Peaches - 1 kg.,
• Sugar - 1 kg.,
• Cinnamon - 0.5 tsp.

Amber Peach Jam with Cinnamon Slices - Recipe

Wash the peaches. Cut them into equal sized wedges. Place in a saucepan. Cover with sugar. Let the peaches run. Typically, this will take 2 to 4 hours.

Place the pot of dogs on the stove. Let the peach jam simmer. Remove the foam. After boiling, cook the peach jam for about 10 minutes over low heat.

At the end of cooking, add the cinnamon, stir the jam immediately so that it is evenly distributed in it.