Step by step recipes peach jam for the winter slices, with almonds, lemon, cinnamon

2018-07-27 Marina Vykhodtseva

Grade
prescription

1140

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

50 gr.

200 kcal.

Option 1: The classic recipe for peach jam for the winter

Peaches are delicious not only in fresh, but also in winter preparations. Jam is especially successful from them. A wonderful delicacy will be a wonderful treat and will help out if there is nothing to serve with tea. To make the jam rich and fragrant, it is important to cook it according to the rules. The skin of peaches is rough and hard, so it is customary to remove it. If the skin does not bother you at all, then you can leave it. It will not affect the taste of jam.

Ingredients

• 1 kg of peaches;
• 800 g of sugar;
• 1 tsp citric acid.

Step by step recipe classic jam from peaches

You can try just peeling the rough skin off the peaches, but there is a more interesting option that will allow you to get a flat and smooth surface. Boil one and a half liters of water. So that the peaches do not darken, we throw them into the liquid citric acid, lower the fruit, warm up for half a minute. Carefully remove the peaches, transfer to cold water. It is convenient to do all this with a slotted spoon.

Remove the skin from the peaches, which should easily move away. Then we cut in a circle, break it into two halves, remove the bone. Cut the pure peach pulp into slices no thicker than one and a half centimeters. Sprinkle with sugar, you can do it the day before or just let it stand for five hours.

Let the peaches boil. We try not to stir the jam often, but we do it before boiling in order to raise the remaining granulated sugar from the bottom. It is convenient to use a soft silicone spatula for stirring. We remove the collected foam.

Boil the peaches for 25 minutes. You do not need to let them actively boil, otherwise all the pieces will fall apart, they will float in flakes in the syrup.

Ready peach jam must be removed for the winter. To do this, immediately after cooking, we lay it out in sterile jars and roll it up. It can also be stored under a capron lid. In this case, it is better to put in the refrigerator or lower it into the cellar with a temperature not higher than 13 degrees.

If the peaches are soft, then jam can also be made from them, it will turn out sweet and fragrant, but separately floating pieces will not work. Such a delicacy will be more like jam.

Option 2: A quick recipe for peach jam for the winter

No time to peel the skins, steep the peaches with sugar and prepare the syrup? Then this jam recipe will help out. As a result, we get a quick and simple delicacy, which, moreover, will please with aroma and texture.

Ingredients

• 800 g of sugar;
• 130 ml of water;
• 1 kg of peaches.

How to quickly make peach jam

In order not to insist peaches with sugar, we will prepare syrup from it. Since there is little liquid, first add it to the pan, then half the sand and heat. No need to divide it through the scales, we do it "by eye".

Chopped washed peaches small cubes or not very thick slices. The shape and size depend on the softness of the fruit. Pour into boiling syrup, boil for exactly two minutes, during this time you need to catch all the foam.

Now we reduce the fire a little, we introduce the remaining granulated sugar. Gently stir, let it dissolve, then turn up the heat and bring the jam back to a boil.

It remains only to boil the peaches for five minutes, after which you need to pack the delicacy in jars, immediately seal it.

Peaches themselves contain a lot of sugar, for this reason they very often deviate from the classic 1: 1 ratio, add sand less than the norm, sometimes even half. It is important to boil the jam well, otherwise it will simply turn sour.

Option 3: Amber peach jam for the winter in slices

The recipe for juicy and neat peach slices in amber syrup. The jam is not thick, but very fragrant and looks beautiful. You can cook it with skins, there is no mistake in this, but it is still better to remove it, otherwise the skin will float and ruin the look. From this amount, you will get two cans of half a liter of delicious jam and a little more will remain. We take dense peaches.

Ingredients

• 1 tsp citric acid;
• 0.5 lemon;
• 1.2 kg of peaches;
• 800 g sugar.

How to cook

We boil a little water, throw in citric acid, for lack of it, you can squeeze out the second half of the citrus, we must leave one part for the jam itself. We lower the dense peaches and boil for 20 seconds. Dip the fruit in cold water, remove the fleecy skin.

We remove the bones, cut the pulp of peaches into neat and always large slices. Pour into a saucepan, cover with layers of sugar, and sprinkle with sand on top. Let stand for about half an hour.

We put the peaches on the stove, immediately squeeze out the lemon juice and cook over high heat until boiling, stir with a silicone or wooden spatula. Remove the foam, boil for five minutes and turn off. Let the peach slices soak for five hours.

We put the peaches on the fire again, cook after boiling for about fifteen minutes, after which we put the jam in jars. We try to divide the slices equally, then pour hot syrup, roll up.

After boiling, you do not need to put a tight lid on the jam, otherwise moisture will appear, it is better to cover the pan with gauze or cotton cloth, not a very thick towel.

Option 4: Peach jam for the winter with almonds

The recipe for chic peach jam for the winter. It is often prepared with walnuts, but here is the variant with almonds. With him, the delicacy looks much more beautiful. Also given is another way to remove hairy skins from fruits.

Ingredients

• 1 kg of peaches;
• 100 g almonds;
• 200 ml of water;
• 0.8 kg of sugar;
• 1 g lemon.

Step by step recipe

We divide the peaches with a knife into two parts, take out the seeds, put the halves in a deep bowl. We boil the kettle, pour the prepared fruit. If they are hard, then let the peaches stand for two minutes. If the halves are soft, then one minute is enough. For overripe peaches, 40 seconds is enough. Then we take out the halves, remove the skin.

Almonds also need to be prepared. Pour boiling water over it, let it stand for a while, then remove the skin, it should peel off easily. Drain the water, let the kernels dry slightly.

We make syrup from sugar and water. Pour the halves of peaches and almonds with boiling liquid, bring to a boil, leave to cool completely. It is advisable to remove the foam immediately. After cooling, let the peaches boil again, boil for two minutes and cool.

For the third time, boil the peaches and almonds for exactly five minutes, the jars should be ready by this point. We lay out the delicacy, roll it up.

Peach jam is prepared in a similar way, it is advisable to choose large quarters of kernels without garbage, we also check their freshness, mold and musty smell should not come.

Option 5: Peach jam for the winter with lemon and syrup

The recipe for jam that is not candied, does not become sour. Neat and very neat will swim in clear syrup. juicy pieces, but it is important to take dense peaches. We leave the skin or remove it, the methods are described above.

Ingredients

• 1.3 kg of peaches;
• 750 g of sugar;
• 110 g of water;
• 1 s. l. citric acid;
• 0.5 cinnamon sticks.

How to cook

We prepare syrup from water and half of granulated sugar. Mix, put on the stove, heat slowly. If you quickly bring to a boil, the sugar may not completely dissolve, moreover, individual grains will burn.

We cut the peppers into small pieces, fall asleep in syrup, let it boil together, cook for two minutes, remove from the stove. Add the remaining granulated sugar, half a cinnamon stick. We leave for five hours.

We put the peaches on the stove again, boil for five minutes. Mix citric acid with a spoonful of boiling water, add to peaches, stir. Refrigerate for five hours or overnight.

The last time we put peach jam on the stove, boil for a minute, pour into jars. Discard or leave the cinnamon stick. We roll up the delicacy, turn it over.

If you don’t like the aroma of cinnamon, then you can make jam without it or replace it with cloves, vanilla, peaches go well with zest, and you can take not only lemon, but also orange peels.

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

Nectarine jam will be a great addition to pancakes, pancakes or simple buns. You can simply eat it with a spoon, singing strong tea and enjoy every piece that melts in your mouth.

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

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

1. For jam, it is important to select fresh, firm and unripe fruits so that during the cooking process they do not boil and turn into mashed potatoes.
2. It is better to cook a delicacy in a low stainless steel pan. 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 fruits.
3. Jam must be subjected to slow cooking so that it does not burn and run away.
4. It is advisable to cook fruits in small portions, no more than 2 kg, as large quantities require long cooking, and this invariably leads to a loss of quality.
5. The readiness of jam is determined in the following way: drop a drop of cooled syrup on a clean saucer, if it does not blur, then the jam is ready.
6. Jars and lids must be sterilized and dry, as a drop of water is enough to mold or ferment the jam.
7. Ready-made 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 removed to cool under a blanket.

If the jam was cooked for a long time or was subjected to repeated boiling, then it does not require seaming.The 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 taste during the summer months. But, unfortunately, the summer time does not last long, and in order to preserve the nectarine harvest for the winter, we suggest making a wonderful jam.

Ingredients:

• Sugar sand - 800 gr

If nectarines are very sweet and juicy, sugar can be taken for 100 - 150 gr. less so that the jam does not turn out too sugary.

How to make jam?

1. Wash the nectarines thoroughly and let them dry.
2. Cut in half and remove the bones.
3. Cut the pulp into slicesput in a bowl for cooking and cover with 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 give 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 fire 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 down over low heat for 10-15 minutes.
8. The finished jam is cooled and laid out in jars, tightly twisted with iron lids.

The jam is transparent with beautiful and not boiled fruits.Store the dessert in a dry and cool place.

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

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

Ingredients:

• Seedless nectarines - 800 gr
• Sugar sand - 900 gr
• Water - 100 ml

How to make jam?

1. Wash nectarines thoroughly.
   
2. For getting delicate dessert, nectarines should be peeled. For this purpose, they need to be immersed in boiling water for one minute, and then cooled in a container of cold water.
   This method of processing helps to quickly remove the skin with a sharp knife.
   
3. After cutting 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 jam, mix water with sugar and boil 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 fire and let the jam simmer for 5 minutes. Remove foam.
   
9. Arrange the hot dessert in sterilized containers and roll up. Turn the jars upside down and cool in a blanket.
   Remove the finished jam in a dark and cool place.

Nectarine assortment

Unusual jam can be prepared 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 that will appeal to both adults and children.

Jam made from nectarines, peaches and cherries has a pleasant and unusual taste. Delicate slices of fruit 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
• Sweet cherry - 500 gr
• Sugar: per 1 kg fruit platter- 1 kg of sugar.

How to make jam?

1. Sort the fruits, wash and dry.
2. Cut the fruit into halves along the groove and remove the seeds.
3. Cut nectarines and peaches into cubes andweigh on the scales.
4. Place the prepared fruits in a container for cooking, cover with sugar at the rate of 1:1 and let it brew for two hours until the juice is released.
5. First brew. Put the bowl of fruit on the stove for strong fire and bring to a boil. Stir the mixture occasionally so that it doesn't 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 repeated boiling helps to get a good quality jam with beautiful pieces of fruit.

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 airtight lids.

Store dessert preferably 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. This jam is very easy and quick to make. five minute recipe.

Ingredients:

• Large peaches - 2 pcs
• Large nectarines - 3 pcs
• Fig peaches 3 - pcs
• Sugar: 500 gr. fruit platter - 400 gr. Sahara.

How to make jam?

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

1. Rinse the fruits thoroughly with water and dip 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 in half 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 mass brew for 4-5 hours until juice is formed.
5. Then put the container on the stove and bring to a boil over high heat. Reduce the heat and let the fruit mass simmer for 5 minutes.
6. Arrange the hot jam in sterilized jars and roll up the lids, turn upside down and remove 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
• Sugar: for 1 kg of fruit platter 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. And apricots are suitable for smooth or Medok varieties.

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 in half and remove the seeds. Then cut the prepared halves into slices or cubes.

Cooking steps:

1. Place chopped fruit in a container and weigh. Add granulated sugar in the required proportion and leave for 1.5 - 2 hours to extract the juice.
2. Then put the ingredients in a saucepan and put on a quick fire. Stir if necessary.
3. As soon as the jam boils, reduce the heat to a minimum and cook the fruit for 20 to 25 minutes. Don't forget to skim off the foam.
4. Let the finished jam stand 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 quite simple and does not take much time. And one more jar of unusual treats will remind you of the summer time during the winter months and decorate your home tea party.

Fruits should be selected ripe, healthy, with dense pulp.

Ingredients:

• Medium pitted nectarines - 400 gr.
• Pitted pink cherries - 300 gr.
• Sugar sand - 700 gr.

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

How to make jam?

1. Rinse the cherries with a strong stream of water, free from the stalks, remove the seeds, being careful not to damage the pulp.
2. Rinse the nectarines thoroughly, cut into halves, remove the stones and cut into small cubes.
3. Combine all the ingredients in a bowl intended for cooking and put on the stove for medium fire. Don't forget to stir. As soon as the juice appears, and the sugar dissolves a little, you need to add fire and bring the fruit mass to a boil.
4. Remove the saucepan from the 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 finished jam and put it in clean, dry jars.

Jam should be stored in a dark, dry and cool place.

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

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

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

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

Ingredients:

Cooking step by step:

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

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

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

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

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

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

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

A peach delicacy is all shades of amber collected in jars, the aroma of fruits, long evening tea parties in winter, with memories of the past summer. There are so many recipes for making peach jam that everyone can choose to their taste. Harvest in slices, pitted, make a simple five-minute or thick, which will later come in handy for baking buns, croissants, a layer of pies.

Or turn jam into a gourmet dessert by adding, for example, apricots, oranges, White chocolate. And every time there will be real pleasure on the table.

How to cook peach jam for the winter

Luxurious dessert must be able to cook properly. A few unaccounted for nuances can completely spoil the impression.

• All recipes are suitable for cooking peaches of any variety, including figs, bald ones.
• The first question that needs to be addressed is whether to cook a delicacy without a skin or leave it. The decision is yours, the presence of the skin will not affect the taste of the workpiece. But keep in mind that it is rough, not very pleasant to the touch. Guests are ashamed to serve tea.
• Leave the ripest specimens for cooking jams, take slightly unripe ones for jam, with dense elastic pulp.
• Cook in slices or whole fruits? It is advisable to remove the pits from peaches. However, no one will forbid preparing a delicacy with bones, and I will give such a recipe.

A simple seedless peach jam recipe

Any peaches will go for cooking, even small, substandard ones. Boiled without special trouble. Anyone can handle it, even the one who first took up winter preparations. Dessert is prepared without water.

Take:

• Granulated sugar - 1.5 kg.
• Peaches - 1.5 kg.

How to cook delicious jam:

1. Dessert is prepared without skins, so the first step is to get rid of them.
2. Wash the fruit, scald, or dip in boiling water for half a minute. Rinse immediately with cool water.
3. Make an incision with a cross, pick up the peel and remove it with a slight movement. I confess honestly, sometimes I'm too lazy to mess around, and I cook with the skin.
4. Divide the peaches into two slices, remove the stone. Cut large specimens into several pieces.
5. Sprinkle the pieces of fruit with sugar, leave to infuse and let the juice in for 3-4 hours. Stir a couple of times to speed up the process.
6. After the crystals are completely dissolved, send the dessert to the stove.
   Cook over medium heat until boiling, then reduce to low.
7. Cook for at least an hour. The time depends on the desired consistency of the treat. If you want something thicker - extend, boil until necessary.
8. It is not necessary to roll up the jam, you can close it with a screw or nylon lid.

Five-minute peach jam - recipe in halves

I think there is no need to explain the benefits of cooking jam in 5 minutes. This is time saved, vitamins stored for the winter in the harvest.

Would need:

• Whole peaches - kilogram.
• Sugar is the same.
• Citric acid - ½ small spoon.

Step by step preparation:

1. For five minutes, it is desirable to free the fruits from the skin and seeds in order to reduce the cooking time. Cut the fruit pulp into halves.
2. Boil the syrup by throwing the sugar into boiling water and wait for it to dissolve.
3. Fold the slices into the boiling syrup. Boil, reduce the power of the fire. Boil for exactly five minutes.
4. One minute before the end of the set time, throw in the citric acid crystals. Stir, turn off the burner.
5. Pack the cooled jam in jars, twist, transfer to be stored in the pantry, cellar.

Dessert of peaches with apricots

Two fruits - kindred spirits, ripen at the same time. It's a sin not to prepare at least a jar delicious platter. The cooking method is suitable for making jam with other peach counterparts - nectarines.

• Fruit - total weight - 700 gr.
• Sugar is the same.

Cooking:

1. Remove the seeds, remove the peel from the fruit. Cut into medium sized pieces. Fill with sand.
2. After 2 hours, put the juiced apricots and peaches to boil.
3. Boil for five minutes, then remove from the stove and leave for 12 hours.
4. Make two more similar cookings, like a five-minute. Roll hot.

Video recipe of peaches with orange

Thick peach jam with gelatin for the winter

You can cook a simple jam by adding gelatin. I propose to diversify the recipe by adding, for example, a sprig of rosemary, lemon, although this is not provided for in the list of components. The dessert will turn out like jam, pureed, since we will skip the peaches through a meat grinder.

You will need:

• Fruits and sugar - per kilogram.
• Gelatin - 20 gr.

Step by step recipe:

1. Remove the skin from the washed fruits, select the seeds, divide into halves.
   Grind the fruit pulp through a meat grinder (even faster with a blender).
2. Let it boil by adding sugar. Stir until the sand is completely dissolved.
3. When the mass boils, boil the delicacy for an hour and a half.
4. In parallel, soak the gelatin in cold water for 15-20 minutes.
   Pour in just before the end of cooking. Stir, turn off the gas. Arrange in sterile jars.

Jam with lemon and cinnamon

The delicacy highlights an interesting taste of seemingly incompatible ingredients. In the original recipe, it is advised to select ripe fruits with tender pulp.

• Fruit (pulp) - 1.5 kg.
• Cinnamon is a stick.
• Lemon.
• Sugar - 1 kg.

1. Rinse the fruits, remove the skin, as described in the first recipe (scald, pour over with cold water, make an incision with a cross).
2. Cut into slices, put in a cooking container, sprinkled with sugar.
3. After a couple of hours, when a lot of juice stands out, and the sugar dissolves, put it on the stove.
4. After boiling, let it brew for an additional couple of hours.
5. Return to boil by squeezing the juice from the lemon. After 15-20 minutes, add cinnamon, let it boil strongly. Fill the cans, spin.

How to make Peach Nut Jam

Delicate dessert syrup and hard pieces of nuts are an amazing combination. If the dessert is stored for a long time, then the peach slices acquire a pleasant nutty flavor. Select the type of walnut yourself, walnuts, almonds look great.

You will need:

• Fruit - 600 gr.
• Kernels of nuts - a glass.
• Granulated sugar - 600 gr.

Recipe for dessert with nuts:

1. Crack the nuts, remove the partitions, select the kernels. Chop with a knife to make small pieces and a little crumb.
2. Prepare peaches for work - remove the skin, divide into slices, removing the core.
3. Sprinkle the halves with sugar, leave for an hour to soak in sweetness.
4. Start cooking with minimal heat, giving the slices the opportunity to continue to be saturated with sugar. They will become transparent, remaining intact.
5. After half an hour, add nuts. Continue cooking for a quarter of an hour. Do not forget to stir occasionally, remove the foam.
6. Divide into sterile jars and seal.

Delicious pitted whole peach jam

There is also such a recipe for those who like to spit on winter evenings. For harvesting, select whole, but small fruits. Preferably bald varieties.

Take:

• Fruit - 1 kg.
• Sugar - 1.5 kg.
• Water - 800 gr. sand 200 ml. water.
• Citric acid - 3 gr.

Recipe:

1. Wash fruits, dry. Take a thick cloth, wipe each peach.
   Poke a few holes with a toothpick. Put in a saucepan.
2. Boil the syrup from water and sugar, cool to 80 degrees.
3. Send the fruits to the syrup. Let it boil, cook for 5 minutes. Remove, leave for a day to infuse.
4. After the time has elapsed, put it back on the boil. Boil down to desired consistency.
5. At the end, add citric acid. Fill jars with hot treats. It is not important to roll up, use screw and nylon caps.

How to cook jam in a slow cooker

Keep a video recipe for making dessert in a modern slow cooker assistant. Mistresses have long adapted it for winter preparations, and the manufacturers went forward and made the “Jam Cooking” function.

Peach jam with slices is one of my favorite jams, and my favorite is not only to feast on, I also really like to cook peach jam for the winter. It always turns out so fragrant, so beautiful, sunny, with marmalade translucent slices, that you involuntarily get not only taste, but also aesthetic pleasure. And most importantly, making jam from peaches is not so difficult, it is important to know a couple of little tricks, and it's all in the bag, that is, in the bank. So, only for visitors to my site, a proven recipe for peach jam. Cook for health and enjoy this divine taste!

Ingredients:

• 2 kg. peaches
• 1.5 kg. Sahara
• juice of half a lemon

• To make jam from peaches into slices, we buy ripe peaches, but still quite dense. From overripe fruits, it is better to prepare peach jam or quick peach jam.

• Wash the peaches thoroughly cold water. Let the water drain.
• We take a clean enameled bowl or pan. Cut the peaches into slices. If for jam you use a variety in which the stone separates easily, then cutting them will not be difficult. If you have a variety in which the bone is tightly rooted to the pulp, do not despair. In this case, cut the slices one by one, leaving the bone.
• Sprinkle the cut pieces with sugar. It is not necessary to use all the sugar.

• At the end of this work, squeeze the juice of half a lemon into a bowl with peaches.
• Be sure to tie the pan or bowl with gauze or cover with a clean towel in order to avoid getting any flying creatures.
• We leave the peaches sprinkled with sugar for a couple of hours so that they release the juice.
• Drain the juice into a clean saucepan. Add the remaining sugar.

• Without ceasing to stir, bring the syrup to a boil, boil for a couple of minutes and turn it off.
• If it seems to you that there is very little juice, and therefore syrup, do not rush to add water. The fact is that peaches practically consist of water, but the juice begins to be intensively released only when heated. Be patient and trust me.
• So, pour the slices of peaches with hot syrup.

• Bring the peaches in syrup to a boil, reduce the heat, cook for 5 minutes over low heat. Remove the foam with a clean spoon. After these five minutes, you will see for yourself that there is more than enough syrup.

• We remove the jam from the fire, cover it, let it stand for a couple of hours so that the peach slices are thoroughly saturated with sweet syrup.
• It is better to cover the jam with gauze: through the gauze, part of the liquid evaporates and the jam eventually evaporates faster. If you cover with a lid, all the moisture remains where it was.
• We put our peach jam on the fire again, bring to a boil. We do not interfere with jam with a spoon or slotted spoon so as not to damage the peach slices. To interfere, we take the pan in our hands and give the contents a slight rotational movement.
• Cook peach jam over low heat until tender. Depending on the variety of peaches and their juiciness, more or less time may be required. It usually takes me about an hour, during which time the syrup boils down, becomes darker and more viscous.

• Carefully lay out the finished peach jam slices in sterile jars, roll them up or tightly close them with metal threaded lids. Turn the lids upside down, carefully wrap. We leave the jars in this form until completely cooled.
• We store our amber peach jam in slices in a dark, cool place. We open the jar when we want to treat ourselves or the kids to something tasty.