Cooking peach jam for the winter

Peach jam for the winter will be a great addition to pancakes, pancakes, pies or as an independent dessert. The sweet taste of the fruit goes well with other products, so you can add other ripe fruits to the jam. In this article we will consider step by step ways to prepare a delicious delicacy at home.

To make delicious peach seedless jam, you should take ripe fruit without overripe pieces. Dessert can be made from whole fruit, and from pieces or grated pulp. Solid products will be an excellent option for jam with slices, softer is better to use for making jam with a thick homogeneous consistency. Since peaches contain high levels of sugar, sugar sand in the jam should be added very carefully, so that the resulting delicacy does not have a cloying taste. Cooking instructions are quite simple and not much different from cooking other fruit desserts.

The first step is to prepare the fruit. They need to be washed thoroughly, pour warm water for ten minutes and then rinse under a tap. Green fruits are recommended to blanch, for this they pierce in several places with a fork, and then immersed in hot water for five minutes. Holes in the pulp will prevent cracking of the skin. After the time has elapsed, peaches should be removed and rinsed in cold water.

More mature fruits can be skinned and soaked in acid with lemon so that they do not darken. The bone is removed with a spoon. If it gets easy, in order to preserve the integrity of the fruit, it is enough to cut it on one side and remove it, slightly opening the halves.

There are lots of recipes for peach jam in combination with other fruits, and solo. Gentle fruits are very useful because they contain a large amount of vitamins, but they are contraindicated for diabetics and allergies because of the high level of sugar.

Confiture is a jam with a jelly consistency, inside which contains small pieces of fruit. It is brewed in two stages: the syrup is brewed first, and after that the fruit is already.

Components:

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

In a saucepan with a thick bottom, water is poured and heated, after which the sand is gradually poured and kneaded until completely dissolved. Ready syrup should pour from the spoon in a thin stream. Next, put peaches in the base of confiture, and reduce the heat to a minimum. For five minutes, hold the pot on the fire, stirring constantly its contents.

Small fruits are cooked in one stage, in the presence of larger fruits will have to break the process into several. In this case, the cooking will alternate with cooling, it will help the final product to better maintain its consistency. It is not recommended to keep the pot on high heat, as this may provoke a loss in the appearance of the peaches. When the particles are evenly distributed in the liquid, the jam can be considered ready. Confiture should be poured over the cans and roll up the lids.

Peach jam for the winter can be prepared quite simple and fast way.

Components:

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

To begin with, the fruit needs to be cut into slices, put into a pan and cover with half the sugar. As soon as the peaches make juice, the container is placed on medium heat until soft peaches appear. Next, the contents should be filtered through a sieve, and rub the pulp grated. The remaining skin is discarded. Then everything is sent back to the pan, the remaining sugar is poured inside, and the jam is boiled until boiling for twenty minutes.

Dessert can be prepared in a slow cooker, and the taste of the resulting mass will not differ from the standard jam. The great advantage of this method is the speed of preparation and the impossibility of burning the product, since the unit will turn itself off.

Components:

• 2 kg of peaches;
• 1 kg of sugar;
• additional ingredient: cloves / ground ginger / lemon.

All ingredients are placed in a slow cooker with a non-stick bottom and the “Frying” mode is activated for twenty minutes. After cooking, the device will give a signal, and it will be possible to pour ready-made jam into jars.

Pectin is a powder of soluble dietary fiber. It acts as a thickener, due to which the cooking time is significantly reduced.

Components:

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

Peaches should be chopped and put together with sugar in a saucepan. Boil down the mixture over medium heat until the fruit is moderately soft. Then pectin is added to the ingredients, and the mixture is periodically stirred for fifteen minutes. Such a product is bottled still hot and clogged.

Thick delicacy is obtained with the addition of gelatin.

Components:

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

Scroll the peaches through a meat grinder or grind in a blender to obtain a homogeneous consistency. Then they should be covered with sand and kept so for four hours. While the fruit is infused, gelatin is dissolved in warm water. After time, put the pot on medium heat, and boil the contents for ten minutes, after which the jam should be cooled and add the gelatin inside, carefully move the mass. At the very end, the jam should be heated and, not boiling, poured over the banks.

Since the peach is a pretty sweet fruit, you can make jam without sugar. To make the product tasty, it is recommended to choose already ripened fruits, as they will not get a dark shade during the cooking process.

Components:

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

Finely chop the fruit, put it in the pan, add lemon juice and cook on medium heat for fifteen minutes. If you want to get a thick jam, you can add a pack of pectin. The finished product is bottled.

Oranges add citrus flavor to peach jam. You can add not only the pulp, but also the skin, which will give the aroma greater expressiveness.

Components:

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

Fruit rinse, peel, cut into small pieces and beat with an immersion blender until a homogeneous consistency. The mass is poured into a saucepan with a thick bottom, add sugar and lemon juice. Next, you should put the container on high heat and bring to a boil, after which the fire is slightly reduced, and the contents need to be cooked for half an hour, stirring constantly. If gelatin or pectin is present in the composition, the cooking time is reduced to fifteen minutes. Ready jam pour into clean cans and sealed with lids.

Apple-peach combination is the most useful and tasty. If you prefer sour-tasting jam, you should take a green apple. If you want to get a sweeter dessert, it is better to take a sort of "Golden".

Components:

• 1 kg of peaches;
• 1 kg of apples;
• 1 kg of sugar;
• 2-3 art. l lemon juice.

Peel fruits, remove the core and bones, beat in a saucepan with a thick bottom using an immersion blender. Next, in the tank, add sugar and mix everything thoroughly with a spoon. Then the contents should be brought to a boil over high heat, and then boil the mixture at an average level for another fifteen minutes. At the very end, add lemon juice to the jam and turn off the stove.Jam is ready, you can pour it on the banks.

To peach jam pleased the family for a long time, you need to properly store it. First of all, close the lid as tightly as possible after filling. Next, the banks are transferred to the pantry or cellar. Jam is stored on the balcony, but it is likely that at low temperatures, the banks will crack and the mass will leak out. You can enjoy dessert throughout the year. Open cans stored exclusively in the refrigerator.

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