How to make peach jam?

In Russia, peach does not grow everywhere, but only in the southern regions, where nature has created the most ideal conditions for it.Therefore, peach jam for residents of the central region of the Russian Federation is a rather exotic dish, while in the Krasnodar Territory it is an ordinary product that is often prepared by residents of the warm areas of the Black Sea coast.

The choice of the quality of the fruit depends on what particular dessert will be prepared. If jam preparation is supposed, then juicy ripe fruits will be suitable for it. They can easily be turned into mashed potatoes, and they quickly give up all the juice. It is also easier to remove the peel from ripe fruits, which should not be present in such a dessert.

For the classic version of jam fit dense and slightly unripe fruit. They perfectly retain their shape also due to the peel, which is most often not removed from the peaches, leaving the fruit intact.

If you are going to perform not a single-component dessert, but a variant of two or three fruits, then you should know in advance about the mutually beneficial combination of tastes when the fruit does not interrupt the flavors of each other.

In a variety of fruits and berries, the following successful combinations are distinguished:

• the peach matches perfectly with apricots: they do not overlap each other, and, having tasted such a dessert, you can feel the taste of both peach and apricot;
• peach and apple - a classic combination of fruit: a versatile fruit like an apple will add a new flavor to the peach dessert;
• raspberry gives original sour peach jam;
• peach goes well with a bit of freshly pear: they make an excellent fruit duet together.

In winter, it is always pleasant to open a jar of your favorite peach jam for tea and freshly baked pancakes. It is doubly pleasant when this dessert is cooked with your own hands. This product can also be used to fill the cakes and add it to curd dishes.

The classic recipe for jam from these delicious fruits is as follows:

• processed and sliced ​​peaches - 2 kg;
• granulated sugar - 1 kg;
• citric acid - 5 gr.

For the preparation of such jam, slightly unripe fruits are necessary, as from ripe peaches jam with slices will not work: they will melt and turn the dessert into ordinary jam.

Thoroughly washing the fruit, they are cut into slices, sent to a deep pan and covered with sugar. Leave them like that for 10-12 hours. Then a saucepan with peaches and sap is placed on the stove before boiling. When cooking jam with a lid, you cannot cover the boiling mass.

After boiling, cook the mixture for 3 minutes and turn off the stove, then waiting for the pan to cool completely. After cooling, the boiling procedure is repeated a second time. After the second cooling, the pan is put on the fire 3 times, adding citric acid to the jam. After boiling the dessert for the last time within 5 minutes, the stove is turned off and the cooked delicacy is poured into pre-sterilized jars. Close them with a zakatochny key. After cooling the banks can be removed for storage in the basement or storeroom.

The mysterious pear does not immediately reveal itself in this dessert, therefore not every guest correctly guesses the second component of this delicacy.

Jam has the following ingredients:

• pear - 500 gr;
• peaches - 500 g;
• granulated sugar - 800 gr.

Fruits are well washed and peeled. Cutting them into slices and peeling stones, they are placed in a large bowl and sprinkled with sugar until juice forms (60 minutes). Then put a container of fruit on the stove and cook, gently stirring the mixture, not allowing the pieces to fall apart prematurely.After the thickening of the dessert, it is packaged in jars, which must be sterilized in advance.

If the peaches were bought medium-sized, and the bones from them are separated poorly, then you can step by step prepare an incredibly tasty and fragrant jam made from whole peaches with a bone. This is an unusual recipe for jam, where the fruit remains in the form in which nature itself has created it.

Ingredients:

• whole fruit - 1 kg;
• soda - 10 g;
• water - the volume specified in the recipe;
• sugar sand - 1.4 kg.

Cooking:

• wash peaches thoroughly;
• pour fruit into the pan and pour into it such a quantity of water that only the tops of the fruit protrude above its surface;
• The resulting volume of water is poured into a container for cooking jam, put on the stove, pouring granulated sugar and stirring the syrup periodically so that the sugar does not burn;
• pierce the skin of fruit in one place and put them one by one into the boiling syrup;
• after boiling the peaches, they should be cooked for no more than 5 minutes;
• as soon as the skin of the fruit becomes transparent, and the bones become visible, jam is turned off and the ready-made dessert is neatly distributed over sterilized jars, and then removed for the winter.

For those who are not satisfied with the long cooking process, there is a quick cooking option for this dessert. True, together with the minimum amount of time, it requires a high-quality selection of fruits. They should not be overripe, as they can not be immature. They should not be deep dents and other skin lesions.

Fruits before cooking should be well washed, remove all the stalks and cut into slices, removing the bones. Some housewives leave them, citing the fact that with the bones, the jam turns out more fragrant. The rind of the fruit is also removed at the discretion of the hostess. If it is important for her to have slices in the dessert as they were before cooking, then the skin should be left. In addition, it contains a lot of vitamins, which remain unchanged in the 5-minute due to the short cooking time of the product.

To prepare the "Five Minutes" you need the following ingredients:

• granulated sugar - 1.5 kg;
• water - 250 g;
• prepared fruit sliced ​​- 1 kg.

For cooking dessert you need a deep large bowl, which you can then put on the stove and cook dessert in it. In it lay out cutting, fall asleep fruit sugar and leave the mixture for 30 minutes before the selection of peach juice. Then put the bowl on the stove, mix it again, add water and boil until boiling over low heat. After the appearance of boiling in a bowl, the dessert is cooked exactly 5 minutes.

After turning off the stove, pour the jam into pre-prepared sterile jars and leave to cool. Such a treat is stored in the refrigerator for no longer than 3 months.

"Five minutes" can be performed without adding water. To do this, peppered with sugar, leave them for the appearance of juice not for 20-30 minutes, but for 4 hours. Only then put the container on the stove, and then after a five-minute boil, remove the composition from the heat and remove it for storage in banks.

The recipe for peach delicacy without sterilization provides for a minimal amount of fruit cooking and lack of water.

Ingredients:

• peaches - 1 kg;
• granulated sugar - 1.2 kg.

Before cooking, peaches are dipped in boiling water for 10 seconds and then doused with cool water. Peel off, and the fruit is cut into slices or, if the fruit is small, they are cut in half.

After that, the fruits fall asleep sugar and wait for the appearance of fruit syrup. As soon as the peaches make a juice, put the pan with them and put the syrup on the stove until boiling.Boil the jam should be no more than 2 minutes. Then the contents of the pan leave to cool.

As soon as the mixture has reached room temperature, the fruit pieces are separated from the syrup and the latter is put on re-cooking. After boiling for 15 minutes, fruits are added to it and the cooked dessert is removed from the stove. It is poured into sterilized jars and rolled up with a special key.

Winter dessert, which will not leave anyone indifferent, consists of the following ingredients:

• peaches - 0.5 kg;
• apples - 1 kg;
• granulated sugar - 1 kg;
• water - 160 g;
• cinnamon - 1 stick;
• Carnation - 3 pcs.

Apples for this dessert should not be very sour. Also, the Antonovka variety apples are not suitable for making this jam, as they will quickly melt and turn into puree.

Fruits are washed before cooking, peeling and peeling the skin off as needed, and cutting the fruit into slices.

Sugar is poured into a pan for boiling jam, cinnamon, cloves, water are added and the cooker is turned on. Constantly stirring, they achieve the dissolution of all the sand in the pan. Having reached this state of syrup, cut fruits are added to it and boil for 20 minutes after boiling at the maximum, removing periodically formed foam. After 20 minutes, the fire level is set at minimum and the dessert is cooked for another 20 minutes. After cooking, fill the prepared jar with jam, not forgetting to put in it the seasonings indicated in the recipe.

Another unusual dessert can be prepared at home, having a kilogram of peaches, apples and several star anisets in the kitchen. It gives the delicacy original taste and unusual decor.

Ingredients:

• peaches - 0.5 kg;
• apples - 0.5 kg;
• granulated sugar - 1.4 kg;
• water - 0.5 l;
• Badian - 4 stars.

Cooking:

• peaches and apples are washed with warm water, peeled from the skin as desired, remove bones and partitions;
• sugar is poured into a saucepan, water is poured and the syrup is boiled, stirring all the time;
• after its boiling, apple-peach sliced ​​is added to it and left for 12 hours;
• after the fruit is removed from the syrup, bring it to a boil and again add the same fruit sliced;
• jam after boiling boil for 30–40 minutes;
• 10 minutes before the end of boiling, pour the star aniseas into the pan;
• the jam is ready for distribution in sterilized containers.

In the Krasnodar region, where peaches are an ordinary fruit, jam is often prepared with various nuts.

To make peach and nut dessert you will need:

• peaches - 0.6 kg;
• walnuts without shell - 100 g;
• granulated sugar - 0.6 kg.

Cooking:

• wash the fruit, peel it and cut it into small slices;
• in a large saucepan, cover the peaches with sugar for 60 minutes;
• put the pan on the stove, bring the mixture to a boil and cook for 20 minutes, reducing the intensity of the fire to a minimum;
• add peeled walnuts to the pan and cook for another 20 minutes.

Not only is walnut added to desserts with peach. Almonds with this fruit are also perfectly combined and add a nutty shade to the peach flavor.

Ingredients:

• peaches - 1 kg;
• sugar sand - 300 g;
• almond nuts - 100 gr.

First, peaches are washed, peeled from the stalks, skin and stones, cut arbitrarily and placed in a large container, filling the fruit mixture with sugar. The pan is cleaned in the fridge for 5 hours, covered with plastic wrap.

Over time, put the pot on the stove and cook the mixture after boiling over medium heat for 10 minutes. Turn off the stove and wait for 1 hour, and then boil the jam again, but already 5 minutes. Then pour almond nuts into peach jam and mix the product well. Having sterilized the jars, they put the resulting dessert in them and close the lid.

Ingredients:

• peaches - 1.5 kg;
• oranges - 1.1 kg;
• granulated sugar - 1.4 kg;
• water - 500 ml.

For ease of peeling, peaches after washing are doused with boiling water and then they are dipped in cold water. After that, the peel is easily removed from the fruit pulp. Small peaches are cut into halves, and large peaches are cut into quarters, removing the bones of the fruit. Oranges need to be cleaned from the skin, film and cut each slice in half, cleansing the fruit from the seed.

Water is poured into the pan, put it on the included cooker and sugar is poured. After the sugar has dissolved, fill the pan with water with the prepared fruit. Cook dessert after boiling for about 40 minutes, stirring occasionally. After making jam, it is poured into sterilized containers and rolled up. After cooling, the jam is removed for storage.

Even from the greenest and most unripe peaches, it is possible to cook delicious jam that everyone likes, especially the smell of young peaches is much more fragrant than mature ones, which means that every time opening a jar with such a dessert, its flavor will wrap from all sides with peach smoke .

Ingredients:

• peaches - 1 kg;
• sugar - 1 kg.

Cooking:

• peaches are well washed and peeled;
• cut the fruit into slices and remove all the bones;
• lay out a large container and pour sugar on top of it, leaving it in this form for 6 hours;
• put the container on the stove and boil for 20 minutes after boiling, then leave the mixture for 10 hours on the stove, covered with foil;
• then the procedure is repeated, and the cooking time is increased a second time to 30 minutes over low heat;
• after 30 minutes of boiling, jam can be poured into prepared containers and rolled up.

Fig peach is a fruit with an original shape and a wonderful peach flavor. Figsars, like classic peaches, are also used to prepare various desserts, including jam. They are sweet enough, so the jam of them does not need a lot of sugar. In Asia, this is a fairly common fruit, so the Tajik recipe for making fig peach jam is the most common variant of the traditional delicacy in these countries.

Ingredients:

• fig peaches - 1 kg;
• sugar - 1 kg;
• water - 400 g;
• citric acid - 0.25 tsp.

Cooking:

• fruits are washed, cleaned of debris and peduncles;
• fruits are blanched with boiling water for about 3 minutes;
• processed fruits are placed in a pan, pour water, pour sugar and boil for 20 minutes;
• leave the cooked product to infuse for 10 hours;
• re-cook the dessert 3 times for 10 minutes with a break of 10 hours;
• add citric acid at the end, mix thoroughly;
• pour dessert over the cans, roll them up, turn them over and cover with a blanket for a day;
• remove jam for storage in a cool place.

If you want to surprise guests, you should make a delicious jam from pears, peaches and plums. The highlight of this fragrant delicacy will be ginger and cinnamon.

Ingredients:

• plums - 0.5 kg;
• gelatin (granulated) - 20 g;
• granulated sugar - 1 kg;
• peaches - 2 pcs .;
• pear - 1 pc .;
• ginger root - 1 cm;
• lemon - 1 pc .;
• cinnamon - 1 stick;
• coriander seeds - 3 g;
• water - 300 gr.

First you need to dissolve the gelatin in water, and after it swells, send it to a small saucepan and heat it on the stove until it is completely dissolved.

Fruits need to be washed, peeled and peeled, cut into slices, add cinnamon, lemon juice, ginger, coriander to the fruit mixture and pour a glass of water over everything. Send this mixture to the pan for cooking jam and turn on the fire to maximum power.

After boiling it is necessary to fill the fruit with sugar, reduce the heat and cook the dessert for no more than 20 minutes.Then the cinnamon stick must be removed and the dissolved gelatin poured into the fruit mixture. After mixing the composition, it is poured into sterilized jars, closed, turned over and covered with a rug for 12 hours.

Three flavors in one dessert can give a confiture of peaches, cherries and rose petals. Sweet cherry does not have such an active sour taste as cherry. It is much sweeter, and its acidity is very light, almost imperceptible, so the peach and sweet cherry will be combined quite well. The rose will give a shade of barely perceptible bitterness and matchless aroma.

Ingredients:

• peaches - 500 g;
• yellow cherry - 0.2 kg;
• rose petals - 15 pcs .;
• granulated sugar - 0.7 kg;
• lemon juice - 70 gr.

Cooking:

• wash cherries, peaches, remove bones;
• cut the sweet cherry into halves, peaches into small pieces;
• fill the pan with fruit and berry cuts, add sugar, pour lemon juice;
• put the pot on the stove;
• after the liquid boils, boil the mixture for 3 minutes;
• add rose to confiture, mix thoroughly;
• fill the sterilized jars with the contents of the saucepan and remove the delicacy for storage.

Ingredients:

• peaches - 1 kg;
• strawberry - 500 gr;
• sugar - 1 kg;
• lemon juice - 20 gr.

Peaches and strawberries are washed under running water, if necessary, blanch the peaches to peel, cut the peaches in half, remove the stone and cover the berries with sugar for 12 hours, preferably overnight.

In the morning, put the mixture on the stove and leave it to boil. Then removed from the plate for 1 hour and repeat the procedure several times (ideally - 3 times). For the last time, lemon juice is poured into the dessert and the mixture is boiled for about 10 minutes. Then the jam is removed in containers for storage.

Ingredients:

• peaches - 1 kg;
• jelfix - 0.5 bags;
• granulated sugar - 250 g;
• water - 30 ml.

To prepare the dessert, the peaches are washed, blanched, the rind, bones are removed and cut into pieces. Next, send the cut into the pan, pour water, pour a mixture of 20 grams of sugar and gelatin and put the pan on the stove. After boiling the mixture, the remaining part of granulated sugar is poured, and, stirring the mixture, boil it for no more than 10 minutes. Ready dessert is rolled up in banks and stored in a cool place.

Ingredients:

• peaches - 0.8 kg;
• apricots - 0.7 kg;
• granulated sugar - 1.5 kg.

Fruits are washed, blanched as necessary, peel off, remove all bones, cut into pieces. Then the layers begin to lay out the fruit, sprinkling each layer of sugar. Wait for the appearance of juice for 10 hours. Then put the mixture of fruit on the stove, bring it to a boiling point and remove it from the stove. The procedure is repeated 3 times, bringing the syrup for the last time to a thick state. Such a dessert is also rolled up in jars or, if desired, eaten a treat immediately after preparation.

Preparing such an exotic dessert is very easy, and much of the time fruit for preparation is infused in its own juice and sugar syrup.

Ingredients:

• peaches - 0.25 kg;
• feijoa - 0.25 kg;
• melon - 0.25 kg;
• granulated sugar - 0.4 kg;
• gelatin - 40 g;
• Orange peel;
• Carnation - 2 pcs.

Cooking:

• wash, peel the peaches, remove the bones, cut into pieces;
• wash the melon, peel it from the seeds and peel and cut it into slices;
• Feijoa wash, peel and cut;
• put all the fruits in a saucepan, pour sugar and gelatin into it;
• Cover the pan with plastic and refrigerate for 12 hours;
• open a saucepan, put an orange peel to the fruit with a clove stuck in it and send it to the stove;
• after boiling the mixture, it is cooked for exactly 3 minutes;
• Take out the orange crust from the pan and roll the prepared confiture into clean containers with a lid.

Many housewives are wondering how to make the jam more thick. So: thick jam is obtained by using pectin, gelatin and agar-agar in the dessert recipe. These additives bind the syrup molecules into a tight or dense mixture, and the jam with such an ingredient does not spread on the plate.

Lemon pits, when added during the cooking process, can also become a good thickener, for example, as in the recipe for the summer peach-raspberry dessert with lemon pits.

Ingredients:

• peaches - 0.8 kg;
• raspberries - 1 cup;
• water - 50 g;
• granulated sugar - 1 kg;
• fresh lemon juice - 100 gr;
• lemon bones - 2 tsp.

Peaches and raspberries should be washed well, checked for small bugs, which are often hidden in raspberries, rinse with boiling water, peels and skins and put everything in a saucepan.

Boil the composition to 15 minutes, occasionally stirring the mixture. Then sugar and lemon juice are poured into the saucepan. Also lower the bag into it, tying it on the handle of the pan for easy removal. While stirring the jam, at the stage of boiling the thermometer for jam is placed in the pan and waiting for the temperature to reach 105 degrees. Having reached this limit, the composition is turned off, the bones are taken out of the pan and the jam is distributed among the banks.

A peach is not a very capricious fruit, but also in its cooking, or rather, in the dishes where it is used, also has its tricks.

• Fruit for jam should not be juicy and ripe. It is worth choosing yellow, slightly browned fruits in the sun.
• Jams and confitures do not require the preservation of pieces in the whole form, and therefore for such a dessert you can take even very ripe and juicy fruits.
• Cleaning the peel will accelerate if you first lower the fruit into a container of boiling water for 5 seconds, and then put it in a bowl with cold water.
• The peach does not have the sourness, which is present in many fruits, so on peach jam you can save the amount of sugar and put a little less of it in it, thus reducing the calorie content of the product.
• To make the jam no longer sugared, during the preparation of the fruit dessert, citric acid is added to the mixture, or some lemon juice is squeezed out.

• If the bones from the pulp do not move well, it is advisable to prepare jam from such fruits with the cores present in the fruit. It will not spoil the jam, but, on the contrary, will make it more fragrant.
• The recipes always indicate the weight of the pitted peaches, which in itself has a considerable weight, so during the preparation of the dessert, you first need to remove all the bones from the fruit, and then weigh the fruits and measure the right amount for that and another recipe.
• Most often, the jam does not become thick due to excessive water in the process of cooking dessert, and water in a lot of peach. In order to evaporate water from the surface of the jam faster, it is better to boil the fruit mixture not in a saucepan, but in a wide dish or pelvis.
• If there is no gelatin and pectin in bags, then you can add pectin-containing ingredients to the peach jam. A sufficient amount of pectin is present in such gifts of nature as gooseberries, apples, citrus fruits and currants. They will add originality to the peach dessert, and the syrup will give the desired consistency.

See how to make peach jam in the next video.