Peaches jam with skin. Peach jam for the winter

Step-by-step recipes for making aromatic peach jam

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

216 kcal.

Option 1. Classic peach jam recipe

Peach is a soft and aromatic fruit that is good both fresh and canned. Jam, confiture, compote and, of course, preserves are made from it. Peaches help normalize metabolism, stimulate brain function and strengthen the walls of blood vessels.

Ingredients

• 360 g spring water;
• 1 kg 400 g regular granulated sugar;
• kilogram of peaches;
• 4 g citric acid.

Step-by-step recipe for peach jam

We sort the fruits, removing unripe and spoiled fruits. Rinse them under the tap and put them in boiling water for a few seconds. Remove the peel.

We cut each fruit and remove the seeds. Leave in halves or cut into slices. Prepare a solution of water and citric acid in a ratio of 1:10. Dip the peaches in it for ten minutes.

Place the fruit in a sieve and leave to drain all the liquid. Bring water to a boil in a saucepan. Dip the peaches into it and blanch for about five minutes. Cool immediately under the tap.

Combine spring water with granulated sugar and cook over low heat until the crystals dissolve, stirring constantly. Remove the syrup from the stove. We put peaches in it and put it on the fire again. Cook for ten minutes, stirring occasionally and skimming off the foam. Turn off the heat and leave the treat overnight. Then we repeat the procedure twice more. Cook the jam for the last time for 20 minutes, cool, covering the pan with gauze. Place in sterile containers and cover with parchment. Store in the refrigerator.

Peaches for jam should not be overripe. Take fruits that are firm and moderately ripe. If you plan to prepare jam for long-term storage, package it hot in jars and seal it tightly.

Option 2. Quick recipe for peach jam

Peach jam in slices is prepared quickly. Thanks to minimal heat treatment, fruits retain their aroma and benefits. This cooking method allows you to cook even from overripe fruits, maintaining their shape.

Ingredients

• spring water - 200 ml;
• fine granulated sugar - one and a half kilograms;
• pitted peaches - one and a half kilograms.

How to quickly make peach jam

Wash the peaches, pour boiling water over them and remove the thin skin. Cut each fruit in half and remove the seeds. Cut the pulp into quarters. Place the fruit in a copper bowl.

Pour the sugar into a saucepan, add water and bring to a boil, stirring regularly.

Pour boiling syrup over peaches. Mix carefully and pour the syrup into a saucepan. Bring to a boil again, skimming off the foam. Pour boiling liquid over fruit. We repeat the procedure again. Quickly pour the jam into sterile glass containers, seal tightly with lids and cool, covering with a blanket.

If you are making jam from hard peaches, it is advisable to blanch them first. To do this, the fruits are placed in boiling water for five minutes, after which they are immediately cooled with cold water.

Option 3. Peach and raspberry jam

Peach jam with raspberries is a bright and very tasty dessert. Raspberries will make the color of the delicacy bright, and lemon juice will add a pleasant sourness. This jam will be an excellent prevention of colds during the cold season.

Ingredients

• 950 g beet sugar;
• 130 ml lemon juice;
• 800 g peach pulp;
• 70 ml spring water;
• 30 g lemon seeds;
• 300 g ripe raspberries.

How to cook

Rinse the lemon seeds, dry them and place them in a piece of gauze. We tie the edges to form a pouch.

Wash the peaches, pour boiling water over them and peel the thin skin. Separate the pulp from the seeds and cut it into small cubes. We sort the raspberries, place them in a colander and rinse.

In a basin, combine the pulp of peaches with raspberries and add water. Place the dishes on low heat and simmer for a third of an hour, skimming off the foam regularly. Pour in filtered lemon juice and add granulated sugar. We lower the bag with lemon seeds, tying it to the handle of the pan.

Stir so that the sugar dissolves faster. We wait for the boiling to begin and simmer for 20 minutes. Take out the bag with lemon seeds. We pack the delicacy into sterile glass containers, roll up the lids and cool, upside down, under a blanket.

The peel of peaches will be easier to remove if you pour boiling water over the fruit. Before cooking, taste the fruit; if it is sweet, reduce the amount of sugar.

Option 4. Peach jam in slices

According to this recipe, the jam is prepared in one step. The fruits are simmered in their own juice over low heat. Vanilla will make it even more flavorful.

Ingredients

• peaches - kilogram;
• vanilla - pod;
• fine granulated sugar - 800 g;
• lemon - half a slice.

Step by step recipe

Wash and dry the peaches. Separate the pulp from the pit and cut it into slices.

Place peach slices in layers in an enamel pan, sprinkling each with sugar. Leave for two hours to allow the fruit to release its juice. Place over medium heat and bring to a boil, then reduce heat to low.

Cook the delicacy, stirring with a wooden spatula, for half an hour. Skim off the foam periodically with a clean spoon. Add a vanilla bean at the end. Remove the jam from the heat, remove the vanilla and immediately pack into sterile heated jars. Roll up the filled containers with lids. Turn upside down and cool with a blanket.

If the pit is tightly adjacent to the pulp, you can remove it with a knife or spoon. To prevent the jam from becoming cloyingly sweet, control the amount of sugar by periodically tasting the delicacy.

Option 5. Peach and apple jam

A dessert of peaches with apples and spices is spicy, aromatic and very tasty. This jam will warm you up on a cold day and energize you.

Ingredients

• cinnamon pod;
• six buds of cloves;
• lemon;
• on the tip of a knife, chopped ginger root;
• three pinches of freshly ground cardamom;
• 950 g granulated sugar;
• kilogram of apples;
• kilogram of peaches.

How to cook

Wash peaches and apples. Peel and remove cores and seeds. Chop the fruit into equal-sized slices. Pour boiling water over the lemon, wipe it and remove the zest. Cut in half and squeeze out the juice.

Transfer the prepared fruits to a saucepan with a thick bottom. We also add lemon zest and juice here. Sprinkle with sugar and mix, trying to keep the pieces intact.

Cut a piece of gauze and fold it in half. Place clove buds, cardamom and cinnamon on it. We tie it with a bag. We tie a string and lower it into a pan with fruit.

Place the container over medium heat and wait for the first signs of boiling. Turn off the heat and simmer for a third of an hour. Mix the contents and skim off the foam. We sterilize and dry the washed glass containers. Remove the bag of spices. Pour the jam into containers and seal with lids. Cool by turning upside down and covering with a blanket.

To prevent the jars from bursting, it is advisable to warm them up before spreading the jam. The taste of the jam will be more interesting if sweet peaches are combined with sour apples.

Option 6. Peach jam with pits

Whole fruit is used to make jam according to this recipe. The fruits are of medium ripeness and small size. Peaches are also not peeled, which allows them to preserve all the flavor.

Ingredients

• beet sugar - 1 kg 200 g;
• kilogram of peaches;
• 5 g baking soda;
• spring water.

Step by step recipe

Rinse the peaches. Fill the washed fruits with cold water so that they peek out slightly. Soak the peaches for half an hour in a soda solution.

Pour the liquid into an enamel bowl where you will prepare the jam. Add granulated sugar and heat the mixture over moderate heat, bringing to a boil, stirring constantly so that the syrup does not burn. Carefully drop the peaches into the syrup, one at a time, piercing each one with a toothpick to prevent the skin from bursting.

Cook until it boils, reduce the heat to low and cook for another five minutes, skimming off the foam with a spoon. When the peaches are translucent and the pit is visible, remove the bowl from the heat and cool completely. Place the fruits in jars. Boil the syrup again and pour it over the peaches in the jars. Roll up tightly and cool with a blanket.

To make the skin of overly ripe fruits stronger, soak the fruits in a soda solution for half an hour. For jam, take slightly unripe fruits of small, uniform size.

Option 7. Peach and orange jam

The jam according to this recipe is made from ripe peaches. The orange pulp perfectly complements the sweetness of the peach, adding freshness and incredible aroma to the delicacy.

Ingredients

• fine granulated sugar - 1200 g;
• ripe peaches - 1 kg 200 g;
• two medium oranges.

How to cook

Wash the peaches thoroughly. Scald the fruit with boiling water and remove the thin skin. Cut each fruit in half and remove the seeds. Chop the fruit pulp into small pieces.

Wash the oranges, wipe with a kitchen napkin and remove the zest using a fine grater. Separate the citrus pulp into slices, removing seeds and white membranes.

Place the peach pieces in an enamel bowl. Add the pulp and zest of the oranges here. Add sugar and leave for two hours.

Place the bowl on the fire and bring the contents to a boil. Cook over low heat for half an hour, periodically removing the foam. Pack the hot jam into sterile heated jars and seal the lids tightly. Cool slowly, wrapped in a blanket.

Peach jam can be used as a filling for a variety of baked goods. If you want to get a treat with a uniform consistency, you can lightly blend it with an immersion blender.

Option 8. Peach jam with saffron

Saffron will give peach jam a unique aroma. Citric acid balances the sweetness of the treat.

Ingredients

• 240 ml spring water;
• a pinch of citric acid;
• 1 kg 100 g peaches;
• chopped saffron on the tip of a knife;
• kilogram of fine granulated sugar.

How to cook

Place the peaches in a bowl of water and leave for ten minutes. Now transfer the fruit to a container with boiling water and let it sit for three minutes. Drain the hot water and remove the peel.

We make a solution of water and citric acid in a ratio of 1:10. Soak the fruit in it and leave for ten minutes. Remove the bone. Cut the pulp into slices.

We drain the fruit in a colander and place it in an enamel bowl. In a separate saucepan, combine water with granulated sugar and cook the syrup until the crystals dissolve.

Pour the chopped peaches with syrup and leave for a day. Drain the syrup and bring it to a boil. Pour in the fruit again and let sit for the same amount of time. Place the peaches in syrup over low heat and cook until tender, periodically skimming off the foam. At the end, add citric acid and saffron. Pack into heated jars and seal. Let cool, wrapped in a blanket.

If you want to make jam with the skin, pierce it in several places with a toothpick to prevent it from bursting.

Eastern wisdom claims that peaches symbolize youth and longevity. In addition, these wonderful fruits are filled to capacity with valuable substances, vitamins and microelements that contribute to the full functioning of a person. By eating peaches, you can not only effectively satisfy your hunger, but also quickly restore wasted physical strength.

What are the benefits of peaches?

Peach fruits are very healthy and help cope with many ailments. They significantly improve the functioning of the gastrointestinal tract, promote 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 cook peach jam correctly

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

How long to cook peach jam

How long to cook peach jam depends on the consistency of the fruit you want to achieve. If you want the fruits to literally spread and melt in your mouth, you will need to do three approaches of 10-15 minutes of boiling. For those who prefer dense and elastic pieces, it will be enough to bring the peach-sugar mixture to a boil once and cook for 7-10 minutes over medium heat. After this, the treat can be packaged in prepared containers 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 pits and cut into slices 0.5-0.7 mm thick. Pour granulated sugar into an enamel container with a thick bottom, add water and place over medium heat. Stirring constantly, bring to a boil. When the sugar crystals are completely dissolved and the syrup acquires a homogeneous structure, carefully place the peach slices there and boil for 5 minutes. Remove from stove for 6 hours. After the allotted time has passed, return to the heat, add peeled almonds and boil for 15 minutes. Be sure to remove the foam that forms on the surface. Place the hot dessert into jars, roll it up, turn it upside down and wrap it in a thick cloth until it cools completely.

Advice: If you pour freshly squeezed lemon juice into peach jam at the rate of 1 tablespoon per 1 kg of fruit, the delicacy will have a 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, remove the pits and cut into equal, neat slices. Combine water and sugar in an enamel saucepan, place over medium heat and boil. When the liquid becomes homogeneous, carefully add the peach slices. Heat the fruit-sugar mixture well, skim off any foam that forms and boil for 10 minutes, stirring continuously so that the fruits do not burn. Then quickly put into jars, roll up with tin lids, cool and put in a well-ventilated, dry room.

Peach and plum jam

Ingredients:

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

Wash the fruits very well, dry them and remove the seeds. Leave the plums in halves and cut the peaches into slices. Place everything in an enamel bowl, cover with sugar and leave for 2-3 hours to allow the juice to release. Then put it on the stove, turn the heat to medium and bring to a boil, stirring all the time. Boil for 10 minutes, add spices and boil for another 3-5 minutes. While hot, place into jars and roll up.

How to make peach jam with lemon

Ingredients:

• Peaches – 2 kg
• Sugar – 2 kg
• Water – 400 ml
• Lemon – 1 pc.

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

Important: A cinnamon stick added before the end of cooking will give sweet peaches a piquant tartness and a richer, brighter and more 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, remove seeds and cut into medium-sized squares. Pour water into a deep container with a thick bottom, add sugar and mix well. Place on low heat and heat thoroughly, stirring all the time. When the liquid begins to bubble, simmer for 5 minutes and quickly pour over the fruit. Leave for 8 hours so that the peaches are well soaked in the syrup. Then put the mixture into a multicooker, 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 “Warming” mode. Pack the finished product into sterilized jars and roll up. Store in a cool, dry and well-ventilated place.

How to cook peach jam: video recipe

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

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

200 kcal.

Option 1: Classic recipe for peach jam for the winter

Peaches are tasty not only fresh, but also in winter preparations. They are especially good at making jam. This wonderful delicacy will be a wonderful treat and will help out if you have nothing to serve with tea. To make the jam rich and aromatic, it is important to prepare it according to the rules. The skin of peaches is rough and tough, so it is customary to peel it off. If the skin doesn’t bother you at all, then you can leave it. This will not affect the taste of the jam.

Ingredients

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

Step-by-step recipe for classic peach jam

You can try to simply peel the rough skin off the peaches, but there is a more interesting option that will allow you to get a smooth and even surface. Boil one and a half liters of water. To prevent the peaches from darkening, add citric acid to the liquid, lower the fruit, and heat for half a minute. Carefully remove the peaches and place them in cold water. It’s convenient to do all this with a slotted spoon.

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

Let the peaches cook. We try not to stir the jam often, but do it before boiling in order to lift the remaining granulated sugar from the bottom. It is convenient to use a soft silicone spatula for stirring. Remove the accumulated foam.

Boil the peaches for 25 minutes. There is no need to let them boil actively, otherwise all the pieces will fall apart and float in the syrup in flakes.

Ready-made peach jam should be put away for the winter. To do this, immediately after cooking, put it in sterile jars and roll it up. Can also be stored under a nylon lid. In this case, it is better to put it in the refrigerator or lower it into the cellar with a temperature no higher than 13 degrees.

If the peaches are soft, then you can also make jam from them; it will turn out sweet and aromatic, but you won’t get separate floating pieces. This delicacy will look more like jam.

Option 2: Quick recipe for peach jam for the winter

Don't have time to peel the skins, infuse the peaches with sugar and prepare the syrup? Then this jam recipe will help out. The end result is a quick and simple delicacy that will also delight you with its aroma and texture.

Ingredients

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

How to quickly make peach jam

In order not to infuse 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 it. There is no need to divide it through scales; we do it “by eye”.

Cut the washed peaches into 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 which time you need to catch all the foam.

Now reduce the heat a little and add the remaining granulated sugar. Stir gently, let it dissolve, then turn up the heat and bring the jam to a boil again.

All that remains is to boil the peaches for five minutes, after which you need to pack the delicacy into jars and seal them immediately.

Peaches themselves contain a lot of sugar, which is why they often deviate from the classic 1:1 ratio and add less sand than normal, sometimes even by half. It is important to boil the jam well, otherwise it will simply sour.

Option 3: Amber peach jam for the winter in slices

Recipe for juicy and neat peach slices in amber syrup. The jam is not thick, but very aromatic and looks beautiful. You can cook it with the skins, there is no mistake in this, but it is still better to remove it, otherwise the skin will float and spoil the appearance. From this amount you will get two jars of half a liter of delicious jam and a little left over. We take firm 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, if you don’t have it, you can squeeze out the other half of the citrus, be sure to leave one part for the jam itself. Drop in the firm peaches and boil for 20 seconds. Place the fruit in cold water and remove the fuzzy skin.

Remove the pits and cut the flesh of the peaches into neat and always large slices. Pour into a saucepan, cover with layers of sugar, and also sprinkle with sand on top. Let it sit for about half an hour.

Place 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.

Put the peaches back on the fire, cook after boiling for about fifteen minutes, then put the jam into jars. We try to divide the slices equally, then pour the hot syrup and roll it up.

After boiling, there is no 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, or a not very thick towel.

Option 4: Winter peach jam with almonds

Recipe for delicious peach jam for the winter. It is often prepared with walnuts, but here is a version with almonds. It makes the delicacy look much more beautiful. Another method for removing fuzzy skins from fruits is also given.

Ingredients

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

Step by step recipe

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

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

We make syrup from sugar and water. Pour the boiling liquid over the peach halves and almonds, bring to a boil, and 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.

The third time we boil the peaches and almonds for exactly five minutes, the jars should be ready by this time. Lay out the treat and roll it up.

Peach jam is prepared in a similar way, it is advisable to choose large quartered kernels without debris, we also check their freshness, there should be no mold or musty smell.

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

The recipe is for jam that is not sugared and does not become soggy. Neat and very juicy pieces will float in the clear syrup, but it is important to take firm peaches. Leave the peel on or remove it, the methods are described above.

Ingredients

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

How to cook

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

Cut the peppers into small pieces, add them to the syrup, let them boil together, cook for two minutes, remove from the stove. Add the remaining granulated sugar and half a cinnamon stick. Leave for five hours.

Put the peaches back on the stove and boil for five minutes. Mix citric acid with a spoonful of boiling water, add to peaches, stir. Cool for five hours or overnight.

For the last time, put the peach jam on the stove, boil for a minute, and pour into jars. Throw away or leave the cinnamon stick. Roll up the treat and turn it over.

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

Peaches don't need advertising. Like diamonds. A fruit that can develop normally only in an ecologically clean environment (and that’s exactly what a peach is!); containing vitamins A, C, B1 and B2, as well as rare P; useful microelements with compounds of sulfur, magnesium, phosphorus and potassium will be in demand by definition. Especially for those who follow a healthy diet.

Are you a food lover? Peach contains substances that promote accelerated digestion of food and effective breakdown of fats.

And the skin with soft fluff, similar to suede, also makes you want to lick the fruit with your fingers.

And the fact that the season for eating fresh peaches is short, only from about July to September, is not a problem. There are many ways to prepare this delicacy for the winter, and we will share five of them in this material.

• The “correct” peach for jam should be moderately hard and fairly ripe. Ripeness is determined simply: just lightly squeeze the fruit in your hand. When unripe, there will be no fingerprints and, in addition, it does not have a strong, characteristic peach aroma.
• Overripe peaches, as an exception, can be used when making jam, which will be discussed in another material.
• If hard peaches are chosen for jam, blanching is first done: the fruit is placed in boiling water for 5 minutes, and then immediately cooled with cold water. The thin fluffy peel is pierced in several places with a toothpick to prevent it from bursting (in cases where the peel is a mandatory attribute of the jam). Scalding also helps remove the skin when, in most cases, it is necessary.
• In this fruit, the stone grows tightly together with the pulp. To remove it, it is better to use a tablespoon with a sharpened nose and one of the edges. Or use these peaches for jam with pits - our recipes will include that too.
• Peaches are sweet on their own, so be careful with sugar so as not to end up with a sugary product. Therefore, the amount of sugar most often taken is less by weight than the weight of peaches. Or, to prevent jam from becoming sugary, lemon juice is added to it during the cooking process.

Peach jam for the winter without seeds

• Peaches – 1 kg
• Water – 250 ml
• Juice of one medium lemon or 4 grams of citric acid
• Sugar – 1.2 kg

Preparation:

Rinse the peaches well and pour boiling water over them for 5 minutes until the fruits completely drown.

Cool in cold water, remove the skin. Remove pits

Cut the pitted peach into quarters or octagons.

Cover the slices with sugar in layers: layer of peach - layer of sugar, again layer of peach, etc. (without stirring!)

Squeeze lemon juice into it. In addition to preservative properties, it will also prevent darkening of the fruit.

Pour water, put on low heat, cook until foam appears. After boiling and removing the foam, remove from heat and cool completely.

Then repeat this operation two more times, bringing the number of boils to three. Heat and bring to a boil over low heat only!

The cooled jam is poured into a jar sterilized in the oven, its edges are wiped to ensure a tighter fit of the lid, the lid is screwed on until it stops.

A simple recipe for peach jam in slices

According to this recipe, there is no need to cook three times - leave low heat under the jam brought to a boil and skim off the foam regularly. In addition, it does not use external water - the jam is cooked in its own juice. And it is poured into jars hot.

For this purpose, the jars are not cooled after the oven where they were sterilized; they must also be hot to avoid cracking the glass. At the final stage of cooking, you can also add 1 pod of natural vanilla to the jam.

Ingredients:

• 1 kg peaches
• 800 g sugar
• Half a lemon wedge
• 1 vanilla pod (optional)

Preparation:

Choose firm peaches, not overripe ones. If, after cutting, the stone has grown tightly together with the pulp, but you haven’t acquired a special tool (see above), and the aesthetics of the slices in the finished product is not important, just cut the flesh from the pit, whittling it down.

Wash the peaches and dry them

Separate from seeds, cut into slices

Sprinkle the slices with layers of sugar without stirring, wait two hours for the peaches to release juice, put on the fire, bring to a boil, reduce the heat to low.

Peach is very sensitive to metals during cooking, so it should be cooked in either a copper or enamel bowl. And choose a wooden spoon or spatula for stirring.

Cook for another 20-30 minutes, skimming off the foam frequently with a clean spoon. At the end of cooking, if necessary, add a vanilla pod to the jam.

The jam removed from the heat is immediately poured, hot, into preheated jars.

Filled jars are tightly screwed with a lid through a cloth or with gloves on - the temperature of the syrup in the jam just removed from the fire is more than 100⁰C, be careful! – then the jar is turned upside down, covered with a blanket or towel and left for 5-6 hours until it cools.

As the jam cools, it shrinks and the lid “sucks” tightly to the jar, which will serve as an additional guarantee of tightness.

Making peach jam with pits

The peculiarity of this jam is not only that the peaches are not cut for it, and the pit is not removed from them. It also lies in the fact that the skin is not removed, which means that the entire aroma of the fruit remains inside, exploding with flavor during the process of consumption.

This is truly a luxurious, royal dessert. The fruits for it are naturally small in size and of medium ripeness.

It will require:

• Peaches – 1 kg
• Baking soda – 1 tbsp. spoon
• Water - later in the recipe
• Sugar – 1.2 kg

What is soda for? Using unripe fruits, because they have thicker skins, is not the best option: the jam will be too dense and sour. If you take normal ripe fruits, but before cooking, soak them for 25-30 minutes in a soda solution, the skin will become stronger.

Treatment with soda will not affect the taste of the jam if you carefully rinse the fruits in a colander, without stirring, but only shaking slightly.

In addition, this recipe provides for an excess of sugar over the fruit, which will serve as an additional guarantee of high-quality preservation.

Preparation:

1. Wash the peaches . Pour the washed peaches with cold water so that only their tops peek out of the water. This amount of water will be needed for the syrup.

2. Pour water into the container in which the jam will be prepared, pour the prepared sugar into it. Heat over medium heat, bringing to a boil and stirring constantly so that the syrup does not burn, carefully place the peaches in there one by one, after piercing the skin with a toothpick so that it does not burst.

3. Cook until boiling, reduce heat to low and cook for another 5 minutes, skimming off the foam with a wooden spoon

4. Cool the peaches completely and visually assess readiness: if they have shrunk in size and become translucent, so that the pit can be seen through the boiled pulp, the jam is completely ready. Then you need to put them in jars, bring the syrup to a boil again and pour it over the peaches placed in the jars.

“Five-minute” peaches for the winter

The trick of “Pyatiminutka” is that even peaches cut into slices will retain the maximum of the aroma inherent to this fruit - due to the fact that heat treatment is minimal. And overripe ones will not boil down into jam, losing their presentation.

For jam take:

• One and a half kilograms of sugar,
• kilogram of peaches (no longer pitted),
• 200 grams of water.

Preparation:

Place peach halves or quarters in a suitable container.

Pour water over sugar and bring to a boil while constantly stirring.

Pour boiling syrup over fruit

Stir gently, pour the syrup into the container where it was boiled, bring to a boil again, skimming off the foam

Pour over the peaches a second time.

For the third time, pour the syrup into the pan, bring to a boil, skimming off the foam, and pour in the peaches for the third time.

Quickly pour the jam into jars, seal tightly with lids and leave to cool, covered with a blanket or terry towel.

Recipe for jam with oranges

For such jam you need very ripe peaches so that there is no dissonance with the orange pulp.

Ingredients:

• Peaches – 1 kg 200 gr
• 2 medium oranges
• 1 kg 200 gr. Sahara

Preparing jam step by step:

Rinse the peaches thoroughly

Grate the orange zest on a fine grater, turning it on all sides.

Divide the remaining pulp into slices, remove the white membranes between them and the seeds from the inside.

Peel and pit the peaches and cut into slices

Place pieces of orange, peach and grated zest into a cooking container. Add sugar and leave for two hours

Put on fire, bring to a boil, cook for half an hour over low heat, constantly skimming off the foam.

Pour the hot jam into sterile dry jars and screw the lids on tightly. Cooling is best achieved slowly, under a thick blanket, for 10-12 hours.

Video on how to make cinnamon jam

Finally, I want to offer you another option for preparing for the winter in video format. Enjoy watching!

Properly cooked peach jam has the color of amber (with all its shades and gradations), a distinct aroma and taste of ripe peach and is a real storehouse of vitamins, so necessary in the cold winter of Russia. Spend just a little time and an amount of money that is quite affordable for the average family - and your family tea parties will turn into a small celebration.

Sweet, fragrant and very tasty jam from pitted peaches with whole pieces of this wonderful fruit in a clear, amber syrup. Jam prepared according to a simple recipe for the winter will become a delicious dessert.

Having tea with such a delicious dessert is a pleasure that we can afford ourselves in the winter by preparing peach jam and rolling it into jars.

Time: 15 min + 15 min preparation.

Yield: 1 jar 450 ml.

Products:

• peaches - 400 g;
• sugar - 300 g;
• water - 250 ml;
• jam.

How to make jam from pitted peaches

To prepare peach jam, take ripe, but not overripe fruits. We choose peaches that are firm enough so that their slices do not fall apart when making the jam. Wash the peaches.

Peaches that are covered in fluff are best peeled to remove the fluffy skin. To do this, lower the fruits into boiling water for a couple of minutes. Then transfer the fruit from boiling water to a deep bowl of cold water.

Now we can easily remove the skins from the peaches.

Cut the peach in half by running a knife along the groove of the fruit. Remove the pit from the peach and discard it. It often happens that a peach seed that has grown into the flesh is difficult to separate from the pulp.

In this case, use a spoon to remove the peach pit. Cut the peach pulp into small cubes.

Pour clean water into the container in which we will cook the jam. After bringing the water to a boil, add the chopped peaches into it. Cook the peach slices at a low simmer for 5 minutes.

Pour granulated sugar into the broth with peaches, measured according to the recipe.

Add jam (the proportions are indicated on the bag), stirring the jam. Citric acid has been added to the confiture, which will give the peach jam the missing sourness.

Cook peach jam for 7-10 minutes. Turn off the fire.
Then transfer the peach jam into a sterilized jar. Having rolled up the jar with a varnished boiled lid, turn the jar over onto its neck. Wrap the jar of jam in a blanket.