Peaches jam with skin. Delicious tender peach jam

Surprisingly tender and tasty peach belongs to the Pink family, subspecies Almond. It is believed that the tree was first cultivated in China. In Europe and North America They began to cultivate the fruits a little later.

Useful properties

Rich vitamin composition and good taste makes peaches one of the most beloved and healthy fruits. They contain iron and potassium. The composition contains fluorine, phosphorus, copper, magnesium and zinc, selenium and manganese. Among the organic acids are citric, tartaric, quinic and malic. Vitamins E, C, PP, groups B and K, beta-carotene is present.

By eating peaches, you can maintain youth and excellent skin color for a long time. Fruits reduce the risk of cancer, stimulate the process of hematopoiesis, and have a beneficial effect on the digestion of fatty and heavy foods. The fiber contained in the composition is an excellent sorbent for harmful substances and perfectly cleanses the intestines. Delicious peach jam will be an excellent product for your table. The fruits are recommended for consumption by people with heart disease and high blood pressure. They should be used with caution if you are allergic to food products. Peaches are not recommended for people with increased nervous excitability.

How to choose fruits

Years differ from year to year, so the harvest may vary. The fruits vary in size, taste and color. Do you want to make delicious peach jam? Choose the recipe at your discretion. Various additives will help make the taste richer.

Fruits can be small or large. To prepare, simply cut them into pieces or halves. It is much more important to choose fruits with a dense structure, not overripe, but quite sweet. This will allow you to get beautiful product, because peaches retain their shape. How to choose a fruit? Just press it with your finger: the skin remains intact, but at the same time you feel soft. It is important to choose peach varieties with easily separated pits.

Preparation

Before making peach jam, the fruits need to be prepared. We wash them and place them on a towel. The blanching process is necessary in order to remove the skin: some housewives think that the skin imparts a bitter taste. It is better to remove it in advance: when cooking jam, it lags behind and it is much more difficult to remove it from the thick mass.

It’s convenient to blanch like this: heat water in a deep bowl, put the fruits in a colander and put them in boiling water for 2 minutes. Prepare a bowl in advance cold water, to dip the peaches into it after blanching. Due to the sharp temperature change, the skin bursts, and it becomes easy to separate it. The prepared fruits are cut into halves (if they are small) or into 4 parts (if large), the seeds are thrown away.

How to make jam quickly

Housewives who make jam every year are well aware that this process takes a lot of time. In fact, cook delicious dessert can be done quickly. Do you like peach jam? A recipe just for you.

If you add sugar to the prepared peaches at the rate of 600-850 g per 1 kg of peaches and leave it in a cold place overnight (this way the product will not turn sour), then in the morning it is enough to boil the mixture for 2 hours over low heat (by the way, choose a container with a thick bottom so that the product does not burn). The jam turns out very beautiful. Immediately after cooking, you can put it in jars and roll it up.

Do you dream of making “Five Minute” peach jam? There are different recipes, we will list a few.

This is a simple peach jam recipe that even novice housewives can repeat. However, the present thick jam obtained by repeated boiling and prolonged infusion.

Classic version

Before making peach jam using this method, the prepared fruits are mixed equally with sugar and left overnight. During this time, the fruits release enough juice. The amount of sugar can be changed, but slightly, depending on personal preference. Bring the finished mixture to a boil over low heat and cook for 10 minutes.

The resulting foam must be constantly removed from the surface. Cover the pan or basin with a lid (or paper) and leave for 8-9 hours. During this time, the syrup is absorbed into the fruit. Repeat cooking by adding 1/2 teaspoon citric acid, and again insist for 9-10 hours. Boil the third time over low heat for 10 minutes, pour into jars.

Jam in a slow cooker

This recipe for delicious peach jam is suitable for those who do not have enough time to prepare it, but have a modern kitchen household appliances. The preparation of fruits follows a familiar pattern. You can put the slices directly into the multicooker bowl, sprinkling them with sugar. Cut the lemon into slices. Place the bowl in the multicooker and cook for 3-3.5 hours using the “Stew” mode.

Ingredients: peaches (3 kg), 2-4 kg of sugar (as you like), lemon. Please note that we do not add water! After cooking, the jam can be rolled into jars.

Original ways

Peach jam (photo, recipe is in our article) can be prepared quite in an unusual way. The recipe changes quite a bit, but the taste is unique.

Capping jars

This stage is very important, since the product must be stored for at least 6 months and you can be sure that the jam will not spoil. To sterilize jars, you can take a frying pan, pour in some water and heat to a boil. Clean banks Place with the neck down so that the escaping steam thoroughly sterilizes the inner surface. The dishes are ready.

By the way, it is not at all necessary to use simple jars, the lids of which are rolled up with a special machine. If there are glassware with screw-on lids, they are also used. The lids are first sterilized in boiling water, taken out immediately before rolling and turned until it stops.

Storage

The jars are stored in the pantry, where it is dry and there is little light. Some housewives advise keeping jam in the refrigerator, but this option is not suitable for everyone, since jams take up a lot of space on the shelves. regular products, which is not very convenient.

Thanks to its subtle aroma and delicate taste, peach jam quickly gained popularity among sweet lovers. Of course, such a dessert can hardly be called dietary, because its calorie content is about 250 kcal per 100 grams. However, the preparation can be made more useful by simply adding less sugar.

The main rule for creating peach confiture is to use ripe but firm fruits that have retained their shape and texture. This will help to evenly saturate each piece of peach with sweet syrup, which will give the jam a piquant and original taste.

Delicious and simple jam from pitted peaches for the winter - photo recipe

Tasty, thick, aromatic peach jam– present winter delicacy, which even the most young cook. Only 3 simple ingredients(peaches, sweetener and acid), 30-40 minutes of free time - and you can already enjoy dense, transparent, candy-like pieces of peaches with a slight sourness.

Spicy peach jam is an ideal complement to hearty cottage cheese, hot homemade bread, thin pancakes or a cup of warm tea. Using the same recipe, you can easily make confiture from ripe nectarines.

Cooking time: 5 hours 0 minutes

Quantity: 1 serving

Ingredients

Peaches: 500 g
Sugar: 400 g
Citric acid: pinch

Cooking instructions

After the syrup becomes thick and the peaches are transparent, pour out the hot fruit preparation into the prepared container. We enjoy incredibly delicious peach jam at any time (throughout all the cold months).

Peach jam slices

This delicious jam primarily attracts with its neat and attractive appearance. It is also very easy to prepare, so even an inexperienced housewife can master it.

Ingredients:

peaches – 1 kg;
sugar – 0.8 kg;
water – 2 glasses;

What to do:

Peaches should be washed thoroughly and, if necessary, sorted. Also, if desired, the fruits can be peeled.
After this, cut into slices.
Next, the creation of the syrup begins. Mix sugar and water in a saucepan and boil over heat until completely dissolved.
Place peach slices in a cooking vessel and pour syrup over them.
Bring to a boil, reduce heat and simmer the dessert for another 15 minutes.
Place the finished product in prepared jars.

Winter jam from whole peaches with pits

Ingredients:

peaches – 1 kg;
sugar – 0.8 kg.

How to cook:

Wash and peel the fruits, then pierce them on different sides. A regular toothpick is quite suitable for these purposes.
Next, place the fruits in a bowl for making jam, cover with sugar and let sit under a towel for 4 hours.
Then simmer over low heat for 2.5 hours and pour into jars.

Five-minute jam recipe

Ingredients:

pitted peaches – 1 kg;
sugar – 1.1 kg;
water – 0.3 l.

Preparation:

Wash the fruits, remove the seeds and cut into slices or small pieces.
Place in a cooking vessel and add 0.8 kg of sugar.
The next step is to prepare the syrup. To do this, just mix the remaining sugar with water and bring to a boil, waiting until all the grains dissolve.
Now you can put the fruit on the fire and pour syrup over it.
Let the jam boil for 5 minutes, after which it is ready to be transferred to sterilized jars.

How to make peach and apricot jam

The combination of fragrant and soft peaches with sweet apricots is always a delight. Especially when you can taste a piece of summer on a cold winter evening. Amber jam It’s easy to prepare, and the result is worth it.

Ingredients:

peaches – 1 kg;
apricots – 1 kg;
sugar – 1.6 kg.

What to do:

Very good for dessert ripe fruits. Initially, they must be thoroughly washed. There are 2 options: either clean the peel with a brush, or remove it altogether.
Next, cut the fruit into slices, removing the seeds.
The ideal cookware for cooking would be enamel pan. You need to put the fruits in it and cover them with sugar, leaving for an hour.
When the peaches and apricots release their juice, you can move the pan to low heat.
After bringing to a boil, remove from heat until completely cool. Repeat this action several times (optimally 3). However, you should not get carried away so that the jam does not become too liquid.
The final step is to transfer the product into sterilized jars. The latter should be rolled up and placed upside down under a blanket or towel until they cool completely.

Preparing peaches and oranges for the winter

Another original variation on the theme of peaches that will definitely impress lovers unusual combinations. The jam amazes with its aroma and exquisite taste. It is often used as a filling for pies and other baked goods.

Ingredients:

oranges – 0.5 kg;
peaches – 0.5 kg;
sugar – 0.4 kg.

Algorithm of actions:

Wash the peaches, remove the peel and cut into medium pieces.
Citrus fruits need zest. Also chop the pulp into cubes. But the zest can be grated.
Place all ingredients in a thick-bottomed saucepan and leave for about an hour.
Now you can start cooking. Place the pan on high heat, and after boiling, reduce it to low. In this mode, cook the workpiece for 30-40 minutes.
Pour the hot dessert into jars and roll up.

Variation with lemon

A very juicy and tasty jam that will definitely please those who don’t like sugary desserts. At the same time, the recipe is quite economical, thanks to the small amount of sugar.

Ingredients:

peaches – 1 kg;
lemon – 0.2 kg;
sugar – 0.3 kg.

Preparation:

The first step will be preliminary preparation fruits Sort the peaches, rinse and then remove the skin. If the fruit is too hard, you can remove the peel with a knife, like apples.
Next, cut the fruits into medium cubes.
Now it is important to prepare the lemons properly. In fact, only their juice and a little zest are useful for the recipe. Roll 1 large or 2 small fruits on the table, cut in half and squeeze out all the juice. For more flavor, you can grate the zest of 1 lemon.
After this comes the stage of cooking the workpiece. Place the peaches in a saucepan with a thick bottom and pour in lemon juice, sprinkling with zest on top.
Put on gas and constantly stir the jam, avoiding burning.
Half an hour after boiling, you can add sugar, then leave the pan on the stove for another 5 minutes.
The final step is to transfer the dessert into pre-sterilized jars. They must be rolled up and left upside down under a towel until completely cool.

Regardless of the recipe you choose, you can always find life hacks that will help make the jam even more delicious. These same tips will greatly simplify the cooking process itself.

For maximum quick cleansing Peel the peaches and place them in boiling water for a couple of minutes. Then transfer the fruit to ice water. Once they cool, the skins will come off easily.
The best jam is made from moderately ripe, but not too soft fruits.
By adding a little citric acid to the preparation, you can ensure ideal storage without sugaring.
If the bone has grown into the pulp and is extremely difficult to remove, you can use a special spoon.
If desired, you can reduce the amount of sugar in the recipe, making the product more healthy and natural.
If during cooking the mass turns out to be too liquid, it can be returned to the stove and brought to the required consistency.

Peach jam is a wonderful dessert that will become a complete source of vitamins and positive emotions in winter. Thanks to many different recipes, you can always find ideal option to your taste. And tips and life hacks will turn preparing such sweets into a pleasant and productive pastime.

Peach jam for the winter everyone loves him for him delicate taste and subtle aroma. It is gaining more and more popularity among lovers of homemade sweets, because it is easy to prepare and the dessert turns out very tasty.

Peach jam not quite dietary, because 100 g of the finished product will contain about 250 Kcal, but you can put less sugar in the preparation to make it more healthy.

The benefit of such a delicacy is not only that it can be served with tea and added to baked goods. Peach has plenty useful properties and has a positive effect on the body. It helps strengthen the walls of blood vessels and the heart muscle, stimulates brain function and relieves nervous tension.

Ripe, dense fruits with ideal shape and texture are the key to excellent peach confiture. Pieces of peach completely soaked in sweet syrup give the jam a piquant and original taste. The jam will be perfect if you do not stir the mass too often during cooking so that the pieces retain their shape and texture.

How to make peach jam We'll tell you in our article.

Recipes to create delicious jam multitude. But there are several general life hacks that will make the cooking process easier and the jam even tastier.

Peach jam for the winter, recipe without seeds and water with photo

Even a novice cook can prepare a delicious delicacy of peaches at home. Using the recipe with the photo you can make thick, aromatic jam.

Ingredients:

peaches – 1 kg;
sugar – 1 kg.
lemon juice – 1 piece;
vanilla – 1 pinch;
cinnamon – 1 stick.

Advice! If you don’t like sugary jam, you can reduce the amount of sugar by a third. It is better to use slightly unripe peaches so that they do not fall apart during cooking.

Preparation:

Wash the peaches, remove the pits, cut into thin slices;
Place in a container and cover with sugar, leave overnight, covered with a towel;
By morning, the peaches will release juice and the sugar will completely dissolve;
Place the container with the preparation on the fire, add vanillin, cinnamon and lemon juice, bring to a boil;
Cook over chalk heat for 30 minutes;
Take out a shelf of cinnamon and pour into jars.

Watch the video! Peach jam slices

Simple peach jam slices (recipe with water)

This recipe makes the delicacy tender in taste and attractive in appearance. In addition, the jam is easy to prepare, even a novice housewife can do it.

You will need:

peaches – 1 kg;
sugar – 0.8 kg;
water – 2 glasses.

Cooking process:

Sort and wash the fruits, you can peel them, remove the seeds, cut them into slices;
Prepare the syrup: mix sugar and water, bring to a boil and simmer until the sugar is completely dissolved;
Place the prepared fruit slices in a cooking container, pour in syrup and put on fire;
Bring to a boil, reduce heat and cook for 15 minutes;
Pour the finished jam into sterilized jars.

Recipe for whole peaches with pits

For lovers of whole and juicy fruits, below is the recipe. fragrant jam with bones.

To prepare you will need:

Peaches - 1 kg;
Sugar - 0.8 kg.

Cooking process:

The fruits are washed, peeled and pierced on different sides with a toothpick;
Place in a container, cover with sugar and leave for 4 hours, covered with a towel;
Place the container on the fire, bring to a boil and cook for 2.5 hours over low heat;
Place in sterilized jars and close with a lid.

Five-minute recipe

Such quick recipe will help save time and preserve maximum beneficial properties. The prepared fruits will be fragrant and fresh, and the vitamins in the composition will help support the immune system in winter.

peaches pitted – 1 kg;
sugar – 1.1 kg;
water - 0.3 l.

Cooking process

The washed fruits are pitted and cut in slices or in pieces;
Place in a container and add 800 g of sugar;
Prepare syrup from the remaining sugar and water. To do this, add sugar to the water, stir, bring to a boil and cook until the sugar is completely dissolved;
Pour the syrup over the fruit and place the container on the fire;
Boil for 5 minutes after boiling;
Pour into sterilized jars.

Watch the video! Five-minute peach jam. Preparation for the winter

Preparation of peaches and oranges

Very unusual jam which will please original taste and aroma. It is often used as a filling for pies and various baked goods.

You will need:

Oranges - 500 g;
Peaches - 500 g;
Sugar - 400 g.

Cooking process:

Wash the peaches, peel and pit them and cut into small pieces;
Cut the orange pulp into cubes, grate the zest on a fine grater;
Place all the prepared ingredients in a thick-bottomed container, add sugar and leave for an hour;
then put on the fire, bring to a boil and simmer on low heat for 30-40 minutes;
Pour the prepared jam into jars and roll up.

Watch the video! Peach jam with citrus

Peach jam without cooking

The recipe for such a delicacy is very simple and does not require any special expenses. It is recommended to store it in the refrigerator.

To prepare you will need:

sugar – 1 kg;
peaches - 1 kg.

Cooking process

rinse peaches, remove pits;
grind using a blender or meat grinder;
add sugar, stir with a wooden spatula until the sugar is completely dissolved;
spread over sterile jars, close with lids and store.

Such a mass can be decomposed into plastic containers and put it in the freezer. The result will be a very tasty, vitamin-rich sherbet that will delight you on winter evenings.

Recipe with lemon in a slow cooker

An excellent choice for those who value their time and do not like to stand at the stove for a long time.

To prepare 1 liter jar you will need:

sugar -700 g;
peaches - 1 kg;
half a lemon.

Preparation

prepare the fruit. To do this, wash them, peel them, remove the seeds, cut them into slices;
transfer to a container, add sugar and leave for 2 hours;
remove the zest from the lemon, do not use it, chop the pulp finely and add to the peaches;
pour the mixture into the bowl of the multicooker, put it in the “stew” mode for 1 hour, do not close the lid;
check readiness after 40 minutes;
Place in sterilized jars, tighten and cover with a blanket until completely cooled.

Peach jam is delicious, sweet and aromatic delicacy. It can be served as a dessert and added to baked goods. It will benefit thanks to the rich vitamin composition and a positive attitude thanks to your taste. Our article presents the most delicious and interesting recipes. A various tips and life hacks will help make cooking easier and more enjoyable.

Watch the video! Peach jam in a slow cooker

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 peaches are chosen for jam durum varieties, first they do blanching: 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 sugaring, add lemon juice.

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 only for low heat!

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 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 bone has grown tightly together with the pulp, but you have not acquired a special tool (see above), and the aesthetics of the slices is not important finished product– just cut the flesh from the stone, whittling it down.

Wash the peaches and dry them

Separate from seeds, cut into slices

Sprinkle the slices in layers with 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 when 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 already during consumption.

It's truly 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? Do not use unripe fruits because they have thicker skins. 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 “Five Minutes” 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 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 conditions cold winter Russia. Spend very 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 holiday.

This peach jam recipe is truly... a quick fix. It really is so simple and quick to prepare that anyone can make it. Even if all your culinary skills consist of heating purchased semi-finished products.

There are several cooking options, and you can choose the one that seems easier.

Peach jam. Option #1.

Ingredients: peaches, sugar, vanillin, lemon, cinnamon stick.

Peaches and sugar are taken in a 1:1 ratio. For 1 kg of peaches you should need 1 kg of sugar, a pinch of vanillin, a cinnamon stick and the juice of one lemon. I don’t really like very sugary jam, so I always add less sugar: 750-800 g per 1 kg. It is better to take slightly unripe peaches. This will make them easier to cut and will not fall apart during cooking.

From 1.5 kg of peaches I got about 1,200 ml of jam. But it all depends on the juiciness of the fruit and how much you want to boil it (that is, make it thicker).

Preparation. Peaches need to be washed and cut into thin slices. I cut one peach into 16 pieces. Then put them in a saucepan or bowl in which the jam will be cooked, cover with sugar, cover with a towel and leave overnight. If you did this in the morning, then you will need to cook it in the evening.

As a result, the sugar dissolves and the peaches release juice. By morning (or evening) they will already be swimming in their own juice. Place the pan on the fire, add a pinch of vanillin, a cinnamon stick (or just a pinch ground cinnamon) and lemon juice. When the jam boils, reduce the heat and cook for another 40 minutes. After this, you can pour it into jars, after removing the cinnamon stick from there.

Option #2.

The ingredients are the same. It's all about the process. You don't leave peaches in sugar overnight. You take 70 ml of water if you have 1 kg of sugar and cook the syrup. As soon as the sugar dissolves in the water, add peaches, vanillin, cinnamon, lemon juice to the pan and cook until the consistency suits you best.

If you cook for 20 minutes after the jam boils, you will get a clear and liquid syrup and the jam will be more reminiscent of Turkish sweets. If you cook longer, it will become thicker. It’s easy to check its condition: you need to drop a little jam on a saucer and let it cool. This drop will show how thick it is.

If peaches sit under sugar for more than one night, for example, for a day, the end result will be jam amber color with more hard slices peach They will look like candied fruits. The peaches will simply become more sugary, and the flavor of the jam will only benefit from this.

If you do not take into account the night during which the peaches rest under a blanket of sugar, the cooking time is about more than an hour- 15 minutes for cutting fruit and 45 for cooking.