Delicious peach confiture homemade cooking secrets. Just lick your fingers: learning how to make peach confiture

Calories: Not specified
Cooking time: Not indicated

Tell me, do you have peach confiture on your list of must-have homemade preparations for the winter? How is it not? Absolutely in vain! You can't even imagine how delicious it is! Peach confiture is good as an addition to sweet mornings, as a filling for pies, as a layer for biscuit cakes. And how wonderfully it combines, for example, with pancakes. Peach confiture is not as capricious as, which makes too many demands: the syrup must be transparent, and the peach slices must retain their shape ... Everything is much simpler and faster with peach confiture, but just as tasty and very fragrant. So be sure to cook it while the peach season is in full swing, so that you can enjoy it to your heart's content in winter.

Recipe of the day: peach jam.

Ingredients:
- 1 kg of peeled peaches;
- 300-400 g of sugar.

Recipe with photo step by step:

For confiture, we need very ripe peaches, even slightly crushed. They are more fragrant and easier to clean.

Wash the peaches well under cold running water.

We carefully cut off all cracked places, bruises on peaches, in general, remove all damage. We remove the bones and cut the peaches into medium-sized pieces - each half is cut into 4-8 pieces (they can be of any shape). We weigh the pulp that we got - this is necessary in order to understand how much sugar we need. We put the pulp of peaches in a wide pan, in which we will cook confiture.

We fall asleep peaches on top necessary quantity sugar, trying to distribute it over the entire surface.

We cover the pot with peaches with a clean towel and safely forget about its existence for 3-4 hours. Peaches during this time should let the juice, and enough a large number of.

Place a saucepan with peaches on medium heat, bring to a boil. We remove the foam, reduce the fire to a minimum and cook for 20 minutes. During the cooking process, stir 2-3 times.
Remove the saucepan from the heat, set aside to cool slightly.

We filter the future peach confiture with a colander.

In the pan we will have liquid part with small pieces of peach pulp that have not yet boiled soft.

But in a colander there will be skins and larger pieces.

Grind them with a blender.

And then add to the pan to the bulk of the peach confiture. And here we begin to try to finally determine the amount of sugar.

We put the confiture on the stove again and bring to a boil over medium heat, and then cook for another 20-30 minutes at the minimum, stirring every 5-7 minutes. In the finished confiture, the syrup will have a jelly-like consistency and will not spread.

Immediately close the dry lid - screw it or roll it up. We turn the jars upside down and keep it that way until it cools completely. Store the peach confiture prepared according to this recipe away from direct sunlight so that it does not lose its color. It is not necessary to leave it in the refrigerator - a basement, pantry or just a cabinet in the kitchen will do just fine.

Tips & Tricks:
We carefully select peaches for confiture - rotten, moldy ones cannot be used (even if you cut the rotten places well, you cannot be completely sure that all bacteria have been removed, which means that the confiture can become moldy). Wrinkled, cracked, irregularly shaped peaches are fine. They only have to be already ripe (maybe even overripe). If you use unripe peaches, pieces of fruit will be noticeable in the finished confiture, it will be less aromatic, it will take more sugar.
By the way, about sugar. Its amount depends on the sweetness of the peaches. There are varieties that are not very sweet even when overripe - they will need more sugar, of course. But in any case, to begin with, use the minimum amount of sugar - you will always have time to add it in the process of cooking confiture, but it is unlikely to remove it.




Do not try to skip the point at which the peach jam is strained with a colander, and immediately start grinding it with a blender. The fact is that there will already be too much liquid in the confiture, so in this case you will not achieve the desired result with a blender. But if you separate the harder part and grind it separately, then you will do just fine.
Don't overcook the jam the second time you put it on the stove. Remember that it will be slightly thicker and jelly-like when chilled than when hot. So if you want to check if it's time for you to stop and stop cooking jam, just put a spoonful of jam on a saucer. Such a small amount will cool very quickly, and you will be able to assess its condition - whether it has thickened enough.




Jars and lids must be well washed and sterilized. We sterilize jars either steamed or in the oven - as you prefer. We keep the lids in boiling water for 3-4 minutes - this will be enough. The volume of jars depends only on your preferences. If you know that you will open a liter jar, and your family will destroy it in a couple of days without any problems, then feel free to close it in jars of this volume. If you close peach confiture only for yourself, your beloved, then in order to occasionally treat yourself to morning coffee toast, it is better to use small jars.




The sterilization procedure must be carried out immediately before bottling the confiture - the jars must be hot so that they do not burst from getting inside the boiling confiture.

Breeders today have already developed peach varieties that can be grown in cooler climates than before. Therefore, people have additional opportunities to enjoy these wonderful fruits, as well as cook fragrant jam from peaches. Below are the most popular recipes preparation of this sweet.

Features of making peach jam

For a delicious jam, quality fruits are chosen. They can be prepared from whole fruits, their parts or grated pulp. If the fruits are tender and juicy, then it is preferable to make jam from them. homogeneous mass, and from durum varieties It turns out excellent jam with pieces of peach.

These fruits themselves contain a large amount of sugar. Because of this, it must be taken into account so that the jam is not cloying.

Selection and preparation of fruits

The first step in preparing peaches is washing them. To do this, they are poured warm water, incubated for 10 minutes, and then washed thoroughly.

When processing a few green peaches, blanching is necessary. Before the procedure, holes are made with a fork to protect the fruit from cracking. Then the fruits are dipped in heated water and kept there for 5 minutes. After this time, they are taken out and cooled under a tap.

Moderately ripe specimens are peeled raw, and so that the flesh does not darken, they are soaked in diluted citric acid. The stone, if it is difficult to remove, is removed with a spoon, and in case of its easy discharge, the peaches are cut on one side, moved with two rugs and removed.

How to cook peach confiture at home?

Confiture is a jam in the form of jelly, in the thickness of which there are particles of fruit. You can weld it in 2 stages. The first involves boiling the syrup, the second - the fruits with it.

The syrup is made from:

• 200 ml of water;
• 1 kg of sugar.

Procedure:

1. The liquid is gradually heated and slowly poured into it. sweet product and dissolves there.
2. Then the syrup is boiled down to such a consistency that at the tip of a spoon the remaining part of it forms a thin stream with the main mass.
3. When the base of the confiture is ready, the peaches are put into it in batches with slow heating.
4. Stir the sweetness in a circular motion, removing from heat.

Small fruits are boiled in one stage, and with medium and large fruits, cooking takes place in several stages. When boiling is repeated, it alternates with cooling, and the finished jam will retain its consistency better. If you cook large fruits over high heat, they can wrinkle. After the particles evenly "float" in the syrup, the confiture is completely ready. The sweetness is poured into glass jars and corked with lids.

Easy winter recipe

Jam can be prepared in a fairly simple way:

1. To do this, the fruits are cut into pieces and sprinkled with half the norm of granulated sugar.
2. After the appearance of juice, the pan is put on fire and the parts of the peaches are boiled until soft.
3. Then the liquid component of the jam is filtered through a sieve, and the pulp is rubbed. Only the peel remains on it, which is discarded. The rest of the sugar is added to the resulting mass, brought to a boil and kept for up to 20 minutes.
4. Pour into jars and close with lids.

In a slow cooker

Peach jam cooked in a slow cooker is similar in taste and texture to traditional delicacy. The difference is only in the presence of a non-stick container and a constant heat mode. So it cooks much faster and without the risk of burning, only the instructions must be followed.

Additional ingredients that make up the delicacy can be: vanilla sugar, ground cloves, as well as chopped ginger.

With pectin

Peach jam is often prepared with pectin - this is a powder that is a dietary soluble fiber. It acts as a thickener, so the cooking time is much reduced. You can also give a minimal amount of sugar to the jam, and if there is pectin, it will still be delicious.

Washed peach fruits are freed from drupes and crushed with skins. Pectin is poured into jam at that stage of cooking, when the fruit has not yet become soft. Such sweetness is prepared for 5–15 minutes and corked hot. After 2 days, the gelling of the product will be completed, and it will be moderately thick.

with gelatin

You can also get thick jam and with gelatin. sheet product works better than instant, but you can use it:

1. Peaches are peeled, and with the help of a meat grinder they make a homogeneous mass.
2. Then sprinkle with sugar and let it brew for several hours.
3. In parallel, the gelatin product is soaked in warm water.
4. After the sugar has melted, the peaches are boiled for 10 minutes, then cooled a little and the swollen thickener is poured, mixed.
5. At the end, the jam is heated, but not brought to a boil.
6. Pour into jars and seal.

With gelfix

You can cook delicious peach jam with the addition of gelfix. This substance is also referred to as thickeners. It is obtained from vegetable raw materials, so it is used by vegetarians.

Also in the composition of the gelfix is sorbic acid- an excellent preservative.

Peaches are prepared and twisted until smooth. In addition, gelfix is ​​combined with part of the sugar and poured into peach puree, mixed. Then put it on the fire and add the rest of the granulated sugar. Cook jam for 5 minutes. Cinnamon is placed in a sterilized container, 2 cloves each and hot jam is poured. Sweetness is hermetically sealed with lids.

Sugarless

Since peaches are unusually sweet fruits, jam from them can be cooked without adding sugar. To do this, it is advisable to take overripe fruits, and so that they do not acquire dark color In the process of cooking, a little lemon juice is poured into it. To obtain a thicker consistency, add pectin or gelfix.

With oranges

Citrus flavor lovers can make peach jam with oranges. If, in addition to their pulp, zest is also added, then the aroma will be more pronounced, but with a possible bitter aftertaste.

Both types of fruit are prepared to make peach jam. They are washed, the drupes are removed from the peaches and mashed with a meat grinder or blender. Mix and add sugar and, if desired, a thickener. Heat the mass to a boil and cook for 30 minutes (in the presence of pectin or gelatin - 15 minutes). Pour into prepared jars and seal tightly with lids.

In a bread maker

Easy and simple to prepare a delicacy of peaches in a bread machine. If this Appliances has the "Jam" function, then all the work will be done automatically, and the user will only need to load the prepared ingredients into the container. After boiling, it is poured into sterile jars and seal.

With nectarines

Peaches and nectarines are prepared for cooking confiture. Then the syrup is prepared for confiture, and the fruit is cut into slices. Lay them in sweet base and kept throughout the day. Then they boil again and again insist for a day. After that, boil for 8 minutes and packaged in sterile containers. Seal.

With plums

Prepared fruits are pureed and sugar is added. Boil after the start of boiling for 15 minutes. At the end of the cooking process, pour lemon juice and removed from the fire. Pour into sterile jars and roll up.

How to store jam in jars

Ready sweets are stored in refrigerator compartment or cellar. You can use jam for 1 year. In order for the storage to be reliable, sterility must be observed during the preparation process and the tightness of the cans.

Winter peach preparations are becoming increasingly popular. Thanks to the work of breeders, peach trees can now be grown in northern regions. Also, shops provide an abundance of various fruits, so it will not be difficult to buy peaches. What can be prepared from them? The most popular are compotes, syrups and jams. It is on the rules for making jam that we will focus our attention today.

Taste qualities different varieties peaches may vary. Some fruits are juicy and have a delicate sweet pulp, others are dense with a sour-sweet taste. From the peaches of the first group, it is best to make a jam that is homogeneous in consistency, and the second is used to make a dessert with pieces of fruit.

Before proceeding directly to the cooking process, peaches must be washed. To do this, they are first soaked in warm water for 10 minutes, and then washed thoroughly.

Also, all recipes involve the use of pitted pulp. To remove them, the peaches are cut on one side along the “seam”, and then the halves are scrolled in different directions, removing a large drupe.

Cooking methods

Option number 1 - gentle peach jam puree

To make jam, take 2 kilograms of fresh peaches. The washed fruits are dipped in boiling water so that the water completely covers them. From the fruit blanched in this way, the skin is easily removed. It cracks and twists into a tube. Those places where this did not happen are cleaned with a sharp knife.

Next, the peaches are freed from drupes and pierced with a blender. Quantity peach puree measure. It's very convenient to do it liter jar. The same jar measures the amount of sugar. It is taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sand is reduced to the widow.

The mass is put on the stove and cooking begins fragrant jam. Since peaches give a lot of juice, jam is boiled for quite a long time - about an hour. At the same time, the mass is constantly mixed and the resulting foam is removed from it.

Well-boiled jam actively “spits” and does not drip from a spoon when stirred. finished product in the boiling stage, they are laid out in sterile jars of a small volume and twisted with lids treated with hot water.

Option number 2 - a simple recipe for peach jam rubbed through a sieve

Preparing jam in a simplified way eliminates the need for pre-cleaning the peel. Peaches, 1 kg, cut into halves and pitted. The slices are cut into several more pieces and sprinkled with 200 grams of granulated sugar. In order for the sugar to draw out the juice from the fruit, the mass is mixed, covered with a lid, and left to stand on the table for several hours.

When the juice covers the pieces almost completely, continue cooking the peach jam. Put the bowl with the sliced ​​​​on the fire and boil the pieces until soft. After the tip of the knife can easily penetrate the pulp of peaches, they are transferred to a metal sieve with a slotted spoon, and the juice is poured into a separate container. This is done so that you do not have to evaporate for a long time in the future. fruit juice. The hot pulp of peaches is quite easily rubbed with a spoon, leaving only pieces of the skin on the surface.

The remaining 400 grams of sugar are added to the sweet fruit mass, and the container with peaches is returned to the stove. Bring the jam to readiness for another 15-20 minutes.

Option number 3 - peach jam with skin

This option involves making peach jam along with the skin. She will add a little astringency to the dish, but many people like this jam more.

They take a kilogram of fresh peaches, free them from the stone and cut them in an arbitrary way. Slices are covered with 800 grams of sugar, mixed, and give time for abundant juice secretion.

Then the cuts are boiled over medium heat for a quarter of an hour, and then they are crushed with a blender to the most homogeneous consistency. The ground skin will practically not be felt in ready dish, but its presence will significantly save your time for cooking.

The puree mass is boiled until final readiness for an hour, and then packed in jars.

The option of making jam with lemon is presented by the channel "EdaHDTelevision"

Option number 4 - jam with peach pieces

Some people like jams with pieces of fruit. We offer your attention and such a recipe.

A kilogram of peaches, not quite ripe, with dense pulp, is blanched in boiling water for 30 seconds. Twisted from impact high temperature the skin is removed, and the bone is squeezed out of the pulp. Halves of peeled fruits are covered with sugar in a 1: 1 ratio to the net weight of pitted and peeled peaches.

After the main product gives juice, a saucepan with peach slices is sent to the fire. The jam is boiled for 10 minutes, and then a part of the released juice is scooped out with a ladle. The pulp is boiled for a long time until the syrup in which they are cooked becomes viscous. The readiness of such a jam is checked by a drop, dripped on a saucer. If the jam does not spread in different directions, then the dessert is ready.

IRENE FIANDE shares with you his wonderful recipe making peach dessert

Shelf life of peach jam

The finished product is stored in a refrigerator or cellar for a year. The main condition for the preservation of the contents of the jars is sterility, so the containers and lids for it are carefully sterilized before use.

Ingredients

Steps

First of all, to create a delicious and tender peach jam at home, it is recommended to prepare all the ingredients indicated in the recipe in the required amount.



Immediately prepare a container for preserving future jam. Take right amount cans and before washing, check them all for chips and other damage. good banks place in the sink, then thoroughly rinse them in a soap and soda solution. Wash the container thoroughly not only from the inside, but also from the outside, because sterility is above all in canning. In the same way, process the twists for the lids.



Place the washed jars, along with the spins, on a kitchen towel to dry. Note! Glass container must dry naturally at room temperature.



Put several containers of water on the stove at once so that you can sterilize all the items for canning at the same time. Prepare a deep saucepan for cooking future jam.



So, in a small container with warm water, lower all the prepared lids with red rubber bands up. Keep the items on low heat for a few minutes. In no case should such lids be boiled; after such a quick heat treatment, their rubber rim should soften only slightly. Otherwise, the lids will be unsuitable for preservation.



In order not to take up another container, place the twists to be processed in the same container in which the lids are sterilized.



Sterilize all jars in a separate large saucepan. You need to drop them in warm water, after which it should be brought to a boil. Boil glass should only be on low heat for fifteen minutes.



It's time for the peaches. Put them all in the sink and rinse well under the faucet. Peaches are recommended for making jam with very fleshy and juicy pulp.



The next step is blanching the peaches. Bring water to a boil in a container, then dip the fruit into it for literally two minutes, no more is needed.



After two minutes, remove the peaches from the boiling water and immediately place them in cold water. After carrying out such a procedure, it will be easier and much faster to remove the skin from the fruit. There is such a variety of peaches, the skin of which, after blanching, generally lags behind on its own, it will be very easy to remove it even with your hands.



Now divide the peeled peaches into two parts, and then remove the seeds from them. Cut the remaining rough part from the fruit after the seeds.



Place the remaining peach pulp in a bowl and pour over the lemon juice. Optionally, you can drizzle dessert with freshly squeezed orange juice..



Stir the peach mass so that all fruit slices are covered with exotic juice.





Grind the peaches until completely fine small pieces. Beat fruit until smooth.



Take the previously selected pot for cooking jam, pour two hundred milliliters of water into it.



When the water boils, start adding to it gradually granulated sugar while stirring the liquid constantly.



Continue stirring the sweet water until the sugar is completely dissolved.



Add to sugar syrup crushed peaches. Note! Since this jam according to this recipe is prepared without the addition of pectin, it means that it must be cooked at this stage until it begins to thicken on its own.



While the dessert is ready, prepare the necessary tools for canning. The photo below shows one of the sets of such kitchen tools, which includes a watering can, a special can lifter, a stick with a magnet for lifting lids and twists. This set also includes special device to remove air bubbles. If you don’t have such a convenient canning kit, then use the familiar appliances that are in your kitchen..



To understand the degree of readiness of jam, it must be scooped up with a spoon and poured back into the container. If the mass from the spoon flows rather slowly, then this means that it is completely ready for canning. However, otherwise the dessert should still be cooked for some time. Do not forget to remove the foam while cooking the jam.



Immediately put sterilized jars in front of you, on one of which install a watering can. Using a watering can, pouring hot mass will be easier, because this eliminates the possibility of accidentally getting burned by it.



Fill the jars up to the neck with the finished dessert. It is very convenient to collect it from the container with an ordinary ladle.





Now, using a long wooden skewer, pierce the air bubbles formed in the workpiece.



Wipe the threads of the filled cans with a damp, clean cloth. If at least a drop of dessert remains in these areas, then there is a possibility that it will not be sealed for the winter. Be careful, because the walls of the jars are probably very hot from the jam.



It's time to use a special magnetic wand. She should get sterile lids out of the water, after which they need to carefully cover the workpieces.





For canning, it is very convenient to use such unusual screw-on lids, because they must be screwed on by hand, which is very simple.



Using a special lift, lift closed banks, then lower them into a pot of water to re-sterilize. Do not forget to leave a few centimeters of empty space between the banks.



Banks rolled up in this way must be completely immersed in water. If it suddenly is not enough, then add more.



When the water in the sterilization container boils, reduce the heat and cover it with a lid.



Sterilize the blanks in this way for the next ten minutes. In the event that the volume of cans exceeds half a liter, then increase this time from five to fifteen minutes.



When the processing time comes to an end, remove the lid from the container. Take out all the jars one by one from the water and put them on a table covered with a towel..



After a day, remove the metal twists from the cans, and then transfer the blanks to the basement for further storage. delicious jam peach ready for winter.



Bon appetit!

Fruits and berries

Description

Ingredients

Steps

It is very important to choose the right peaches for cooking such confiture at home. What does this very definition imply? First of all Peaches should be ripe, but not too soft so that they do not turn into porridge during cooking.. The ripeness of peaches can also be determined by how quickly and easily the ribbed pit separates from the pulp. We thoroughly wash all collected or purchased peaches, then wipe with a kitchen towel, cut in half and get rid of the seeds. It is also better to remove the peel from peaches, especially if it is very tough and dense. To create this blank, we need about 10 pieces of ripe and fairly large fruits.



Finely cut peach flesh small cubes as shown in the photo and fold them into a deep enamel pan, we also pour all the prepared granulated sugar there and pour lemon juice, which you can simply squeeze out of half a citrus fruit directly into the pan. With a small sharp knife, carefully cut the fragrant vanilla pod in half and send it to the peaches. Gently mix all the ingredients together with a wooden spoon.



We put the pan on the stove and bring the mass to a boil, after which we begin to gradually reduce the heat. Thus, we prepare the base for peach confiture for about 10 minutes. After turning off the fire completely, carefully pour about a tablespoon of fragrant bourbon to the peach mass: this way the smell and taste of vanilla will become even more expressive. For another 10 minutes, we continue to cook the peaches over medium heat, watch how the mass thickens and turns into jelly, along the way we continue to mix it with a wooden spoon. After the specified time, turn off the heat and let the peaches cool slightly.



During the preparation of confiture, you can also have time to prepare glass jars which are best sterilized in the oven or in microwave oven. When the peaches are ready, they can be poured hot along with the syrup into the selected container, and then immediately rolled up or twisted with lids. An appetizing dessert in color will be very bright, almost caramel with a golden hue. The taste of the workpiece will be completely unique, tender and deep at the same time. Home delicious confiture peach, homemade simple recipe pieces, ready for the winter.



Bon appetit!