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Jam from peaches, apricots and oranges. Peach and apricot jam Assorted apricot and nectarine jam

Cooking time: 4 hours.

Number of servings: 4 cans of 500 ml.

The bright taste of sweet and aromatic jam is familiar to every person since childhood. Our grandmothers and mothers make delicious jam from various fruits and berries, serving this delicacy with pancakes, pancakes and other baked goods. Five-minute peach jam without water deserves special attention, because unlike apricot jam, its taste is brighter and richer. In terms of vitamin content preserved after heat treatment, apricots and apples are slightly inferior to peaches.

For jam, it is better to take ripe and soft peaches, in which the pit is easily separated from the pulp. If you want to make peach jam of a uniform consistency (similar to jam), then you should use overripe and in places crushed fruits - these will quickly soften during the cooking process and turn into “porridge”. The recipe for sliced peach jam is slightly different from the sweet delicacy with a mushy consistency, since it requires elastic and moderately ripe peaches, but not hard ones!

How to make jam from pitted peaches - a recipe for the winter with photos step by step

To begin with, you need to wash the peaches well under running water and dry them a little with a towel.

Cut the peach halves into pieces of the same size (1-1.5 cm).

Remove the zest from the lemon, cut into rings and remove all the seeds.

Cut the lemon into large slices.

Combine peach slices with lemon in a large saucepan.

Add 1 kg of sugar to the peaches and lemon, mix gently with a wooden spoon and leave for 1 hour. During this time, the peaches should release juice and decrease in volume.

Gently mix the pieces of peaches in the sugar with a large spoon and place the pan on the stove.

The jam must be brought to a boil over high heat, and then simmered over low heat for 5 minutes.

After the jam has boiled for five minutes, you need to turn off the stove and let it brew for 2-3 hours.

After 2-3 hours, add the remaining 1 kg of sugar to the jam, stir with a spoon and put it on the stove again, bring to a boil and boil for another 5 minutes.

Peach jam in slices according to the step-by-step photo recipe presented above is ready! Take sterilized jars and put hot jam in them, then tighten the lids tightly. We place the jars upside down and cover them with a terry towel. They should stand in this position until they cool down.

Tips for making peach and lemon jam for the winter using a simple recipe:

It is necessary to separate the pits from the peaches. If you don’t want to do this, then it’s better to use another recipe. It is worth keeping in mind that it is advisable to eat jam with seeds within 1 year, since during long-term storage they release hydrocyanic acid, which is hazardous to health.
Lemon can be replaced with orange, but the first fruit makes the taste of the jam bright and rich. This eliminates the need to use citric acid.
The consistency of the finished jam depends on the type of fruit. If you want to make a soft jam-like preserve, then Golden Jubilee, White Swan, Fluffy Early, or Redhaven peaches are quite suitable. Hybrids “Peach-Apricot”, “Peach-Apple” or varieties “Veteran”, “Domestic” retain their shape well when cooked. The pulp of these varieties is dense, moderately juicy and very sweet in taste, but the skin and seeds can be difficult to separate.
If you don’t like very sweet jam, then you can take 200-300 g less sugar, but it is better to eat this delicacy within a year and a half after canning, otherwise during long-term storage it may begin to deteriorate due to a lack of preservative - sugar.
Lemon zest can be added to peach jam for flavor, but not in large quantities (up to 1 teaspoon), otherwise the fruit jam may acquire a bitter taste.

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

Delicious, thick, aromatic peach jam is a real winter delicacy that even the youngest cook can create. Just 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 the perfect complement to hearty cottage cheese, hot homemade bread, thin pancakes or a warm cup of tea. Using the same recipe, you can easily make confiture from ripe nectarines.

Your mark:

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 become transparent, pour the hot fruit mixture 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 is easy to prepare, and the result is worth it.

Ingredients:

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

What to do:

Very ripe fruits are good for dessert. 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 an 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, which will definitely impress lovers of 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 stage will be the preliminary preparation of the fruit. 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.

To peel peaches as quickly as possible, immerse them in boiling water for a couple of minutes. Then transfer the fruits into 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 the perfect option to suit your taste. And tips and life hacks will turn preparing such sweets into a pleasant and productive pastime.

We look forward to your comments and ratings - this is very important to us!

Late apricots and early peaches make a wonderful fruit mix for making jams and preserves: bright, aromatic, juicy due to the peaches, and fleshy apricots will add the desired viscosity to the jam. Peach and apricot jam is prepared for the winter by boiling it three times. The recipe with photos will show you all the nuances. The cooking time should not exceed five minutes so that the peach slices do not become overcooked. As for apricots, they are needed more for the thickness and rich amber color of the jam, so if the pulp is boiled, then this is even better. Therefore, in jam you can identify fruits that are overripe or trimmed from one barrel.
By the way, it still turns out very tasty.
To keep the peach slices intact, choose fruits that are firm, even slightly underripe, and cut them without peeling them. Be sure to check how the bone is separated - when cut, it should be easily removed from the half. The same applies to apricots, although in most late varieties it separates from the pulp very easily.

Ingredients:

- early varieties of peaches – 600 g;
- apricots – 300 gr;
- sugar – 700 gr;
- citric acid – a pinch (if necessary).

Cut soft, ripe apricots in half and remove the pit. If the apricots are dense and not quite ripe, cut each half in half.

In the same way, remove the pit from the peaches, cutting along the raised groove and carefully turning the halves towards each other.

We cut peaches and apricots into slices. If they are ripe, make them large; if the fruits are not quite soft, then make the slices thinner.

Place in a bowl and sprinkle with sugar, alternating a layer of fruit and a layer of sugar. Leave it overnight. For ripe juicy peaches and apricots, 4-6 hours is enough.

After a few hours, the fruit will give a lot of juice, the sugar will almost all melt, the apricot and peach slices will be completely covered with syrup.

Carefully move the fruit with syrup and sugar into the pan. Place on low heat so that the sugar that has not dissolved gradually melts and does not burn when heated. There is no need to stir the jam, but be sure to remove the foam that rises during boiling with a slotted spoon or a tablespoon. Cook the fruit over low heat for five minutes, turn it off and leave until the next day, covered with a towel or gauze (but not a lid).

The next day the syrup will darken, become amber in color, almost transparent and thicken a little. Cook the fruit again for five minutes over low heat, turn it off and leave for a few more hours until it cools completely.

Before cooking the peach and apricot jam for the third time, sterilize the jars over steam (or prepare them in any way convenient for you), and boil the lids. While the jam is cold, let's taste it - if it seems like there is too much sugar, add a pinch of citric acid, it will balance the taste and add a slight sourness. Bring the peach and apricot jam to a boil and after two minutes we begin to pack it into jars, filling them up to the neck. Immediately screw on the lids and leave to cool to room temperature.

We wipe the cooled jars of jam with a damp sponge and towel, label them and take them out for storage with the rest of the preparations. Have a delicious winter!

Author Elena Litvinenko (Sangina)
It tastes original and

step by step recipe with photos

Peach and apricot jam is a thick, fragrant amber delicacy that can enrich the taste of any dessert, drink and become an excellent filling for baked goods.

Fruits sprinkled with sugar will not produce juice immediately. To speed up the release of liquid, shake the container from time to time. Boiling is carried out over minimal heat. In its continuation, the fruit mass is not mixed, but only the pieces are carefully immersed in the syrup with a spoon to keep them intact.

The bright golden color of the jam as a result of the caramelization of sugar makes it an ideal base for homemade jelly.

Ingredients

You will need for a 0.5 liter jar:

300 g apricots
300 g peaches
150 g granulated sugar

Preparation

1. Wash the peaches very thoroughly in water, washing off their fuzzy shell. Cut into pieces together with the peel and place the slices in a container.

2. We will do the same with apricots, removing their seeds when peeling and slicing.

3. Pour both fruit slices into a saucepan or cauldron. It is advisable that the container in which the jam will be cooked has a non-stick bottom.

4. Then add granulated sugar to the saucepan. If you wish, you can add just a little citric acid if the apricots are very sweet.

5. Place the container on the stove and simmer for about 15 minutes, reducing the heat to low as soon as the jam boils. If you don’t like foam in conservation, remove it with a slotted spoon.

6. Scald the jars and lids with boiling water or steam them in a water bath. It is very convenient to heat them in a small saucepan with a minimum of water while the jam is cooking. To do this, first place the lids in boiling water, and place the jar on top of them upside down and simmer for about 1-2 minutes. Then carefully pour the prepared jam into the heated jar, being careful not to splash it around.

Nectarine jam is a wonderful treat for the whole family. This is a healthy and tasty delicacy that will become an indispensable dessert during the cold season. And the delicate and sweet taste of such jam will remind you of the warm summer time and will definitely lift your spirits.

Nectarine jam is a great addition to pancakes, pancakes or simple buns. You can simply eat it with a spoon, wash it down with strong tea and enjoy every bite that melts in your mouth.

At the same time, nectarines go well with peaches, apricots, plums, and cherries. From different fruits you can make an original and healthy assorted jam.

You will learn below in the article how to make jam for the winter from nectarines and how you can combine this fruit with other fruits.

For jam, it is important to select fresh, firm and unripe fruits so that during the cooking process they do not boil down and turn into puree.
It is better to prepare the delicacy in a low stainless steel pan. This type of cookware does not react with food during cooking, even at high temperatures. Therefore, it does not destroy the beneficial properties contained in fruits.
The jam must be cooked slowly to prevent it from burning and running away.
It is advisable to cook the fruits in small portions, no more than 2 kg, since large quantities require long-term cooking, and this invariably leads to a loss of quality.
The readiness of the jam is determined in the following way: drop a drop of cooled syrup onto a clean saucer; if it does not spread, then the jam is ready.
Jars and lids must be sterilized and dry, since a drop of water is enough for the jam to mold or ferment.
The finished jam can be poured into jars hot or cold, depending on the preparation method.

The hot method is used for jam - five minutes.The dessert is placed hot in sterilized jars and immediately rolled up with lids, turned upside down and put away to cool under a blanket.

If the jam has been cooked for a long time or has been subjected to repeated cooking, then it does not require seaming.When completely cooled, the jam is placed in dry, sterilized jars and covered with nylon or metal screw-on lids.

Nectarines are juicy and sweet fruits that attract with their aroma and taste in the summer months. But, unfortunately, the summer season does not last long, and in order to preserve the nectarine harvest for the winter, we suggest preparing wonderful jam.

Ingredients:

Granulated sugar – 800 gr

If the nectarines are very sweet and juicy, you can take 100 - 150 grams of sugar. less so that the jam does not turn out too cloying.

How to make jam?

Wash the nectarines thoroughly and let them dry.
Cut into halves and remove the seeds.
Cut the pulp into slicesPlace in a cooking bowl and cover with granulated sugar.
Place the bowl with the fruit mixture in a cool place and let it brew for 5-6 hours. During this time, the nectarines will give juice.
Then place the container on the stove and bring to a boil. Cook the jam for seven minutes, removing the foam.
Next, the fruit mass is removed from the heat and kept for 6-8 hours so that it is well saturated with syrup.
After soaking, the jam is returned to the stove, allowed to boil and finally simmered over low heat for 10-15 minutes.
The finished jam is cooled and placed in jars, tightly screwed with iron lids.

The jam turns out transparent with beautiful and not overcooked fruits.Store dessert in a dry and cool place.

To preserve the nutritional properties of fruits for a long time, you can prepare jam for five minutes. Thanks to short cooking, the delicacy turns out tasty, aromatic and healthy. And if you remove the skin of the fruit, the dessert will become more tender, and the slices will simply melt in your mouth.

To make jam according to the five-minute recipe, it is best to use ripe and dense fruits.

Ingredients:

Nectarines without seeds – 800 g
Granulated sugar – 900 gr
Water – 100 ml

How to make jam?

Wash the nectarines thoroughly.
To get a delicate dessert, you should peel the nectarines. For this purpose, you need to immerse them in boiling water for one minute and then cool them in a container with cold water.
This processing method helps to quickly remove the skin using a sharp knife.
Then cut the nectarines in half along the groove and remove the seeds.
Cut the prepared halves into small slices so that they have time to cook.
Preparation of syrup. In a saucepan for making jam, mix water with sugar and boil over heat until the crystals are completely dissolved.
Place the slices in a container with syrup.
Bring to a boil over high heat.
Then reduce the heat and let the jam simmer for 5 minutes. Remove foam.
Place the hot dessert in sterilized containers and roll up. Turn the jars upside down and cool in a blanket.
Place the finished jam in a dark and cool place.

Nectarine assortment

Extraordinary jam can be made not only from nectarines, but also from other equally healthy fruits, the abundance of which occurs in mid-summer. Therefore, we suggest experimenting and stocking up on original jam for the winter - an assortment that both adults and children will enjoy.

Jam made from nectarines, peaches and cherries has a pleasant and unusual taste. Tender fruit slices are soaked in clear syrup and melt in your mouth. And cherries give the jam a beautiful light burgundy hue.

Ingredients:

Nectarines – 500 gr
Peaches – 500 gr
Cherry – 500 gr
Granulated sugar: for 1 kg of assorted fruit – 1 kg of sugar.

How to make jam?

Sort the fruits, wash and let dry.
Cut the fruit into halves along the groove and remove the seeds.
Cut nectarines and peaches into cubes andweigh on scales.
Place the prepared fruits in a cooking container, add sugar at a ratio of 1:1 and let it brew for two hours until the juice releases.
First cooking. Place the bowl of fruit on the stove over high heat and bring to a boil. Stir the mixture periodically to prevent it from burning. Reduce the flame and cook for another 5-7 minutes. Then remove from the stove and wait until it cools completely.
The second and third brews are similar to the first.

This repeated cooking helps to obtain good quality jam with beautiful pieces of fruit.

During cooking, foam collects on the surface of the jam, which must be periodically skimmed off with a spoon or slotted spoon.

Place the finished, cooled jam into sterilized jars and close with airtight lids.

It is advisable to store dessert in a dark and cool place.

The combination of fragrant fruits collected in one jam will surprise you with its original taste and pleasant aroma. This jam is prepared very simply and quickly. five-minute recipe.

Ingredients:

Large peaches - 2 pcs.
Large nectarines - 3 pcs.
Fig peaches 3 - pcs.
Granulated sugar: for 500 gr. assorted fruits – 400 gr. Sahara.

How to make jam?

All fruits are very juicy and sweet, so we will take a little less sugar so that the taste of the jam is not cloying.

Rinse the fruits thoroughly with water and place in boiling water for a couple of minutes.
Then cool in a container with cold water and remove the skin.
Cut the fruit in half along the groove and remove the seeds.
Cut the fruits into small cubes, transfer to a cooking container and cover with sugar. Let the fruit mixture sit for 4-5 hours until juice forms.
Then place the container on the stove and bring to a boil over high heat. Reduce heat and let the fruit mixture simmer for 5 minutes.
Place the hot jam into sterilized jars and roll up the lids, turn them upside down and put them away to cool under a warm blanket.

Another variation of assorted fruits that will impress with its exquisite taste.A wonderful treat of nectarines, plums and apricots will delight lovers of the original delicacy. Plus, this jam can be served with pancakes, pancakes, or simply spread on a crispy bun.

Ingredients:

Plum 500 gr
Nectarine 500 gr
Apricot -500 gr
Granulated sugar: for 1 kg of assorted fruits 1 kg of sugar .

How to make jam?

Fruit preparation:

Choose fruits that are firm and moderately ripe. It is advisable to take large nectarines and plums. Smooth or Medok varieties are suitable for apricots.

Wash the fruits and blanch. Place nectarines, plums and apricots in boiling water for 30 seconds, then in a container of cold water and carefully remove the skins. Cut the fruit into halves and remove the seeds. Then cut the prepared halves into slices or cubes.

Cooking steps:

Place the chopped fruits in a container and weigh them. Add granulated sugar in the required proportion and leave for 1.5 - 2 hours to release the juice.
Then put the ingredients into a saucepan and put on high heat. Stir the mixture if necessary.
As soon as the jam boils, turn the heat to low and cook the fruit for 20 - 25 minutes. Don't forget to remove the foam.
Leave the finished jam for 6-7 hours so that the fruits are completely saturated with syrup, and then pour into sterilized jars and close with metal lids.

We suggest preparing unusual jam from pink cherries and nectarines for the winter. The recipe is quite simple and does not take much time. And another jar of unusual delicacy will remind you of the summer time during the winter months and will decorate your home tea party.

Fruits should be selected that are ripe, healthy, with dense pulp.

Ingredients:

Medium seedless nectarines – 400 gr.
Pink cherries without seeds – 300 gr.
Granulated sugar – 700 gr.

If you prefer less sweet and high-calorie jam, you can reduce the amount of sugar. For 700 gr. assorted fruit take 400 gr. granulated sugar. But it is advisable to eat such a dessert first. And store it in the refrigerator.

How to make jam?

Rinse the cherries with a strong stream of water, remove the stems, remove the seeds, being careful not to damage the pulp.
Wash the nectarines thoroughly, cut into halves, remove the seeds and cut into small cubes.
Combine all ingredients in a container intended for cooking and place on the stove over medium heat. Don't forget to stir. As soon as the juice appears and the sugar dissolves a little, you need to turn up the heat and bring the fruit mass to a boil.
Remove the pan from the heat and leave at room temperature until completely cooled.
Then bring to a boil again, reduce heat and cook for 20 minutes.
Cool the finished jam and place in clean, dry jars.

Jam should be stored in a dark, dry and cool place.

Now you know how to make nectarine jam for the winter. By canning all kinds of fruits, you can preserve the taste and aroma of summer for the long winter months. And on holidays and weekdays you will pamper your family and friends with an original nectarine delicacy.

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