How to make delicious jam from peach slices. Peach jam slices in syrup - a simple recipe with step-by-step photos for the winter Recipe for peach jam slices in syrup

Peach jam in slices is one of my favorite jams, and not only is it my favorite to eat, I also really like to cook peach jam for the winter. It always turns out so aromatic, so beautiful, sunny, with marmalade translucent slices that you involuntarily receive not only taste, but also aesthetic pleasure. And most importantly, making jam from peaches is not so difficult, it’s important to know a couple of little tricks, and it’s all in the bag, that is, in the jar. So, only for visitors to my site is a proven recipe for peach jam. Brew for your health and enjoy this divine taste!

Ingredients:

• 2 kg. peaches
• 1.5 kg. Sahara
• juice of half a lemon

1. To make jam from peaches into slices, we buy ripe peaches, but still quite firm. It is better to prepare peach jam or quick peach jam from overripe fruits.

2. Wash the peaches thoroughly in cold water. Let the water drain.
3. Take a clean enamel bowl or pan. Cut the peaches into slices. If you use a variety for jam in which the stone is easily separated, then cutting them will not be difficult. If you happen to have a variety in which the seed has grown tightly to the pulp, do not despair. In this case, we simply cut off the slices one by one, leaving the bone.
4. Sprinkle the slices with sugar. You don't have to use all the sugar.

5. Upon completion of this work, squeeze the juice of half a lemon into a bowl of peaches.
6. Be sure to tie the pan or bowl with gauze or cover it with a clean towel to prevent any flying creatures from getting into it.
7. Leave the peaches sprinkled with sugar for a couple of hours so that they release their juice.
8. Pour the juice into a clean saucepan. Add the remaining sugar.

9. Without ceasing to stir, bring the syrup to a boil, boil for a couple of minutes and turn off.
10. If it seems to you that there is very little juice, and therefore syrup, do not rush to add water. The fact is that peaches are practically composed of water, but they begin to release juice intensively only when heated. Be patient and trust me.
11. So, pour hot syrup over the peach slices.

12. Bring the peaches in syrup to a boil, reduce the heat, and simmer for 5 minutes over low heat. Remove the foam with a clean spoon. After these five minutes, you will see for yourself that there is more than enough syrup.

13. Remove the jam from the heat, cover, and let stand for a couple of hours so that the peach slices are thoroughly soaked in the sweet syrup.
14. It is better to cover the jam with gauze: through the gauze, part of the liquid evaporates and the jam ultimately evaporates faster. If you cover with a lid, all the moisture remains where it was.
15. Put our peach jam on the fire again and bring to a boil. Do not stir the jam with a spoon or slotted spoon so as not to damage the peach slices. To stir, take the pan in your hands and give the contents a slight rotational movement.
16. Cook the jam in peach slices over low heat until done. Depending on the variety of peaches and their juiciness, it may take more or less time. It usually takes me about an hour, during which time the syrup boils down and becomes darker and more viscous.

17. Carefully place the finished peach jam into slices into sterile jars, roll them up or tightly close them with metal screw caps. Turn the lids down and wrap them thoroughly. Leave the jars like this until they cool completely.
18. We store our amber peach jam in slices in a cool, dark place. We open the jar when we want to treat ourselves or the kids to something tasty.

To ensure that this simple preparation for the winter does not disappoint you, always choose the best fruits: peaches should be firm, preferably even a little underripe, not rotten or wrinkled, without damage. Overripe peaches, alas, will not make tasty and beautiful jam in slices.

Peach jam in slices is a dessert that can compete with any other sweets. It's all about the elastic peach slices: remaining intact and soaked in syrup, they acquire an extraordinary taste. And the smell of this jam is generally magical, one might even say, not a smell, but a fabulous aroma. Try making peach jam in slices yourself and see that I’m not exaggerating at all.

Peach jam in slices for the winter: a simple recipe

The recipe itself is as simple as a multiplication table, but it will take you several days to implement. Unfortunately, the breaks between brews take quite a long time. But your direct participation is at best an hour, or maybe less.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;

Preparation:

Cut the washed peaches into slices and cover with sugar in layers. Leave for several hours until enough juice is released for cooking. Heat the peach slices slowly until they begin to simmer in their own juices and the sugar gradually begins to dissolve. Cool the heated fruit mass and stir carefully. Cook in 4 batches of 5 minutes each with 10-12 hour intervals between each batch. Do not cover the container with jam with a lid. The final cooking lasts a little longer - 7-8 minutes. Then you can add citric acid, mix, put the jam in jars and roll up.

Thick peach jam in slices

It is for this recipe that peaches with greenery, dense elastic flesh, or some small ones are best suited. The main thing is that the fruits are firm enough. Then they will tolerate long-term cooking in several batches, and the jam from such peaches will turn out to be truly thick.

Ingredients:

• 3 kg of peaches;
• 4 kg sugar;
• half a teaspoon of citric acid.

Preparation:

The citric acid in the recipe is not so much a preservative as a component that helps preserve color and give a special “amber” to the jam. And all this is prepared like this: cut the washed peaches into slices (preferably quarters) and sprinkle them with sugar in layers. Next, you will need to wait until enough juice is released. You will have to wait a long time, from 6 to 8 hours. After which you can start cooking, just stir the syrup so that the sugar melts in the juice.

Bring the future jam to a boil, add citric acid, stir gently, and after 5 minutes of cooking over low heat, leave for a day. Cover the dish with the workpiece with gauze folded in several layers. Do not use the lid to avoid condensation accumulation. After a day, cook the peach slices in syrup for 5-7 minutes, cool again and leave for a long time. In the third step, cook the syrup at a barely noticeable boil for 20-25 minutes and be sure to ensure that the fruit slices remain intact. While the product is cooking, prepare jars for it. Rolled thick peach jam in slices is perfectly stored all winter.

Peach jam slices in a slow cooker

One of the advantages of the preparation is that, like everything that is done in a multicooker, it requires almost no supervision, because the program does everything for us. The downside is that the jam seems watery to me and the multicooker will be busy for almost a day.

Ingredients:

• 2 kg of peaches;
• 1.6 kg sugar;
• juice of two lemons;
• 5 tablespoons of water.

Preparation:

Squeeze the juice out of the lemons and add water. Wash the peaches, remove the pits, and cut the fruits themselves into large slices. You'll understand why they're large later.

Place the pieces of fruit in a dry and clean multicooker bowl, add sugar, and add water and lemon juice. Leave for several hours to release enough juice for cooking. As soon as this happens, lightly stir the contents of the bowl with a spatula, close the lid and heat the fruit mass in the “Stew” mode for 20 minutes. During this time, the syrup will warm up well and additional juice will be released. There will be enough liquid to fully cook the jam. Open the lid, stir everything well, then turn on the “Steam” mode for 15 minutes. After the signal, open the lid and leave the jam for a day. Before the second cooking, treat the jars and lids, turn on the multicooker for 15 minutes on the same mode, after the signal, place the workpiece in the jars and roll up. You can also use jars with screw caps.

Five-minute peach jam in slices

This is the fastest recipe for peach jam in slices. Not everyone, however, likes some of its nuances, namely: short cooking does not guarantee good storage; I do not recommend rolling up such jam. But you can store it in a jar with a nylon lid in the refrigerator for 2-3 weeks. Just use a clean spoon to scoop up the treat, otherwise it may ferment.

Ingredients:

• 2 kg of peaches;
• 1.5 kg sugar;
• juice of one lemon.

Preparation:

Wash the peaches without removing the skin. Divide into halves, then cut into beautiful slices, not very thin, put in a bowl for cooking, cover with a thick layer of sugar. Leave at room temperature for 3-4 hours. During this time, the fruit slices should release juice. There is no need to stir them yet to avoid damaging them. Place on the stove (a flame spreader is required) and heat slowly, adding lemon juice first. As soon as the sugar begins to melt into the juice, “help” it with a wooden spatula, doing your best to submerge the whole peaches into the syrup. From the moment the syrup boils and the sugar is completely dissolved, cook for 5-6 minutes. Place in clean jars, cover with nylon lids and cool. You can put them in the refrigerator after a day, and taste them - not before. To fill with flavor, the peach slices must be very well soaked in thick, aromatic syrup. By the way, this syrup is an excellent base for compotes and fruit drinks.

Peach jam slices in syrup

We smoothly approached the jam recipe with a lot of syrup. I don’t know who likes this, I didn’t really like it. But you should know that a similar recipe for peach jam exists.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;
• 2 glasses of water;
• a third of a teaspoon of citric acid

Preparation:

Wash the peaches and leave to dry. Make a thick viscous sugar syrup from sugar and water. Cooking the syrup should last 3-4 minutes, just be careful not to burn. Cut the prepared fruit into elegant slices, immerse in hot syrup and heat to a boil over low heat. After a few minutes, turn off the heat and cool the container of jam directly on the stove without covering it with a lid. After 5-6 hours from the moment of the first cooking, heat the jam to a boil again, cook for 7-8 minutes over very low (barely noticeable) heat. At the same time, steam clean jars with lids. After the second cooking, let the mixture sit for 1-2 hours, heat it to a boil again, add citric acid, stir carefully until dissolved, pour into jars and roll up.

Peach jam slices with lemon

It’s a kind of jam, but citrus fans should like it. Looking ahead, I’ll say that sliced ​​peach jam with oranges somehow suited me better, probably because oranges have a more delicate taste and aroma.

Ingredients:

• 2 kg of peaches;
• 2 lemons;
• 2 kg granulated sugar.

Preparation:

Cut the washed peaches into slices and sprinkle with sugar. Leave at room temperature until juice releases. When there is enough of it, start heating it, stirring gently with a wooden or plastic spatula. Do not use a spoon; you will damage the delicate peach slices. After boiling, cook over low heat for 5-6 minutes. Add lemon slices along with the peel to the jam, removing the seeds first. Leave the jam for an hour, then cook again for 5-6 minutes. Leave until cool, removing the lemon pieces (otherwise the preparation will taste bitter). For the third time, cook over low heat for 10 minutes, then pour the jam into prepared jars and roll up. Let cool at room temperature.

Peach jam slices with orange

In combination with oranges, peaches give an amazingly beautiful color, so beautiful that you can admire the filled jars. And I’m sure you’ll like the taste - I don’t want any sweets, I’d love to eat this kind of jam...

Ingredients:

• 2 kg of peaches;
• 1 kg of oranges;
• 3 kg sugar;
• 3 tablespoons lemon juice.

Preparation:

Wash the oranges and peaches. Cut peach slices and add sugar. Leave until the juice releases, and when it appears, feel free to put the bowl with the fruit mixture on the fire. Add lemon juice. After boiling, stir and cook for 3-4 minutes. Cool, and while the jam is still hot, cut the oranges into slices along with the peel and add to the peaches. Bring to a boil again, cook for 5-7 minutes, leave for an hour. For the third time, cook over very low heat for 10 minutes, remove the orange slices - you can use them to make very tasty candied orange peels. Pour hot peach jam into jars after 10 minutes of cooking and you can roll it up. Sometimes I don’t roll it up - we eat it almost as soon as it cools down.

Peach jam slices with cinnamon

Cinnamon and peach jam - do they go together? I doubted it for a long time. It turned out that they go together, and how! It is the aroma of cinnamon that gives the preparation the necessary “zest”; besides, the syrup remains transparent, because a stick is used, not ground spice.

Ingredients:

• 2 kg of peaches;
• 1.8 kg sugar;
• 2 cinnamon sticks;
• 1 glass of water;
• a pinch of citric acid.

Preparation:

Prepare a thick sugar syrup from two glasses of sugar and a glass of water. Mix the rest of the sugar with the washed peaches, cut into slices. The word “stir” should not be taken literally. To keep the slices intact, sprinkle them with granulated sugar in layers. Leave the fruit mass in the cooking vessel for 5-6 hours so that enough juice is released. Heat gradually, at the moment of boiling the juice that the fruit has released, add hot syrup (reheat it). Stir the brew very carefully with a spatula, add cinnamon and cook for 10 minutes. Leave for 2-3 hours to soak the slices in syrup, then start cooking again, only after boiling again, remove the cinnamon and add citric acid. The second cooking should not last more than 15 minutes. This kind of jam can easily be rolled up.

Peach jam slices with gelfix

After adding zhelfix, the jam should not be cooked for longer than 2-3 minutes. This is actually all you need to know about peach jam with jellyfix. And this is how it is prepared.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;
• juice of one lemon;
• 2 sachets of gelfix.

Preparation:

Divide the sugar into 2 equal parts. Mix one part in advance with the gelfix from the bags. Fill the second part with the prepared peach slices. After an hour, add lemon juice and you can start cooking. Heat the peach mixture with syrup very slowly so that the pieces do not lose their shape. After 10 minutes of cooking, cool the jam. Bring to a boil again and cook for 10-11 minutes. Cool, prepare jars with lids, add jam with gelfix, heat, stirring. Immediately after boiling, place the hot preparation into jars and roll up.

Peach jam with fructose slices

A short educational program for beginner cooks: fructose is 2 times sweeter than sugar, so you won’t need much of it. It is impossible to roll up and store fructose jam for a long time.

Ingredients:

• 2 kg of peaches;
• 1 kg fructose;
• citric acid on the tip of a knife.

Preparation:

Wash and cut the firm-fleshed peaches into slices. Add fructose and wait until the juice comes out. Heat to a boil, then leave for a couple of hours. After these same couple of hours, repeat the “approach” - bring to a boil and cool. Start cooking for the third time by preparing sterile jars with clean nylon lids. Cook the mixture for 5-7 minutes, add citric acid, mix and place in storage containers. Once cool, place in the refrigerator.

Which ones do you like?

Try also

Sweet, amber, with the aroma of summer, peach jam will be your best dessert. No one can refuse a portion of such a delicacy with a rich taste. Peach jam can be prepared according to different recipes: “Five-minute”, in slices, with the addition of cinnamon or almonds, but every time the result is an incredibly tasty and healthy treat. Experiment, add different notes to the juicy fruit, surprise your loved ones and friends!

How to make peach jam

You don’t have to rack your brains on how to make a delicious dessert: add citrus fruits, spices, nuts to the jam, cut the fruits into pieces or puree them, use any cooking recipes to get jam of the ideal consistency. The main components in the preparation are peaches and sugar, the remaining components vary as desired. Fruit pieces will retain their shape and flavor if you follow recipes with instructions and photos. The principle of preparing the dish is simple: boil peaches with sugar, add other ingredients if necessary, seal in jars.

Peach jam recipes

There are many recipes for making peach jam. A recipe with photos and the right ingredients will help you make such a tasty treat. Unripe fruits should not end up in your kitchen. Give preference to juicy yellow fruits that are not yet overripe. Fruits that are too soft will soften during cooking and turn into porridge or peach jam.

Jam “Five Minute”

• Cooking time: 30 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The easiest way to make peach jam is the Five-Minute recipe. To create a delicious delicacy, you will need very little time and a minimum of ingredients. Even a novice cook will not have any problems with cooking if he is armed with a recipe with a photo. Fruits should be prepared in advance - peel the juicy pulp from the seeds.

Ingredients:

• peaches (peeled) – 1 kg;
• sugar – 1.5 kg;
• water – 1 tbsp.

Cooking method:

1. Wash the fruits, cut into slices and dry.
2. Boil sugar syrup.
3. Place the crushed fruit pulp into the syrup and boil for 4-5 minutes.
4. Pour the prepared jam into sterile jars and seal.

In slices

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 258 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The main secret to successful canning is choosing the right fruits. Choose ripe, sunny fruits with firm flesh. Fruits with shaggy skin and smooth skin (nectarines) are suitable. Fruits are sweet, so a small amount of sugar is required for dessert. A fruit dessert with amber-colored slices is a great addition to any tea party.

Ingredients:

• peaches – 1 kg;
• granulated sugar – 500-700 g.

Cooking method:

1. Remove the skin from ripe peaches. Scald the fruits with boiling water and rinse with cold water.
2. Cut the fruit into slices, sprinkle them with sugar and leave for half an hour.
3. Place the container with the fruit-sugar mixture on the stove and bring to a boil.
4. Reduce heat to low, simmer for an hour, stirring constantly.
5. Once fully prepared, a drop of jam will not spread.
6. The dessert is placed in sterilized jars, sealed, and placed upside down until it cools.

Cinnamon

• Cooking time: 6 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 258 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

If you get hard fruits, removing the skin from them may not be so easy. To remove the skin from the fruit, they are blanched in boiling water for 3-4 minutes (at 85 degrees) and then cooled in cold water. If the fruits are whole, they should be pricked to prevent them from bursting. One of the perfect preparations is fruit jam with the aroma of cinnamon. You can add vanilla to the taste. A pinch is enough to add a fragrant note to the composition.

Ingredients:

• peaches – 1300 g;
• granulated sugar – 900 g;
• lemon – 125 g;
• water – 220 ml;
• cinnamon stick – 1 pc.

Cooking method:

1. Cut the peaches into slices and place in a container for making jam.
2. Mix water with sugar, heat until transparent.
3. Pour hot syrup over peach slices and add cinnamon.
4. Bring the mixture to a boil, cool, boil again and cool.
5. When the mixture has cooled, add lemon juice, bring to a boil again and leave on low heat for half an hour. Take out the cinnamon.
6. Transfer the jam into jars, seal, and cool upside down.

From peach puree

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A large number of vitamins, minerals, and microelements are contained in summer sunny fruits. You can save all the benefits if you make delicious preparations. To brighten the peach sweetness, add a little lemon or citric acid to the jam. You can prepare an amazing delicacy using modern technology, for example, in a slow cooker.

Ingredients:

• peaches – 1.2 kg;
• lemon – 0.5 kg;
• sugar – 1 kg;
• gelatin – 15 g.

Cooking method:

1. Pass the prepared fruits without seeds and skin through a meat grinder or chop with a blender.
2. Remove the zest from the lemons and squeeze the juice out of them.
3. Place peach puree in a slow cooker, add sugar, add lemon juice and zest.
4. Mix, set the “Stew” mode for 50 minutes.
5. Place the soaked gelatin into the bowl after finishing the selected program.
6. Let the finished treat sit for 5-10 minutes and place in jars.

With almonds

• Cooking time: 12 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 216 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can highlight the peach sweetness with almonds. This fabulous nut and fruit delicacy has an incredible aroma. Each peach slice is soaked in syrup and takes on a nutty flavor. Juicy nectarines can also be used to make jam. Choose ripe, but not overripe fruits so that the dish turns out not only tasty, but also beautiful..

Ingredients:

• peaches – 1 kg;
• sugar – 1 kg;
• almonds – 200 g;
• ground cinnamon – 2 tsp.

Cooking method:

1. Peel the fruits and cut into slices.
2. Sprinkle with layers of sugar and let stand for 2 hours.
3. Bring the mixture to a boil, simmer for 10 minutes.
4. Remove the foam, leave overnight, covered with gauze.
5. Boil the almonds for 5 minutes, peel them.
6. Bring to a boil, add almonds and cinnamon. Boil for 10 minutes, pour into jars.

With oranges

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 245 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Peach jam with oranges is a dessert that you will fall in love with from the first spoon. The sourness of citrus fruits mixed with peach sweetness gives true pleasure to even sophisticated gourmets. A mixture of orange and yellow slices covered in clear syrup, it has an incredible aroma that is impossible to resist. Follow the instructions to surprise your loved ones.

Ingredients:

• peaches – 1.5 kg;
• oranges – 1 kg;
• sugar – 1.3 kg;
• water – 0.5 l.

Cooking method:

1. Remove the skin from the fruit and cut into slices.
2. Mix sugar and water and boil the liquid.
3. Pour sugar syrup over fruit slices and simmer for 40 minutes over low heat.
4. Pack into jars, sterilize them in water for 5 minutes, then seal.

Video

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, fruits began to be cultivated a little later.

Beneficial features

The rich vitamin composition and pleasant taste make 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 have food allergies. 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 a beautiful product, because the 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 of cold water in advance to soak the peaches in 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, you can prepare a delicious dessert 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, real thick jam will be 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 the cooking, adding 1/2 teaspoon of citric acid, and leave again 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 modern kitchen 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 in a rather 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 jars are placed 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 shelves with regular products, which is not very convenient.

Making homemade jam

Peach jam is very healthy! The recipe for the winter is quite simple, and the result is truly amazing. Try it! You will not regret...

1 b

24 hours

220 kcal

4.5/5 (6)

In order for the fruits in the jam to retain their beneficial properties and the delicacy to be tasty, it is important choose the right peaches:

• The fruits must be ripe, but not overripe. If, when pressed with a finger, a clear indentation remains on the surface, such a peach is perfect for jam.
• Damaged fruits with wormholes are not suitable for cooking delicacies.

The best peaches To make jam, they ripen in the second half of August – early September.

What you need for cooking

In addition to the main component of the jam - the fruits of the peach tree, we will need for 1 kg of fruit:

The process of making primary jam for the winter

So let's cook! The process of making jam will seem quick and easy if you do everything step by step:

1. Sort the peaches thoroughly, remove the stems, and rinse under hot water.
2. Remove the seeds by making cuts on the fruit and breaking them in half.
3. Cut the pulp into slices up to 1.5 cm thick.
4. Place the pieces of fruit in an enamel bowl, cover with granulated sugar, cover on top and leave in a warm place for half an hour.
5. When the peaches release their juice, stir them, put on low heat, add water, stir again and cook until boiling.
6. Five minutes after boiling, turn off the jam, stir, and then bring to a boil four more times at intervals of 5-6 hours.
7. Pour the finished treat into pre-sterilized jars and roll up. Wrap the jars in a blanket and do not unwrap them until they cool completely.

• Do not peel the peaches before cooking. The fact is that it is this part of the fruit that contains large quantities of nutrients and vitamins. In addition, the peel prevents the pieces from falling apart during cooking.
• The jam will taste better if you do not remove the foam that forms on the surface during boiling.
• The peach pit kernels will give the delicacy a special taste and unforgettable aroma. They are added both whole and crushed at the fourth boil.
• For longer storage, you can add a little citric acid to the jam. This should be done during the fifth boil.
• The jam will become thicker and tastier after it sits in the refrigerator.

How to store treats

Peach jam can be stored in sealed jars for up to a year. To ensure that the delicacy does not spoil, the containers should be lowered into the cellar, basement or placed in the refrigerator.

The taste of jam in hidden jars lasts for 1-2 months, provided they are stored in a cool place.