To prepare for the winter jam from peaches slices can be differently, using classical or more refined, time-tested technologies. The obtained delicacy will take an honorable place among your favorite sweet billets, which can be served to a cup of tea or used for baking.
How to cook jam from peaches?
Cook peach jam slices easier than it might seem at first glance. Fulfilling the elementary requirements of the recipe, and knowing certain subtleties to get the right result, even an inexperienced culinary expert will be able to cope with the task.
- For harvesting, choose ripe fruit with dense pulp, wash them carefully and remove pits.
- At will, peaches are initially peeled off by peeling them for a couple of minutes into boiling water and then into cold water.
- The resulting halves are cut neatly into slices, poured with sugar or put into syrup and left for a while.
- Cook jam from peaches slices for one or several receptions, bringing the mass to a boil and leaving to cool. The number of brews and their duration will depend on the desired density of sweetness.
- At the last heating, the delicacy recommended by the recipe is cooked, packaged in sterile dry jars, sealed with boiled lids and wrapped until completely cooled.
Peach jam is a recipe for winter
Classic jam from peaches wedges for the winter, cooked according to this recipe, will enjoy both the magnificent fresh taste of fruit slices and the amazing aroma of the accompanying syrup. Last you can pour pancakes, pancakes or use a component for making cocktails and other desserts.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 1 kg;
- water - 1 glass;
- citric acid - 0.5 tsp.
Preparation
- Peaches are rid of bones and peels, cut each half into several lobules.
- Sugar and citric acid are poured into the water, the syrup is brought to a boil, lobules are put in it, it is left to cool.
- Bring the treat to a boil, boil for 10 minutes.
- Hot jam from peaches slices are packaged in cans, sealed, wrapped.
Jam from peaches with slices of "Pyatiminutka"
No less tasty and flavorful will be jam from peaches "Pyatiminutka." In this case, the delicacy is cooked without the participation of water and with less sugar. The minimum time of heat treatment will preserve the freshness of the taste of fruit slices, contained in them vitamins and valuable elements.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 700 g;
- lemon juice - 1 tbsp. a spoon.
Preparation
- Rinsed peaches are rid of the stone and, if desired, from the peel.
- Cut the halves into slices, pour them with sugar and leave for several hours.
- Place the fruit mass on the stove, allow to boil, add the lemon juice and boil from the moment of boiling exactly exactly five minutes.
- Pour delicious jam from peaches on sterile containers, cork.
Jam from peaches lobules with lemon
Almost every recipe of such a preparation assumes the addition of citric acid or lemon juice, which balances the taste and prevents sugariness of the treat. In this case, along with the juice in the jam is added lemon zest, which gives the delicacy a delicious flavor. If desired, you can put in the workpiece and whole slices, pre-scalding the citrus with boiling water and removing the bones.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 500 g;
- lemon - 1 pc.
Preparation
- Peach halves are cut into slices, which are peppered with sugar and left overnight.
- Add to the fruit mass of zest and lemon juice, bring to a boil, cook a couple of minutes, leave until cooling.
- Repeat the cycle of heating, boiling and cooling 2 more times.
- At the last heating, jam is made from peaches with a lemon for 5 minutes, it is sealed in sterile jars.
Jam from peaches lobules and rhubarb
The jam, cooked from peaches with lobules with rhubarb, will turn out to be extraordinary and exquisite. Juicy stems are cut into fragments and added to the total container along with the sugar. This component will add a sour taste to the delicacy, diversify its taste characteristics and make it even more useful.
Ingredients:
- Peaches (peeled) - 1 kg;
- rhubarb - 200 g;
- sugar - 1 kg.
Preparation
- Peach slices, along with the chopped rhubarb, are poured into the jam making tanks with sugar and left for several hours.
- Warm the mass on a quiet fire with stirring until boiling, boil for a couple of minutes, cool.
- Repeat the procedure for heating, boiling and cooling 3-4 times.
- At the last heating, the peach jam is capped for winter in sterile dry jars.
Jam from peaches with almonds
Preparing the jam from peaches with amber slices, and with the addition of fragrant almonds, you will be able to fully enjoy during the winter season the excellent taste of the obtained delicacy, using it with a snack with a cup of hot tea. The recipe assumes the use of nuts of sweet varieties, but if desired, you can add a couple of pieces of bitter, more flavorful, specimens.
Ingredients:
- Peaches (peeled) - 1 kg;
- almonds - 70 g;
- sugar - 800 g;
- citric acid - 0.25 teaspoons.
Preparation
- Peach slices are peppered with sugar and left for several hours or overnight.
- Almond is poured with boiling water and after cooling it is peeled.
- Add peeled nuts and citric acid in a container with peaches and warm to boil.
- Reduce heat, jam the jam until the desired density, cork in the jars.
Jam from peaches lobules in syrup
Delicious jam, cooked from peaches slices in sugar syrup according to the following recipe, will surprise with a tremendous fragrance, which is achieved by adding to the composition of vanilla. It is preferable to use a natural pod cut in half, but in the absence of it, vanilla sugar or a pinch of vanillin will do.
Ingredients:
- Peaches (peeled) - 2 kg;
- vanilla pod - 1 pc .;
- sugar - 1,5 kg;
- water - 1.5 cups;
- citric acid - 1 teaspoon.
Preparation
- From sugar, water, citric acid and vanilla, the fragrant syrup is cooked, placing the container on the stove and heating the mass while stirring to a boil.
- Put in a sweet liquid base slices of peaches, cook for 5 minutes.
- Pack a fragrant quick jam from peaches to jars, cork, wrap.
Thick jam from peaches lobules
Jam from peaches without pits can be both liquid and thick. In order to maximize the integrity of the fruit slices in the process of prolonged boiling, they are cut as large as possible or, as in this case, they completely leave the halves intact. Will save slices or halves in the original form and citric acid, added to the jam before the beginning of cooking.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 700 g;
- citric acid - 0.5 tsp.
Preparation
- Peaches are rid of pits and, if desired, from the skin.
- Cover the halves with sugar and leave in the refrigerator for a day.
- Add citric acid, warm the mass to a boil with stirring, and then boil to the desired density.
- Seal jam from peaches halves in sterile jars.
How to cook clear jam from peaches?
Cook the jam from peaches transparent slices without water will help the following recipe. The secret of success in the use of fruits with dense pulp and the maintenance of a barely perceptible languor in the process of heat treatment without minimal signs of bubbling. The amount of granulated sugar can be reduced 1.5-2 times if desired.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 1 kg;
- lemon juice - 2 tbsp. spoons.
Preparation
- Peaches are cleaned, cut into neat slices, which are covered with sugar for several hours.
- Add the lemon juice and warm the base of the jam to a boil, gently stirring.
- They treat the delicacy to the desired density, are sealed in sterile cans.
Jam from peaches in multivark
The next recipe for jam from peaches is made with slices using a multivark. The device creates ideal conditions for maintaining the integrity of the fruit slices without risk of burning the contents. Depending on the model of the device, it may be necessary to cook the treats with the lid open or with the valve removed.
Ingredients:
- Peaches (peeled) - 1 kg;
- sugar - 500 g;
- citric acid - pinch.
Preparation
- Peach slices are covered in a bowl with sugar and left until the juice is separated.
- Add citric acid and turn on the device in the "Quenching" mode for an hour.