Hi all! The peaches are in full swing in the garden. In our region, this fruit is always a favorite, and who can compare with it in tenderness, juiciness, and aroma.
Although this fruit also has hard varieties, this article will be devoted to them, because they are ideal candidates for preparing a delicious dessert - peach jam.
This fruit is loved in all countries of the world and canned in almost any supermarket.
For canning, it is better to take not fully ripened, hard fruits, since otherwise they will simply boil and turn into puree during the cooking process.
Another important point: lemon juice or citric acid is often added to recipes. These ingredients are needed so that the jam does not become sugary during storage and retains its color.
By the way, nectarine is a close relative of the peach, and the recipes for making jam from them are the same.
So, let's start preparing a delicious sweet preparation for the winter!
A simple recipe for jam from pitted peaches in slices Five minutes
For those who have very little time, but in winter want to eat delicious and natural desserts - a five-minute recipe!
This recipe has two advantages: it is quick (cook for only 5 minutes) and thanks to this, more vitamins are retained.
The jam may not be as amber, but it is its own, natural, with vitamins.
To prepare we will need:
- Peaches – 0.5 kg.
- Sugar – 0.5 kg.
- Water – 200 ml.
- Citric acid – 0.5 teaspoon
1. Peel and pit peaches. Cut into halves or slices.
2. Make syrup: pour water into a saucepan, add sugar. Place on the fire and bring to a boil, stirring all the time. When the mixture boils, put the fruit slices into it. Cook for five minutes, skimming off the foam.
A minute before the end of cooking, add citric acid.
3. Place hot jam in sterilized jars to the very top.
Cover with lids and store.
Features and secrets of cooking
To prevent oxidation, use a non-metallic container to infuse the jam. Enameled, aluminum or plastic containers are suitable.
The jam is thick and burns quickly. For cooking, take a pan with a double bottom or non-stick coating. If this condition is not taken into account, the product will be spoiled.
Canned in sterilized jars. Pay attention to ensure that there are no chips on the surface and neck. The jam is laid out boiling so that the glass does not burst due to the temperature contrast, the jars are preheated. Roll only in dry containers.
Important! If they are closed with metal lids, then they are pre-boiled for 15 minutes.
Amber peach jam slices
I would like to offer you a dessert for real gourmets - very aromatic peach jam with cinnamon, cardamom and cognac. We add an alcoholic drink not to get a heady effect, but so that the peach slices remain intact and do not boil over!
To prepare we will need:
- Peaches – 1 kg.
- Sugar – 800 g.
- Cognac – 100 ml.
- Cardamom – 1 g (¼ tsp)
- Cinnamon – 1 g (¼ tsp)
1. Wash the peaches, peel them, remove the pits, and cut them into slices.
2. Add sugar and leave for 1-2 hours so that the juice comes out.
3. After a while, put the pan with jam on the stove. Stir so that the sugar does not burn, but dissolves evenly, wait for everything to boil. Add cognac, cardamom and cinnamon, leave to simmer over low heat for 20 minutes, stirring occasionally.
4. Pour hot into sterilized jars, roll up the lid.
By the way, amber jam is also made from apples; see the recipe here.
Video on how to make cinnamon jam
Finally, I want to offer you another option for preparing for the winter in video format. Enjoy watching!
Properly cooked peach jam has the color of amber (with all its shades and gradations), a distinct aroma and taste of ripe peach and is a real storehouse of vitamins, so necessary in the cold winter of Russia. Spend just a little time and an amount of money that is quite affordable for the average family - and your family tea parties will turn into a small celebration.
Author of the publication
Step-by-step recipe for making peach jam with lemon slices
This is a jam for people who love everything with sourness. Lemon is needed not only for taste, but also so that our delicacy does not become sugary during storage.
In order for the dessert to come out beautiful in appearance, it is recommended to remove the skin from the fruit. When the skin peels off and floats separately in the jam, it’s not the same coat). I will tell you a very convenient way to quickly and easily peel the velvety skin of a peach, watch the video below:
The essence of the process is this: you will need two bowls, pour cold water (with pieces of ice) into one and add citric acid (so that the fruit does not darken), in another bowl, add peaches, pour boiling water for 10-15 seconds. We take the fruits out of the boiling water and transfer them to cold water. The skin of the fruit will peel off on its own.
To prepare we will need:
- Peaches – 1 kg.
- Sugar – 800-900 g.
- Lemon – 1 pc.
1. Wash the fruits, remove the skin and seeds, cut into slices or cubes, cover with layers of sugar: layer - peaches, layer - sugar, and so on until the end.
Leave the fruit to release the juice for 2-3 hours.
2. Place the pan on the stove over very low heat, stirring gently so that the sugar dissolves completely, wait for the jam to boil (about 20 minutes). Turn off the heat and let the mixture cool completely.
3. Repeat the procedure again, bring the jam to a boil, turn off the heat, and leave to cool completely.
4. Turn on the gas for the third time, wait for it to boil, squeeze lemon juice (a couple of tablespoons) into the pan, and stir. Let the jam boil for 10-15 minutes. You can add more cinnamon.
5. Pour the hot mixture into sterilized jars, close with lids, wrap in a towel, and let cool completely.
With apples
To get delicacies from peaches and apples you need to prepare:
- 1 kg apples;
- 500 g peaches;
- 1 kg granulated sugar;
- 150 ml water;
- cinnamon stick;
- 3 clove granules.
Step by step recipe:
- You need to prepare a syrup from sugar, water and spices.
- Apples need to be peeled and chopped. Immediately pour syrup over the fruits to prevent them from darkening.
- Chop the peaches and add to the apples.
- The resulting mixture must be boiled for 20 minutes, after which the dessert can be poured into containers.
Note! You should not use Antonovka apples, as they boil too quickly and turn into mush in the dessert.
Video recipe for peach and orange jam
The name alone makes your mouth water! I think that this jam will become your favorite, because peach and orange are storehouses of vitamins. There will also be a sprig of mint.
Watch the video recipe, which explains and shows in detail the process of making jam.
To prepare we will need:
- Peaches – 2 kg.
- Sugar – 2 kg.
- Orange – 3 pcs.
- Mint - several sprigs
How to cook thick, seedless peach jam with agar-agar for the winter
Fragrant peach jam with the addition of agar-agar (pectin) turns out to be very thick and does not require long cooking, thanks to which the fruit retains almost all the nutrients and vitamins. The taste of the dessert will only benefit from this - the jam will not be cloyingly sweet, it will retain the bright taste of fresh fragrant fruits.
List of ingredients:
- peaches – 2 kg;
- sugar with pectin – 1 kg.
Sequencing:
- For cooking, you should select ripe, aromatic, not too large fruits.
- Peel the fruit, remove the seeds, and cut the pulp into pieces.
- Place the peaches in an enamel bowl, place over low heat and, stirring occasionally, bring to a boil.
- Pour sugar and pectin into a bowl.
- Boil for another 10 minutes, constantly skimming off the foam.
- Remove the jam from the heat, mix thoroughly and cool slightly.
Place in heated sterilized jars and roll up.
Peach jam with cinnamon
Recipe for cinnamon lovers like me. ) This seasoning is often used in desserts, chocolate, candies, and tea. The smell of cinnamon warms, creates an atmosphere of celebration and family comfort. By the way, the spice has antimicrobial properties that contribute to preservation.
To prepare we will need:
- Peaches – 1.5 kg.
- Sugar – 1 kg.
- Cinnamon – 1 stick
- Citric acid – 0.5 teaspoon
Below you can watch a video with a detailed step-by-step description of the process of making jam.
A simple recipe for jam made from peach slices in syrup
A simple recipe for making peach jam in slices. In this recipe it is better to use juicy fruits, otherwise you will not get enough syrup.
To ensure that the jam does not become sugary and the slices retain their shape well, add citric acid. Thanks to the acid, the syrup will retain its bright amber color.
In terms of volume, this amount of ingredients will yield: 3 jars of 0.7 liters each, or 4 jars of 0.5 liters each.
To prepare we will need:
- Peaches – 1.5 kg.
- Sugar – 1.5 kg.
- Citric acid – 0.5 teaspoon
1. Wash the peaches; no need to peel them; cut them into quarters or 6 halves. You need to be very delicate with ripe and juicy fruits, so we place the slices in layers on the bottom of the pan. Sprinkle a layer of peaches with sugar, shake the pan slightly so that the sugar is evenly distributed, and again lay out a layer of fruit. We repeat the procedure with each layer.
2. Cover the pan with a lid and leave overnight until a lot of juice appears.
3. In the morning, put the pan on the fire, wait for the sugar to completely dissolve and turn into syrup. We try not to stir the jam with a spoon.
4. When the sugar has melted, remove the slices from the syrup and place in a separate bowl.
5. Add citric acid to the syrup and simmer it over low heat for 15-20 minutes until the thickness you want.
6. Return the peach back to the pan and cook in boiling syrup for another 5 minutes, skimming off the foam.
7. Pour into sterilized containers and screw on the lids.
With lemon
To prepare a sweet treat with lemon, you need:
- 300 g granulated sugar;
- 1 kg of peaches;
- large lemon.
The recipe is designed for 1 liter jar.
Step by step recipe:
- Pour boiling water over the peaches and remove the skin. It is recommended to cut the prepared fruit into slices.
- Squeeze the juice from the lemon and pour it over the fruit.
- Place the resulting mixture on the fire and simmer for 30 minutes.
- Add sugar to the fruit mixture. The dessert should be boiled for another 5 minutes, then poured into containers.
If you want to create jam without sterilization, a couple of minutes before it’s ready, pour 2 tablespoons into the dessert. l. vodka.
Peach jam with vanilla
In this recipe, add the scent of vanilla to the aroma of peach and get an amber dessert with the smell of childhood. Prepare this jam for your family and friends, please them on a cold winter evening with an amazing delicacy!
At the end of cooking, syrup usually remains; you can close it separately and use it to soak sponge cakes or pour it over pancakes.
To prepare we will need:
- Peaches – 1 kg.
- Sugar – 1 kg.
- Lemon juice – 2 – 3 tbsp. spoons
- Vanilla extract – 1 tbsp. spoon
- Water – 1 glass
1. Cut the washed peaches into slices or slices.
2. Prepare the syrup: to do this, pour water, add sugar to it and boil for 2-3 minutes. Remove from heat and let cool slightly. Add lemon juice, vanilla extract, or vanillin, or vanilla sugar to the syrup. Pour the peach pieces here and leave for 5-6 hours, or the whole night, covered with a lid.
3. In the morning, put the pan on the fire. After the jam has boiled, reduce the heat and cook for 5-7 minutes, skimming off the foam. Leave until completely cool.
4. Repeat the process a second time, put the pan on the stove, bring the jam to a boil, cook for 10-15 minutes.
5. Pour the dessert into sterilized jars: first, carefully lay out the peach pieces, then pour out the syrup. Close the lid tightly.
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