How to cook peach jam: 7 recipes

Soft fragrant peach does not need additional advertising. It is used everywhere in canned and fresh form. Often sweet fruit is made from jam, jam and, of course, jam. The treat is not only perfectly combined with baking, but also tones the body. So, peach normalizes metabolism, relieves nervous tension, strengthens the walls of blood vessels and heart muscle, stimulates the brain.

Features of cooking peach jam

1. Choose the right fruits. Peach should be hard, but moderately ripe. A treat is prepared from whole fruits, halves or slices. It all depends on personal preferences.
2. If you decide to cook refreshments from whole peaches, choose small pieces. Sort first, leaving only dense, slightly unripe fruits.
3. In the case when the treat is made from hard peaches, pre-blanch. Dip the fruit in hot water for 5 minutes, then cool quickly under the tap. Make a few holes with a toothpick to prevent the fruits from cracking.
4. Peaches are covered with a light fluff, so peel the fruit before the procedure. To do this, dip them in boiling water for 1 minute. Then soak in a solution of citric acid to avoid darkening.
5. In almost all peaches, the bone grows tight to the pulp, so it is difficult to extract. To facilitate the procedure, carefully cut with a sharp spoon or knife. In nectarines, the bone is not removed, the skin is not peeled off.
6. Due to the large amount of glucose, peaches are rarely acidic. For this reason, when cooking goodies, strictly control the amount of sugar that you put in syrup. Otherwise, the jam will be cloyingly sweet.

Peach Jam: A Traditional Recipe

• table water - 360 ml.
• peach - 1 kg.
• citric acid - 4 gr.
• granulated sugar - 1.4 kg.

1. Sort fruits, excluding all mashed and unripe. Rinse under tap, dip in boiling water. When the peel begins to peel off, remove it altogether.
2. Chop the fruit for easy bone extraction. Leave in the shape of halves or cut into slices. Prepare a solution of citric acid and water (1 to 10), dip peaches inside (so that they do not darken).
3. After 10 minutes, transfer the components to a sieve, leave until the liquid drains. Pour ordinary water into the pan, boil, send peaches inside. Blanch for 3-5 minutes. Refrigerate immediately under tap.
4. Mix drinking water (quantity indicated in instructions) with granulated sugar. Put on a small fire, cook until the grains dissolve and stir constantly.
5. When the sweet base is ready, remove it from the burner. Send peaches with citric acid inside. Put it on the stove again, cook for 10 minutes. Peel off the froth and stir.
6. After the time has passed, turn off the fire, let the treat stand for 7-9 hours. Then conduct another heat treatment, cool again. Now put the jam to languish a third time.
7. After boiling, cook a treat for 20 minutes. Cool directly in the pan, covering the container with gauze. Sterilize containers, pack treats on them. Cover with capron or parchment paper, put in the refrigerator.

Peach jam with raspberries

• beet sugar - 950 gr.
• peach pulp (chopped) - 800 gr.
• lemon seeds - 30 gr.
• raspberries - 300 gr.
• table water - 70 ml.
• lemon juice - 130 ml.

1. Rinse the bones of lemons, dry them and place in a section of the bandage. Make a bag by tying the edges. Prepare heat-resistant cookware for cooking goodies.
2. Put the peach pulp into cubes, washed raspberries, water. Put a slow fire on the burner, place the dishes on the stove. Stew food for a third of an hour, constantly removing foam.
3. When the allotted time has passed, add lemon juice (filtered) and granulated sugar to the ingredients. Tie a rope to the bag from the bandage, attach it to the handle of the pan and lower it to the main ingredients.
4. Now continue to stir the mass so that granulated sugar melts faster. Wait for the drilling to begin, then check the temperature with a confectionery thermometer. You should reach the mark of 105-110 degrees.
5. Stew jam with a total complexity of 20 minutes after boiling. Throughout the cooking process, remove the peeled peach skin so that the treat becomes homogeneous and looks beautiful (you can skip this step).
6. When the treat reaches the desired temperature, remove the lemon seeds. Immediately pack the hot potion in perfectly clean and dry containers, roll it with a key. Cool upside down.

Peach jam with apple

• cinnamon - 1 pod
• lemon - 1 pc.
• freshly ground cardamom - 3 pinches
• apple - 1 kg.
• peach - 1 kg.
• granulated sugar - 950 gr.
• chopped ginger root - at the tip of a knife
• clove buds - 6 pcs.

1. Rinse apples with peaches, peel and remove the stone, middle. Chop beautiful slices of the same size. Cut the zest off the lemon and squeeze the juice out of the pulp.
2. Pick a pot with a dense bottom, send fruit, grated citrus peel and lemon juice into it. Sprinkle with sugar, knead without damaging the fruit.
3. Cut a piece of gauze, fold it in three. Inside, put cinnamon, cardamom, clove buds. Tie a rope to the bag, send it to the pan.
4. Put the heat-resistant dishes on the stove, wait for the first bubbles to appear. Reduce the power of the burner, cook a treat for a third of an hour. Remove foam and mix contents.
5. When the set time has come to an end, sterilize and dry the container. Pour jam into containers, immediately seal with tin. Let the treat cool downside down. Put in the cold.

Peach jam with orange in a slow cooker

• granulated sugar - 1, 25 kg.
• peaches - 1.6 kg.
• orange - 5 pcs.
• drinking water - 120 ml.

1. Prepare components and necessary cooking appliances. Rinse the peach, dry it, then dip in cool boiling water. Carefully remove the skin without damaging the pulp.
2. Cut each fruit into 2 sections, remove the stone. Peel the citrus fruits from the zest, remove the seeds, remove the whitish film. Dice the flesh.
3. In a dry bowl of a multicooker, send fruit, add water and granulated sugar. Do not mix, turn on the "Dessert" function for 10 minutes.
4. After this time, mix the composition, increase the period to 1.5 hours. Wait for the function to complete. Boil the lids in advance and clean the containers to tighten.
5. Pour the hot treats into warm jars. Now pour boiling water into the pan, lower the container inside with a treat. Boil for 7 minutes, then roll up with a key and cool upside down.

Peach Jam with Nectarine

• drinking water - 225 ml.
• lemon juice - 60 ml.
• nectarine - 800 gr.
• peaches - 700 gr.
• granulated sugar - 1.2 kg.

1. For jam according to this recipe, fully ripened peaches and nectarines are suitable. But choose not overripe fruits, solid specimens are suitable. Peel the peaches: dip them in boiling water, wait 2 minutes, immediately dip them under the tap.
2. Chop the flesh into slices, removing the bone. Now also chop the nectarines.Cook the syrup from water and granulated sugar, cool, add the lemon juice, bring to a temperature of 38–42 degrees.
3. Put slices of peaches and nectarines in a sweet base, let stand for 20 hours. After the allotted time, put the contents on the stove and boil. Again, insist the day, covering with gauze.
4. Now heat the third time, bringing the contents to the first bubbles. After that, prepare the composition for another 8 minutes before boiling. Stir gently to prevent damage to the slices.
5. Pack the finished treat in perfectly sterile containers. Boil and dry the lids, tighten the hot treat with a special key. Cool upside down, put in the cold.

Microwave peach jam with cinnamon

• chopped cinnamon - 3-5 pinch
• peach (can be replaced with nectarine) - 450 gr.
• lemon juice - 45-50 ml.
• granulated sugar - 230 gr.

1. Rinse the peaches well to remove the fluff. You can scald the fruits with boiling water, then remove the peel. Next, the fruit is chopped into slices of the same size, the seed is extracted.
2. Now pick up heat-resistant dishes that are suitable for cooking in the microwave. Put peaches in it, add sugar and lemon juice.
3. Gently mix the ingredients by hand without damaging the fruit slices. Put the contents in the microwave, set the device to full power. Cook for 6 minutes.
4. After the specified interval, season the composition with cinnamon (you can increase the amount to taste). Stir again, remove the jam to simmer for 4 minutes at a power between maximum and medium.
5. When the timer rings, mix the treat. Repeat the heat treatment for the final time (duration - 5-8 minutes). Cool the finished treat, pack, seal with parchment paper.

Peach Jam with Saffron

• drinking water - 240 ml.
• peach - 1.1 kg.
• granulated sugar - 1 kg.
• chopped saffron - at the end of a knife
• citric acid powder - 1 pinch

1. Dip the peaches in a bowl of water, wait 10 minutes and rinse. Now move the fruit into a container with boiling water, wait 3 minutes. Carefully remove the peel.
2. To prevent the fruits from darkening, make a solution of citric acid and water (1:10). Soak peaches in it for 10 minutes. Next, cut the fruit into slices, remove the seed.
3. Prepare a cooking bowl, send chopped fruits into it. Separate the sugar and water in a saucepan. Cook the sweet mass.
4. Pour the fruits with syrup, insist 20-22 hours. After the allotted time, drain the sweet mass, bring it to a boil. Mix with peaches again and wait a day.
5. The third heat treatment is carried out on low heat. Put peaches with syrup on the stove, wait for boiling. Remove foam, simmer until final cooking.
6. Pour saffron and citric acid 5 minutes before cooking. Evaluate the quality of the goodies: drip the syrup on a saucer and cool. If it does not spill, treats can be poured into cans and corked.

Appreciate the traditional peach jam. Take a look at the technologies with the addition of nectarines, oranges, apples, lemon zest, aromatic spices (cinnamon, saffron, cloves). Make a treat in a slow cooker or microwave, vary the amount of sugar.

Video: peach jam slices