Apricot and peach jam together for the winter: how to cook quickly and easily

Apricots and peaches are one of the most beloved fruits that make delicious jam. Fruits are perfectly combined with each other, complementing each other. Prepared from both whole and crushed fruits. Delicate and subtle fragrance reminiscent of warm summer days.

Cooking Features

Dessert turns out perfect, subject to all the nuances:

1. You don't get rid of the skin. It is soft, so it is not felt while eating jam. Saturates the delicacy with benefits, as it contains the maximum amount of vitamins.
2. During cooking, the foam must be removed, as it directly affects the taste of the dish.
3. Using the kernels during cooking gives the jam a spice.
4. Fruits do not have acidity and are stored for a short time. Adding lemon juice or acid will help solve both problems at once.
5. It is important to remember that when completely cooled, the mass becomes very thick.
6. Hard fruit needs a long boil.

From year to year, every housewife has personal secrets when preparing a dessert for the winter.

Selection and preparation of raw materials

The selection steps for apricots and peaches are slightly different.

For peaches

Fruits for jam should be firm, but ripe. If a person wants the jam to be in the form of whole fruits, small peaches are selected. Too hard blanched by first dipping them in hot and then cold water.

Before processing peaches, holes are made in them so that they do not crack.

A knife is used to pull the bone. When making jam, the amount of sugar is precisely calculated, since peaches are considered very sweet.

For apricots

To preserve the integrity of the fruits are selected not overripe, without damage. If a jam of a uniform structure is prepared from the fruit, any damage is allowed, since they will still be cut off. The removal and further use of the bone depends on the selected recipe.

Preparing containers for the start of the process

The shelf life of the treat depends on the cleanliness of the glass jars and lids. Sterilize both. Tin lids do not require preparation if sold in sealed packaging and marked accordingly.

How to make apricot and peach jam for the winter?

From the mass of recipes, a person chooses any and strictly follows the advice. Experienced housewives change some of the nuances, taking into account their taste preferences. Jam can be cooked separately peach and apricot or a combination of ingredients.

How to cook peach jam

Sliced fruits are sprinkled with sugar and infused at room temperature. This approach allows you to start up the juice, which will facilitate the cooking process. Jam is being prepared over low heat so that the sugar particles melt and the mass does not burn to the bottom.

The jam is cooked for 4-5 days, every day for 30-40 minutes. On the last day, hot jam is poured into jars and rolled up. If the dessert is too sweet, citric acid is added.

Apricot Treat Recipe

What you need:

• fruits - 1 kg;
• sugar - 1 kg;
• water - 350-400 ml.

Cooking process:

1. The stones are removed from the washed fruits through cuts.
2. Kernels are returned back to apricots.
3. Syrup is made from water and sugar.
4. The fruits are poured with a sweet liquid, after which they are left for 12 hours.
5. The syrup is drained and boiled again. The fruits are again filled with liquid and also infused for 12 hours.
6. For the third time, the syrup is boiled together with apricots.

Apricots are laid out in jars and poured with syrup.

Apricot and peach jam together

Fruits are cut into pieces and boiled with sugar over low heat. To prevent the mass from burning and letting the juice flow faster, water is added. The jam is pitted.

Preparing a delicacy for several days. As soon as the mass boils, it is immediately removed from the heat for insisting. Then everything is according to the standard scheme - the last time of boiling and rolling into jars.

Which jam tastes better - peach or apricot?

It will not be possible to answer the question unambiguously, as there are people who prefer only one fruit. If a person cannot make a choice, the delicacy is prepared immediately from apricots and peaches. The fruits complement each other perfectly.

How to properly store the finished product?

Citric acid will help prolong the shelf life of jam. For 1 kg of mass, 0.5 tsp is enough. powder. The ideal room for jam jars is dark with cool air.

Bones added during cooking reduce shelf life to 1 year. Without them, the jam costs 3 years. An opened jar of dessert is consumed within 10-12 days, despite being refrigerated.

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