Peach jam for the winter: simple recipes with photos

Peach breeders today have already developed peach varieties that can be grown in cooler climates than before. Therefore, people have additional opportunities to enjoy these wonderful fruits, as well as cook fragrant jam from peaches. Below are the most popular recipes for making this sweet.

Features of making peach jam

For a delicious jam, quality fruits are chosen. They can be prepared from whole fruits, their parts or grated pulp. If the fruits are tender and juicy, then it is preferable to make jam from a homogeneous mass, and from firm varieties, excellent jam with peach pieces is obtained.

These fruits are high in sugar by themselves. Because of this, it must be taken into account so that the jam is not cloying.

Selection and preparation of fruits

The first step in preparing peaches is washing them. To do this, they are poured with warm water, kept for 10 minutes, and then washed thoroughly.

When processing some green peaches, blanching is required. Before the procedure, holes are made with a fork to protect the fruit from cracking. Then the fruits are dipped in heated water and kept there for 5 minutes. After this time, they are taken out and cooled under the tap.

Moderately ripe specimens are peeled raw, and so that the flesh does not darken, they are soaked in diluted citric acid. The stone, if it is difficult to remove, is removed with a spoon, and in case of its easy discharge, the peaches are cut on one side, moved with two rugs and removed.

How to cook peach jam at home?

Confiture is a jam in the form of jelly, in the thickness of which there are particles of fruit. You can weld it in 2 stages. The first involves boiling the syrup, the second - the fruits with it.

Syrup is prepared from:

• 200ml water;
• 1 kg of sugar.

Procedure:

1. The liquid gradually heats up and a sweet product is slowly poured into it, and it dissolves there.
2. Then the syrup is boiled to such a consistency that at the tip of a spoon the remaining part of it forms a thin stream with the main mass.
3. When the jam base is ready, peaches are added in batches while heating slowly.
4. Stir sweetness in a circular motion, removing from heat.

Small fruits are boiled in one stage, while medium and large fruits are cooked in several stages. When boiling is repeated, it alternates with cooling, and the finished jam will retain its consistency better. If large fruits are boiled over high heat, they may shrink. After the particles "float" evenly in the syrup, the confiture is completely ready. The sweetness is poured into glass jars and sealed with lids.

Easy winter recipe

Jam can be prepared in a fairly simple way:

1. To do this, the fruits are cut into pieces and sprinkled with half the norm of granulated sugar.
2. After the juice appears, put the pan on the fire and cook until the parts of the peaches are soft.
3. Then the liquid component of the jam is filtered through a sieve, and the pulp is rubbed. Only the peel remains on it, which is discarded. The rest of the sugar is added to the resulting mass, brought to a boil and kept for up to 20 minutes.
4. Spread into jars and close with lids.

In the slow cooker

Multi-cooker peach jam is similar in taste and texture to a traditional delicacy. The difference is only in the presence of a non-stick container and a constant heat mode. So it cooks much faster and without the risk of burning, only the instructions must be followed.

Additional ingredients that make up the delicacy can be: vanilla sugar, ground cloves, and chopped ginger.

With pectin

Peach jam is often made with pectin, a powder that is a dietary soluble fiber. It acts as a thickener, so the cooking time is much reduced. You can also give a minimal amount of sugar to the jam, and if there is pectin, it will still be delicious.

The washed peach fruits are freed from drupes and crushed with skins. Pectin is poured into jam at that stage of cooking, when the fruit has not yet become soft. Such sweetness is prepared for 5-15 minutes and corked hot. After 2 days, the gelation of the product will be completed, and it will be moderately thick.

With gelatin

You can also get thick jam with gelatin. A sheet product is better than an instant product, but you can also use it:

1. Peaches are peeled, and with the help of a meat grinder they make a homogeneous mass.
2. Then sprinkle with sugar and let it brew for several hours.
3. At the same time, the gelatin product is soaked in warm water.
4. After the sugar melts, the peaches are boiled for 10 minutes, then cooled a little and the swollen thickener is poured in, mixed.
5. At the end, the jam is heated, but not brought to a boil.
6. Pour into jars and seal.

With gelfix

You can cook delicious peach jam with the addition of gelfix. This substance is also referred to as thickeners. It is obtained from plant materials, so it is used by vegetarians.

Gelfix also contains sorbic acid - an excellent preservative.

Prepare the peaches and twist them until smooth. In addition, gelfix is combined with part of the sugar and poured into peach puree, mixed. Then put it on the fire and add the rest of the granulated sugar. Cook jam for 5 minutes. Cinnamon is placed in a sterilized container, 2 cloves each and hot jam is poured. Sweetness is hermetically sealed with lids.

Sugar free

Because peaches are unusually sweet fruits, jam from them can be cooked without adding sugar.To do this, it is advisable to take overripe fruits, and so that they do not acquire a dark color during the cooking process, a little lemon juice is poured into it. To get a thicker consistency, add pectin or gelfix.

With oranges

Citrus lovers can make peach jam with oranges. If, in addition to their pulp, zest is also added, the aroma will be more pronounced, but with a possible bitter aftertaste.

To make peach jam, both types of fruit are prepared. They are washed, the drupes are removed from the peaches and mashed with a meat grinder or blender. Mix and add sugar and, if desired, a thickener. Heat the mass to a boil and cook for 30 minutes (in the presence of pectin or gelatin - 15 minutes). Pour into prepared jars and seal tightly with lids.

In the bread maker

Easy and simple to prepare a delicacy of peaches in a bread machine. If this household appliance has the "Jam" function, then all the work will be done automatically, and the user will only need to load the prepared ingredients into the container. After boiling, it is poured into sterile jars and sealed.

With nectarines

Peaches and nectarines are prepared for cooking confiture. Then the syrup is prepared for confiture, and the fruit is cut into slices. Lay them in a sweet base and stand for a day. Then they boil again and again insist for a day. After that, boil for 8 minutes and packaged in sterile containers. Sealed.

With plums

Prepared fruits are pureed and sugar is added. Boil after the start of boiling for 15 minutes. At the end of the cooking process, pour in the lemon juice and remove from heat. Pour into sterile jars and roll up.

How to store jam in jars

Ready-made sweets are stored in a refrigerator or cellar. You can use jam for 1 year. In order for storage to be reliable, sterility must be observed during the preparation process and the tightness of the jars.

Recommended