Peach jam with lemon for the winter: a simple recipe with photos and videos

An unusual combination of peaches and citrus brings freshness and pleasant sourness to the usual taste of jam. In addition, both ingredients are quite cheap, especially in summer. And making peach-lemon jam is no problem.

Subtleties of making jam

In order for the fruits to retain their color, it is necessary not only to blanch them, but also to handle sugar in a special way. It should be added at the end of the boil, otherwise it will behave like melted caramel - it will turn brown and change the color of the fruit.

And in order to avoid burning peaches, it is recommended to use a wide and large bowl like a basin for cooking. In addition, it will save time for cooking, because the heating area is larger, and, accordingly, evaporation is larger.

Selection of main ingredients

Many mistakenly think that the weight of pitted peaches will greatly decrease, but in fact, the approximate weight of seeds is nine grams. Therefore, you do not need to specifically calculate how much fruit to buy in order to match the recipe.

How to make peach and lemon jam?

Depending on taste preferences, you can cook two versions of peach jam: more sour and sweeter. In the second case, 600 grams of sugar are used, and the remaining proportions of the ingredients do not change. The beauty of the following recipe is that it is low in sugar, so the flavor of the fruit is more subtle, rich, and fresh.

Easy winter recipe

Ingredients:

• 300 grams of sugar.
• 1 kilogram of peaches.
• 1 large lemon or 2 small ones.

Step by step recipe:

1. Peaches need to be peeled. If they are ripe, this will not be a problem, but otherwise blanching will make the task easier. It is necessary to lower the fruits into boiling water and leave them immersed in water for 3 minutes. Then take them out and rinse them well with cold water. Now the peel has become thin and tender and is removed easily. It happens that the fruits are completely unripe, and even this procedure does not help them. In this case, it is better to use a knife and remove the skin of the fruit with it.
2. Fruits cut into pieces of any shape and size, depending on preferences. And if the pulp of peaches is very soft, it is recommended to use a pusher or fork and gently crush everything. But this option is more suitable for making jam than jam.
3. Wash the lemon and squeeze the juice out of it.
4. Load the fruit into a saucepan or basin and pour over all the resulting lemon juice. Set the fire to 1/3 of the maximum power. In no case should you leave the kitchen, because the jam must be constantly stirred, otherwise it may burn;
5. When the peach pieces are soft (this usually happens after 20 minutes of boiling from the point of boiling), add sugar, stir thoroughly and continue to cook for another 5 minutes.
6. If you plan to roll up the jars with plastic lids, add 1 tbsp before closing. l. vodka. This will help keep the jam longer. But it is better to use sterilized jars and lids.

This jam is best kept in the refrigerator from the very beginning, because due to the small amount of sugar it can ferment.

Peach jam with lemon wedges

Cooked in the same way as standard peach jam. However, you need to prepare lemons. Remove the skin from them, remove the seeds and cut into slices. In the finished jam, soaked in juice, they will resemble candied fruits.

After the peaches have been infused for 5 hours with sugar, add lemon slices there and continue to follow the classic recipe.

Peach Lemon Jam

Tender and too ripe fruits, even slightly spoiled ones, are ideal for jam.

It will take: 1.5 kg of peaches, 2 tbsp. l. freshly squeezed lemon juice, 300 g sugar.

Procedure:

1. Peel fruit, getting rid of spoiled places.
2. Soak the fruits in boiling water for 5 minutes, then rinse with cold water, remove the skin and remove the seeds.
3. Chop finely and stir with 1 tablespoon lemon juice in an enamel bowl.
4. Put the dishes on low heat and hold until the fruits begin to boil.
5. After pulling them out, you need to get rid of excess liquid with a colander. Place fruit in blender and add sugar.
6. Chop the peaches, put them in a saucepan and cook for 15 minutes after boiling over low heat.
7. Done! Can be bottled.

Multicooker peach jam with lemon

It is necessary to cook with the lid open to prevent the jam from escaping. The main programs are "Soup", "Stew", "Baking", but some multicooker models have a special "Jam" option:

1. Take 700 grams of peaches, 1 small lemon and 500 grams of sugar.
2. Squeeze the juice from the lemon, and remove the skin from the peaches, remove the pits and cut into halves.
3. Put fruits into the multicooker form and sprinkle with sugar. Shuffle.
4. Next, set the "Stew" or "Soup" program for 60 minutes. Do not close the lid until the sugar is completely dissolved.
5. After 30 minutes, you can look at the readiness of the jam. To do this, scoop a little mass from the bowl and put on a saucer. The jam should be quite thick and not spread.
6. At the end of the program, divide it into jars with iron lids and cool.

Peach and Lemon Jam “Five Minute”

If the fruits are very ripe and tender, and there are a lot of them, you can save a lot of time by making jam according to this quick recipe.

Ingredients:

• Petted peaches - 1 kg.
• Lemon juice squeezed from 1 large lemon.
• Sugar - 1.5 kg.
• 1 glass of water

How to cook:

1. Cut the peaches into small pieces, squeeze the juice from the lemon. Mix all the ingredients and add sugar there. Be sure to stir.
2. Boil water with sugar until the grains are completely dissolved. Mix the resulting syrup with fruits and let it brew for 5 hours.
3. Put the saucepan with peaches in syrup on a slow fire. It is necessary to boil the jam for exactly 5 minutes.

Storage

It is best to store the delicacy in a place that is not too hot and dry, where direct sunlight does not penetrate. The average shelf life of jam is about two years.

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