Fragrant homemade peach jam is a wonderful sweet preparation for the winter that the whole family will enjoy. If you do not remove the skin, the finished dessert will turn out like in the picture, but without it the jam will be a rich amber color. Elastic peach slices in thick sugar syrup are perfectly complemented by the slight sourness of lemon: such a dessert is not a shame to serve even to guests at the holiday table!
There is nothing complicated in the recipe for peach jam for the winter, but there are some nuances. For example, for this aromatic preparation, you must take fruits that are not fully ripened and dense, since otherwise the slices will simply boil and turn into puree. I had just such peaches: a very cheap batch was brought to the store, so I already knew what exactly I would cook from them.
In addition, depending on the ripeness and juiciness of the fruit, it may take different times for the sugar to turn into syrup. It is important to take your time and then your wait will pay off with interest. The thickness of the peach syrup itself can be easily adjusted by boiling for a longer time. In any case, I am sure that you will definitely prepare the most delicious and fragrant peach jam for your family!
Ingredients:
Cooking the dish step by step with photos:
Wash and dry the peaches, then cut the flesh into slices. It all depends on the ripeness and juiciness of the fruit! I had very dense and crispy (like apples) peaches, so the flesh didn’t want to come off the pits - I just had to cut it off with a knife. Whether or not to remove the velvety skin is up to you (it doesn’t bother me at all in jam). I indicate the mass of peaches (1 kilogram) in the ingredients in an already prepared form, that is, without seeds. Place the slices in the bowl in which we will prepare the jam.
Cover the peaches with granulated sugar - you will need 1 kilogram. It may seem like a lot, but it will soon turn into syrup. Shake the pan or mix everything with your hands (if the peaches are dense like mine) so that the sugar evenly covers all the slices. In this state, the peaches and sugar should be left at room temperature for several hours, stirring the contents periodically. As a rule, I keep hard fruits for quite a long time - I add sugar in the evening and leave everything until the morning.
In the morning (or after a few hours) all the sugar will turn into syrup (may remain a little at the bottom) - it’s time to move on to the next stage of preparing peach jam for the winter. Place the dishes on low heat and let the granulated sugar and juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time.
Thus, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the future peach jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.
Now you need to carefully remove the peach slices from the syrup. It won't be very long, don't worry. We do this in order to thoroughly boil the syrup.
Then pour in 50 milliliters of lemon juice, which will help the syrup remain clear and not cloudy. In addition, lemon will add a decent amount of sourness to the sweet jam. Cook at medium boil for another 10-15 minutes. A test for the readiness of the syrup is a soft, soft ball: if you drop just a little syrup onto a chilled saucer, the drop does not spread, but holds its shape.
Place the peach slices into the boiling syrup and boil everything together for another 10 minutes over low heat after boiling again. Homemade peach jam is ready - close it for the winter.
Every summer I try to make at least a few jars of aromatic peach jam. I believe that the most delicious jam is made by preserving whole slices of these aromatic fruits. This jam is not cooked in one day, each peach slice is gradually soaked in syrup and its own juice, the jam turns out delicious with clear syrup and neat whole peach slices.
Taste Info Jam and marmalade
Ingredients
- Peaches – 3 kg
- Sugar – 2.5 kg
How to make peach jam in slices
To preserve the slices, I cook this jam for several days. So, wash the peaches thoroughly. In my case, the peaches are unripe and hard. 
Cut the peaches into slices and immediately place them in the pan. 
Add sugar. We wait at least 8 hours. 
During this time, the peaches will release juice, the slices will become slightly sugared and will not become boiled in the future. Next, you need to boil the jam 3 times, letting it simmer for 2-3 minutes (no more than 5 minutes). Due to the long cooling time, this process is delayed. Under no circumstances should you cover the jam with a lid.
If necessary, you can cover it with a clean, dry towel. 
Each time you need to wait for the jam to cool completely, which is at least 5-6 hours. 
This is what the jam looks like on the third day. You need to stir the jam with a dry spoon. 
The fourth time you need to let the jam simmer for 5 minutes.
Pour the peach jam into slices into sterilized dry jars and screw on the lid. The lid must be boiled in advance and wiped dry with a clean towel. That's it, peach jam with slices is ready. Yield: 3 liters, we recommend sealing it in small jars. 
Adviсe:
We recommend using slightly unripe but sweet peaches; I prefer to roll Crimean peaches.
You can add apricots to this jam; they can also be cut into large slices.
You can also cut small pieces of orange or lemon into the jam, you will get a delicious confiture with a sweet and sour taste.
Along with peaches, you can also add nectarines to this jam.
You can prepare rolls with peach jam and make cakes with it. I also recommend wrapping pancakes with this jam; it can be used with pancakes and other desserts.
For all peach lovers, today we have a surprise for you, which consists of a selection of the best peach jam recipes.
Peach is a very aromatic and tasty fruit, this is exactly the fruit that gives us a sunny mood, a smile and joy, because it is difficult to find at least one person who would not love this delicacy.
The most delicious, sweet and aromatic peaches appear on the markets in the last months of summer; it is during this period that they are maximally filled with vitamins, their sunny color is beautiful, the aroma is divine, and the taste is unforgettable.
Peaches contain a lot of useful substances that are very necessary and necessary for our body. Peach also tolerates heat treatment very well, which is very good, since all peach preparations for the winter will contain a maximum of vitamins.
Peach jam is not the only popular preparation for the winter, which is common among good housewives; peaches are also used to make excellent compote, all kinds of jams and mousses. Often, peach halves are simply rolled up so that later in the winter you can bake delicious pies with it. By the way, here’s a great one for you
On hot days of summer, peach perfectly fills our body with all the necessary vitamins and microelements, and is very useful for people with metabolic disorders. This fruit contains a lot of iron, beneficial salts and potassium, which significantly increases the level of hemoglobin in your blood. Peach also relieves symptoms of toxicosis in pregnant women.
In general, as for the benefits of peach, there is no need to write here, but we are not talking about that now, our main task is to find out how to make peach jam, so let’s return closer to the topic.
Selection of peaches for successful jam
As a rule, peaches can be bought everywhere and always at any time of the year, although the season for this fruit is August–September, but it is better and healthier to buy it during the season. This way, at least you know that you are buying a peach, and not an incomprehensible resemblance stuffed with herbicides, and the price is much cheaper during the season. Therefore, we found out that the best period for harvesting peach will be its season, it is both economical and much healthier.
Here even a fool understands, the tastier your peach is, the better your peach jam will be. Therefore, choose peaches that are tasty, very juicy, slightly soft and always aromatic. A peach is like a melon, it should smell good, if you visually cannot determine whether a peach is well ripe or not, smell it, if it is fragrant, then everything is fine. Before buying peaches for jam, first take a couple, so to speak, for testing, if they suit you, they are sweet and tasty, only then buy in large quantities for peach jam.
It’s also worth mentioning the places where it’s better not to buy peaches; if it’s a market, it should be covered and protected from external dust. Since the surface of the peach is such that dust settles on it very well, and it will be quite problematic to wash it off, so it is better to think about it in advance.
It is also advisable not to buy peaches from traders who sell directly next to the road; this fruit perfectly absorbs carbon monoxide, so you risk buying “round, tasty poisoning.”
You also need to pay attention to the variety of peaches, there are soft varieties, there are hard varieties, it depends on what you will do with it. For jam, of course, soft peaches will be tastier, but it’s worth noting that in most of these peaches the pits stand out problematically, but not for everyone, so you try first, then buy.
Okay, we have told you the main problems and tasks when choosing fruits, I hope everything is clear here. Let's now move on to the basics of peach jam recipes.
There is quite a lot of peach jam, and you know it very well, and if not, then just open the Internet and you will see for yourself. So that you don’t go through a bunch of information, we made a useful move and in one article we collected several of the coolest, and most importantly, proven recipes for peach jam, and so let’s start.
Classic peach jam for the winter
To make this jam, it is better to choose peaches that are not too soft and moderately elastic, preferably so that the pit can be easily reached.
This peach jam is quite popular among housewives; it is prepared quite simply and does not require any super ingredients, except for super peaches J. Often housewives, in order to make this jam even more tender, remove the skin from peaches, but I think this is unnecessary, the jam turns out very cool anyway. Yes, during the cooking process, the skin itself comes off from the peaches, and it turns out that the peaches are in syrup and the skins float separately, some like it, and some don’t, so it’s up to you to decide, I repeat, for me this is unnecessary, I mean removing the skin.
What we need for peach jam:
- Peaches – 1500 grams;
- Sugar – 1000 grams;
- Cinnamon – 1 piece (stick);
- Clean water - 250 milliliters;
- Lemon – 1 piece (not very large).
Wash the peaches thoroughly in several waters. Carefully cut in half and remove the seeds. Then use a knife to cut the peach into not very thin slices.
Let's prepare the syrup, pour water into the pan, add sugar and put it on the fire. When the water boils, start stirring vigorously to dissolve the sugar, cook for a couple of minutes until completely dissolved.
Then pour our chopped peaches into a saucepan with syrup, throw in cinnamon and bring to a boil over low heat. When the peaches in the syrup boil, remove from heat and cool completely.
Squeeze the juice from our lemon into a plate; this can be done either by hand or using a citrus juicer.
Now that the peaches have cooled completely, pour lemon juice into them. Place on the fire and slowly bring to a boil again. Cook the jam for about 30 minutes. Next, turn off the heat and take out a cinnamon stick and cool (not completely) the jam.
While the peach jam cools slightly, we will wash and sterilize the jars and lids with which we will close the jars.
Next, carefully pour the jam into jars with a ladle, roll it up with a key and turn it over until it cools completely. When the jars have cooled completely, transport them to a cool, dark place for further storage until winter.
You already know this simple but very tasty recipe for peach jam, and then it will be even more interesting, stay with us.
Peach jam with cherries
Peach and cherry jam is an excellent preparation for the winter, made specifically so that on a cold winter evening you can immerse yourself in real summer, remember the warm morning sun and thereby lift your spirits.
Peaches and cherries are an excellent combination and combination in the form of jam, when a practically non-sour peach is combined with a sour cherry, the result is simply a masterpiece or just peach jam that is moderately sweet and moderately sour. In general, this version of jam is worth trying; it really deserves to take up a place on your winter preparations shelf.
It will be cool if for this jam you use exclusively ripe cherries, even overripe ones, you don’t need to take unripe sour, which can only ruin everything. This version of peach jam needs to be approached wisely and with full responsibility when it comes to the amount of ingredients, you can’t overdo it with cherries, everything should be in moderation and according to the recipe, then you’ll get really cool peach jam.
Well, in short, you need to start the actual preparation. For our jam we will need the following ingredients:
- Peaches – 1 kilogram;
- Ripe cherries – 500 grams;
- Sugar – 1.5 kilograms;
- Water – 0.5 milliliters.
Based on this amount, you can increase the number of servings according to your desires and needs.
In this variation of peach and cherry jam, we will be using peaches without skins, so we need to remove them. First, wash the peaches well, then pour boiling water over the peaches, after ten seconds, drain the boiling water and immediately fill with cold water. When you do these steps, the skin of the peach will literally peel off on its own.
You need to remove the pits from the peaches; to do this, we cut the peach into two parts with a knife and take out the pit, and do this with all the fruits.
When we have taken out the pits from all the peaches, next we need to cut them into small slices.
Now let's prepare the cherries, we will wash them in several waters, peel them from the stalk, and take out the seeds; we don't need them in our jam.
Let's prepare the syrup. Based on the amount of jam you are going to cook, take the appropriate container and pour water into it. Pour sugar into a saucepan and place on the stove.
Boil the syrup for several minutes until the granulated sugar is completely dissolved.
Pour peaches into boiled syrup and add cherries, mix everything well.
Set aside the fruits and berries in the hot syrup until the mixture has completely cooled, but not less than five hours.
Now put the peach jam on low heat and cook for ten minutes. Then leave it to cool again for 5-7 hours.
Taste the jam; if it is sour, add more sugar.
We repeat the process again, simmer the peaches over low heat and turn off until completely cool.
The next stage of cooking will be the last; we cook the jam again for ten minutes and turn it off. This time you don’t need to wait until the jam has cooled completely.
Then pour the peach jam into sterilized jars and close with sterilized lids. Cool the jam completely and store in a cool place until winter.
As soon as winter comes, you will open a jar of aromatic peach jam and will not regret a bit that you spent the time to prepare a truly worthy delicacy.
This is the recipe you have already learned, put it into reality and you will understand that life is a cool thing and it is worth loving, at least for the moments of enjoying the jam. Bon appetit!!!
Peach and almond jam
For lovers of delicious jam, I would like to tell you a cool recipe for peach jam with almonds. The recipe is not particularly different from others except that almonds will be added to the jam. As for the taste of this option for preparing it for the winter, there are simply no words, it’s really a very cool feeling when you eat this jam, you just can’t convey it in words, you have to try it and feel it.
In addition to the nut, we will also add cinnamon (in powder form) to the jam; it will give us a piquancy and a very pleasant aftertaste.
If we consider from a financial point of view, then peach jam made from almonds is not very cheap, since almonds are not a very cheap nut, and peaches are not apricots either. But despite all this, it seems to me that this jam is really worth preparing at least a small jar to pamper yourself and your family at least once.
To make jam, we need the following ingredients:
- Peaches – one kilogram;
- Almonds – two hundred grams;
- Sugar – one kilogram;
- Ground cinnamon – two teaspoons;
According to tradition, we start preparing peach jam by preparing the peaches themselves; here we follow the old scenario. Wash the peaches and remove the skin if possible. The peaches need to be blanched in hot water for about five minutes, after which we immediately fill them with cold water, after these actions the skins of the peaches should be easily removed. Next, take out the pits, cut the peach into two parts and carefully remove the pits. After that, cut the fruit into small slices.
Pour the peaches into a fairly large cooking pot, add granulated sugar to them and let the juice flow for four hours.
When the peach is steeped, add a little more water to it and put it on the stove to cook. Cook the peach jam for 15 minutes over low heat. Then turn off and leave to cool and infuse overnight or for twelve hours.
Take the nut, pour it into a plate and fill it with water for about ten minutes. This must be done so that the skin can be easily removed from the nuts.
We peel the nut and divide them into halves; this will be quite easy to do, since this nut consists of two parts.
Now put the real jam on the stove and bring to a boil, add almonds and sprinkle cinnamon on top.
Mix the whole thing and cook for about ten minutes, while stirring the jam from time to time.
Next, the only thing left to do is cool the jam slightly and pour it into jars that have been previously sterilized. We roll up the peach jam under the lids and put it in a cool place to store until winter.
Here is another recipe you have in your piggy bank, a worthwhile recipe, you need to try it.
A simple recipe for peach jam will help all connoisseurs of fruit desserts prepare a tasty, tender and aromatic delicacy!
The most delicate fruit - the peach is a favorite food of many people, both fresh and canned. Peach jam will perfectly preserve these delicate fruits for a long time without compromising their taste characteristics. In sugar syrup, fruits acquire an amazing consistency and at the same time do not lose their shape and aroma. It is important not to overwhelm the impeccable taste of peach with other ingredients, so when deciding to make jam with any additives, it is better to choose soft ingredients and a minimum of spices. Separately, it is worth mentioning this type of preparation for the winter, such as peach jam. When ground with syrup, the fruit forms an unusually tasty delicacy, which is eaten simply with tea, spread on toast or bread with butter, or used for filling pies and other baked goods.
Sweet peach does not require a lot of sugar, which will certainly please those who are on a diet. It is recommended to include healthy peach jam in your diet:
- for the prevention of heart diseases;
- to strengthen blood vessels;
- to stimulate brain function;
- in case of metabolic disorders;
- as a remedy against anemia;
- to relieve nervous tension.
10 recipes for making peach jam
Recipe 1. Peach jam Five minutes
Ingredients: 970 g peaches, 1150 g sugar, 210 ml water.
We wash the peaches by wiping their surface with a brush. Cut each fruit in half and remove the seeds. Cut the peaches into small pieces. Transfer the chopped fruit to a thick-bottomed saucepan. Sprinkle with 950 g of sugar. Stir the fruit mixture thoroughly. Separately, heat the water into which we add the remaining granulated sugar. Heat, stirring, until it dissolves. Pour boiling syrup over candied peaches. Mix. Let the fruits stand for a couple of hours to release the juice. Slowly heat the contents of the pan until boiling, stirring regularly. Boil for 5 minutes. Transfer the peach jam to a previously prepared sterile container. Let's roll up. Turn it upside down and wrap it up, leaving it to cool.
Recipe 2. Peach jam in a slow cooker
Ingredients: 750 g peaches, 750 g sugar, 2 g citric acid.
Wash the peaches and scald them with boiling water. Rinse with cold water. Carefully remove the skin. We cut the fruits into cubes with a side size of about 40 mm, removing the seeds in the process. Place the peach pieces into the multicooker bowl. Sprinkle sugar on top and add citric acid. Set aside for 15 minutes. Then cook in the “Stew” mode for half an hour. At the beginning of the cooking process, leave the lid open. Close it when the sugar dissolves, turning the steam valve so that the steam comes out. We check the dessert for readiness - the drops on the plate should not spread. If necessary, you can increase the time in the same mode. Pour the jam into sterilized glass jars. After sealing it tightly, place the lids down until it cools.
Recipe 3. Peach jam in slices
Ingredients: 1350 g firm peaches, 900 g sugar, 125 g lemon, 220 ml water, 1 cinnamon stick.
Wash peaches and lemon. We cut the peaches into slices about 40 mm in size at their widest part. Place in a wide container for preparing jams and preserves. Separately mix water and granulated sugar. Warm up until transparent. Fill the peach slices with syrup and add cinnamon. Heat the mixture until it boils. Set aside until completely cool. We repeat the heating and cooling procedure again. Squeeze the citrus juice into the cooled dessert, making sure that no lemon seeds get in there. Heat until boiling. Simmer slowly for half an hour, stirring gently occasionally. Take out the cinnamon. Transfer the jam into pre-prepared jars. We cork it. Cool with lids down.
Recipe 4. Nectarine jam
Ingredients: 1050 g unripe nectarines, 880 g granulated sugar, 2 g vanilla.
We wash the nectarines. Cut lengthwise, removing the pit. Cut each half into medium-thick slices. Place fruit slices in layers in a thick-bottomed pan, alternating them with sugar. Sprinkle the remaining granulated sugar on top of the peaches. Shake the pan so that the fruits are evenly coated with sugar. We wait a couple of hours, during which peach juice will form in the pan. If too much of it has been released, the fruit is completely covered with liquid, drain the syrup, boil it in a separate container until the volume reduces and then return it to the peaches. Slowly heat the mass. Boil for 11 minutes without stirring. Keep without heating for 6 hours. Boil the jam in the same way three times. Then cool again. Heat until boiling. Sprinkle with vanilla. Mix. Cook for 12 minutes. Checking the thickness. After thickening, pour into jars that have been sterilized in advance. We seal it. We keep it in an upside-down position, wrapped in a blanket, for a day.
Recipe 5. Peach-apple jam
Ingredients: 2800 g peaches, 2800 g sour apples, 1400 g sugar, 4 clove flowers, 35 g lemon.
We wash peaches and apples. Peel the fruit. We take out the bones. We turn the prepared fruits into a homogeneous puree using a submersible blender, food processor or meat grinder. Mix the peach-apple mixture thoroughly, squeezing lemon juice into it. Place a quarter of the mixture in an enamel bowl suitable for making jam. Warm up with regular stirring. Sprinkle with 350 g of sugar. Add 1 carnation flower. Boil, stirring, for 20 minutes. Before packaging into jars, remove the cloves. Roll into a sterile, dried container. Similarly, in small portions, so that the jam does not burn, prepare the remaining fruit.
Recipe 6. Peach jam with nuts
Ingredients: 950 g pitted peaches, 1140 g sugar, 40 g shelled walnuts, 30 g almonds, 190 ml water.
We wash the peaches. If desired, peel off the skin. Cut into slices, 30 mm thick in the widest part. In a thick-bottomed enamel-covered saucepan, dissolve sugar in water over constant heat. Sprinkle with peach slices. After boiling, turn off the heat. Set the pan aside for 6 hours, covered with a kitchen towel, in a cool place. Scald the almonds with boiling water and remove the skin. We clean the walnuts from the remaining shells and inedible elements, and cut them into small pieces. Warm up the cooled peach mass. Add prepared nuts. Boil for about 15 minutes until desired thickness. We pack it in sterile jars, which we then seal.
Recipe 7. Assorted jam from peaches, plums, apples and bananas
Ingredients: 640 g peaches, 190 g plums, 230 g apples, 320 g bananas, 260 g sugar.
We wash the fruit. Remove the pits from the peaches and plums. Peel and core the apples. Remove the peel from the bananas. We cut the prepared components into pieces of arbitrary shape of approximately the same size. Place in a container suitable for making jam. Sprinkle with sugar. Mix carefully. Let it brew for half an hour. Heat until boiling. Boil slowly for about 20 minutes. In the process, remove the foam from the surface of the fruit mass and stir regularly. Transfer the thickened dessert into clean jars. Store in the cold.
Recipe 8. Jam from peaches, apricots and nectarines
Ingredients: 570 g peaches, 560 g nectarines, 900 g apricots, 1550 g sugar.
We wash peaches, nectarines, apricots. Remove the seeds by cutting the fruit in half. You can leave the apricot kernels and add their kernels to the jam. If the apricots are small, you should not chop them. Cut peaches and nectarines into pieces the size of apricot slices. Mix the fruits in a bowl for making jam, sprinkle them with granulated sugar. Warm up slowly, stirring. If the fruits do not release juice well, add 160 ml of water. After boiling, cool, covered with a towel, for 11 hours. We repeat the same heating procedure again. We stand for another 11 hours in a cool place. Then, if desired, add apricot kernels to the dessert, which we carefully split for this purpose. Boil the jam until syrup thickens. Place in sterile, dried jars. Let's roll up.
Recipe 9. Peach jam with oranges
Ingredients: 1450 g peaches, 1050 g orange, 1320 g sugar, 520 ml water.
Wash the peaches. We scald them, then dip them in cold water. Peel off the skin and remove the seeds. Peel the citruses by removing the skin. Divide into slices, each of which is cut into 3 parts, removing the seeds in the process. Divide small peaches in half, and cut large fruits into quarters. In a container used for making jam, combine water and sugar. With constant heating, we dissolve the latter. Sprinkle the prepared fruits. Boil slowly, stirring gently, for about 40 minutes. We pack in pre-sterilized containers. Cover with metal lids. Place the filled jars in a saucepan with water reaching the hangers of the jars. Sterilize for 5 minutes. Then we seal it.
Recipe 10. Peach and pear jam
Ingredients: 550 g peaches, 550 g pears, 900 g sugar.
Wash peaches and pears. We peel the fruits if desired. Cut lengthwise, remove seeds and cores. Cut each half into thin slices. Sprinkle with sugar, after placing the fruit in a wide enamel bowl. Set aside the mixture for half an hour. Heat slowly, stirring carefully, without damaging the integrity of the fruit pieces. If the amount of juice secreted by peaches and pears is insufficient, add 90 ml of water. Boil until thickened. We pack in sterilized, pre-dried containers.
How to make delicious peach jam
Peaches are unpretentious ingredients that very quickly turn into a fragrant delicacy and do not require much effort from the housewife when cooking. Due to the delicate texture of this fruit, peach jam can be cooked in one step, using the five-minute option, or prepared in several steps for maximum saturation of the fruit with syrup. To make this dessert truly perfect, you need to consider the following:
- For jam in slices, you should choose slightly unripe, dense, unbrushed fruits.
- If the seed is difficult to remove from the fruit, cutting into slices is used, which are cut off from it.
- For jams, you can use soft, fully ripe peaches.
- When peeling the fruits, it is recommended to immerse them in boiling water for a couple of minutes and dip them in cold water. After this procedure, it will be very easy to peel the peaches.
- It makes sense to combine peaches in jam with other fruits that have a sour taste. When adding sweet ingredients, lemon juice or acid is additionally used.
- You can reduce the sugar content in peach jam to half the amount specified in the recipe. In this case, the dish is stored in the cold, without corking, for up to a month.
Slices or thick peach jam are an excellent dessert that is quite easy to prepare for the winter. It will enrich your diet with useful substances and will be a wonderful alternative to store-bought sweets. Such a tasty delicacy often ends before the cold weather, so during the season it is worth preparing more aromatic peach jam. It can be stored covered with plastic lids in the refrigerator or sealed airtight for long-term storage. Luxurious peach jam will delight tasters with its fabulous taste, amber color and pronounced summer aroma.
Sweet, juicy, fragrant peaches are everyone's favorite summer fruit. I suggest not parting with the delicacy in winter and stocking up a few jars of aromatic and very tasty jam for the winter.
You don’t want to spend hours cooking jam in the summer heat, so I offer a simple, quick and easy recipe for peach jam, the preparation of which will not take much of your time and effort.
According to this recipe, peaches are cooked briefly, in two stages. Most of the time the peaches rest and soak in the syrup without any input from you, and the actual work of preparing the fruit and storing it takes no more than 15-20 minutes.
This approach not only simplifies the preparation of peaches, but also allows you to preserve their natural rich aroma, taste and color. In addition to the obvious speed and ease of preparation, I also like this recipe for making peach jam for the winter because the fruit retains its natural shape. I sometimes use peach halves from this jam in winter to decorate desserts, ice cream and baked goods.
Prepare the ingredients according to the list.
Place the peaches in boiling water for 15–30 seconds, then in cold water. After this, the peel will separate from the pulp and will be easy to remove. Peel and pit the peaches and cut them into halves, slices or slices.
You don’t have to remove the skin, but, in my opinion, jam made from peeled peaches turns out tastier.
Layer the peaches, sprinkling with sugar.
When making jam, the classic ratio of sugar to fruit is 1 to 1. But if the peaches are very sweet and ripe, I reduce the amount of sugar to 700–800 grams.
Leave the prepared peaches for several hours.
When the peaches have released their juice and the sugar has partially dissolved, you can start making the jam.
Bring the mixture to a boil over low heat and cook for 1-2 minutes. Then turn off the heat and leave the jam to cool.
Allow the peaches to cool to room temperature in the syrup before cooking any further. If you have time and desire, you can leave the mixture for several hours or overnight in the refrigerator.
Separate the peaches from the syrup. Bring the syrup to a boil and simmer separately for 15 minutes over low heat, skimming off the foam.
Place the fruit in the reduced syrup, bring the mixture to a boil and turn off the heat.
Place hot peach jam into sterilized jars. Seal with sterilized lids.
Turn over and wrap until cool.
Fragrant and tasty peach jam is ready for the winter. Bon appetit!
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