Prepare jam from juicy peaches in a slow cooker. Peach jam

The recipe was implemented in a slow cooker. This multicooker, like many others, has a “Jam” program. Temperature for this program - 100-108°C.

"Jam"
The program is designed for making jam.
- Turn on the device; when turned on, the “START” sensor indicator will start flashing.
- Place everything necessary ingredients, according to the recipe, into a bowl. There must be liquid in the bowl.
- During cooking in this program after boiling, it is recommended to keep the lid open and stir the product periodically, as foaming may occur. If the lid is positioned incorrectly, the result may not meet the requirements.
- By successively touching the “MENU” sensor, select the “Jam” program, while the inscription “Jam” on the display and the timer will flash.
- The flashing timer will indicate the default time for this cooking program - 1 hour. The time range can vary from 30 minutes to 4 hours depending on the recipe.
- Using the “HOURS” and “MINUTES” sensors, you need to change the cooking time in accordance with the recipe of the dish: by successively touching the “CLOCK” sensor, set the hours in steps of 1 hour, by touching the “MINUTES” sensor - minutes in steps of 10 minutes.
- While setting the cooking time, the timer on the display flashes.
- To start the program, hold the “START” sensor for 2 seconds, the device will emit a sound signal, the program name will light up on the display, the “START” sensor indicator will light constantly. The multicooker will start cooking in the set mode.
The “HEATING / CANCEL” sensor indicator will also light up, which means that at the end of the program, the device will automatically switch to the HEATING mode. To disable automatic switching to WARM mode, touch and hold the “START” sensor and the “WARM / CANCEL” sensor indicator will turn off. If desired, you can re-activate the automatic transition to the HEAT mode by touching the “START” sensor again.
The display will show a countdown.
- If necessary, you can interrupt the program with the “HEATING / CANCEL” sensor, and the device will go into standby mode.
- At the end of the operating time, the multicooker will emit a sound signal, if it has not been turned off earlier. The device will automatically switch to HEAT mode if it has not been canceled earlier. In the WARM mode, the display will show a direct countdown showing how long it takes to warm up the food.
- To disable the HEATING mode, hold the “HEATING / CANCEL” sensor for 2 seconds, the device will go into standby mode. Turn off your device.

Time: 60 min.

Servings: 4-5

Difficulty: 3 out of 5

Jam from fragrant peaches in a slow cooker

What could be more beautiful than a juicy, ripe peach? Sweet flesh and pleasantly tart skin together create a truly wonderful combination. However, in winter it is rarely possible to truly buy delicious fruits, which means it makes sense to look for recipes for making peach jam.

Today we will prepare peach jam in a multicooker - know that recipes for preparing this delicacy in a multicooker are incomparably easier than if you used regular saucepan. By the way, in the absence of peaches, nectarine jam is excellent in a slow cooker.

To cook fragrant jam from peaches, you only need three ingredients:

On a note: I want to get more original taste? Feel free to add a couple of oranges to the jam, along with the peel, but without the seeds.

Calorie content 100 grams ready-made dish will be as much as 258 calories. No fats, microscopic protein content, but as many as 67 carbohydrates.

Therefore, you should not get carried away with such a dessert, and it is best to eat it in the morning - this way you will cause the least harm to your figure.

Step 1

Ripe fruits (peaches or nectarines - it doesn’t matter, they are very similar to each other both in appearance and taste) are washed under water without any damage or stains.

We remove cuttings, if any, and seeds. Dry the fruits on a towel.

Be sure to remove the skin, because during cooking it will come away from the peaches and significantly spoil it. general form and the taste of jam. Although, some recipes advise leaving it - it adds tartness. But as they say, this is not for everyone.

On a note: It will be much easier to peel the fruit if you first scald it with boiling water and dip it in cold water- then it will easily come off the fruit.

Step 2

We cut the fruit into neat pieces, but do not crush them.

We put them in the bowl of our magic pot.

Add sugar so that it completely covers the peaches. So don't rely on recipes that specify the exact amount of sugar - ultimately it all depends on how many peaches you end up putting in the slow cooker.

Let's add a little citric acid- in case you want to keep the jam unsweetened all winter.

On a note: the amount of sugar can also be increased or decreased according to your wishes, however, remember that the less sugar, the less likely it is that the delicacy will last all winter.

Step 3

Turn on the “Stew” function on the multicooker display for 30 minutes, and cook the jam with the lid open until the sugar is completely dissolved.

How to tell if peach jam is ready in a slow cooker? Take a spoonful of the treat and watch the jam drip down. The drops should be large and flow down lazily and reluctantly. The consistency of the dish should be thick, it should not flow freely from a spoon.

Step 4

We put the hot delicacy in pre-prepared and sterilized jars, screw them with sterilized iron lids using a special seaming machine.

Turn the jars upside down and leave them like that until the delicacy cools completely.

In this form, peaches will delight you in winter; you can treat yourself to them as a snack with tea, or use them for various types baking, recipes for which you can find on our website.

Step-by-step recipes for making peach jam in a saucepan and slow cooker: options for peach jam with pectin and gelatin, pieces of fruit, apples and lemon zest

2018-07-21 Marina Danko

Grade
recipe

473

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

28 gr.

112 kcal.

Option 1: Classic peach jam recipe

The fragrant southern fruits are so oozing with nectar, and it, in turn, is so sweet that it is not surprising if the world’s first jam was made from peaches. Its recipe is probably lost, but over the years cooks have created dozens of new ones. We'll start with the simplest thing, adding just a couple of tablespoons of lemon juice; it subtly changes the taste, only emphasizing the aroma of the fruit.

Ingredients:

  • ripe, sweet peaches - two kilograms;
  • half a kilo of refined sugar;
  • small lemon.

Step-by-step peach jam recipe

Soak the peaches selected for making jam for ten minutes in a bowl of clean water. Then carefully, but without squeezing, wipe it with your hands without removing it from the basin. In this way, get rid of small quarrels that easily stick to their fluffy skin.

Rinsing one at a time clean water or under the tap, place the peaches in a large saucepan, pour boiling water from the kettle and let sit for two to three minutes. Drain hot water, and in its place pour cold water, after this procedure the skin on the fruit will come off noticeably easier, it may even crack. Remove it, and in those places where it does not come off well enough, simply cut it off with a sharp knife.

Depending on the variety, the peach pulp either peels away from the seeds very easily, or it is almost impossible to do so. In the first case, break the fruit into halves, and in the second, use a knife to cut the pulp from the pit into small slices. Place them in the pan or basin in which you are going to cook the jam.

Cut the lemon in half; the juice from one half will be enough. Gently squeeze and strain it, pour it over the peach pulp, then stir. Set the pan to very low heat, stirring occasionally with a wooden spatula, and simmer the fruit for up to half an hour.

Carefully pour all the released juice into a separate pan, and rub the remaining peach pulp through a colander or grind directly in the pan with a blender. Return the juice to the pan and add all the sugar at once, stir and heat the jam again.

Adjust the temperature so that the jam barely boils, cover the pan with a lid, but loosely, leave a small gap for steam to escape. Raise the lid every five minutes and stir the jam. After a quarter of an hour, the mass will begin to thicken and darken slightly, by this time you should already have sufficient quantity prepared glass containers and caps for it.

Without turning off the heat, quickly pack the jam into jars with a ladle, leaving no more than three centimeters of empty space up to the lid. Wipe the neck thoroughly with a dry cloth, seal the jar and turn it over. Keep the jam in this position until it cools, then transfer it to the pantry or cool place.

Option 2: Quick recipe for peach jam with pectin

Majority famous recipes thick sweets suffer from one inaccuracy - the duration of their cooking is indicated very approximately. The reason is primarily that fruit different varieties vary greatly in moisture content.

While relatively different consistencies can be justified for jam, liquid jam is, to put it mildly, a strange thing. You will either have to boil it for too long until it thickens or use special gelling additives. One of these recipes is in front of you.

Ingredients:

  • kilogram of ripe peaches;
  • a spoonful of citric acid;
  • 1000 grams of sugar;
  • six grams of pectin.

How to quickly make peach jam

To remove the skin from the peaches, follow the instructions from the previous recipe. For instant cooking, you also need ripe, but not overripe fruits. After removing the seeds from the peaches, cut the pulp into slices and place in a kettle or saucepan with a massive bottom. Pour in a glass of water, add a quarter kilogram of sugar, and leave on the stove for 15 minutes at moderate heat.

Take two teaspoons from the remaining sugar, mix with pectin, and add the rest to the peaches. Pour a quarter glass of water over the mixture of pectin and sugar, stir until dissolved and pour into fruit mass. Rinse the glass, add lemon, add three tablespoons of water, stir and leave for now.

Boil the jam, stirring slowly until it thickens. Keep the temperature as low as possible, allowing the syrup to barely simmer. When the mass in the pan thickens enough, pour in the citric acid solution and stir.

Option 3: Peach jam with fruit pieces

The amount of sugar is relatively large, which means the syrup will be sweet and thicken quickly enough. This is what allows you to avoid cooking it for a long time and keep large slices of peaches intact.

Ingredients:

  • 1000 grams of sugar;
  • a little over a kilogram of ripe, dense peaches.

How to cook

After dipping the selected peaches into boiling water for about thirty seconds, carefully remove the skin or cut it off in those places where it has not separated from the pulp. We put the peeled fruits into a container in which we are going to cook the jam. Carefully break them and remove the seeds, weigh the remaining pulp and add sugar in a one to one ratio.

Wait an hour and a half until the fruits release their juice. Turn on low heat under the container, heat the jam for about ten minutes, then tilt the saucepan and use a ladle to scoop out most of the juice that has come out. Adjust the heat to low, stirring slowly, cook the peach pulp until the whole mass becomes viscous.

As soon as droplets of jam stop spreading on the saucer, it can be considered completely ready. Next, pack the jam into glass containers prepared ahead of time and seal it.

Option 4: Peach jam with lemon juice and zest in a slow cooker

Lemon zest will add to the jam slight bitterness, it wouldn't hurt considering the sweetness of the peaches and the amount of sugar. Please note that it is better to choose fragrant lemons, they are less sour, and their zest is not so bitter and enriches the jam with its smell.

Ingredients:

  • 1500 grams of peaches;
  • a small packet of gelatin;
  • kilogram of refined sugar;
  • 500 grams of lemons.

Step by step recipe

Depending on the variety and ripeness of the peaches, the skin can be removed very easily or you will need to scald it additionally and only then remove it. This process is somewhat similar to removing the skin from tomatoes, the only difference is that the skin on peaches is either not cut at all, or it is done from the side opposite the stalk.

In any case, rinse the fruits thoroughly and place them in boiling water for two minutes. Then, covering the pan with a lid, drain the hot water, and pour cold water in its place directly from the tap. If the skin is cut, drain the water after cooling the peaches briefly. Quickly remove all the peel, leaving not a single piece of the flesh.

Peaches are very juicy; when you break them to remove the pit, you may lose some of the juice. Do this directly over the pan in which you plan to cook the jam. We throw away the seeds, mash the fruit pulp or grind it with a meat grinder. You can also use an immersion blender.

Cut the peel off the lemons in a thin layer, and also grind them with a blender or grate them. Simply cut the remaining pulp with a thick white skin in half and carefully squeeze out the juice. We throw away the cake and remove any random seeds from the juice.

Peach puree with grated zest And lemon juice Place in a multicooker bowl, add sugar and mix thoroughly. Having selected the stewing program for sixty minutes, start the multicooker and close the lid.

Soak the gelatin according to the instructions included with it, a few minutes before stopping the program, add it to the jam and mix. After stopping the timer, the multicooker should switch to heating mode. Let the jam brew for another twenty minutes, then pack it into jars and seal tightly.

Option 5: Peach and apple jam

You can slightly dilute the sweetness of the main fruit component of the jam with apples. Choose juicy ones fragrant fruits, sweetness can be neglected. Jam can be cooked for the first time and with different apples to more accurately determine the most suitable variety.

Ingredients:

  • three large juicy apples;
  • 700 gr. sugar;
  • kilogram of ripe peaches.

How to cook

Sufficiently ripe peaches can be peeled relatively easily. You can also immerse them in boiling water for up to a minute, then quickly cool and remove the skin by simply tearing it with your fingers.

Cut the pulp of the peaches; the shape and size of the pieces are not important. Peel and core the apples and dissolve the pulp into small, thin slices. Stir the fruits placed in a cooking basin and add about half a kilogram of sugar to them.

Leave the fruit for about an hour, allowing it to release its juices freely. Then set the heat to low and cook for about half an hour after boiling. Be sure to stir frequently.

By the time the fruit pulp softens, prepare the jars by sterilizing them. Rub the peach mass on a sieve or blend until smooth with a blender. Reheat, adding remaining sugar if necessary. Be sure to stir, cook for another quarter of an hour, quickly pack into jars and roll up. Once cooled, store in a dark place.

Recipe for peach jam in a slow cooker - another one exquisite delicacy, which will delight all the sweet tooth in your family in winter. Unusually aromatic and tender peach jam in a slow cooker will become a great addition your tea party and is suitable even for pregnant and nursing mothers, because it does not cause allergies. And there is nothing complicated in its preparation.

You can cook peach jam on the stove, but today we’ll talk about how to cook peach jam in a slow cooker?

Ingredients for the dish “Peach jam in a slow cooker”:

  • - peaches – 700 grams;
  • - sugar – 700 grams.

How to make peach jam in a slow cooker for the winter:

Rinse the peaches in running water and dry. Peaches with yellow flesh are best suited for jam. Not too ripe, but not too tight so that your jam doesn't turn into porridge or jam, but at the same time not too hard. Choose fruits without dents or other damage. By the way, peaches can be replaced with nectarines. These fruits are very similar to each other.

Peel the peaches. This is a mandatory condition, because if this is not done, it will come off during cooking and ruin the taste and appearance of your jam. If peaches are difficult to peel, soak them in boiling water for 1 minute and then submerge them in cold water. After this procedure, you can easily remove the skin from the fruit. Halve the peaches, remove the pits, and then cut into small cubes.

Place the chopped peaches in the slow cooker and add sugar until the cubes are completely covered. To ensure that the jam, already rolled up in jars, does not become sugary, you can add citric acid at the tip of a teaspoon.

After half an hour, make sure the jam is ready. To do this, take a spoon and look at its consistency. Ready jam It does not spread, and the drops from the spoon are large and fall off slowly. Another way to check readiness is to drop some jam onto a cold plate. Once done, it will not spread.

Place the hot jam into sterilized jars. You can sterilize them in boiling water or in the oven. Screwing our jars iron lids. They also need to be sterilized in boiling water. Turn the jars upside down until they cool completely.

That's all. The fragrant peach jam in the slow cooker is ready.

Ready-made peach jam in a slow cooker can be served immediately with tea. Enjoy your tea!

Peach jam in a slow cooker with oranges

Multicooker recipe

Regular jams made in a slow cooker from one type of fruit are delicious, but sometimes you want to diversify them with something. Fresh taste citrus fruits ideal for cooking peach jam. The combination of bright sunny fruits will surprise any gourmet.

The preparation time for peach and orange jam in a slow cooker is 2 hours, and from the specified amount of ingredients you get 2 liters of jam.

Ingredients for the dish “Peach jam in a slow cooker with oranges”:

  • - peaches – 1.6 kg;
  • - oranges – 5 pcs.;
  • - sugar – 800g;
  • - water – 100 ml.

How to make peach jam in a slow cooker with oranges:

We will prepare the jam in a slow cooker. It's very fast and easy way. First, take elastic peaches with a yellow center. They make jam tastier, and the pieces retain their shape. Select oranges with thin skin and small size. Small oranges have a sweeter and richer taste.

Then remove the skin from the peaches. If that doesn't work, you need to blanch. Pour boiling water over the fruits for a few minutes, then place them in cold water. After this procedure, the skin is removed very easily.

Cut the fruits and remove the seeds. Cut the peaches into large pieces and place in a bowl. If you are afraid that they will darken while you are doing other preparations, you can pour cold water over them.

Next you need to wash the oranges and pour boiling water over them. We will be using oranges with the peel, so it is necessary to peel it well. Then cut the citrus fruits into thin slices. At the same time, remove all the seeds, otherwise the jam will be bitter later.

Pour peaches, oranges, sugar into the multicooker bowl and add water. Close everything with a lid and turn on the “Extinguishing” mode for 25 minutes. At this time, start sterilizing jars and lids.

When the timer goes off, open the lid and let the jam cool for 10 minutes.

We take our jam and pour it into pre-prepared jars. Cover them with a lid and sterilize them in boiling water for 7 minutes. It is imperative to boil the jam in jars so that it can be stored longer. Since we boil it only once in a slow cooker, it’s better to be safe. Then we take out the jars and immediately roll them up with sterilized lids. Immediately turn the jam over and wrap it up. We are waiting for it to cool completely.

After cooling, put the jam in a dark and cool place. Taking into account the fact that we additionally boiled the jars, this product will last quite a long time. Wait for winter and enjoy eating delicious food healthy jam from peaches and oranges. Bon appetit!

Peaches contain a lot useful substances which are so necessary for a person.

This fruit is easily digestible, and its juicy and aromatic pulp tones and refreshes.

Regular use Peaches improve digestion and increase appetite.

To enjoy this fruit not only in summer, but also in winter, peaches are made various blanks– preserves, compotes, jams and confitures.

Peach jam - basic principles of preparation

Peach jam is a real treat for those with a sweet tooth. Tender, fragrant and sweet jam Suitable for both spreading on toast during tea drinking and for cooking various baked goods and desserts.

For jam, take ripe, juicy fruits without damage or pests. The fruits are thoroughly washed, broken and seeds removed. The peach pulp is placed in enamel dishes and pour boiling water over it. Cover with a lid and cook over low heat for about 15 minutes until the fruit becomes soft.

The resulting mass is cooled and ground through a sieve to obtain a homogeneous, delicate consistency.

Pour the peach puree into an enamel bowl and add sugar at a ratio of one to one. Stir and place on low heat. Boil the puree, periodically skimming off the foam, to the desired jam consistency. The longer it cooks, the thicker it becomes.

Peach jam is placed in prepared jars and hermetically sealed. To do this, take dishes with a volume of no more than a liter.

Peach jam can be prepared with the addition of citrus or other fruits. To make the mass thick, add agar-agar, pectin, gelatin or starch.

To add some spice to the jam, add cinnamon, rosemary or mint.

Recipe 1. Peach jam

Ingredients

    200 ml purified water;

    one and a half kilograms of peaches;

    granulated sugar - one and a half kilograms.

Cooking method

1. Wash soft, ripe peaches thoroughly under the tap and remove the pits.

2. Place the peach pulp in an enamel bowl and pour boiling water over it. Boil the fruit for a quarter of an hour, covered. The peaches should be soft.

3. Then cool the peaches and grind them through a sieve. Add sugar to the peach puree, stir and pour the resulting mass into an enamel bowl. Send it over low heat and cook, stirring constantly with a wooden spatula and skimming off the foam, until the desired consistency.

4. Wash the jars and put them in the oven for sterilization. It is enough to keep them there for about 15 minutes. Place the hot jam into jars and seal them hermetically. After the workpiece has cooled, store it in the cellar.

Recipe 2. Peach jam with lemon

Ingredients

    half a lemon;

    two kg of peaches;

    half a kilogram of sugar.

Cooking method

1. Place peaches in cold water for a short time, then rinse thoroughly. Place clean peaches in a wide bowl. Boil water in a kettle and pour boiling water over the fruit. Leave for a few minutes. Then drain the hot water and immediately pour in cold water.

2. Remove the skin from the peaches. If in some places it fits tightly to the pulp, you can trim it into a thin layer with a sharp knife.

3. Break the peeled peaches into pieces. If the flesh is dense, cut into slices.

4. Cut the lemon in half and squeeze the juice from half directly onto the peach pulp. Mix. Lemon will make the jam slightly sour and prevent the peaches from browning.

5. Place the container with peaches on low heat and cook the jam without adding water. Stir the mixture constantly with a wooden spatula. Half an hour is enough for the fruit to become soft.

6. Pour the resulting juice into a saucepan, and grind the peaches into puree using an immersion blender. Transfer the puree into a saucepan with the juice and add sugar.

7. Mix thoroughly with a wooden spatula. Place the pan on the heat, adjusting it so that the mixture boils slightly. Cover with a lid and cook for 15 minutes, stirring occasionally.

8. Heat clean jars in the oven. Pack the jam into jars and seal tightly with lids. Cover the workpiece and leave until it cools completely.

Recipe 3. Peach and mint jam

Ingredients

    mint sprig;

    peaches – kilogram;

  • fructose – 400 g.

Cooking method

1. Peaches need to be peeled. If it adheres tightly to the pulp, immerse the peaches in boiling water for a few minutes, and then immediately pour over cold water.

2. Cut the peeled peaches into slices. Place the prepared fruits in an enamel container and sprinkle them with fructose. Cut the lemon in half and squeeze the juice directly onto the peaches. Stir and leave the fruit for four hours.

3. After the allotted time, add mint leaves and place the container on medium heat. Cook for about forty minutes, periodically removing the foam. There is no need to stir the jam. Shake the pan periodically. This will preserve the amber structure and shape. peach slices.

4. Place the hot jam into sterile jars and seal tightly tin lids and leave covered with a warm cloth until completely cooled.

Recipe 4. Peach jam with starch

Ingredients

    12 g corn starch;

  • 200 g sugar;

  • 50 ml of purified water.

Cooking method

1. Place the peaches in cold water for a short time. Then wash them thoroughly, break them in half and remove the seeds. Cut the peach pulp into arbitrary pieces.

2. Place the peaches in an enamel bowl. Cover the fruit with half granulated sugar. Place the basin on the stove, pour in purified water and cook until the sugar dissolves.

3. Add the rest of the sugar. Cut the lemon and squeeze the juice from half the lemon into the peach mixture. We also put a cinnamon stick here. Keep on fire for about five minutes.

4. Add a spoonful of filtered water to the starch and mix well. Introduce the starch mixture into the peaches in a thin stream. Stir and after a couple of minutes remove the bowl from the heat. Take out the cinnamon.

5. Pour the jam into sterile jars and screw on the tin lids. Wrap in a warm cloth and leave for a day.

Recipe 5. Peach jam in a bread machine

Ingredients

    240 g granulated sugar;

    400 g ripe pitted peaches.

Cooking method

1. Wash the peaches thoroughly under cold running water. Break them in half and remove the seeds. Place the peach halves on a towel and leave to dry slightly.

2. Then cut the peach halves into small cubes along with the skin.

3. Transfer the chopped peaches into the bowl of the bread machine.

4. Sprinkle sugar on top of the fruit. Insert the bowl into the device and close the lid. Select the “Jam” or “Jam” program on the panel. Prepare the jam for an hour. We determine the time depending on the model of the bread machine.

5. Open the lid of the unit and put the hot jam into sterile dry jars. We tightly screw the lids on the jars, cover them with a blanket and leave them to cool for a day.

Recipe 6. Fragrant peach jam in a slow cooker

Ingredients

    50 g granulated sugar;

    kilogram of peaches;

  • 750 ml purified water;

    50 ml lemon juice.

Cooking method

1. Ripe peaches put in cold filtered water and leave for ten minutes. Then drain the water and wash the fruit under the tap. Cut each peach in half and remove the pits. Crumble the pulp small pieces.

2. Place the chopped peaches into the multicooker bowl. Pour in water and add granulated sugar. Mix.

3. Close the lid of the unit, activate the “Stew” program and cook, stirring occasionally, for an hour and a half. Wash the lemon, wipe it and cut it in half. Squeeze the juice out of it.

4. After an hour and a half, open the lid of the unit and add lemon juice and marjoram. Close the lid again, turn on the same mode and cook the jam for the same amount of time.

5. Wash the half-liter jars and place them in the oven for a quarter of an hour. Place the hot jam into jars and cover with tin lids. Wrap it up and leave it until it cools completely. Then we put the workpiece into the cellar.

Recipe 7. Peach jam with rosemary

Ingredients

    12 g gelatin;

    600 g peaches;

    100 ml lemon juice;

    400 g granulated sugar;

    rosemary - several sprigs.

Cooking method

1. Place peaches in deep container and fill with water. Leave for ten minutes. Then we wash the fruits. Cut each peach in half and remove the pit. Cut the pulp into slices. Place the chopped peaches in a copper basin and cover them with sugar. Leave for an hour to allow the peaches to release their juice.

2. Blend the peach mass to puree using a submersible blender. We put the basin on the fire and put the washed rosemary sprigs into it. Cook, stirring constantly, for 20 minutes.

3. Soak gelatin in water. Cut the lemon and squeeze the juice out of it. Add soaked gelatin and lemon juice to hot peach puree. Remove the rosemary branches and discard. They have already fulfilled their function. Stir and keep on fire for a couple more minutes.

4. Place the hot jam into half-liter jars and seal tightly with tin lids.

  • For jam, take ripe but not overripe fruits with soft, yellow flesh.
  • It is advisable to remove the skins from the peaches before making jam, as they can give the jam a bitter taste.
  • To easily peel the peaches, pour boiling water over them.

    • Add citrus zest or juice to peach jam to dilute the fruit's cloying sweetness.

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