The fruit got its name thanks to high content Sahara. Nectarines are rich in vitamins and microelements. Useful properties nectarine seeds also have kernels. They come in sweet and bitter varieties. Sweet ones are added to jam or simply eaten, and bitter ones are used in cooking. alcoholic drinks.
Nectarine jam - basic principles of preparation
For jam, use only ripe fruits. Unripe nectarines can ruin the taste of the jam.
Selected nectarines are washed under the tap. The skin is not removed. Then the seeds are removed and the pulp is cut into slices. Sliced nectarines are transferred to a suitable container and sprinkled with sugar. Stir and leave in the refrigerator for several hours.
Nectarine jam is cooked in two or three batches. Place the container with peaches on the fire and bring to a boil, skim off the foam and cook for about five minutes. Then it is completely cooled and cooked again.
For piquancy and aroma, spices, citrus fruits, vanillin and even coffee are added to the jam.
Hot jam is packaged in half-liter sterile jars and sealed tightly. Wrap it up and leave it to cool completely.
Nectarine jam is suitable not only for tea drinking, but also as a filling for pies.
Recipe 1. Traditional nectarine jam
Ingredients
nectarine – two kg;
granulated sugar – 1000 grams;
vanilla sugar- a bag.
Cooking method
1. Rinse the nectarines under the tap. Remove rotten and overripe fruits. Remove the pits from the peaches. Cut the pulp into slices.
2. Place the peaches in a bowl and cover with sugar. Mix well and leave in the refrigerator for several hours.
3. Stir again, add vanilla sugar and place the bowl with fruit on low heat. Bring the jam to a boil and cook for a quarter of an hour. Set aside for a few hours.
4. Wash half-liter jars with detergent and rinse them thoroughly. Sterilize glass containers in a way convenient for you.
5. Place the bowl of jam on low heat and cook for another 15 minutes from the moment it boils.
6. Place the hot jam in glass containers and seal tightly with lids. Turn over, wrap and cool completely.
Recipe 2. Nectarine jam with saffron
Ingredients
kilogram of nectarine;
a pinch of citric acid;
1.2 kg sugar;
drinking water- cup;
a pinch of saffron.
Cooking method
1. Wash the nectarine thoroughly. Divide in half and remove seeds.
2. Dilute in water citric acid and dip the nectarine halves into it for five minutes.
3. Drain the water and transfer the peaches to an enamel bowl.
4. Pour sugar into a saucepan, pour in a glass of drinking water and cook the syrup over low heat, stirring constantly.
5. Pour syrup over the nectarine pulp and leave for a day so that the fruit is saturated with syrup.
6. After the allotted time, pour the syrup with the released juice into a saucepan, put on fire and boil. Pour it over the peaches again. Leave the nectarines for another day.
7. Place the bowl over medium heat and bring to a boil, skimming off the foam. Then reduce the heat and cook for 15 minutes. At the end, add saffron and citric acid. Cool the jam completely and put it in sterile dry jars. Cover the throat with parchment and tie it with twine. Keep refrigerated.
Recipe 3. Nectarine jam with oranges
Ingredients
kilogram of sugar;
nectarines – kilogram;
lemons – half a kilogram;
oranges - kilogram.
Cooking method
1. Wash the nectarines under running water. Remove the seeds. Cut the pulp into equal thin slices, cutting off damaged areas.
2. Place the chopped fruit in a stainless steel bowl. Fill up granulated sugar and stir. Leave for forty minutes until the juice comes out.
3. Wash the lemons and oranges, pour boiling water over them and remove the peel with a sharp knife. Slice citrus slices and add them to the nectarines.
4. Place the bowl over low heat and cook the jam, stirring constantly. To check, drop the mixture onto a saucer; if it does not spread, then the jam is ready.
5. Wash the jars, rinse well and place in the oven to sterilize for 15 minutes.
6. Place hot jam into jars and roll up. Cool, wrapped in a warm blanket, and store in the pantry.
Recipe 4. Transparent nectarine jam
Ingredients
nectarines – kilogram;
drinking water - glass;
granulated sugar - kilogram;
lemon juice– 60 ml.
Cooking method
1. Wash the nectarines and cut them into beautiful small slices.
2. Add two glasses of sugar to a glass of water and put the mixture on low heat. Cook the syrup until the sugar crystals are completely dissolved. Then remove the bowl with the syrup from the heat, cool slightly and add freshly squeezed lemon juice.
3. Immerse nectarine slices in hot syrup and leave overnight, covered with a clean cloth.
4. Then put the dishes with peaches on low heat and cook for about three minutes from the moment they boil. Remove from heat and leave until morning.
5. Place the fruit mixture on the fire again and cook for about ten minutes.
6. Sterilize and dry clean jars. Place the hot jam in the prepared glass container and seal it tightly.
Recipe 5. Nectarine jam with almonds and cinnamon
Ingredients
nectarines – half a kilogram;
almonds – 150 g;
ground cinnamon– 5 grams;
sugar – 2.5 cups.
Cooking method
1. Wash the nectarines under the tap. Pour boiling water over the fruit and remove thin skin. Remove the pits, cut the peach pulp into thin slices and place in a stainless steel bowl. Leave for a couple of hours, adding sugar to the nectarines and stirring.
2. Place on the fire and, as soon as it boils, cook for a quarter of an hour. Carefully skim off the foam. Set aside, cover with a clean cloth and leave overnight.
3. Remove the skin from the almonds and chop them finely. Place the bowl with the jam on the fire and, as soon as it boils, add cinnamon and chopped almonds. Cook at low boil for ten minutes. Remember to stir constantly so that the jam does not burn.
4. Place hot jam into jars. Seal tightly, invert, wrap in a warm blanket and cool completely.
Recipe 6. Nectarine jam with coffee
Ingredients
nectarines – two kilograms;
granulated sugar - two kilograms;
natural ground coffee– 30 g.
Cooking method
1. Make a small bag from thick fabric.
2. Wash nectarines under running water. We take out the bones. Cut the fruit pulp into small slices.
3. Place the chopped peaches in an enamel bowl and add sugar. Stir and leave for several hours to allow the fruit to release its juice.
4. Pour coffee into the bag and tie it tightly. We put the basin on the fire and lower the bag of coffee into it. We need it to give off its aroma, but at the same time the color of the jam does not change. Cook from the moment of boiling for seven minutes. Then remove from heat and remove the bag of coffee.
5. Pack the hot jam into half-liter jars and roll up. Wrap it in an old jacket and leave it until the jam cools completely.
Recipe 7. Nectarine jam with walnuts
Ingredients
kilogram of granulated sugar;
walnuts – 100 g;
kilogram of nectarines.
Cooking method
1. Cores walnuts soak for five minutes in boiling water. Then drain the water and soak again for ten minutes.
2. Wash the nectarines using the tap, dry and cut into slices, removing the seeds.
3. Transfer peaches to enamel dishes and add sugar. Stir and leave for three hours so that the nectarines release their juice. Add to peaches walnuts and mix.
4. Send the fruit mixture to low heat and cook until tender, stirring constantly. We remove the foam. As soon as the jam starts to bubble, remove it from the heat and package it in a sterile, dry glass container.
Recipe 7. Nectarine jam with gelfix
Ingredients
granulated sugar – 1 kg 100 g;
nectarine – four kilograms;
zhelfix - two packages;
drinking water – 60 ml.
Cooking method
1. Rinse the nectarines under the tap and remove the seeds. Pour boiling water over the fruit and remove the thin skin. Cut the pulp into small pieces and place in a bowl for making jam.
2. Add 100 g of sugar to the gelfix and mix. Add the resulting mixture to the peaches and mix. Leave for a couple of hours.
3. Place the bowl with peaches on low heat, pour in boiled water and mix. Water is needed to prevent the jam from burning.
4. When fruit mixture starts to boil, add the rest of the sugar and stir. Cook for seven minutes, stirring constantly.
5. Pour the hot jam into sterile dry jars and seal. Cover with a warm cloth and leave for a day.
For jam, take ripe nectarines with dense pulp.
Durum varieties Blanch for four minutes in boiling water, then plunge into cold water.
To prevent the fruits from bursting, prick them in several places.
It is convenient to remove the bone that has grown into the pulp using a spoon.
Adjust the amount of sugar depending on the sweetness of the nectarines.
Very tasty and fragrant jam Made from nectarines for the winter. Try it with lemon, plums, orange!
Rich nectarine slices in a clear red-orange syrup are so delicious that you can't stop eating them. You can also use boiled fruits as a filling for cakes or pies.
- nectarines – 500 g;
- granulated sugar – 500 g;
- lemon juice – 1 tbsp. spoon;
- boiled water – 1 glass.
Cooking sugar syrup. To do this, mix water and sugar in a saucepan, place on moderate heat, and bring to a boil.
When granulated sugar is completely dissolved in water, add lemon juice. If you want, you can throw in a slice of lemon and boil the syrup for a couple more minutes, this will give the jam some sourness.
We wash the fruits, remove the seeds, and cut them as desired. I prefer jam with slices.
Place the fruits in a saucepan with the syrup, stirring constantly, and bring to a boil over medium heat. Reduce the flame and cook for another 5 minutes.
Remove the pan from the heat, cover with a lid, and leave until completely cooled at room temperature. Place in the refrigerator for a day. Then bring it to a boil again. We do this process so that the jam is infused.
Place the boiling jam into sterilized jars, screw on the boiled lids and put them under a blanket to cool. Our nectarine jam with lemon is ready for the winter.
Recipe 2, simple: how to make nectarine jam
In the summer we enjoy the taste of fresh fruits and berries and we really want to stretch out this pleasure and preserve it as much as possible. longer piece summer. I'll tell you how to make jam from nectarines. It's delicious and aromatic preparation for the winter, which will appeal to both adults and children. The recipe for making nectarine jam is very simple, so buy fruit and sugar and start making delicious jam. Good luck!
- Nectarines - 1 Kilogram
- Sugar - 2 Cups
- Vanilla - 1 Pinch
For jam, it is better to take not quite ripe fruits - they will not boil down in the jam. My nectarines.
Cut into small pieces, preferably the same size.
Place in an enamel bowl and add sugar. Place in a cold place for 6-8 hours, let them release the juice.
Cook the jam for 15-20 minutes after boiling. Add vanilla 5 minutes before the end of cooking. Can be cooked in two stages. The first time, boil the jam for 5 minutes and set aside for 6 hours, and the second time, boil over low heat for 10 minutes. Ready jam pour into dry, sterilized jars and wait for winter.
Recipe 3: simple nectarine jam for the winter (step by step)
- nectarines (1 kg.);
- granulated sugar (1 kg.).
Wash the nectarines and let them dry. Cut into slices, discarding the pit.
Sprinkle the nectarine slices with granulated sugar and leave for 2-3 hours, until the fruit gives juice.
And then everything is simple - we put on small fire, bring to a boil and stirring gently, cook until tender. Everyone defines readiness differently. For example, you can drop syrup onto a saucer, and if it does not spread immediately, the jam is ready. Another way to determine readiness is to look at the “behavior” of the jam. If it seems to be squeaking and bubbling, then you can also remove it. Honestly, I don't know how to explain it, you just have to see it.
Yes, don't forget to skim off the foam. This is best done not from the very beginning, but towards the end. Then it gathers conveniently around the edges.
OK it's all over Now! Cool and put the jam into jars (a kilogram is just enough for 2 half-liter jars) and close with a paper lid. And we are waiting for winter to enjoy the cold evening sunny taste wonderful dessert! Or we don't wait.
Recipe 4: five-minute jam from plums and nectarines
- Nectarine - 500 g
- Plum (Hungarian variety) - 500 g
- Sugar - 1 kg
- Lemon - 1 piece
- Orange - 1 piece
Wash the nectarines, dry them, remove the pits and cut into slices.
Wash the plums, dry them, remove the stone, cut into slices.
Place the prepared fruits in a cooking pan and sprinkle with sugar. Leave for 6-8 hours to release the juice.
Squeeze juice from lemon and orange and add to fruit. Put on the fire, bring to a boil and cook for 5 minutes, skimming off the foam.
Pour hot into prepared jars. Roll up. Turn the lid down. Cool.
Recipe 5, step by step: nectarine jam with nuts
- 1 kg. nectarines
- 1 kg. Sahara
- 1 orange
- 0.5 lemon
- almonds to taste
Wash the nectarines and cut them into slices.
Add sugar and leave until the juice comes out.
Add finely chopped orange and a little lemon (you can limit it to the zest).
Add dried almonds.
We put it on the stove, as soon as it boils, turn down the heat, the sugar should melt, the jam will need to be stirred, skim off the foam, and let it cook until full readiness(when it comes is up to you).
Place in sterile jars and close.
Recipe 6: thick seedless nectarine jam
This nectarine jam is brewed in the image and likeness of the idea of the famous culinary blogger Venus Osipchuk. True, she is for long winter Boiled the apricot with sugar and coffee. I want to assure you: this idea also works very well with nectarines. If you want to inject a little fusion into your usual and ordinary winter preparations, go for it. This nectarine jam will delight, impress and will not leave you indifferent to tea drinking!
- Nectarines 500 grams
- Sugar 300 grams
- Natural coffee 1 tsp
- Agar-agar 1 tsp
Wash the nectarines, dry them, remove the seeds.
Cut some of the nectarines into cubes.
Puree the remaining portion in a blender.
Combine both cuts of nectarines, add sugar and leave for 5-6 hours at room temperature. Place the jam on the stove, bring to a boil and cook for exactly 5 minutes.
Add ground to jam natural coffe, stir, bring to a boil again, and immediately remove from the stove. Cool completely.
Return the nectarine jam to the stove, bring to a boil again and boil again for 5 minutes, spray agar-agar on the surface.
Pour the finished nectarine jam into sterile jars and, if necessary, roll up. Store in the refrigerator or other cool place until serving.
Recipe 7: delicious nectarine jam with oranges
- 600 grams of nectarines;
- 1 orange;
- 500 grams of granulated sugar.
I cut the nectarines into slices to retain their shape in the future. I'm deleting the main thing large bone, and then I make thin slices.
I clean the oranges thoroughly with a brush and rinse them with water, since the peels are very porous and need to be thoroughly washed before adding them to the jam. Then I cut them into small triangles.
I transfer the fruit into a bowl.
Step-by-step recipes for making nectarine jam for the winter with chocolate, other fruits, turmeric and currants
2018-07-28 Rida KhasanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
0 gr.
0 gr.
Carbohydrates
53 gr.212 kcal.
Option 1: Classic recipe for nectarine jam for the winter
Seal benefits and vitamins natural fruits Jam will help until winter. Make it according different recipes and in winter you can treat yourself and the whole family. The jam made from nectarines is especially aromatic and tender, and the syrup is more like flower honey. Cooking similar delicacy from fresh nectarines different sizes with citrus fruits, citric acid, sour berries, and other fruits. If you want an original version, use the recipe with chocolate or ground turmeric.
Ingredients:
- 1.5 kg of fruit (weight without seeds);
- 1.5 kg sugar;
- 1 lemon.
Step-by-step recipe for nectarine jam for the winter
Rinse the fruit. Dry each fruit with napkins. Cut in half, remove the seeds. Cut large nectarines into pieces, and if using small ones, leave them in halves. Place in an enamel pan.
Add sugar. Let stand for 15-20 minutes. During this time fruit slices will give juice for syrup.
In the meantime, squeeze the juice out of a whole lemon and strain. You should get about 40-50 ml of liquid. Pour it into the pan. Mix everything carefully.
Cook the jam, stirring constantly, over low heat. After 40 minutes, liquid syrup will thicken noticeably. Then you can pack the jam in sterilized jars and seal with sterilized lids. When the jars have cooled at room temperature, store them in a cool place.
In the classic cooking recipe, the most minimum set products - fruits, sugar. And lemon juice is added to enhance the flavor and increase the vitamin value of the treat. The lemon in the recipe can be replaced or supplemented with one orange.
If you need to make a lot of jam, it is convenient to use a simple or electric shredder to cut fruit. These are often included in kitchen meat grinders and home processors.
Option 2: Quick recipe for nectarine jam for the winter
To quickly cook delicious jam, reduce the weight of the ingredients and add some water. This way you won't have to wait for the fruit juice to appear.
Ingredients:
- 600 gr. nectarines;
- 600 gr. Sahara;
- 2 pinches of citric acid;
- 30-40 ml of boiled water.
How to quickly make nectarine jam for the winter
Rinse the fruits thoroughly. Dry. Remove the seeds. Cut the pulp into slices. Place in the pan where you will cook the food.
Add the remaining ingredients - sugar, citric acid and water. Stir.
Cook for about 15 minutes after the mixture boils. Delete if desired protein foam from the surface, but this is not necessary. Pack the jam into small jars - it is convenient to use containers of 200 or 300 grams.
There is almost the same recipe, but using a slow cooker. If you have one kitchen appliances, be sure to use it. Place all ingredients in the bowl and close the lid. Set the “Baking” or “Stewing” mode for 45 minutes. The technology will do the rest for you.
Option 3: Nectarine jam for the winter “Chocolate mood”
Surprisingly, you can even add chocolate to nectarine jam. It turns out incredibly tasty, and the liqueur or cognac in the recipe is responsible for the aroma.
Ingredients:
- 1.5 kg of fruit (weight already pitted);
- 1 kg sugar;
- about 100-120 gr. dark chocolate;
- 1 tsp. fruit liqueur or cognac.
How to cook
Prepare the fruit. To prevent fruits from becoming mushy when cooking in puree, use dense fruits. Rinse them, dry them. Remove the seeds. Weigh, the fruit pulp should be about 1.5 kg. Cut the pieces into a saucepan.
Add sugar. Stir. Heat over low heat until the juice and sugar form a syrup. Using a slotted spoon, remove the fruit pieces. Cook the syrup for about 15-20 minutes at a gentle simmer. Return the fruit to the pan.
Grind the chocolate through a grater. Add to the stew, add aromatic alcohol. Stir. Cook for about 10 more minutes, stirring.
Pack the finished treat into sterilized jars and seal tightly.
Instead of chocolate in the recipe, it is permissible to use natural ground coffee. 1 teaspoon will be enough.
Option 4: Multi-ingredient nectarine jam for the winter
You can make nectarine jam more interesting. This is a great opportunity to put stale fruit to use. Plums, apples, pears are suitable.
Ingredients:
- 600 gr. nectarines;
- the same number of other fruits;
- 1.1 kg sugar;
- 1 tbsp. l. zhelfixa.
Step by step recipe
Rinse and peel all fruit. Cut the pulp into pieces or slices.
Combine fruit and sugar in a saucepan. Add gelfix. Stir. Cook until boiling, stirring. Then another 10 minutes. Now the jam is ready, it’s time to package it in jars. Be sure to sterilize all containers and lids first.
Zhelfix or natural pectin used to thicken jam. You don’t have to use it, but then the cooking time will increase to 40 minutes. To make a delicacy with a distinct spicy flavor, use ground herbs or spices. For the sweet ones recipes will do vanillin (can be natural - seeds from the pod), star anise, cinnamon, cardamom, anise or ginger. Select spices carefully, do not use more than 2 pinches of 1-2 items.
Option 5: Nectarine jam for the winter “Turmeric Tint”
For a more pronounced color and light aroma, ground turmeric or natural saffron is added to the fruit jam. This recipe used not only for nectarines, but also for apples, peaches or melon. Knowing just one jam recipe, you can prepare many varieties of winter treats.
Ingredients:
- 2 kg of nectarines;
- 1.5 kg granulated sugar;
- 1 dessert spoon(without a slide) ground turmeric.
How to cook
Rinse all nectarines in running water. Place on a towel to dry. Remove the seeds from each fruit. If desired, thin skin can be cut off from the pulp. Cut the pulp into pieces or thin slices.
Add sugar and ground turmeric to the fruit. Stir gently. Leave aside for a while. The pieces should give juice.
Cook the jam on the stove at a gentle simmer for about 35-40 minutes. Be sure to stir. Many recipes recommend skimming off the protein foam. But the jam is perfectly stored with it, so there is no need to remove the foam.
IN original versions When preparing jam, nuts are added to the fruit. It turns out to be a successful combination. But the nuts will first have to be processed to remove the dark, bitter skin. For example, roast hazelnuts, walnuts or peanuts, and scald almonds with boiling water. Place the clean whitish pieces into the jam in the middle of cooking. In order not to forget which recipe the workpiece was cooked according to, number all the recipes for the workpieces in your cookbook. Put the same number on the lid of the jar winter harvesting. And on next year it will be possible to repeat the most successful recipes.
Option 6: Nectarine and red currant jam for the winter
If the garden has a ripe harvest of red currants, add them to the nectarine pieces. It will work out perfect combination tastes and aroma.
Ingredients:
- 1.5 kg of nectarines;
- 300-400 gr. red currant;
- 1.5 kg of sugar.
Step by step recipe
Take care of fruits and berries. Rinse thoroughly. Remove the seeds from the nectarines and cut the pulp into pieces. Remove the red currants from the branches. Mix the ingredients in a saucepan or enamel cup. Red currants can be replaced with black currants in the recipe, but then the jam will be colored dark color. The taste will not be affected.
Add sugar. Wait until the juice appears - this is 15-20 minutes.
Cook, stirring with a wooden spatula, until boiling. Then about another 35-40 minutes. Once the syrup thickens and becomes a little viscous, you're done. Distribute the treats into sterilized jars and seal tightly with lids. When the jars have cooled, refrigerate. If you store such jam indoors without sudden temperature changes, it will be perfectly stored for 2-3 years.
Nectarine jam classic recipe or with additives can be used as an independent treat for tea. Or it will be useful as a filling for homemade baked goods- rolls, pies, cupcakes.
Bon appetit!
You can endlessly sing odes to nectarine, its delicate aroma and juicy pulp. After all, even the very name of the fruit hints that this is divine nectar, and it would be simply a crime not to save a piece of this nectar for the winter in the form of jam.
Ripe nectarines contain more sugar than their closest relatives - peaches and apricots. This means that to make jam, you can use less sugar and stick to a 2:1 ratio (for 2 kg of peaches - 1 kg of sugar).
Sort through the fruits. Put the overripe and soft ones aside. They, like overripe peaches, will go for, or, but for jam you need dense and strong nectarines.
Wash them, cut them into slices and remove the seeds. Sprinkle the nectarines with sugar and leave to release the juice for a couple of hours.
Stir the nectarines very carefully with a spatula and place over low heat. It is not necessary to cook the jam in several batches. It is important that the syrup boils down, and with this ratio of sugar and nectarines, if you do not add water, this will happen quite quickly. Close the jam to the floor liter jars and cover them with a blanket.
This is a fairly simple recipe, but you can complicate it a little and get a unique nectarine dessert.
Chocolate nectarine jam
Chocolate jam is not made in industrial scale, because this dessert is not eaten in jars, but savored with spoons. Prepare a couple of jars first and you will understand why this is so.
- 1 kg nectarine;
- 0.5 kg sugar;
- 100 gr. bar of dark dark chocolate, or 100 gr. cocoa powder;
- 100 gr. kernels from nectarine seeds, or almonds;
- 2 tbsp. l. Amaretto liqueur or cognac;
- Vanilla, cinnamon, lemon optional.
Peel the nectarines, cut into slices and sprinkle with sugar.
Break the nectarine seeds and remove the kernels. They can be cut or left whole.
While you were working on the seeds, the nectarines have already released their juice and can be placed on the stove. After boiling, you need to reduce the heat and cook the jam for about 10 minutes.
Remove the pan from the stove and let the jam cool.
If you use cocoa, pour a little syrup into a separate bowl, add cocoa and rub the powder thoroughly so that there are no lumps, and then pour in chocolate mass in jam. If you have chocolate bar– just break it into pieces and pour it into the pan in this form. Add the kernels, liqueur, and put the jam back on the stove.
Now you need to make sure that it does not burn, since cocoa thickens the syrup very much.
Check the condition of the syrup, but you shouldn’t cook it for more than 10 minutes. Place the jam into jars, close the lids and wait for it to cool.
Chocolate nectarine jam keeps well in the refrigerator or in a cool place for about 6 months. This relatively short shelf life of jam is due to the seeds/nuts. But no matter how much nectarine jam you make, it still won’t last until spring. After all, it is so tasty that it is eaten first.
Watch the video on how to make nectarine jam in a slow cooker:
This sunny fruit with a bright blush on its velvety skin, delicate aroma, juicy pulp And sweet and sour taste many people like it. Of course, peaches, even in a good year, are not cheap, but if you take into account the fact that they grow only in an ecologically clean area (in other places these fruits will be small and tasteless), then they are worth paying attention to. Especially those who adhere healthy eating, because peaches are not only tasty and beautiful, but also healthy.
They are rich in vitamins A, C, P, B1, B2, as well as useful microelements: phosphorus, potassium, magnesium, sodium, sulfur, silicon, iron. The fruits contain fructose, sucrose, glucose, and pectins. The composition includes organic acids: citric, malic, tartaric.
Not only the pulp, but also the kernels from peach seeds have beneficial properties. They contain up to 50% fat and 25% protein. From them they get Peach oil, which is used in cosmetology and medicine.
The kernels themselves can be bitter or sweet. The bitter kernels are used to make liqueurs, tinctures, and wines, while the sweet ones can replace almonds. They are found in some varieties of nectarines - bare-fruited peaches. But you shouldn’t get carried away with them, since they also contain amygdalin, a substance that, under the influence of gastric juices, begins to produce hydrocyanic acid. Therefore, peach kernels are used only on an industrial scale.
For medicinal and preventive purposes, peaches are recommended for people with heart rhythm disorders, stomach diseases, anemia, low acidity, and constipation. For lovers fatty foods You should definitely eat peaches, as they promote rapid digestion of food.
Compotes, jams, preserves, and marmalade are made from these fruits.
Peach jam: subtleties of preparation
- Ripe but firm peaches are suitable for jam. They can be cooked whole, halved or cut into slices. If they are boiled whole, they should not be too ripe, otherwise the fruits will become soft during heat treatment.
- Before cooking, hard peach varieties are blanched in hot water (at 85°) for 3-4 minutes, and then quickly cooled in cold water. Whole fruits must be pricked beforehand to prevent them from bursting.
- Peaches covered with fluff are peeled before cooking. To do this, the fruits are immersed in boiling water. To prevent the peeled fruits from darkening, they are placed in water with citric acid (take 10 g of citric acid per 1 liter of water).
- In many varieties of peach, the pit grows into the flesh and is difficult to remove. To do this, use a special spoon, with which the bones are carefully cut out. In nectarines, the pit is most often easily separated, and the skin is not removed from them because it is soft.
- Peach jam is cooked in almost the same way as apricot jam, but less sugar can be added, since peaches are rarely sour.
Peach jam: recipe one
Ingredients:
- peaches – 1 kg;
- sugar – 1.2 kg;
- water – 1 tbsp.;
- saffron - a pinch;
- citric acid - a pinch.
Cooking method
- Wash the peaches in cold water.
- Pour boiling water over them and peel off the skin. To prevent them from darkening, dip them in water with citric acid for 5 minutes.
- Divide into two halves, remove the seeds. Place the peaches in a cooking bowl.
- Place sugar in a saucepan and add enough water. Boil the syrup. Pour it over the peaches. Leave it for a day. During this time, the fruits will be soaked in syrup.
- The next day, pour the syrup into a saucepan and boil. Pour it over the peaches again. Leave it for another day.
- On the third day, place the basin on the stove and bring to a boil over medium heat, skimming off the foam. Then reduce the heat. Boil the jam until done. At the end of cooking, add citric acid and saffron. It will give the jam a beautiful orange tint. You can check the quality of the jam by dropping a little syrup on a saucer. If the cooled syrup does not spread, the jam is ready.
- Leave the jam in the bowl until it cools completely.
- Place in clean, dry jars. Cover the neck with parchment and tie with twine.
Peach jam: recipe two
Ingredients:
- peaches – 1 kg;
- sugar – 1.5 kg;
- water – 1.5 tbsp.;
- citric acid – 3 g.
Cooking method
- Sort the peaches and remove any bruises. Wash under running water.
- Scald them with boiling water and remove the skin.
- Cut in half, remove the pit. Cut into slices. To prevent the peaches from darkening, immerse them in water for a few minutes, to which add citric acid (10 g of acid per 1 liter of water).
- Place them in a colander and place them in hot water almost brought to a boil. Blanch for 5 minutes. Cool quickly.
- Pour sugar into a cooking basin and pour in water. Boil the syrup. Remove from heat.
- Add peaches and citric acid to the syrup. Bring to a boil over medium heat, skimming off any foam. Set the bowl aside and let the jam sit for 8 hours.
- Put the jam back on the fire and bring to a boil again.
- Repeat this procedure one more time.
- After putting the jam on the stove for the third time, cook it until completely cooked.
- Cool it in a bowl and then transfer it to clean jars. Cover with parchment.
Peach jam “Pyatiminutka”
Ingredients:
- peaches – 1 kg;
- water – 1 tbsp.;
- sugar – 6 tbsp.
Cooking method
- Sort the peaches and rinse under running water. Scald with boiling water, remove the skin.
- Cut in half, remove the seeds. If there are a lot of peaches and you are worried that they will darken, immerse them in acidified water for 5 minutes (put 10 g of citric acid per 1 liter).
- Cut the peaches into thin slices or cubes.
- Place in a cooking basin. Add sugar, leaving one glass of sugar for syrup. Gently stir the chopped peaches and leave until the juice releases.
- In a saucepan, combine the remaining sugar with water. Boil the syrup. Pour it into a bowl of fruit. Stir and leave for 8-10 hours to infuse.
- After this time, place the bowl of peaches on the stove. Bring to a boil over low heat, skimming off the foam with a slotted spoon. Boil the jam for 5 minutes.
- While hot, pour the jam into sterile dry jars (you must prepare them in advance). Immediately seal tightly. Turn it upside down and cool it like that.
Nectarine jam
Ingredients:
- nectarines – 1 kg;
- water – 200 ml;
- sugar – 1 kg;
- juice of half a lemon.
Cooking method
- For jam, select ripe but firm nectarines. Wash them under running water.
- Cut each fruit in half and remove the pit. Cut the halves into small pieces.
- Pour water into a saucepan and add sugar. Boil the syrup. Let it cool slightly and add lemon juice.
- Place the chopped nectarines into the syrup and stir gently. Leave them to soak for a day.
- The next day, place the basin on the stove and bring its contents to a boil, not forgetting to remove any foam that appears. Leave the jam again for a day.
- Then put the jam on low heat and cook for about 10 minutes until it has reduced slightly.
- Let it cool and then pack it into clean, sterile jars.
Note to the hostess
To make the jam thicker, when packaging in a jar, first put pieces of fruit, then fill them with syrup. The remaining syrup can be poured into some container and used to prepare fruit drinks or compotes.
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