Simple recipes for peach jam for the winter. Peach jam

Fragrant and sweet delicious jam from peaches - a real find for those with a sweet tooth This delicious dessert getting ready different ways, and almost every housewife has her own favorite recipe. Here are some popular cooking options. exquisite delicacy. The jam can be put into jars and put away in a dark place to enjoy the taste of fruit in winter, which has absorbed all the warmth, light and benefits of summer.

Classic peach jam recipe

Classic recipe peach jam extremely easy to prepare. Every housewife can handle it, regardless of her level of culinary skill. The dessert contains the simplest ingredients.

Ingredients

peaches – 1 kg;
sugar – 1 kg.

Cooking method

Simple peach jam

A very simple recipe for peach jam for the winter - perfect solution for those housewives who would like to please their family tasty treat. This is being created cold dessert without cooking. Cooking will take a little longer if you first remove the skin from the fruit. This can be done by simply pouring boiling water over them.

Ingredients

peaches – 1 kg;
sugar – 800 g.

Cooking method

Peach jam slices

To enjoy winter amazing taste summer fruits, it is worth preparing jam from peaches in slices. To prevent the composition from boiling down to the state of porridge, only strong and hard fruits should be used for cooking such jam, and the remaining ingredients will not be difficult to purchase. This dessert will be very tender, sophisticated and aromatic. It is perfect for tea drinking and goes well with toast and porridge.

Ingredients

strong peaches – 1.5 kg;
sugar – 1 kg;
cinnamon – 1 stick;
lemon – 1 pc.

On a note! Natural lemon juice can be replaced with acid.

Cooking method

Visual step by step recipe Peach jam with photos will help cooks. First you need to prepare all the ingredients.
Peaches should be washed thoroughly and pits removed from the fruit. Then the fruit must be cut into slices. Then the fruits are transferred to a metal container: a pan or basin.
Now we need to make the syrup. To do this, you will need to dissolve the amount of sugar specified in the jam recipe in 250 ml of water. The syrup must be brought to a boil so that the sugar is completely dissolved. In this case, the ingredients should be stirred constantly: this will help prevent the liquid from burning.
What should you do next? Pieces of peaches are poured into containers with pre-prepared sugar syrup. There you need to put just one cinnamon stick and citric acid, if it is used. This mixture needs to be boiled. Then it is removed from the heat and cooled completely.
Then the future peach jam in slices needs to be brought to a boil again. The composition is mixed with a wooden spatula, after which it is removed from the stove and cooled thoroughly under natural conditions.
Squeeze the juice of one lemon into a separate pan.
Now lemon juice is poured into the jam. The future peach jam with slices of fruit is brought to a boil. After this, the mass must be cooked for at least 30 minutes. In this case, heating should be minimal. All that remains is to remove the cinnamon stick from the mixture.
The finished hot jam from peaches, cut into slices and diluted with lemon juice, remains to be poured into clean, sterilized jars. The dessert needs to be rolled up.

Apricot jam with oranges

Incredibly useful and aromatic apricot jam. The rich and dense taste of this delicacy is memorable and bright, just like the appearance of the preparation for the winter. When preparing such a dessert, you should use a step-by-step recipe for peach jam with photos. This will help cooks avoid possible mistakes. The result is a colorful composition enriched with vitamins. If you include citric acid in the composition, the product will acquire a special piquancy.

Ingredients

ripe peaches – 1 kg;
sugar – 1 kg;
orange – 1 pc.;
water – 200 ml.

Note! Chefs who have already mastered this wonderful recipe, it is not recommended to use overripe fruits for cooking, which quickly “spread”. It is best to take slightly unripe fruit.

Cooking method

Five-minute peach jam

Another popular version of peach jam is prepared using a method that is well known and loved by many housewives. This is the famous five-minute.

Ingredients

peaches – 700 g (pitted mass);
sugar – 700 g;
water – 250 ml.

Cooking method

Video recipes for peach jam

Now you know how to cook peach jam correctly and tasty. A video will help you visualize the process of making peaches more clearly.

Both children and adults enjoy the tenderness and aroma of peach jam. Properly prepared peach jam contains many vitamins and beneficial microelements. The color of the jam is golden, but the taste depends on the recipe. Every housewife who makes peach knows how to make peach jam. winter preparations. Homemade peach jam will be loved by all family members and is perfect for a variety of baked goods.

Subtleties of making peach jam

Every housewife makes peach jam according to her favorite recipe for the winter, but there are some tricks common to all recipes that will allow you to prepare the highest quality and healthiest product:

To prepare peach jam for the winter, you should select strong, unripe but juicy fruits. They will not boil over and will not lose their shape during heat treatment.
It is recommended to remove pits from peaches because long-term storage toxic substances are released from them. This not only spoils the taste of the jam, but also makes eating it hazardous to health. Jam with seeds has a shorter shelf life (7-8 months).
It is better to take enameled dishes for cooking with a thick bottom and low edges.
For long storage jam, it is rolled under iron lids. Using nylon lids is also possible, but the product should then be stored in the refrigerator to prevent mold formation.
It is advisable to remove the skin from peaches for jam. Jam without the skin has a more pleasant texture and delicate taste. Most easy way removing the skin - blanching the fruit in boiling water for 3-5 minutes.
To preserve vitamins, peaches should be subjected to minimal heat treatment. Great option For this, five-minute jam. If the prescription says more for a long time cooking, you can cook the jam for 5 minutes a day, then the peaches will not lose their beneficial properties.

How much sugar should I use to make peach jam?

Recipes for preparing peaches for the winter are different and the amount of sugar used may differ, but minimal amount sugar for jam is 1 kg per 1 kg of peaches. Using less sugar can cause the jam to ferment and turn sour. Those with a sweet tooth can increase the amount of sugar if desired, but you should not add more than 1.5 kg of sugar per kilogram of fruit. Recipes with photos tell you how to properly cook peach jam in more detail.

What varieties of peaches are best for jam?

The peach ripening season is the best time to make jam. Yellow varieties Peaches are best suited for jam. Among the early varieties, Kiev Early, Morettini or Solnechny are suitable. Late varieties, such as Cardinal or Redhaven, are juicy and also suitable for canning. Peaches for jam should be aromatic, juicy and tasty, then the taste of the jam will be perfect.

How to make thick peach jam?

The thickness of the jam depends on the cooking time and the juiciness of the fruit. When cooking, it is not immediately possible to determine how thick the jam will be, so it must first be cooled. If the jam turns out liquid, it must be cooked over low heat. A recipe for peach jam with photos will make the preparation step-by-step easier and help you properly cook the jam to the desired consistency.

Lemon juice or citric acid is used as a safe thickener. Their use can guarantee rapid thickening and impart a subtle, refreshing lemon flavor.

In addition, citric acid helps preserve jam for a long time, which is why it is present in many recipes.

Why did the peach jam turn out sour?

Jam can turn out sour for two reasons. The first reason is not enough sugar. Such jam will not be stored for long; it must be digested or eaten immediately. The second reason is unripe fruit. This is not dangerous and there will be no problems with storage.

Why is peach jam bitter?

Peach jam may taste bitter if white varieties of peaches were used to prepare it. Other reasons for the bitterness of jam may be that the skin or seeds have not been removed. Peach jam: a recipe for the winter that will help you prepare the jam correctly.

Why is peach jam astringent?

The answer is simple. The fruits that were taken for jam are not ripe enough.

What do peaches go with?

The simplest peach jam recipe does not include any additional products other than sugar and fruit. But peach jam can be prepared with various additives:

Berries - cherry, plum, currant.
Nuts - almonds, peanuts, pine nuts, cashew nuts.
Fruits - lemon, orange, tangerine, apple.
Spices - vanilla, cinnamon, citric acid, cloves.

How long does peach jam last and where is the best place to store it?

The finished jam is placed in sterilized jars and rolled up iron lids. Can also be used nylon covers and parchment, but then the product should be stored in the refrigerator. To store jam, it should be placed in a cool place and sudden temperature changes should be avoided. Already opened jars should be stored in the refrigerator.

The shelf life of pitted peach jam is 1-2 years. But it’s unlikely that it will be able to stand for that long; as winter approaches, the body already requires summer vitamins and it will be impossible to resist opening the jar fragrant jam from peaches.

Peach jam with pits can be stored for no more than 7-8 months, since the pits release hazardous substances during long-term storage.

The benefits and harms of peach jam

Peach jam is natural and healthy. The minerals and vitamins it contains can strengthen the immune system, improve the functioning of the brain and cardiovascular system, help fight stress, depression, are useful for colds, and much more.

Eating peaches strengthens the cardiovascular system and improves memory. This is due high content potassium and phosphorus, which can improve brain function and strengthen the walls of blood vessels.

What beneficial substances are contained in peach jam?

Peach jam contains:

Vitamins A, B1, B2, B9, C, PP, E, choline
Minerals potassium, calcium, zinc, phosphorus, iron, magnesium, sodium
Amino acids alanine, valine, tryptophan, lysine.

How many calories does peach jam have?

Peach jam has quite high calorie content- 258 kcal/100 grams of product. Like other types of jam, it contains a lot of sugar. During long-term storage, peach jam becomes candied and the calorie content increases.

Fresh peaches are a dietary product, but peach jam is no longer dietary, so you need to monitor the amount of jam you consume.

The calorie content of 1 teaspoon of jam is equal to the calorie content of one chocolate candy.

Is it possible to make peach jam during pregnancy?

It is safe to consume jam during pregnancy, of course in reasonable quantities. Sweet fragrant jam made from peaches for the winter (recipe with step-by-step photos, which you can find on this page) will bring a lot of joy to a woman expecting the birth of a child. In addition, peach jam is a good antidepressant, improves mood and strengthens the immune system.

Is it possible to have peach jam while breastfeeding?

The beneficial properties of jam will not harm the mother, but an allergy may occur in the child, since peach jam is considered exotic. During the first months, it is not recommended to eat peach jam. Daily use jam with breastfeeding You should start with one spoon, carefully monitoring the baby’s condition. Qualitative homemade jam made from peaches will benefit both mother and child, if there are no contraindications. This jam contains only useful material.

Can peach jam be made for children?

After the first year of the baby’s life, introducing peach jam into the diet is possible, if not allergic reaction on the product or other contraindications.

Peach jam made at home from quality products recommended for baby food at any age, as it contains beneficial amino acids, lots of vitamins and minerals.

What harm can peach jam cause?

Jam - very high-calorie product due to the high sugar content, which spoils teeth and figure. People suffering from diabetes mellitus and people prone to obesity.

Is it possible to make peach jam for pancreatitis?

Peach jam is not dietary product because of large quantity sugar, so consuming it can be dangerous for some diseases.

In case of acute pancreatitis, jam should be excluded from the diet. The glucose content in jam, when consumed by patients with pancreatitis, can have Negative influence and even lead to diabetes.

During remission, consuming peach jam is possible and even beneficial due to the substances it contains. You can also eat jam with dried bread or cookies, or add it to baked goods or drinks. The volume of product consumed should be strictly observed.

Is it allowed to use peach jam for gastritis?

You can eat jam for gastritis with caution. Different stomach acidity implies the use of sour or sweet jam. Sour jam useful for low acidity, sweet for high acidity.

In any case, the use of peach jam for gastritis is strictly individual and requires mandatory consultation with a doctor.

First, you need to wash the peaches thoroughly. This is almost the most difficult stage of the entire cooking process, since the rough skin of the fruit perfectly accumulates dirt and dust. Some recipes strongly advise removing it before cooking. In principle, you can do it this way. But there is no particular need for this. Firstly, it is the skin that gives it that amber color for which this jam is so famous. And, secondly, cooking with it is much easier. Skinning peaches is quite a difficult task. To do this, they must first be dipped in boiling water, after making cuts. Otherwise, you will simply have to cut it off with a knife, capturing part of the pulp, which, you see, is not very economical. Well, in order to prevent the skin from slipping off the fruit during cooking and spoiling the appetizing appearance of the jam, you just need to learn how to cook it correctly. Cut the peaches into slices, removing the pit.

Place the prepared peaches in a saucepan and sprinkle sugar on top. The amount of sugar can vary from 1.5 to 2 kilograms. But it is better to put a smaller amount so that the jam does not turn out too sweet. Although, if you consider yourself a sweet tooth, you may not follow this advice.

Leave the fruits to release juice for 4-5 hours, or overnight if you are preparing the dish the night before. Then pour the juice into a separate pan, add citric acid to it and put it on the stove to boil. Citric acid will make the jam sour and remove excess sweetness, and will also allow the slices not to boil over and retain their shape. Pour the boiling syrup back over the fruit. Place them on the stove and bring to a boil again. Once it boils, turn off the heat and cool completely.

Repeat the procedure 3-4 times until the jam becomes the thickness you need. After this, transfer it to sterilized jars.

Roll up the lids.

No time to cook? Follow for quick recipe ideas on Instagram:

Wrap it in a warm blanket or towel and leave it upside down to cool. Then take it to a cool place for further storage.

Nowadays, peaches come in different varieties, tastes, shapes and even countries of origin. Every year, breeders develop new varieties of fruit, improving its taste and appearance.

Previously, these fruit trees grew only in hot countries, but now frost-resistant varieties of peach are also available that manage to ripen in a short time in different climatic conditions. However, the beneficial qualities are the same for everyone

The fruits are saturated with mineral-vitamin complexes, organic acids and beta-carotene; they also contain healthy oils. Peaches have a mild laxative effect due to the presence of dietary fiber and fiber.

Positive effects on the heart muscle and lowering cholesterol levels in the blood are also properties of peach.

Peach oil, obtained from the seed, is widely used in cosmetology. And the berries themselves have long been chosen by nutritionists, who have even created special peach diets.

Fragrant fruits are widely used in cooking. The beneficial duo of peach and game has been a success for many years, and liqueurs and liqueurs are not inferior in taste to other fruits and berries. When eaten raw, peach fruits are often a good addition to salads.

The production of peach compotes, jams and preserves has become a natural tradition, because the taste of the fruit, with proper heat treatment and proportions, becomes brighter and more delicate, and every housewife is proud of the way this treat looks.

Properly prepared peach jam for the winter will delight the whole family with its finest taste, bringing benefits and saturating it with vitamins.

Peach jam

Observing all proportions and subsequence steps of this recipe, any housewife runs the risk of preparing perfectly beautiful jam with an amber effect - even slices of fruit in crystal syrup.

Compound :

Peach fruits - 1 kg
Sugar – 1 kg
Purified water – 100 ml

Step-by-step cooking instructions:

Be sure to rinse the peaches several times under running water. Remove the skin and remove the bone. Do all this carefully so as not to

damage the appearance of the fruit. For convenience, you can cut the fruit.

The peach should be cut into equal thin slices along its entire length, placed in a wide pan with a thick bottom and left.
Now it's time to start making the syrup, and this is easier than it seems. Pour sugar into another pan and add water. Boil the syrup until there are no sugar crystals, stirring.

Add vanilla extract and lemon juice to the almost prepared syrup.

After preparing the syrup, pour it over the pre-laid peach slices and mix gently.

Bring the jam to a boil over medium heat. After boiling, cook for no longer than 5 minutes, otherwise the fruit will lose its original appearance.
It is important to remove foam in a timely manner.

Particular attention should be paid to sterilizing jam containers and lids. Be sure to thoroughly rinse and dry the jars.

Boil the lids or pour boiling water over them.

Distribute the heated jam into containers and screw the lids on tightly.

Peach-nectarine jam with whole pieces

Compound :

Nectarine – 1 kg
Granulated sugar – 1 kg
Purified water – 200 ml
Juice of half a lemon

When making jam, you will need selected nectarines; only ripe and firm fruits will produce a tasty and beautiful product.

Cut the washed and dried nectarines into slices and divide them into pieces no larger than 2 cm. Set the chopped fruit aside.

Preparing syrup from a mixture of sugar and water, as in the previous recipe, only lemon juice is added afterwards to the ready-made, slightly cooled syrup.

This allows you to make the taste of the fruit brighter and quickly saturate the fruit, saturating it with sweetness.

When the syrup has cooled to about 45 degrees, it should be added to it in advance

divided into slices and leave for 24 hours, stirring once every

4-5 hours for proper absorption.

After 24 hours, bring the mixture of berries and sugar solution to a boil and leave on the switched off stove for another day without using a lid, but only covering the pan with a light cloth, protecting it from insects and dust particles. Stir the jam in the same way.

The next day, wait for the jam to boil and cook over low heat for 9-10 minutes, stirring occasionally.

Boil until the liquid has evaporated, the volume of which approximately corresponds to the level of water taken during the preparation of the syrup.

Pour hot jam into pre-prepared jars and close the lid tightly. To make the jam look more advantageous, you should first lay out the fruit slices and then pour in honey-rose syrup. The remaining syrup can be used as a topping for impregnation or added to porridge. Thanks to the right amount of sugar and lemon juice, this jam will be perfectly stored even under a soft lid, when stored at room.

Simple and quick recipe

peach fruit jam

Compound :

Peach – 1 kg
Sugar - granulated - 5 cups
Lemon juice - 1 tbsp. spoon
Vanilla extract - to taste

Cut thoroughly washed, peeled and pitted peaches into 3-5 cm slices.

Place in a container and sprinkle with sugar, leaving for a while.

The recipe is quick, so it is important to rinse the cans of soda and thoroughly rinse off any remaining residue with running water.

Distribute fruits soaked in sugar into even layers into jars.

Prepare a large saucepan and place the jars there, tightly closed with lids, as for sterilization, filling with water 2 cm below the top of the jar. Boil the jam in containers for 20-30 minutes.

After boiling, vanilla and lemon juice are added to the jam, then the lids are rolled up.

The jam is ready!

Despite its quick and simple preparation, it tastes just as good as other recipes!

Peach slice jam without

water use

Compound :

Peach fruits – 1 kg
Granulated sugar – 1 kg

From this volume of products you will get about a liter of jam.
Cut the washed and peeled berries into slices,

Place in layers in a large bowl or basin, sprinkle with granulated sugar and keep in the cold for 5 hours.

Place the container with the berry-sugar mixture on the stove and wait until it boils. Then reduce the heat and cook the jam for 2.5 hours, stirring occasionally.
Then place the basin on the fire, bring the mixture to a boil, and cook the jam from the sliced peaches over low heat for 2.5 hours.
Cool the finished jam to about 60 degrees and pour into jars, sealing the lids tightly.

The jam has a thick syrup and a rich peach flavor.

Whatever recipe the housewife chooses for making peach jam, the product from this fruit will turn out tasty, healthy and beautiful. Jam with liquid syrup can be used to soak baked goods or pour over ice cream. or add V beverages. Thick jam use For fillings V pies, buns or stuffing pancakes With cottage cheese. In a word, peach jam will become excellent addition To anyone table!

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.