Peach jam. Peach jam for the winter - simple and best recipes for peach jam How to cook peach jam for the winter whole slices in your own juice

Winter preparations from peaches are becoming increasingly popular. Thanks to the work of breeders, peach trees can now be grown in the northern regions. Also, shops provide an abundance of different fruits, so purchasing peaches is not difficult. What can you cook from them? The most popular are compotes, syrups and jams. It is on the rules of making jam that we will focus our attention today.

The taste qualities of different varieties of peaches may vary. Some fruits are juicy and have delicate sweet flesh, while others are dense with a sour-sweet taste. It is best to make jam of homogeneous consistency from the peaches of the first group, and use the latter to prepare a dessert with pieces of fruit.

Before you begin the cooking process, you must wash the peaches. To do this, they are first soaked in warm water for 10 minutes and then washed thoroughly.

Also, all recipes require the use of seedless pulp. To remove them, the peaches are cut on one side along the “seam”, and then the halves are twisted in different directions, removing a large drupe.

Cooking methods

Option number 1 - delicate peach jam puree

To make jam, take 2 kilograms of fresh peaches. The washed fruits are immersed in boiling water so that the water completely covers them. The skin of fruits blanched in this way can be easily removed. It cracks and curls into a tube. Those places where this did not happen are cleaned with a sharp knife.

Next, the peaches are freed from the drupes and punched in a blender. The amount of peach puree is measured. It is very convenient to do this with a liter jar. The amount of sugar is also measured in the same jar. It is taken in a 1:1 ratio. If the fruit is very sweet, then the amount of sand is reduced to the widow.

The mass is placed on the stove and the cooking of aromatic jam begins. Since peaches produce a lot of juice, the jam is cooked for quite a long time - about an hour. At the same time, the mass is constantly stirred and the resulting foam is removed from it.

Well-cooked jam actively “spits” and does not flow off the spoon in a stream when stirred. The finished product at the boiling stage is placed in sterile small jars and screwed on with lids treated with hot water.

Option number 2 - a simple recipe for jam from peaches rubbed through a sieve

Making jam in a simplified way allows you to do without pre-cleaning the peel. Peaches, 1 kilogram, cut into halves and pitted. The slices are cut into several more pieces and sprinkled with 200 grams of granulated sugar. In order for the sugar to draw out the juice from the fruit, the mass is stirred, covered with a lid, and left to stand on the table for several hours.

When the juice covers the pieces almost completely, continue cooking the peach jam. Place the bowl with the slices on the fire and boil until the pieces are soft. After the tip of the knife easily penetrates the pulp of the peaches, they are transferred to a metal sieve with a slotted spoon, and the juice is poured into a separate container. This is done so that you do not have to evaporate the fruit juice for a long time in the future. The hot flesh of the peaches can be rubbed out quite easily with a spoon, leaving only pieces of skin on the surface.

Add the remaining 400 grams of sugar to the sweet fruit mass, and return the container with peaches to the stove. Bring the jam to readiness for another 15-20 minutes.

Option number 3 - peach jam with skin

This option involves making peach jam along with the skins. It will add a little tartness to the dish, but many people like this jam better.

Take a kilogram of fresh peaches, pit them and cut them as desired. The slices are covered with 800 grams of sugar, mixed, and given time for abundant juice separation.

Then the slices are boiled over medium heat for a quarter of an hour, and then crushed with a blender until the consistency is as homogeneous as possible. The ground skin will practically not be felt in the finished dish, but its presence will significantly save your cooking time.

The puree-like mass is boiled until completely cooked for an hour, and then packaged in jars.

An option for making jam with lemon is presented by the channel “EdaHDTelevision”

Option number 4 - jam with pieces of peaches

Some people like jams with pieces of fruit. We offer you this recipe.

A kilogram of peaches, maybe not quite ripe, with dense pulp, is blanched in boiling water for 30 seconds. The skin, twisted from exposure to high temperature, is removed, and the bone is squeezed out of the pulp. Halves of peeled fruits are covered with sugar in a 1:1 ratio to the net weight of peaches without pits and skin.

After the main product produces juice, the saucepan with peach slices is put on the fire. Boil the jam for 10 minutes, and then scoop out some of the released juice with a ladle. The pulp is boiled for quite a long time until the syrup in which they are cooked becomes viscous. The readiness of such jam is checked by dropping a drop onto a saucer. If the jam does not spread in different directions, then the preparation of the dessert is complete.

IRENE FIANDE shares with you her wonderful recipe for making peach dessert

Shelf life of peach jam

The finished product is stored in the refrigerator or cellar for a year. The main condition for preserving the contents of jars is sterility, so the container and its lids are thoroughly sterilized before use.

Breeders today have already developed varieties of peaches that can be grown in cooler climates than before. Therefore, people have additional opportunities to enjoy these wonderful fruits, as well as make aromatic jam from peaches. Below we will consider the most popular recipes for preparing this sweet.

Features of making peach jam

For delicious jam, choose high-quality fruits. They can be prepared from whole fruits, their parts or ground pulp. If the fruits are tender and juicy, then it is preferable to make jam from them from a homogeneous mass, and from hard varieties you get excellent jam with peach pieces.

These fruits themselves contain large amounts of sugar. Because of this, you must take this into account so that the jam does not become cloying.

Selection and preparation of fruits

The first step in preparing peaches is washing them. To do this, fill them with warm water, leave for 10 minutes, and then rinse thoroughly.

When processing some green peaches, you need to blanch them. Before the procedure, holes are made using a fork to protect the fruit from cracking. Then the fruits are dipped in heated water and kept there for 5 minutes. After this time, they are removed and cooled under the tap.

Moderately ripe specimens are peeled raw, and to prevent the flesh from darkening, they are soaked in diluted citric acid. The pit, if it is difficult to remove, is removed with a spoon, and if it comes off easily, the peaches are cut on one side, moved with two rugs and removed.

How to cook peach confiture at home?

Confiture is a jam in the form of jelly, in the thickness of which there are particles of fruit. You can cook it in 2 stages. The first involves boiling the syrup, the second - the fruits along with it.

The syrup is prepared from:

200 ml water;
1 kg sugar.

Procedure:

The liquid is gradually heated and the sweet product is slowly poured into it and dissolves there.
Then the syrup is boiled to such a consistency that at the tip of a spoon the remaining part of it forms a thin stream with the main mass.
When the base of the confiture is ready, the peaches are added to it in batches while heating slowly.
Stir the sweetness in a circular motion, removing from the heat.

Small fruits are cooked in one stage, and for medium and large fruits, cooking takes place in several stages. When cooking is repeated, it alternates with cooling, and the finished confiture will better retain its consistency. If you cook large fruits over high heat, they may shrink. After the particles “float” evenly in the syrup, the confiture is completely ready. The sweetness is poured into glass jars and sealed with lids.

A simple recipe for the winter

Jam can be prepared in a fairly simple way:

To do this, the fruits are cut into pieces and sprinkled with half the norm of granulated sugar.
After the juice appears, put the pan on the fire and cook until the parts of the peaches are soft.
Then the liquid component of the jam is filtered through a sieve, and the pulp is wiped. Only the skin remains on it, which is thrown away. Add the rest of the sugar to the resulting mass, bring to a boil and leave for up to 20 minutes.
Place into jars and cover with lids.

In a slow cooker

Peach jam prepared in a slow cooker is similar in taste and consistency to the traditional delicacy. The only difference is the presence of a non-stick container and a constant heat mode. So it cooks much faster and without the risk of burning, only the instructions must be followed.

Additional ingredients included in the treat may be: vanilla sugar, ground cloves, and chopped ginger.

With pectin

Peach jam is often prepared with pectin - this is a powder that is a soluble dietary fiber. It acts as a thickener, so cooking time is greatly reduced. You can also add a minimal amount of sugar to the jam, and if there is pectin, it will still be tasty.

Washed peaches are freed from drupes and crushed with skins. Pectin is poured into the jam at the stage of cooking when the fruit has not yet become soft. This sweetness is prepared for 5–15 minutes and sealed while hot. After 2 days, the product will finish gelling and it will be moderately thick.

With gelatin

You can also get thick jam using gelatin. The leaf product is better than the instant product, but you can also use it:

Peaches are peeled and a homogeneous mass is made using a meat grinder.
Then sprinkle with sugar and let it brew for several hours.
At the same time, soak the gelatin product in warm water.
After the sugar has melted, boil the peaches for 10 minutes, then cool slightly and pour in the swollen thickener and stir.
At the end, the jam is heated, but not brought to a boil.
Pour into jars and seal.

With yellowfix

You can make delicious peach jam with the addition of jellyfix. This substance is also classified as a thickener. It is obtained from plant materials, so it is used by vegetarians.

Zhelfix also contains sorbic acid - an excellent preservative.

Prepare the peaches and grind them until smooth. In addition, zhelfix is combined with a portion of sugar and poured into peach puree and mixed. Then put it on the fire and add the rest of the granulated sugar. Cook the jam for 5 minutes. Place cinnamon and 2 cloves in a sterilized container and pour in hot jam. The sweets are hermetically sealed with lids.

Sugarless

Since peaches are an unusually sweet fruit, jam can be made from them without adding sugar. To do this, it is advisable to take overripe fruits, and to prevent them from acquiring a dark color during the cooking process, pour in a little lemon juice. To obtain a thicker consistency, add pectin or zhelfix.

With oranges

Lovers of citrus flavor can make peach jam with oranges. If, in addition to their pulp, you also add zest, the aroma will be more pronounced, but with a possible bitter aftertaste.

To make peach jam, both types of fruit are prepared. They are washed, the drupes are removed from the peaches and pureed using a meat grinder or blender. Mix and add sugar and, if desired, a thickener. Heat the mass to a boil and cook for 30 minutes (if pectin or gelatin is present - 15 minutes). Pour into prepared jars and seal tightly with lids.

In the bread machine

It's easy and simple to prepare a delicacy from peaches in a bread maker. If this household appliance has a “Jam” function, then all the work will be done automatically, and the user will only need to load the prepared ingredients into the container. After cooking, it is poured into sterile jars and sealed.

With nectarines

Peaches and nectarines are prepared for cooking jam. Then syrup is prepared for confiture, and the fruit is cut into slices. They are placed in a sweet base and kept for 24 hours. Then they boil again and leave for another day. After this, boil for 8 minutes and package in sterile containers. Sealed.

With plums

The prepared fruits are pureed and sugar is added. Cook after the start of boiling for 15 minutes. At the end of the cooking process, add lemon juice and remove from heat. Pour into sterile jars and seal.

How to store jam in jars

Ready-made sweets are stored in a refrigerator or cellar. The jam can be used for 1 year. In order for storage to be reliable, sterility during the preparation process and the sealing of the cans must be maintained.

One of the most favorite preparations for most people with a sweet tooth is peach jam. This delicious delicacy is prepared at home very simply, without any frills, but the result is incredibly tasty. It can be used as a filling for baked goods or served with tea with a piece of toasted bread.

How to make peach jam?

Traditional peach jam is a homogeneous fruit mass, which is obtained by twisting the fruit through a meat grinder or grinding through a sieve. Sometimes a small number of pieces are allowed in the treat. Considering that peaches contain little pectin, the jam is thickened additionally.

Gelatin is often used in the preparation to thicken the mass. The swollen granules are added immediately before rolling. Zhelfix and pectin are used less often.
If you do not use auxiliary thickeners, the peach jam will immediately be watery; thickening occurs during storage; after about a month you can taste the sweetness.
To obtain a thick delicacy and variety of taste, other fruits with a high pectin content are also added: apricots, apples and others.

Peach jam for the winter - a simple recipe

Simple peach jam for the winter is prepared from only one type of fruit, without adding any thickeners. The fruits are twisted through a meat grinder, but if you need to get the delicacy in pieces, use a puree masher. The jam will thicken during storage, but you can try it as soon as it cools down.

Ingredients:

peaches – 3 kg;
sugar – 2 kg.

Preparation

Wash the peaches, peel them and remove the pits.
Grind in a convenient way, add sugar, leave for 5-10 hours.
Boil the mixture until it boils. Repeat the cooking and cooling process 2 more times.
Cover the hot peach jam in sterile jars for the winter and store it.

Peach jam with gelatin - recipe

Making peach jam with gelatin is not much more difficult than the simple version, but as a result the delicacy will be very thick, jelly-like and can be eaten the next day after preparation. Gelatin is traditionally used in sheet form, but in the absence of such, instant soluble gelatin will do, it will not affect the taste.

Ingredients:

peaches – 2 kg;
sugar – 1.8 kg;
granulated gelatin – 100 g.

Preparation

Peel the peaches, remove the pits and grind through a meat grinder.
Sprinkle the puree with sugar and leave for 5 hours.
Soak gelatin in warm water.
Place the peach mixture on the fire, bring to a boil, and cook for 10 minutes. Set aside and cool slightly.
Pour the swollen gelatin into the peach jam, stir, heat the mixture (do not boil!).
You can serve the jam the next day or seal it for the winter.

Peach jam with gelfix

Delicious and spicy peach jam, the recipe for which is presented below, can be made with the addition of gelatin, an analogue of gelatin, which consists only of plant components, which is why it is especially popular among vegetarians. This type of thickener contains sorbic acid, a vegetable preservative that promotes long-term storage of preserves.

Ingredients:

peaches – 2 kg;
sugar – 1 kg;
zhelfix – 25 g;
cinnamon sticks – 4 pcs.;
cloves - 8 buds.

Preparation

Peel the peaches and remove the pits.
Blend the fruit with a blender.
Mix Zhelfix with 2 tbsp. l. sugar, pour into puree, stir.
Put on fire and add the remaining sugar.
Cook the jam with peach gelfix until it boils, it should boil for 5 minutes.
Place a cinnamon stick and 2 clove buds into sterilized jars.
Pour in the hot jam and seal tightly.

Peach jam with pectin - recipe

Peach jam is just as tasty and aromatic, the recipe of which is supplemented with pectin, a plant-based and completely natural analogue of gelatin. Spices such as ginger and coriander will help complement the taste of the delicacy. These additives give the taste and aroma a special freshness and slight piquancy.

Ingredients:

fig peaches – 2 kg;
sugar – 1.5 kg;
pectin – 10 g;
grated ginger – 2 tsp;
coriander – 2 tsp.

Preparation

Peel the peaches, remove the pits, and grind through a meat grinder. Add ginger and coriander.
Mix a couple of spoons with pectin, add to the puree, mix well.
Add all the sugar and let the jam with peach pectin simmer.
Boil the mixture for no more than 5 minutes.
In advance, pour out the fig peach jam, seal tightly and store.

Peach-apricot jam turns out incredibly aromatic, sweet with an “amber” color. Fruits go well together, so it’s not necessary to add spices to the composition. During storage, the jam will thicken, but if you need to quickly get a jelly treat, use gelatin, gelatin or pectin.

Ingredients:

peaches – 1 kg;
apricot – 1 kg;
sugar – 2 kg;
vanillin – 5 g.

Preparation

Peel the peaches and remove the pits. Remove the pits from the apricots too.
Grind through a meat grinder, add sugar and leave to separate the juice for 5-7 hours.
Put the puree on the fire and cook until it boils.
Let the jam boil for 10-15 minutes, add vanillin and stir.
Pour the mixture into sterile jars, seal and store.

Peach and orange jam

Absolutely amazing, you can use peach jam for the winter. By adding orange puree to the composition, you get a preparation that will not leave anyone indifferent. For a more pronounced taste, twisted zest is added, but it also gives a slightly bitter taste. Fans of citrus taste can add lemon to the composition.

Ingredients:

peaches – 1 kg;
orange – 2 pcs.;
lemon – 1 pc.;
sugar – 1 kg;
zhelfix – 15 g.

Preparation

Peel and pit the peaches and puree in a blender.
Peel the zest from citrus fruits and grind the pulp into a homogeneous puree.
Mix the zest with peach and citrus puree, add sugar and gelfix, mix well.
Bring the mixture to a boil, cook for 15 minutes.
Pour the jam into sterile jars and seal.

Peach jam without sugar

Jam made from overripe peaches will be sweet without adding any sweeteners. To prevent the fruit from darkening during processing, add lemon juice to the composition. To thicken the puree, you can add pectin or gelatin. To vary the taste, add citrus zest and pulp, grated ginger or fruits, such as plums, nectarines and apricots.

Ingredients:

peaches – 1 kg;
nectarines – 1 kg;
lemon juice – 150 ml;
zhelfix – 25 g.

Preparation

Peel the fruit, remove the seeds, puree with a blender.
Dilute zhelfix with lemon juice and pour into puree.
Heat the mixture over low heat, simmer for 15 minutes.
Pour the jam into a sterile container and seal tightly.

The easiest thing to prepare. If the device is equipped with the “Jam” function, you just need to load the ingredients into the bowl, and that’s it, the stove will do all the work for you: it will cook and mix, you will only need to pour it into a sterile container and seal the workpiece. Spices and additional ingredients will help complement the taste: nectarines, orange and ginger.

Ingredients:

peaches – 1 kg;
nectarines – 1 kg;
orange – 2 pcs.;
sugar – 1 kg;
grated ginger – 1 tbsp. l.

Preparation

Process peaches and nectarines, removing skins and pits. Punch with a blender.
Peel the zest from the orange and chop. Puree the pulp.
Place all the fruit puree into the bowl of the device, add sugar and ginger.
Select the “Jam” mode and press the “Start” button.
Cook until signal, pour into sterile containers and seal.

It’s not very different from cooking traditionally on the stove, but the main advantage is the non-stick bowl and constant heat. The sweetness will be ready in half an hour and can be prepared for future use. The jam composition is supplemented with various aromatic ingredients: vanillin, cinnamon, cloves or grated ginger.

Recipe peach jam:

Immerse the peaches briefly in cold water and remove any dirt. Boil water, pour boiling water over clean peaches. After a few minutes, the skin on the peaches will crack and soften. Drain the hot water and cool the fruit under running cold water.

Peel the peaches. In some places, the skin may adhere tightly to the pulp and be difficult to come off. Then you need to use a knife and cut off these areas in a thin layer.

Break the peeled fruits into pieces, cut peaches with dense pulp into slices.

Squeeze the juice of half a small lemon and pour over the peach pulp. Mix fruit with juice. Lemon juice will add a piquant sourness to the finished jam and prevent the peaches from browning while the jam is cooking.

Place the pan with peaches over low heat. Cook the jam without adding water, stirring occasionally with a wooden spatula. After 20-30 minutes the fruit will soften.

Collect or pour peach juice into a saucepan. Using a blender, puree the peaches (or rub through a colander with small holes). Return to the pan and add all the sugar in one go.

Stir the sugar with a wooden spatula. Place the jam on the stove and adjust the heat so that the jam simmers very quietly. It is advisable to cover the pan with a lid to prevent droplets of boiling jam from getting on your hands. From time to time, remove the lid and stir the jam. After 15 minutes from the moment of boiling, the peach jam will acquire a thick consistency and a beautiful color of mature amber.

Calcine the jars in advance in a slightly open oven or sterilize over steam, soak the lids in boiling water for 3-5 minutes. To package jam, it is better to use jars no larger than 0.5 liters with screw caps. You need to fill the jars not just with hot jam, it should be boiling. Immediately screw on the lids and wrap them in a warm blanket.

Juicy peach jam is a favorite winter dessert for most sweet tooth lovers. It is very easy to prepare; no serious skills or complex ingredients are required. This results in a very tasty delicacy. It is suitable for both tea drinking and preparing other sweet dishes.

To prepare a good product, you will need high-quality fruits. Preparation can take place in various ways - both from whole and processed fruits. Much depends on the variety. When cooking, it is important to keep in mind that peaches are quite sweet. In this regard, you need to carefully monitor the dosage of sugar so as not to spoil the jam.

Selection and preparation of fruits

They start by washing the fruits and removing impurities. They are placed in water at room temperature for ten minutes and then rinsed.

If the fruits are not ripe, they are blanched. Before this event, punctures are made in the peel so that it does not burst. After this, they are dipped in boiling water for no more than five minutes. After this it is cooled.

From mid-ripening peaches, the peel is separated raw. To prevent the core from darkening, immerse it in a solution of lemon juice. If the seed is difficult to remove, you can use a teaspoon.

How to cook peach confiture at home?

We will need:

water – 0.2 liters;
granulated sugar - one kilogram.

Heat the water slowly, add sugar, stir until completely dissolved. Cook the mixture until it thickens. Processed fruits are added to the resulting syrup. Bring to readiness over low heat.

If the peach pieces are small, then the cooking takes place in one go. If the fruits are large, then several stages will be required, when cooking alternates with cooling. Cook over medium heat to avoid wrinkling. It is necessary to ensure that the pieces of fruit are distributed throughout the entire mass of the product. The finished confiture is packaged in jars and canned.