Composition:

peaches - 1 kg.,

sugar - 450 gr.,

water - 250-300 ml.

Peaches - a very useful product in the human diet. Peaches are considered a gourmet and dietary fruit. Fresh peaches, thanks to varieties of different ripening times, are consumed from July to October.

Peaches are an excellent fruit from which you can make compotes, juices, jams, preserves and dried fruits. Today we decided to offer you peach jam recipe.

Can be prepared in a variety of ways. We offer you this recipe, as we prepare it ourselves every year. Peach jam turns out to be very tasty and aromatic.

Making peach jam.

For cooking peach jam you need to use ripe fruits. Wash peaches well, peel and pitted. But you can not peel the peel, as you like. In our recipe, we did not peel the peel.

Then cut the peaches into slices or arbitrary medium-sized slices.

Next, you need to prepare the syrup. To do this, mix sugar with water, put on fire and bring to a boil. To completely dissolve the sugar, you need to cook for another 5 minutes.

Pour the prepared syrup over the chopped peaches and bring to a boil. If desired, you can add spices (a cinnamon stick, a few clove buds).

Remove from heat and cool completely. As soon as the peaches have cooled, it is necessary to bring to a boil again, remove from heat and cool completely again.

The next step is to sterilize the jar. Bring the peaches to a boil again and pour into the prepared hot jar.

Close the jar with a lid and turn it upside down. Wrap the jar with a blanket and leave to cool for a day. ready for long-term storage.

Fragrant homemade peach jam is a wonderful sweet preparation for the winter that the whole family will love. If you do not remove the peel, the finished dessert will turn out as in the picture, and without it the jam will have a rich amber color. Elastic peach slices in thick sugar syrup are perfectly set off by the slight sourness of lemon: such a dessert is not a shame to serve even to guests at the festive table!

There is nothing complicated in the recipe for peach jam for the winter, but there are some nuances. For example, for this fragrant preparation, it is imperative to take not fully ripe and dense fruits, since otherwise the slices will simply boil up and turn into mashed potatoes. I just had such peaches: a very cheap batch was brought to the store, so I already knew what exactly I would cook from them.

In addition, depending on the ripeness and juiciness of the fruit, the conversion of sugar into syrup can take different times. It is important not to rush and then your expectation will pay off with interest. The thickness of the peach syrup itself can be easily adjusted due to longer boiling. In any case, I am sure that you will definitely make the most delicious and aromatic peach jam for your family!

Ingredients:

Cooking a dish step by step with a photo:

Wash and dry the peaches, then cut the pulp into slices. It all depends on the maturity and juiciness of the fruit! I had very dense and crunchy (like apples) peaches, so I didn't want to leave the flesh from the stones - I just had to cut it off with a knife. Whether or not to remove the velvety skin is up to you (it doesn't bother me at all in the jam). I indicate the mass of peaches (1 kilogram) in the ingredients in an already prepared form, that is, without seeds. We put the slices in a bowl in which we will cook the jam.

Fill the peaches with granulated sugar - you need 1 kilogram. It may seem like a lot, but soon it will turn into syrup. Shake the pan or stir everything with your hands (if the peaches are dense like mine) so that the sugar evenly covers all the slices. In this state, peaches with sugar should be left at room temperature for several hours, periodically stirring the contents. As a rule, I keep hard fruits for quite a long time - I fall asleep with sugar in the evening and leave everything until morning.

In the morning (or after a few hours), all the sugar will turn into syrup (it may remain a little at the bottom) - it's time to move on to the next stage of making peach jam for the winter. We put the dishes on a quiet fire and let the sugar and juice completely turn into syrup. You can cover the bowl (saucepan) with a lid for this time.

Thus, we bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam without fail - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the future peach jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or even 12 hours.

Now you need to carefully remove the peach slices from the syrup. It's not very long, don't worry. We do this in order to properly boil the syrup.

Then pour 50 ml of lemon juice, which will help the syrup stay clear and not cloudy. In addition, lemon will add sourness to a decently sweet jam. Cook at medium boil for another 10-15 minutes. A soft-soft ball serves as a check for the readiness of the syrup: if you drop quite a bit of syrup on a chilled saucer, the droplet does not spread, but keeps its shape.

Put peach slices in boiling syrup, boil everything together for another 10 minutes over low heat after boiling again. Homemade peach jam is ready - we close it for the winter.

Delicious and healthy peach jam (or jam) will surely delight all those with a sweet tooth in winter. Ripe fruits contain vitamins, minerals and amino acids necessary for the body. Despite the fact that, due to the high sugar content and high calorie content (258 kcal per 100 g), jam can harm the teeth and figure, every housewife should prepare it.

Peach jam recipe "Pyatiminutka"

This is the simplest jam you can make with peaches. To prepare it, you need to take 1 kg of seedless fruit, 1.5 kg of sugar, 250 ml of water.

The step-by-step recipe is as follows:

1. wash peaches thoroughly, then dry;
2. divide into slices, pull out the bone;
3. make syrup from sugar and water;
4. after the syrup boils, add peaches to it;
5. boil the fruit for five minutes;
6. pour the jam into sterile jars, preserve;
7. turn the cans upside down and wrap them up.

Quick peach jam is ready. Enjoy your meal!

Peach jam with almond wedges

Fragrant peach jam with the addition of almonds has a unique aroma and delicate taste. To prepare a liter jar of such a treat, you will need peaches (1 kg), 800 g of sugar, almonds (100 g), water (200 ml), citric acid (1 tsp).

1. Cut the fruit into two halves, remove the pit and fold into a deep bowl, cut down.
2. Blanch the fruit. To do this, scald the halves with boiling water and after a minute place them in ice water. Now removing the skin from the peaches is easy.
3. Combine sugar and water in a heavy-bottomed saucepan. Prepare the syrup, stirring constantly, over low heat. Turn off the stove 2 minutes after the syrup boils.
4. Pour sugar syrup over the peeled peach wedges and set aside until it cools completely.
5. Pour boiling water over the almonds, let stand for a couple of minutes and transfer to ice water. After that, it needs to be peeled off.
6. After 30 minutes, drain the syrup, boil over low heat for 3 minutes and pour the fruit over again.
7. Repeat the procedure a third time, but do not drain the syrup, but put the jam on the fire and boil for a minute after boiling.
8. Add citric acid to the jam to extend its shelf life.
9. Arrange the peaches in jars and pour over the syrup, not reaching the edge of 1 centimeter. Cover and preserve the jam. Enjoy your meal!

How to make peach jam with gelatin

In order for the classic peach jam to have a jelly-like consistency, it must be cooked for a long time. Gelatin will help to get thick jam in 5 minutes. For 1 kg of peaches and sugar, it will be enough to take 40 g of gelatin.

The washed peaches are cut into pieces, covered with sugar and gelatin, the pan is covered with a lid and left in the room for 10 hours. During this time, the fruit will release a lot of juice. Then they are put on low heat, allowed to boil and cook for 5 minutes, removing the foam from the jam. After that, the peaches in gelatin syrup are laid out in jars, covered with lids, cooled and sent to the refrigerator for storage.

Peach jam recipe

Thick peach jam is easy to make. To do this, you need to prepare one kilogram of peaches and sugar, and freshly squeezed juice of one lemon (you can use 1/4 teaspoon of citric acid).

Cut the ripe peaches into slices without removing the peel. After that, puree them with a blender. Then cover with sugar and leave on the table for 20 minutes. After the specified time, put the peaches on the fire, stirring systematically and skimming off the resulting foam. You need to cook for an average of 40 minutes. You should know that the longer the jam is on the stove, the thicker it will be. Add lemon juice (acid) to the jam 10 minutes before the end of cooking.

While the jam is cooking, it is necessary to sterilize the jars and lids. The finished jam is still hot, grind through a sieve. Then they let it boil again and pour it into the prepared jars. After cooling, the jam becomes thick and jelly-like. It is pleasant to eat it with a spoon and add it as a filling in pies and pies.

Peach jam with orange for the winter

Delicate peach jam with a light citrus note is a snap to make. This will require 2.5 kg of peaches, 2 kg of sugar, 100 ml of orange and 30 ml of lemon juice.

First you need to wash and then blanch the peaches, after which the skin will be removed very easily. Remove the seeds and put the fruit in a saucepan. Pour lemon and orange juice on top and simmer over a low heat. The mass should boil for 20 minutes, after which it is pureed directly in the pan with an immersion blender. Then you should pour the sugar and cook, stirring occasionally, for another 1 hour. In the meantime, you need to sterilize the jars and after the specified time roll up the prepared jam in them.

How to make peach jam in a slow cooker

Jam in a multicooker turns out to be no less tasty, and cooking it in it is even easier than on the stove. You will need 1 kilogram of peaches and sugar to cook such delicacies. And so that the jam is not sugared in a jar, it is recommended to add a little citric acid (1/4 of a teaspoon) to it.

Cooking sequence:

1. Remove the skin from the peaches and remove the seeds. Cut them into small pieces. If the skin is poorly removed, the fruit is dipped in boiling water for a minute, and then in ice water. After that, she departs very quickly.
2. Load chopped peaches and sugar into the multicooker bowl. You can add citric acid.
3. Cook the jam on the "Stew" mode for half an hour. The first few minutes, until the sugar dissolves, the lid should be open, then the jam will turn out to be a beautiful golden color.
4. After a while, check the readiness of the dish. To do this, put some jam on a cold plate. If the drop does not spread, then the jam is cooked. It can be placed in jars and canned. Enjoy your meal!

Hello everyone! Peaches are ripening in full swing in the garden. In our region, this fruit is always a favorite, and who can compare with it in tenderness, juiciness, aroma.

Although this fruit also has hard varieties, this article will be devoted to them, because they are ideal candidates for making a delicious dessert - peach jam.

This fruit is loved in all countries of the world and can be found in canned form in almost any supermarket.

For canning, it is better to take incompletely ripe, hard fruits, since otherwise they will simply boil over and turn into mashed potatoes during cooking.

Another important point: often lemon juice or citric acid is added to recipes. These ingredients are needed so that during storage the jam does not become sugared and retain its color.

By the way, nectarine is a close relative of peach, and the recipes for making jam from them are the same.

So, let's get down to preparing a delicious sweet preparation for the winter!

For those who have very little time, but in winter want to eat delicious and natural desserts - a five-minute recipe!

This recipe has two advantages: it is done quickly (cook in just 5 minutes) and thanks to this, more vitamins are saved.

Maybe the jam turns out to be not so amber, but its own, natural, with vitamins.

• Peaches - 0.5 kg.
• Sugar - 0.5 kg.
• Water - 200 ml.

1. Peel and peel the peaches. Cut into halves or slices.

2. Making syrup: pour water into a saucepan, add sugar. We put on fire, bring to a boil, stirring all the time. When the mass boils, put the fruit slices in it. Cook for five minutes, skimming off the foam.

A minute before the end of cooking, add citric acid.

3. Put the hot jam in sterilized jars to the very top.

Close with lids and store.

Amber jam from peach wedges

I would like to offer you a dessert for real gourmets - a very aromatic peach jam with cinnamon, cardamom and cognac. We add the alcoholic drink not to get a heady effect, but to keep the peach slices intact and not boil!

For cooking we need:

• Peaches - 1 kg.
• Sugar - 800 g.
• Cognac - 100 ml.
• Cardamom - 1 g. (¼ tsp)
• Cinnamon - 1 g (¼ tsp)

1. Wash peaches, peel, remove seeds, cut into slices.

2. Fall asleep with sugar and leave for 1-2 hours, so that the juice is released from them.

3. After a while, put the pot with jam on the stove. Stir so that the sugar does not burn, but dissolves evenly, we wait for everything to boil. Add cognac, cardamom and cinnamon, leave to simmer for 20 minutes, stirring occasionally.

4. Pour hot into sterilized jars, roll up the lid.

By the way, amber jam is also made from apples, recipe.

Step-by-step recipe for making peach jam with lemon wedges

This jam is for people who love everything with sourness. Lemon is needed not only for taste, but also so that during storage our delicacy does not become sugar-coated.

In order to make the dessert look beautiful, it is recommended to remove the skin from the fruit. When the skin slides and floats in the jam separately, this is already "not that coat"). I will tell you a very convenient way to quickly and easily peel a peach from a velvet peel, see the video below:

The essence of the process is as follows: you need two bowls, pour cold water (with pieces of ice) into one and add citric acid (so that the fruits do not darken), in another bowl, pour peaches with boiling water for 10-15 seconds. We take the fruits out of boiling water and put them in cold water. The peel from the fruit will peel off by itself.

For cooking we need:

• Peaches - 1 kg.
• Sugar - 800-900 g.
• Lemon - 1 pc.

1. We wash the fruits, remove the skin and bones, cut into slices or cubes, cover with layers of sugar: layer - peaches, layer - sugar, and so on until the end.

Leave the fruit for 2-3 hours to let the juice.

2. Put the saucepan on the stove over a very slow fire, stirring gently so that the sugar dissolves completely, wait for the jam to boil (about 20 minutes). Turn off the heat and let the mass cool completely.

3. Repeat the procedure again, bring the jam to a boil, turn off the heat, and leave to cool completely.

4. For the third time, turn on the gas, wait for the boil, squeeze lemon juice (a couple of tablespoons) into a saucepan, stir. Let the jam boil for 10-15 minutes. You can add more cinnamon.

5. Pour the hot mass into sterilized jars, close the lids, wrap with a towel, let it cool completely.

Video recipe for peach jam with oranges

The name alone makes you drool! I think this jam will become your favorite, because peach and orange are a storehouse of vitamins. And there will also be a sprig of mint.

Watch the video recipe, which details and shows the process of making jam.

For cooking we need:

• Peaches - 2 kg.
• Sugar - 2 kg.
• Orange - 3 pcs.
• Mint - a few twigs

Peach jam with cinnamon

Recipe for cinnamon lovers like me) This seasoning is often used in desserts, chocolate, candy, tea. The smell of cinnamon warms, creates a holiday atmosphere, family comfort. By the way, the spice has antimicrobial properties that help preserve conservation.

For cooking we need:

• Peaches - 1.5 kg.
• Sugar - 1 kg.
• Cinnamon - 1 stick
• Citric acid - 0.5 tsp

Below you can watch a video with a detailed step-by-step description of the jam making process.

A simple recipe for peach jam with slices in syrup

A simple recipe for making peach jam in slices. In this recipe, it is better to use juicy fruits, otherwise there will be little syrup.

In order for the jam not to be sugared, and the slices to keep their shape well, add citric acid. Thanks to the acid, the syrup will retain its bright amber color.

By volume, this amount of ingredients will result in: 3 jars of 0.7 liters each, or 4 jars of 0.5 liters each.

For cooking we need:

• Peaches - 1.5 kg.
• Sugar - 1.5 kg.
• Citric acid - 0.5 tsp

1. Wash peaches, do not need to peel off the skin, cut into quarters or 6 halves. With ripe and juicy fruits, you need to behave very delicately, so lay the slices on the bottom of the pan in layers. Sprinkle a layer of peaches with sugar, shake the pan slightly so that the sugar is evenly distributed, lay out the layer of fruit again. Repeat the procedure with each layer.

2. Cover the pan with a lid and leave it overnight to make a lot of juice.

3. In the morning, put the pan on the fire, wait for the sugar to dissolve completely and turn into syrup. We try not to stir the jam with a spoon.

4. When the sugar has melted, remove the wedges from the syrup and put them in a separate bowl.

5. Add citric acid to the syrup and boil it over low heat for 15-20 minutes until the thickness you need.

6. Put the peach back in the pan, cook in boiling syrup for another 5 minutes, removing the foam.

7. Pour into a sterilized container, tighten the lids.

Peach jam with vanilla

In this recipe, add vanilla to the peach aroma and get an amber dessert with the scent of childhood. Prepare this jam for your family and friends, delight them on a cold winter evening with an amazing tasty treat!

At the end of cooking, syrup usually remains, you can close it separately and use it to soak biscuit cakes or pour over pancakes.

For cooking we need:

• Peaches - 1 kg.
• Sugar - 1 kg.
• Lemon juice - 2 - 3 tbsp. spoons
• Vanilla extract - 1 tbsp the spoon
• Water - 1 glass

1. Cut the washed peaches into slices or slices.

2. Prepare the syrup: pour water, add sugar to it and boil for 2-3 minutes. Remove from heat, let cool slightly. Add lemon juice, vanilla extract, or vanillin, or vanilla sugar to the syrup. Pour the peach pieces here and leave for 5-6 hours, or for the whole night, covered with a lid.

3. In the morning, put the pan on the fire. After the jam has boiled, we reduce the heat, cook for 5-7 minutes, removing the foam. Leave it to cool completely.

4. Repeat the process a second time, put the saucepan on the stove, bring the jam to a boil, cook for 10-15 minutes.

5. Pour the dessert into sterilized jars: first, carefully lay out the peach pieces, then pour out the syrup. Close the lid tightly.

To make delicious peach jam, we need:

• Peaches - 1 kg.
• Granulated sugar - 1 kg.
• Water - 200 ml.
• Lemon is half.

The finished product is a little over 1 liter.

It takes 1 day to make the jam.

The jam is not too thick, the syrup is transparent - amber in color. Slices of peaches, if they have reached ripeness, are transparent and not boiled. Peaches for jam should be ripe but firm. When soft areas have not yet appeared on them. Nectarine is not suitable for this jam. The optimal size of the lobules is obtained from medium-sized Crimean peaches. They also give the same unique aroma that we expect from homemade jam for the winter. It is not necessary to scald and separate the skin; during the cooking process, a certain amount of the skin will fall behind, it can be collected with a fork.

How to make clear peach jam:

We start the cooking process in the evening to finish cooking by the end of the next day.

Gently wash the peaches, dry on a towel, cut into slices.

Cooking syrup. Pour 200 ml of water into sugar, and cook in a bowl over low heat until the sugar is completely dissolved. When the grains are practically not felt on the spoon, pour in the juice of half a lemon and continue to cook. We do not allow the syrup to caramelize!

Cool the syrup to 50 degrees, put peach slices in it and leave it until morning. If possible, stir periodically, lifting the syrup from the bottom. The container can be covered with a towel. Do not close tightly. For 12 hours, the peaches are fed with syrup and juice.

In the morning, thoroughly mix the released juice with the syrup that has settled to the bottom and set the container on fire. When the jam boils, stir, remove from heat and leave until evening. In the evening, put on fire, and cook for 15-20 minutes, until the liquid evaporates by about 1 cm.If the skin has separated from the slices, collect it with a fork. Doesn't affect taste, just for aesthetics.

Sterilize three 350 ml jars. Spread the slices evenly over the jars without syrup. Then pour the syrup, not bringing 1 cm to the edge of the jar. Close with lids and cover with a towel until it is completely cooled. Jam for the winter is stored at room temperature.

The remaining syrup (about 200 ml) can be added to a milkshake or ice cream.