How long to cook peach jam for the winter. Peach jam: quick recipe

Good afternoon everyone!

It’s summer outside, which means you can go to the market again and buy fresh and ruddy fruits that nature itself created. Such riches have been lying on the shelves for a long time, and when we eat them to the fullest, we can easily make preparations for the winter. How about peach jam? Have you already prepared it? If you still haven’t, then you can correct this situation with me.

After all, such a peach treat can equally stand on the holiday table along with any. Because it is very tasty, and you can cook it in different ways. You can use only the best recipes, but at the same time they will be quite simple.

In addition, there is such a variety that you can easily make confiture from these fruits, as well as jam or thick jam. Since peaches can be chopped into pieces with a knife, or passed through a meat grinder, twist in a blender until pureed.

The cooking technology can also be different, because there are options that are truly prepared with seeds, and there are those where the seeds must be removed from the fruit. Plus, you can use interesting ingredients as preservatives and thickeners, or you can do without them.

Please cook for your health and so that your dessert turns out truly royal and sunny. After all, the peach itself is quite sweet and fragrant, which means that the culinary masterpiece will taste great.

Don’t forget, friends, that in addition to this treat, you can also make a bunch of other preparations, we talked about them in

Perhaps I’ll start this time with the most classic version, which every housewife should have in her notebook. The ingredients will be sugar, water and peaches themselves. They can be taken in any size, and they should also be slightly firm; they may be overripe. Then there will be more pulp and juiciness. Green ones should not be used.

This cooking technology assumes that the fruit will be cut into quarters or halves, that is, you must chop them into slices with a kitchen knife. Be sure to remove the bones, they will not be needed.

It turns out that the peaches will be cooked in their own sugar syrup. By the way, you can not add water, but then the consistency will be too thick in the end. After all, everyone knows that peaches contain a large amount of pectin, and this will affect the structure of the jam. That is, it turns out jelly-like even if you don’t add any thickener, such as gelatin or gelfix.

We will need:

• peaches, pitted - 0.4 kg
• sugar - 0.4 kg
• water - 1 tbsp. about 300 ml
• vanilla, anise to taste (optional without them)

Stages:

1. Take a saucepan with a thick bottom and put sugar in it, and immediately pour in drinking water. Stir and place over low heat and cook until all the grains have dissolved, stirring occasionally. You can also add vanilla and anise if you want an unusual taste.

2. Wash the peaches in running water, remove the pit and cut into small pieces or use halves. Throw them into the pan where the sugar syrup is already ready. Simmer over low heat after the fruits boil for about 30-40 minutes.

3. Then, when hot, carefully pour into jars with a clean ladle and immediately seal with metal lids. Store in a cellar or somewhere dark and cool. Bon appetit! Bright impressions for you.

A simple recipe for amber peach jam for the winter in slices

Everyone knows that fruits such as peaches are quite sweet and fleshy, and therefore, to prevent the jam from being too sweet, you can add a citrus flavor for variety, namely add lemon to it.

This treat will last you throughout the winter and will delight you with its yellow color and aroma. Although I think you will eat it before the cold season).

The secret of this particular recipe is that the peaches must be peeled, but I know that many people prefer to cook with the skin, it’s up to your discretion. But without it it will be much better, because then they won’t spoil the appearance, because they can shrink in the jar.

Take the proportions of sugar and peaches 1 to 1. You can cook such a delicacy with little sugar, but then you will need to eat it in the near future so that it does not sour.

We will need:

• peach - about 1 kg
• granulated sugar - 950 g
• lemon juice - 1.5 tbsp

Stages:

1. First of all, take care of the sunny “beauties”: wash them and then pour boiling water over them.

2. And then move them cold. Thus, the skin can be easily removed after such procedures. And you don't have to spend hours cutting it with a kitchen knife.

3. Cut the peeled peaches into slices and remove the pits. These are the pieces you should get.

5. Thus, if there are about 500 g of fruit, take about 500 g of sugar. Mix the ingredients in a bowl and leave to stand to release a large amount of juice for 3-4 hours.

6. Once the required amount of time has passed, place the mixture on the stove and select medium heat. Cook until it boils and all the sugar has dissolved. And then immediately turn off the stove and let the jam cool to room temperature.

Then repeat the procedure 2 times (simmer for 5 minutes after boiling), and when you start cooking for the third time, pour in freshly squeezed lemon juice.

8. And don’t forget to leave at least a couple of spoons of this magnificent dish to try. You will definitely like it and become one of your favorites. Happy discoveries!

Recipe for jam with sliced ​​peaches

Well, let's move on and prepare a new recipe differently. I also really liked this method of cooking, because the jam turned out to be very thick and dense in consistency. Which made it even more attractive and, moreover, now I can use it as a filling for or, and also grease cakes or rolls with this jam.

We will need:

• peaches – 2 kg
• sugar - 2 kg
• citric acid - 2-3 g

Stages:

1. Rinse the fruits in running water, then remove the pit from them and chop into small pieces. If the amount of work is large, you can use a device, for example, a Niser Dicer. The peel, as in the previous version, can first be scalded with boiling water, and then put the fruits in ice water, the peel can be easily removed after this.

Chop the peaches into small cubes with a knife and add sugar. Stir. And leave it to hang out for a couple of hours.

2. After infusion, cook the jam until it becomes transparent, that is, about 20 minutes after active bubbling. Just before turning off, add lemon and stir thoroughly. Take the jars clean and carefully place this hot masterpiece in them. Screw the lids on tightly and store in a pantry or cellar.

Five-minute peaches - recipe without water

We’ve reached my favorite option, and I think it’s one of the best for you. This is because it doesn’t take too much time to prepare. And also the fruits are not overcooked and retain a large amount of vitamins. But even that’s not all, look at the color, it turns out amber, as if it were honey. And such a preparation is stored perfectly even at room temperature.

And one more thing, it is amazingly tasty and unique. Be sure to try it and you will be satisfied in any case. Peach “5 Minute” is something that absolutely everyone likes, be sure of that.

Note that this option does not include water, which means that the peaches will only cook in their own juice.

We will need:

• overripe peaches - 1.5 kg
• sugar - 1.5 kg
• lemon - optional

Stages:

1. Wash ripe and juicy peaches and remove the pit from the center. You should end up with a lot of halves.

2. Chop them into pieces.

3. Scald the lemon with boiling water and cut into quarters, along with the zest. It is this that will give the tart and rich taste of citrus fruits. If you want to get a more delicate shade, then cut off the zest.

4. Add sugar and stir with a wooden spatula. Expect about 1 hour.

5. Then place the container on medium heat and cook for 5 minutes after active bubbling. And then let the jam brew and stand for a couple of hours and cool. Then boil again (five minutes) and let cool. Cook in three batches this way.

6. And when the mixture boils for the last time, do not let it cool, pour it immediately into prepared clean jars. Screw on the lids and turn the lids down. Cover with a towel and wrap in any warm fabric.

7. Leave it for night watch, and in the morning put it in the cellar or put it in the pantry for storage.

How to cook peach jam for the winter in whole slices in your own juice

Well, now at home, directly from this video, you can watch these instructions live with descriptions. The peaches will also be cooked in syrup, which will make them even more unique and tender.

And everyone will definitely ask you for the recipe for this delicious treat. All because the author uses one secret, if you want to know which one, then quickly click on the view button.

Delicious jam from pitted peach halves in amber syrup

I would also like to demonstrate one option that should definitely be in every piggy bank. This is because this recipe uses cinnamon, and this seasoning is quite fragrant and gives a certain cool shade to the taste.

In this cooking technique, the skin is not removed from peaches in order to preserve all the vitamins. But, if this is fundamentally important for you, then you can remove it, if necessary. This will not affect the consistency and color scheme in any way.

Please note that here sugar is used to a minimum, which should not upset you, but on the contrary, will not harm your figure and waist.

We will need:

• overripe peaches - 1.5 kg
• granulated sugar - 1 kg
• lemon - 1 pc. — 1-2 tbsp juice
• cinnamon stick - 1 pc.
• water - 1 tbsp. or 250 ml

Stages:

1. In order to get a good syrup, you need to combine water with sugar and stir. Turn on the heat and bring the grains until completely dissolved, that is, stir the mass.

2. Do the same with the peaches as always, wash them, wipe them with a dry towel, and then chop them into halves with a kitchen knife. There is no need to cut thinly; try to keep all the pieces the same size.

3. Add the fruit immediately after the sugar syrup boils. Mix well, add a cinnamon stick and cook for 5 minutes over medium heat. Then remove from the heat and let stand for an hour so that the peaches are perfectly saturated with such a sweet infusion.

4. Squeeze the juice out of the lemon; this is easy to do if you first tap it on the table, or use a special device in the form of a juicer. Add it to the jam when it comes back to a boil on the stove. Simmer on medium for about 30-40 minutes, stirring, if foam forms, remove it.

When finished, remove the stick, that is, remove it from the mass.

5. Now all that remains is to put the beautiful and attractive mixture into jars, which need to be sterilized in advance. Use metal lids for sealing. Using both hands, turn each piece over and put it in warm clothes until it cools completely. Store indoors where it is fairly cool. Bon appetit!

The best recipe for peach jam with walnuts

For me personally, such a dessert brings a smile and delight to my face. It's like I'm a princess, and this is a royal sign of attention. In general, this recipe has been a hundred years old for lunch, and from year to year it never ceases to amaze us all. If earlier they took and added only almonds or, for example, kernels from peach pits, now they also add walnuts.

Just imagine, the longer this jam sits in a jar, the better it becomes, because this aroma of nuts will permeate all the pieces of fruit even more, and the syrup will become more transparent, like flower honey.

We will need:

• peach – 500 g
• sugar - 500 g
• walnut - 1 tbsp. (already peeled, nucleoli)

Stages:

1. So, remember the steps, first you need to peel the thick skins (shells) from the nuts. And chop the kernels with a kitchen knife, but not too fine, but not too large. Definitely not suitable for crumbs.

Process the peaches in water and remove the pit from the core. If you wish, you can remove the skin from each fruit, or you can leave it whole and unharmed.

2. Combine peaches with granulated sugar in a saucepan to form aromatic juice (for 1-2 hours, depending on the ripeness and juiciness of the fruit). It is needed so that the fruits are stewed in their own juice without adding water.

Bring the mixture to a boil, and do not forget to stir thoroughly and gently with a wooden spatula so that nothing burns to the walls of the pan. Cook for 30 minutes. And only after that, add chopped walnuts. Continue cooking for 10 minutes.

3. Well, then, take a sample. Invite your friends to a tasting. And if you don’t eat it, close it in small half-liter or liter jars, of course then you will need a lot more ingredients. Store in the refrigerator or on an insulated balcony out of direct sunlight.

Thick jam made from strawberries, peaches and nectarines

Tasty and simple - that’s the motto of this treat. And you know why, the thing is that by mixing all these fruits and berries you will get a rather dense consistency. All you have to do is combine the mixture with sugar and boil for a few minutes. Although you can not limit yourself only to this list, which is given below, you can also add fresh apples.

If you want this dessert to have a transparent structure, then soak the fruit in sugar for a couple of hours.

We will need:

• peaches – 1000 g
• nectarines – 500 g
• strawberries or victoria, wild strawberries - 300 g
• sugar - 1300 g

Stages:

1. Before you start preparing this fruit and berry confiture, I suggest washing all the fruits in running water. Next, remove the skins from the peaches and nectarines; chop the fruit into small cubes about 1.5 cm by 1.5 cm, throw the seeds aside. Remove the stems from the strawberries.

2. Next, mix the diced nectarines and peaches with granulated sugar, stir with a tablespoon and let stand for a couple of hours or at least 1 hour at room temperature. Next, once a lot of liquid has formed, place the container on the stove and bring the whole mass to a vigorous boil.

Undoubtedly, foam will form during the cooking process; remove it with a slotted spoon or spoon. After boiling for 20 minutes, add whole strawberries (strawberries or Victoria). Continue simmering over medium heat for another 15 minutes. And then turn off the stove and let the jam cool completely, you will probably have to leave it overnight.

The next day you have to boil it again and boil for 10-15 minutes. And only then pack it hot into clean, sterile jars and roll it under a metal lid.

3. Store this canned product in the cellar or pantry. And remember that when there is a holiday in your house, you always have a jar of such a wonderful sunny dessert, just in case. From which you will simply lick your fingers, and your mouth will run on its own after the first spoon. Bon appetit!

How to make peach jam - you'll lick your fingers! (recipe for multicooker)

If your apartment has such an electrical device, why not use it. Besides, any preparation with it saves time. And he will always help you out at any time.

The main thing is to determine the desired cooking mode for Redmond or Polaris, and as always, a film from the YouTube channel will help with this. Join the viewing and you will succeed, for sure!

Assorted peaches and apricots

Very tasty and extremely beautiful, and the color is amazing, and it’s all in one recipe, which is very simple. Moreover, these two fruits are usually always sold on the shelves or at the bazaar at the same time. Therefore, many young housewives often combine these two ingredients. Yes, and rightly so, because it turns out even cooler and more amazing, if you don’t believe me, check it out for yourself!

We will need:

• peaches and apricots in any proportions - 2 kg
• orange - 1 pc.
• sugar - 1.5 kg

Stages:

1. Rinse the fruits in running water, and then peel the oranges and chop them into small pieces. If you want, do not add oranges, this is optional, but they will only add a citrus tint, which will make this dish even more interesting and unusual.

2. Also cut the apricots and peaches into cubes with a sharp knife, just don’t forget to remove the skin from them. Throw the bones aside.

3. Then you can immediately mix all the resulting ingredients with sugar and cook on fire for 5 minutes after boiling. Or you can use a blender or meat grinder to grind it into a mushy mass, add sugar and cook for just 5 minutes.

In any case, you then need to let the jam cool, and after 5-7 hours, boil it again. Ladle this mixture into clean jars, seal the lids with a special seaming machine and store in your cellar or refrigerator until spring.

Recipe for winter peach jam (or marmalade)

Well, you will definitely like this preparation, because it turns out very beautiful and resembles puree or, if I may say, confiture. This food is usually used in pies or bagels, and generally in baked goods. Yes, or you can taste it with crispy fresh bread.

We will need:

• peaches – 1.5 kg
• sugar - 1.5 kg

Stages:

1. Wash the peaches and pour boiling water over them, remove the bones with a stick. Then place in a blender cup and blend into a mushy mixture. It is important that it turns out homogeneous and without lumps.

2. Then add sugar and stir, cook over low heat for 10 to 40 minutes, depending on the final result, if you want it a little thinner, turn it off after 10-15 minutes. And if you like a denser consistency, then turn off the stove after 40 minutes. After cooling, the mass will thicken even more.

3. Place the prepared boiled peach puree into clean, sterile jars and seal them with a special key under a metal lid. Store in a secluded place so that no one will find it, preferably in the refrigerator. Enjoy!

Amazing dessert with almonds

We will need:

• peaches - 5-6 pcs. about 1 kg
• sugar - 1 kg
• almonds - 0.2 kg
• cinnamon - 1 tbsp

Stages:

1. Sort the fruits, that is, inspect them; rotten and blemished fruits will not be suitable. Then rinse them under cold running water. remove the pit from them. Take a sharp knife and cut them into plastics. Sprinkle with granulated sugar and stir. As you may have noticed, liquid will appear immediately. Let it brew for 2-3 hours on the table.

2. After the time is up, pour in drinking water and simmer on low for 20 minutes, skim off the foam. Let cool completely to a temperature of 30-40 degrees.

Turn on the heat and simmer for another 120 minutes after active bubbling.

3. And then, as you guessed, pour it into sterile jars with a clean ladle. Wrap with twist lids, lower the jars on the other side and wrap in a blanket. After 24 hours, take the finished food in glass containers to the balcony, which is insulated, or use the cellar.

Peach jam with pit

Mmmm, what a delight, just think about eating a fragrant peach whole from a jar in the winter cold. Even if it is canned, it is homemade. If you are wondering whether it is really possible to prepare such a delicacy without removing the seeds, then I think you have already guessed. Because the answer will be - yes, of course!

Just don’t forget that you don’t need to leave the jam with the pit for long-term storage; you should eat it within a year. Because the seeds contain cyenelic acid, which can harm your health.

We will need:

• peaches – 3 kg
• sugar - 3 kg

Stages:

1. Be sure to rinse the fruits in water before cooking. And then take a stick or fork and make punctures, this is necessary so that the syrup gets in and completely saturates the entire fruit. Add sugar and leave to stand for about 4-5 hours.

2. After the peaches have stood for the required time and released their juice, start cooking. Turn the heat to low and cook for about 2.5 hours.

3. And then take clean jars and lids and preserve the workpiece. Store somewhere cool. Happy discoveries!

This is how quickly and deftly you can make jars with such a wonderful treat that turns out really tasty and has a unique and unique taste. Eat peach jam for your health, but in moderation! I hope you find from this note what you were looking for. Or maybe, if you don’t mind, share some other cooking method.

Have a great working day everyone! Cheerful positive mood. Goodbye.

To ensure that this simple preparation for the winter does not disappoint you, always choose the best fruits: peaches should be firm, preferably even a little underripe, not rotten or wrinkled, without damage. Overripe peaches, alas, will not make tasty and beautiful jam in slices.

Peach jam in slices is a dessert that can compete with any other sweets. It's all about the elastic peach slices: remaining intact and soaked in syrup, they acquire an extraordinary taste. And the smell of this jam is generally magical, one might even say, not a smell, but a fabulous aroma. Try making peach jam in slices yourself and see that I’m not exaggerating at all.

Peach jam in slices for the winter: a simple recipe

The recipe itself is as simple as a multiplication table, but it will take you several days to implement. Unfortunately, the breaks between brews take quite a long time. But your direct participation is at best an hour, or maybe less.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;

Preparation:

Cut the washed peaches into slices and cover with sugar in layers. Leave for several hours until enough juice is released for cooking. Heat the peach slices slowly until they begin to simmer in their own juices and the sugar gradually begins to dissolve. Cool the heated fruit mass and stir carefully. Cook in 4 batches of 5 minutes each with 10-12 hour intervals between each batch. Do not cover the container with jam with a lid. The final cooking lasts a little longer - 7-8 minutes. Then you can add citric acid, mix, put the jam in jars and roll up.

Thick peach jam in slices

It is for this recipe that peaches with greenery, dense elastic flesh, or some small ones are best suited. The main thing is that the fruits are firm enough. Then they will tolerate long-term cooking in several batches, and the jam from such peaches will turn out to be truly thick.

Ingredients:

• 3 kg of peaches;
• 4 kg sugar;
• half a teaspoon of citric acid.

Preparation:

The citric acid in the recipe is not so much a preservative as a component that helps preserve color and give a special “amber” to the jam. And all this is prepared like this: cut the washed peaches into slices (preferably quarters) and sprinkle them with sugar in layers. Next, you will need to wait until enough juice is released. You will have to wait a long time, from 6 to 8 hours. After which you can start cooking, just stir the syrup so that the sugar melts in the juice.

Bring the future jam to a boil, add citric acid, stir gently, and after 5 minutes of cooking over low heat, leave for a day. Cover the dish with the workpiece with gauze folded in several layers. Do not use the lid to avoid condensation accumulation. After a day, cook the peach slices in syrup for 5-7 minutes, cool again and leave for a long time. In the third step, cook the syrup at a barely noticeable boil for 20-25 minutes and be sure to ensure that the fruit slices remain intact. While the product is cooking, prepare jars for it. Rolled thick peach jam in slices is perfectly stored all winter.

Peach jam slices in a slow cooker

One of the advantages of the preparation is that, like everything that is done in a multicooker, it requires almost no supervision, because the program does everything for us. The downside is that the jam seems watery to me and the multicooker will be busy for almost a day.

Ingredients:

• 2 kg of peaches;
• 1.6 kg sugar;
• juice of two lemons;
• 5 tablespoons of water.

Preparation:

Squeeze the juice out of the lemons and add water. Wash the peaches, remove the pits, and cut the fruits themselves into large slices. You'll understand why they're large later.

Place the pieces of fruit in a dry and clean multicooker bowl, add sugar, and add water and lemon juice. Leave for several hours to release enough juice for cooking. As soon as this happens, lightly stir the contents of the bowl with a spatula, close the lid and heat the fruit mass in the “Stew” mode for 20 minutes. During this time, the syrup will warm up well and additional juice will be released. There will be enough liquid to fully cook the jam. Open the lid, stir everything well, then turn on the “Steam” mode for 15 minutes. After the signal, open the lid and leave the jam for a day. Before the second cooking, treat the jars and lids, turn on the multicooker for 15 minutes on the same mode, after the signal, place the workpiece in the jars and roll up. You can also use jars with screw caps.

Five-minute peach jam in slices

This is the fastest recipe for peach jam in slices. Not everyone, however, likes some of its nuances, namely: short cooking does not guarantee good storage; I do not recommend rolling up such jam. But you can store it in a jar with a nylon lid in the refrigerator for 2-3 weeks. Just use a clean spoon to scoop up the treat, otherwise it may ferment.

Ingredients:

• 2 kg of peaches;
• 1.5 kg sugar;
• juice of one lemon.

Preparation:

Wash the peaches without removing the skin. Divide into halves, then cut into beautiful slices, not very thin, put in a bowl for cooking, cover with a thick layer of sugar. Leave at room temperature for 3-4 hours. During this time, the fruit slices should release juice. There is no need to stir them yet to avoid damaging them. Place on the stove (a flame spreader is required) and heat slowly, adding lemon juice first. As soon as the sugar begins to melt into the juice, “help” it with a wooden spatula, doing your best to submerge the whole peaches into the syrup. From the moment the syrup boils and the sugar is completely dissolved, cook for 5-6 minutes. Place in clean jars, cover with nylon lids and cool. You can put them in the refrigerator after a day, and taste them - not before. To fill with flavor, the peach slices must be very well soaked in thick, aromatic syrup. By the way, this syrup is an excellent base for compotes and fruit drinks.

Peach jam slices in syrup

We smoothly approached the jam recipe with a lot of syrup. I don’t know who likes this, I didn’t really like it. But you should know that a similar recipe for peach jam exists.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;
• 2 glasses of water;
• a third of a teaspoon of citric acid

Preparation:

Wash the peaches and leave to dry. Make a thick viscous sugar syrup from sugar and water. Cooking the syrup should last 3-4 minutes, just be careful not to burn. Cut the prepared fruit into elegant slices, immerse in hot syrup and heat to a boil over low heat. After a few minutes, turn off the heat and cool the container of jam directly on the stove without covering it with a lid. After 5-6 hours from the moment of the first cooking, heat the jam to a boil again, cook for 7-8 minutes over very low (barely noticeable) heat. At the same time, steam clean jars with lids. After the second cooking, let the mixture sit for 1-2 hours, heat it to a boil again, add citric acid, stir carefully until dissolved, pour into jars and roll up.

Peach jam slices with lemon

It’s a kind of jam, but citrus fans should like it. Looking ahead, I’ll say that sliced ​​peach jam with oranges somehow suited me better, probably because oranges have a more delicate taste and aroma.

Ingredients:

• 2 kg of peaches;
• 2 lemons;
• 2 kg granulated sugar.

Preparation:

Cut the washed peaches into slices and sprinkle with sugar. Leave at room temperature until juice releases. When there is enough of it, start heating it, stirring gently with a wooden or plastic spatula. Do not use a spoon; you will damage the delicate peach slices. After boiling, cook over low heat for 5-6 minutes. Add lemon slices along with the peel to the jam, removing the seeds first. Leave the jam for an hour, then cook again for 5-6 minutes. Leave until cool, removing the lemon pieces (otherwise the preparation will taste bitter). For the third time, cook over low heat for 10 minutes, then pour the jam into prepared jars and roll up. Let cool at room temperature.

Peach jam slices with orange

In combination with oranges, peaches give an amazingly beautiful color, so beautiful that you can admire the filled jars. And I’m sure you’ll like the taste - I don’t want any sweets, I’d love to eat this kind of jam...

Ingredients:

• 2 kg of peaches;
• 1 kg of oranges;
• 3 kg sugar;
• 3 tablespoons lemon juice.

Preparation:

Wash the oranges and peaches. Cut peach slices and add sugar. Leave until the juice releases, and when it appears, feel free to put the bowl with the fruit mixture on the fire. Add lemon juice. After boiling, stir and cook for 3-4 minutes. Cool, and while the jam is still hot, cut the oranges into slices along with the peel and add to the peaches. Bring to a boil again, cook for 5-7 minutes, leave for an hour. For the third time, cook over very low heat for 10 minutes, remove the orange slices - you can use them to make very tasty candied orange peels. Pour hot peach jam into jars after 10 minutes of cooking and you can roll it up. Sometimes I don’t roll it up - we eat it almost as soon as it cools down.

Peach jam slices with cinnamon

Cinnamon and peach jam - do they go together? I doubted it for a long time. It turned out that they go together, and how! It is the aroma of cinnamon that gives the preparation the necessary “zest”; besides, the syrup remains transparent, because a stick is used, not ground spice.

Ingredients:

• 2 kg of peaches;
• 1.8 kg sugar;
• 2 cinnamon sticks;
• 1 glass of water;
• a pinch of citric acid.

Preparation:

Prepare a thick sugar syrup from two glasses of sugar and a glass of water. Mix the rest of the sugar with the washed peaches, cut into slices. The word “stir” should not be taken literally. To keep the slices intact, sprinkle them with granulated sugar in layers. Leave the fruit mass in the cooking vessel for 5-6 hours so that enough juice is released. Heat gradually, at the moment of boiling the juice that the fruit has released, add hot syrup (reheat it). Stir the brew very carefully with a spatula, add cinnamon and cook for 10 minutes. Leave for 2-3 hours to soak the slices in syrup, then start cooking again, only after boiling again, remove the cinnamon and add citric acid. The second cooking should not last more than 15 minutes. This kind of jam can easily be rolled up.

Peach jam slices with gelfix

After adding zhelfix, the jam should not be cooked for longer than 2-3 minutes. That's basically all you need to know about peach jam with jellyfix. And this is how it is prepared.

Ingredients:

• 2 kg of peaches;
• 2 kg sugar;
• juice of one lemon;
• 2 sachets of gelfix.

Preparation:

Divide the sugar into 2 equal parts. Mix one part in advance with the gelfix from the bags. Fill the second part with the prepared peach slices. After an hour, add lemon juice and you can start cooking. Heat the peach mixture with syrup very slowly so that the pieces do not lose their shape. After 10 minutes of cooking, cool the jam. Bring to a boil again and cook for 10-11 minutes. Cool, prepare jars with lids, add jam with gelfix, heat, stirring. Immediately after boiling, place the hot preparation into jars and roll up.

Peach jam with fructose slices

A short educational program for beginner cooks: fructose is 2 times sweeter than sugar, so you won’t need much of it. It is impossible to roll up and store fructose jam for a long time.

Ingredients:

• 2 kg of peaches;
• 1 kg fructose;
• citric acid on the tip of a knife.

Preparation:

Wash and cut the firm-fleshed peaches into slices. Add fructose and wait until the juice comes out. Heat to a boil, then leave for a couple of hours. After these same couple of hours, repeat the “approach” - bring to a boil and cool. Start cooking for the third time by preparing sterile jars with clean nylon lids. Cook the mixture for 5-7 minutes, add citric acid, mix and place in storage containers. Once cool, place in the refrigerator.

Which ones do you like?

In my opinion, it is impossible to find a more luxurious jam than peach jam: it is so aromatic that it seems as if a piece of summer is hidden in one spoon; it is so amber that it seems as if the sun has drowned in a drop of syrup; it’s so delicious that you can’t believe it’s possible to stop.

Strange as it may sound, peach jam comes out best if the fruits are slightly unripe - hard and dense. It is worth making jams and jams from soft, juicy peaches, but in talking about jam we will start from the fact that you ran to the store and chose the most successful peaches - elastic, stubborn, characteristic. By the way, the same technology can be used to make any jam from hard fruits - the results are excellent: aromatic pear, deliciously transparent apple, pleasantly tender melon.

This time I added vanilla to the peach jam. It turns out very tasty with a small amount of almond essence and nuts (by the way, absolutely any nuts, not necessarily almonds). A great option is with lavender or thyme. Oh yes, rosemary is fabulous! I tried adding coffee beans once – it was original, interesting, but not for me.

Well, and finally, a secret. Do you know how to make delicious peach jam that no one has ever tried before? Don't pay any attention to him. Let yourself prepare it yourself - and everything will turn out perfect.

Oh yes, I forgot to mention the most important thing.

I don't like peach skin. Even in jam, it seems rough to me and remains on my teeth with an unpleasant desire to scratch. This is why I make jam from nectarines and peaches - they are close relatives, and in a jar they are practically indistinguishable from each other. At least no one except me feels or sees the difference. And it just works for me!

So, the recipe for peach jam.

Ingredients

• 1 kg peaches,
• 800 g sugar,
• vanilla.

Preparation

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Sprinkle with sugar. Place the chopped peaches in parts into the pan in which you will cook the jam. Sprinkle each layer with a small amount of sugar.

Cut each peach along the center line in a circle. If the fruit is almost ripe, it has a couple of days left to finally fill with juice (and these are exactly the fruits that are required for jam), you can turn its halves along the axis in different directions - and then you will have a separate seed in your hands, and a separate pulp . If this doesn’t work out, don’t be discouraged - then you’ll just work a little differently.

In general, we cut the peach in half, after which we divide each half into slices - not transparent, but not thick, the optimal size is about 3-5 mm at the thickest part. If dividing into slices does not work out right away, cut the necessary pieces directly from the pit.



By the way, about sugar. I do not recommend using less than the specified amount (this is the minimum, believe me!) - firstly, the peach jam may simply not thicken, and secondly, sugar is necessary for the finished product to be stored all winter (or longer, if necessary).



When we pour out the last batch of sugar, move the pan vigorously back and forth so that the sand is evenly distributed over all the fruits.

Leave for several hours - the sugar should completely dissolve, and let the peaches juice out.



Let's cook. Place the pan on the fire, bring to a boil over low heat (!) and simmer over the same heat for about 10 minutes, without stirring or disturbing the fruit. Turn off the heat and leave the future jam alone for half a day. Boil again in the same way (low heat, do not interfere).

We leave it. We repeat this three or four times.

Before the last boiling, add vanilla.



If necessary, adjust the syrup. Sometimes after the first cooking it is clear that the fruits have released a lot of juice, which simply will not boil down into the “correct” syrup without turning the peaches into mush. In this case, I drain the syrup, boil it separately, and then return it to the fruit.



Check readiness and pour into jars.
It’s easy to check if the jam is ready: drop a small amount of syrup onto a plate. If the drop does not spread and remains in the shape of a ball, everything is ready.



Pour the peach jam into sterilized jars and close with sterilized lids. Turn it over and hide it under several layers of blanket for a day. After cooling completely, the jam can be transferred to the pantry and stored at room temperature.

Enjoy your peach scents!

Peach jam for the winter Everyone loves it for its delicate taste and delicate aroma. It is gaining more and more popularity among lovers of homemade sweets, because it is easy to prepare and the dessert turns out very tasty.

Peach jam not quite dietary, because 100 g of the finished product will contain about 250 Kcal, but you can put less sugar in the preparation to make it more healthy.

The benefit of such a delicacy is not only that it can be served with tea and added to baked goods. Peach has many beneficial properties and has a positive effect on the body. It helps strengthen the walls of blood vessels and the heart muscle, stimulates brain function and relieves nervous tension.

Ripe, dense fruits with ideal shape and texture are the key to excellent peach confiture. Pieces of peach completely soaked in sweet syrup give the jam a piquant and original taste. The jam will be perfect if you do not stir the mass too often during cooking so that the pieces retain their shape and texture.

How to make peach jam We'll tell you in our article.

There are many recipes for creating delicious jam. But there are several general life hacks that will make the cooking process easier and the jam even tastier.

Peach jam for the winter, recipe without seeds and water with photo

Even a novice cook can prepare a delicious delicacy of peaches at home. Using the recipe with the photo you can make thick, aromatic jam.

Ingredients:

• peaches – 1 kg;
• sugar – 1 kg.
• lemon juice – 1 piece;
• vanilla – 1 pinch;
• cinnamon – 1 stick.

Advice! If you don’t like sugary jam, you can reduce the amount of sugar by a third. It is better to use slightly unripe peaches so that they do not fall apart during the cooking process.

Preparation:

1. Wash the peaches, remove the pits, cut into thin slices;
2. Place in a container and cover with sugar, leave overnight, covered with a towel;
3. By morning, the peaches will release juice and the sugar will completely dissolve;
4. Place the container with the preparation on the fire, add vanillin, cinnamon and lemon juice, bring to a boil;
5. Cook over chalk heat for 30 minutes;
6. Take out a shelf of cinnamon and pour into jars.

Watch the video! Peach jam slices

Simple peach jam slices (recipe with water)

This recipe makes the delicacy tender in taste and attractive in appearance. In addition, the jam is easy to prepare, even a novice housewife can do it.

You will need:

• peaches – 1 kg;
• sugar – 0.8 kg;
• water – 2 glasses.

Cooking process:

1. Sort and wash the fruits, you can peel them, remove the seeds, cut them into slices;
2. Prepare the syrup: mix sugar and water, bring to a boil and simmer until the sugar is completely dissolved;
3. Place the prepared fruit slices in a cooking container, pour in syrup and put on fire;
4. Bring to a boil, reduce heat and cook for 15 minutes;
5. Pour the finished jam into sterilized jars.

Recipe for whole peaches with pits

For lovers of whole and juicy fruits, below is a recipe for aromatic jam with seeds.

To prepare you will need:

• Peaches - 1 kg;
• Sugar - 0.8 kg.

Cooking process:

1. The fruits are washed, peeled and pierced on different sides with a toothpick;
2. Place in a container, cover with sugar and leave for 4 hours, covered with a towel;
3. Place the container on the fire, bring to a boil and cook for 2.5 hours over low heat;
4. Place in sterilized jars and close with a lid.

Five-minute recipe

This quick recipe will help save time and preserve maximum beneficial properties. The prepared fruits will be fragrant and fresh, and the vitamins in the composition will help support the immune system in winter.

• peaches pitted – 1 kg;
• sugar – 1.1 kg;
• water - 0.3 l.

Cooking process

1. The washed fruits are pitted and cut in slices or in pieces;
2. Place in a container and add 800 g of sugar;
3. Prepare syrup from the remaining sugar and water. To do this, add sugar to the water, stir, bring to a boil and cook until the sugar is completely dissolved;
4. Pour the syrup over the fruit and place the container on the fire;
5. Boil for 5 minutes after boiling;
6. Pour into sterilized jars.

Watch the video! Five-minute peach jam. Preparation for the winter

Preparation of peaches and oranges

A very unusual jam that will delight you with its original taste and aroma. It is often used as a filling for pies and various baked goods.

You will need:

• Oranges - 500 g;
• Peaches - 500 g;
• Sugar - 400 g.

Cooking process:

1. Wash the peaches, peel and pit them and cut into small pieces;
2. Cut the orange pulp into cubes, grate the zest on a fine grater;
3. Place all the prepared ingredients in a thick-bottomed container, add sugar and leave for an hour;
4. then put on the fire, bring to a boil and simmer over low heat for 30-40 minutes;
5. Pour the prepared jam into jars and roll up.

Watch the video! Peach jam with citrus fruits

Peach jam without cooking

The recipe for such a delicacy is very simple and does not require any special expenses. It is recommended to store it in the refrigerator.

To prepare you will need:

• sugar – 1 kg;
• peaches - 1 kg.

Cooking process

1. rinse peaches, remove pits;
2. grind using a blender or meat grinder;
3. add sugar, stir with a wooden spatula until the sugar is completely dissolved;
4. Place in sterile jars, close with lids and store.

This mass can be placed in plastic containers and placed in the freezer. The result is a very tasty, vitamin-rich sherbet that will delight you on winter evenings.

Recipe with lemon in a slow cooker

An excellent choice for those who value their time and do not like to stand at the stove for a long time.

To prepare 1 liter jar you will need:

• sugar -700 g;
• peaches - 1 kg;
• half a lemon.

Preparation

1. prepare the fruit. To do this, wash them, peel them, remove the seeds, cut them into slices;
2. transfer to a container, add sugar and leave for 2 hours;
3. remove the zest from the lemon, do not use it, chop the pulp finely and add to the peaches;
4. pour the mixture into the bowl of the multicooker, put it in the “stew” mode for 1 hour, do not close the lid;
5. check readiness after 40 minutes;
6. Place in sterilized jars, tighten and cover with a blanket until completely cooled.

Peach jam is a tasty, sweet and aromatic delicacy. It can be served as a dessert and added to baked goods. It will bring benefits due to its rich vitamin composition and a positive mood due to its taste. Our article presents the most delicious and interesting recipes. And various tips and life hacks will help make cooking easier and more enjoyable.

Watch the video! Peach jam in a slow cooker

If you really love aromatic peaches and don’t want to part with them for the winter, then make jam from them. Its unusual taste will make your tea party with friends and family simply a holiday.

In addition, peaches have many beneficial properties. They contain vitamins such as C, B and A. They also contain iron, potassium, calcium and many other substances beneficial to the body.

You can safely call them natural "antidepressant" and a remedy for heart and kidney diseases, poor immunity, constipation and impaired digestion, pain of various origins and rheumatism. In addition to all this, peach is also a dietary product.

Nectarine and peach can be used to make many delicacies. I will write some recipes for winter jam from these healthy fruits below.

Simple peach jam

To prepare this peach delicacy recipe you will need:

1. 1-1.4 kg of sugar;
2. 2 kg of peaches (nectarines).

How to cook peach jam according to this recipe? A The cooking method is as follows:

• Remove the skin from ripe soft peaches (to make it easier to remove, pour cold and hot water over the fruit several times alternately);
• Cut the fruits into slices and cover with sugar. Leave them for 30 minutes to let them release some juice;
• Place the peach mixture on the fire and bring this delicacy to a boil;
• After boiling, turn the heat to low and cook for another hour with constant stirring;
• After this time, check the readiness of the treat on the drop (if the drop does not flow after it has cooled, then the treat is ready);
• Place the prepared peach mass into prepared jars and roll up;
• Turn the jars with the peach delicacy upside down and wrap them in something warm until they cool completely.

Recipe for honey jam from peaches or nectarines

To prepare you will need:

How to make jam from peaches (nectarines) according to this recipe?

• Take hard, juicy, ripe fruits (unripe and soft ones are not suitable) and cut them into small pieces;
• Prepare syrup from sugar and water;
• When the syrup has cooled a little, pour lemon juice into it and wait until the syrup reaches a temperature of 40 degrees;
• Pour the syrup over the fruits and leave the peach mixture for a day (don’t forget to stir occasionally);
• After a day, boil and set the mixture aside for another day, covering it (also stirring);
• Bring the jam to a boil again and reduce heat to low;
• Cook over low heat for approximately 7 - 10 minutes (until approximately 200 ml of liquid has been reduced);
• Place the finished peach delicacy into prepared jars and seal them.

Recipe for peach jam with cinnamon and almonds

To prepare this recipe you will need:

1. Sugar - 0.5 kg;
2. Peach (nectarine) - 0.5 kg;
3. Almonds - 0.1 kg;
4. Cinnamon (ground) - 1 teaspoon.

Preparation:

Jam from unripe peaches - a recipe for the winter

To prepare you will need:

1. Pitless peaches - 1 kg;
2. Sugar - 2 kg;
3. Water - 3 glasses.

Preparation:

• Use a match to make several punctures;
• Pour water over the fruit and boil;
• After boiling, cook for 10 minutes and remove the peaches from the water;
• Cook the syrup: add sugar to the water. After the syrup is cooked, let it cool;
• Pour the cooled syrup into the peaches and put them on low heat and cook for another 20 minutes;
• Don't forget to remove the foam;
• Wait until the peach mixture cools down and boil it again;
• Pour the jam into sterile jars and seal.

Five-minute peach jam - recipe

For this amazing jam you will need:

1. Water - 3 glasses;
2. Peach (nectarine) pitted - 3 kg;
3. Sugar - 4.5 kg.

Such a delicacy very easy to prepare. To do this you need:

• Wash the fruits and cut them into small pieces. Dry the skibs;
• Cook the syrup: mix water with sugar and boil;
• Place peaches in hot syrup and boil peach mixture for 5 minutes;
• Pour the finished jam into prepared jars, roll up and let them cool.

This recipe for peach jam is considered the simplest and most classic. On cold winter evenings, its taste will remind you of hot summer.

To make jam according to this recipe use the following ingredients:

How to make this jam:

• Wash the peaches under running water and dry them;
• Separate them from the pit and skin;
• Place the prepared peaches in the container in which you will cook the delicacy;
• Prepare the syrup: mix sugar with water, bring the syrup to a boil and simmer for a few more minutes;
• Pour the freshly boiled syrup over the peach fruits and put this peach mass on the fire;
• Bring the peach jam to a boil and simmer over low heat for 5 minutes;
• After 5 minutes, turn off the heat and set the jam aside to cool for about 6 hours (until it has cooled completely);
• After this time has passed, put the peach delicacy on the fire again and boil;
• Cook for 30 minutes with constant stirring (be sure to skim off the foam so that the jam does not sour in the future);
• When there are 5 minutes left of cooking, add vanillin and citric acid to the jam;
• put the finished jam into jars (sterilize them in advance) and screw them in;
• We place the sealed jam under some warm clothing until it cools completely and lower it into the basement.

Recipe for jam from nectarines (peaches) with apples

This jam is very strong its consistency resembles jam. The jam prepared according to this recipe is perfect for any type of dessert. To prepare you will need:

1. Sugar - 1.5 kg;
2. Nectarine (peaches) - 1 kg;
3. Apples - 1 kg.

How to cook such jam? Everything is very simple. Step-by-step preparation is described below: