How to make thick jam from peaches for the winter, ordinary recipes and storage of preparations

Peaches are often consumed fresh all summer long, without thinking about the fact that for the winter you can prepare an unusual delicacy - jam from fragrant peaches. Making a summer and sunny fruit can amuse the whole family. This sweet delicacy goes perfectly with butter, for sandwiches, or as a filling for homemade baked goods. Not many people will be able to remain phlegmatic at the sight of an amber and mouth-watering treat.

1 Specificity of making peach jam
2 Preparation of the main ingredient
3 Methods for making jam at home
- 3.1 The usual recipe for the winter
- 3.2 With apples
- 3.3 With lemon
- 3.4 In a slow cooker
- 3.5 With rosemary
- 3.6 With vanilla
- 3.7 Peach jam
4 Storage

Specificity of making peach jam

Because peaches are a fairly sweet fruit, you won’t need a lot of sugar to make jam. But some recipes indicate a huge amount of sugar - this will thicken the product faster. To obtain a sweet and sour taste, peaches are combined with various other ingredients or freshly squeezed lemon juice is added.

The jam can have an almond smell if you add crushed peach pits. Cooking in aluminum cookware is comfortable, since the workpiece does not stick to the bottom, but this is not entirely healthy.

Preparation of the main ingredient

The main component of the jam must be peeled. This can be created quite simply by placing the fruit in hot water for a few minutes and then immediately cooling it. The jam, which is made from peeled peaches, comes out the most tender and pleasant in the mixture. You can also get rid of the skin by grinding the fruit through a sieve.

You should choose soft and juicy fruits.

Methods for making jam at home

You can name a large number of recipes for the production of fragrant and healthy peach jam. But they all have a similar feature - simplicity of the process.

The usual recipe for the winter

Following the traditional recipe, you can simply prepare thick and dense jam. Ingredients:

1.5 kilograms of peaches;
700 g sugar;
lemon juice.

How to prepare: this recipe is for 1 liter. Prepare the main component, cut into medium pieces, remove the pit. Place the fruit in a cooking container and add water. Boil the peaches for 15 minutes after boiling. Cool and rub through a fine sieve. Sprinkle the fruits with sugar and simmer for an hour. At this time, sterilize the jars.

This delicacy can be stored all year round without putting it in a cool place. The main thing is to place it in sterile and unstained containers. The lids should also be steamed.

With apples

For the most perfect and harmonious taste, it is recommended to add ripe apples with a slight sourness. If you cook jam according to this recipe, it will be able to be stored for quite a long time. Ingredients:

1 kilogram of peaches;
4 large apples;
800 grams of sugar.

How to prepare: remove the peach skin according to the method described above. Remove the seeds and cut the pulp into medium pieces. Wash the apples, dry them and remove seeds. Place the fruit in a boiling container, sprinkle with sugar and let it brew to release the juice. Place the container on the fire, boil and simmer for half an hour. Grind the mixture using an immersion blender or food processor. Boil again until thickened. Seal in a sterile container.

With lemon

A unique smell can be obtained by preparing jam with the addition of freshly squeezed lemon juice and pulp. You can add more sugar if you want a sweet treat. Ingredients:

2 kilograms of peaches;
2 lemons;
1 kilogram of sugar.

How to prepare: add lemon juice to a liter of water. Keep the peaches in a boiling container and then place them under cool water. This will make it much easier to peel the fruit. Pass the peach pulp through a food processor or blender. Add processed fruits to a container with lemon juice. Simmer over medium heat until the size is reduced by half. Add sugar and cook until thick. Roll into jars.

The usual recipe for making peach jam for the winter

Surely, there is no person who would not adore these sweet, juicy, fragrant fruits. They are consumed fresh, desserts are prepared from them and, of course, preserved for the winter. The jam made from these fruits is a particular favorite. This savory delicacy is a beautiful option for both pies and toast with tea or coffee. There are a huge number of recipes for making peach jam. And in all variants it delights with its pleasant taste and beautiful amber color.

Specificity of making peach jam

To prepare jam, you should choose only aluminum utensils, then the jam will not stick. It is better to stir with wooden spoons. The container should be shallow but wide. This guarantees rapid evaporation of water, in other words, the finished product will be beautiful and fragrant.

A homogeneous structure is obtained by grinding through a meat grinder, sieve or blender. The fruits can be processed either raw or boiled. When adding sugar, you should take into account that it must be at least sixty percent, otherwise the jam will ferment.

Preparation of the main ingredient

To make jam, you can take any variety of peaches. The main thing you should pay attention to is ripeness. The softer the fruit, the easier it is to make jam from it. You also need to check that the bones just come off. It is necessary to select fruits without worms and rotten areas.

To prepare fruit for jam, you first need to remove the skin. To do this, simply place the peaches in boiling water for a few minutes, after which it will separate quite easily.

Methods for making jam at home

There are a huge number of options for making delicious and healthy peach jam at home. They differ in ingredients, production time, and complexity of the process.

The usual recipe for the winter

1 kg of peaches;
600 g sugar.

Wash the fruits, remove the seeds, and puree in a blender until mushy.
Pour into a container, add sugar, mix well.
Place on low heat, cook, stirring (about 1.5 hours).
Pour the thick jam into sterilized jars and seal.

With apples

As you know, apples are rich in vitamins. When you add them to the jam, it will become thickest. In order to cook a tasty jam, it is better to take twice as many peaches as apples.

For production you will need:

1 kg of peaches;
0.5 kg apples;
1 kg sugar.

Wash and dry the peaches. Peel them and remove the seeds.
Cut the fruit into small pieces.
Do the same with apples.
Pour water into an enamel pan and add all the fruits there.
Peaches and apples should be cooked for about 10 minutes until the fruit softens.
Grind everything through a sieve.
Pour the entire mass into a saucepan and place on low heat.
Take half the sugar and add to the puree. After half an hour, add the rest.
Boil until sugar is completely dissolved.
Distribute the jam into the jars and let them cool.

With lemon

If the housewife likes the most intense smell, you can prepare peach jam according to this recipe.

2 kg of peaches;
1 lemon;
1.5 kg of sugar.

Rinse the peaches, remove pits and skin.
Rub the berries through a sieve.
Place the enamel pan with the puree on low heat and cook for 30 minutes.
Add sugar. At the same time, do not forget to stir.
Then add the juice of 1 lemon.
Distribute the jam among the jars and leave to cool.

In a slow cooker

Making jam in a slow cooker takes time, but the process becomes easier.

For the recipe you will need:

3 kg of peaches;
1 glass of water;
1.5 kg of sugar.

Wash and peel the fruit.
Cut them into small cubes and put them in a slow cooker.
Add sugar to the fruit.
Add a glass of water.
Cook them for approximately 1.5 hours in the “Stew” mode, stirring occasionally.
Distribute the jam among the jars.

With rosemary

This recipe won't take more than an hour and a half to make.

To do this you need:

1 kg pitted and peeled peaches;
700 g sugar;
juice of 1 lemon;
1 tsp. rosemary.

First you need to peel the peaches and cut them into small pieces.
Add lemon juice and let sit for an hour.
Place the pan with peaches on low heat and cook for 5 minutes.
Add a teaspoon of rosemary and continue cooking for another 20-30 minutes.
Pour the jam into jars.

With vanilla

This wonderful jam with a pleasant taste will appeal to adults and children.

1 kg of peaches;
0.5 kg sugar;
1 large vanilla pod (or bag).

Peel the peaches and cut into small cubes.
Cover the fruit with sugar and let it brew for 6 hours.
Bring to a boil and simmer for half an hour.
Add vanilla.
Distribute among banks.

Peach jam

Peach juice remains after all the juice has been squeezed out of the fruit. You can also create a savory sweet from it.

To do this you need to take:

0.5 kilograms of sugar;
1 kilogram of pomace.

Place the puree over medium heat.
Add sugar.
Once the mass has boiled, it is necessary to reduce the heat.
Cook the jam for at least 4 hours, stirring frequently.
Pour into jars and let cool.

Storage

Jam should be stored indoors at a temperature from 0 to +13 degrees. In sterilized jars, the shelf life is no more than 2 years, and in unsterilized jars no longer than 2 months. The jars should be placed in a black and dry space where they will not be exposed to direct sunlight.

Peach jam

Who doesn’t love to enjoy fragrant jam on cool winter evenings? The peach jam according to this recipe comes out amber-orange, translucent, moderately sweet and very appetizing.

By using agar-agar as a thickener, the jam comes out thick and smooth.

Prepare jam for your family according to our recipe and receive praise from your household.

Peach 2 kg.
Citric acid 12 tsp.
Vanilla sugar 10 g.
Granulated sugar 1 kg.
Agar-agar 8 g.

Some secrets for successfully canning peaches:

Choose only ripe and soft fruits, without damage or darkened areas.
To simply remove the skin from peaches, pour boiling water over them for 2 to 3 minutes. After this, the skin simply comes off. But there are some varieties whose skin just needs to be cut off with a knife.
If you do not want to get a very homogeneous jam, you don’t have to remove the skin.
Do not replace agar-agar with gelatin, because it has a typical taste and loses its gelling characteristics when heated to high temperatures.
If you do not add a thickener, the jam will turn out very watery.
It is not necessary to cover the rolled up jars; they have undergone sufficient heat treatment.
If you don't have time to cook the jam for 30 minutes at a time, you can create it in several approaches. To do this, boil the fruit with sugar for 5 minutes and set aside until cool. Then repeat the function 1 – 2 more times, depending on the density of the peaches.

Cook with pleasure. Bon appetit!

How to make peach jam?

Utility
Regular recipe without sterilization
Spicy jam
Double the benefits - sugar-free recipe
On a note

Summer is the time of hot sun, brightest colors, inimitable smells and, of course, juicy, explosive tastes. At this time, our table is replete with various excellent fruits, but how to preserve this unique feeling until the next season? How not to part with your favorite fruit all year round? It is especially difficult for lovers of peaches, because it is impossible to keep this fruit fresh, and the fruits sold during the off-season are tasteless and incredibly expensive. Well-known canning will come to the rescue in such a situation.

What could be tastier than amber peach jam? Perhaps it’s just jam made with your own hands.

Utility

Jam, preserves and jams from peaches are an indescribably necessary type of preparation for the winter. Properly prepared jam, subjected to little heat treatment, will retain a huge amount of vitamin A (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, which has an excellent effect on the state of vision and nervous system. Vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C will help keep the immune system in good shape, and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B will strengthen the body as a whole.

The highest content of choline and minerals helps normalize metabolic processes in the body. With moderate consumption of peach jam, it will be possible to maintain muscle and bone tissues in shape (the structure of tissues of living organisms is studied by the science of histology) , since it contains a benign dose of calcium, phosphorus, zinc and potassium.

A huge amount of amino acids of various types helps strengthen the cardiovascular system, and a huge amount of iron saturates the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) in case of anemia. But there are several significant contraindications to the constant use of peach products:

people with high acidity should not get carried away with such dessert - it can cause diarrhea, dysbacteriosis and exhaustion of the body;
there may be an allergy;
the high calorie content of the product makes it harmful for overweight people;
The high sugar content is unsafe for diabetics.

Regular recipe without sterilization

Perhaps this is the most common and quickest method of making peach jam, which is most often preferred by housewives. It will come in handy: 3 kilograms of peaches, 2 kilograms of sugar. Peach fruits need to be thoroughly washed, stems and seeds removed, checked for garden pests, and if found, remove any darkened pulp.

Peeled fruits must be passed through a meat grinder, while still retaining their juice.

The resulting mass must be placed in an iron bowl with a wide bottom, add sugar and mix thoroughly. Leave the pulp for 10 minutes so that it releases the juices, then bring to a boil and continue cooking over low heat for another hour and a half. Place the finished thick jam into carefully washed, dry jars and seal tightly with lids. Hot jars need to be turned upside down and left in this position until they cool completely to self-sterilize the product.

Spicy jam

Fragrant jam with spices will not only put you in a good mood in bad weather, but will also help you regain your vital energy during the long winter, energize yourself for new achievements, and, in addition, it can become the calling card of the housewife. To prepare spicy peach jam at home, you will need: 1.5 kilograms of peaches, 800 grams of sugar, a vanilla bean, a cinnamon stick and ½ lemon.

Peaches must be thoroughly washed, stems and pits removed, and the pulp must be passed through a meat grinder or ground in a blender. The prepared peach pulp must be transferred to a saucepan with a wide bottom, add sugar, squeeze the juice from the lemon into the pulp, mix the mass thoroughly and leave for an hour in a warm place. Pour boiling water over the cinnamon and leave for 2-3 minutes. The vanilla pod needs to be opened with a sharp knife.

The infused pulp should be brought to a boil and boiled for 40-60 minutes over low heat, then add the prepared spices, stir and boil for another 20 minutes. Remove the cinnamon and vanilla pod, place the finished jam in containers and seal.

Double the benefits - sugar-free recipe

For those who are saving their figure, there will be vital information on how to make sugar-free peach jam at home. For this preparation for the winter you will need: 1.5 kilograms of peaches, 2 tablespoons of honey, 2 lemons. To prevent the jam from fermenting, the peaches must be peeled. The easiest way to create this is by scalding: the fruits must be placed in a sieve or colander and poured generously with boiling water. Chilled fruits can be easily peeled. The pulp can be cut into small cubes or crushed with a masher. You need to very carefully squeeze the juice out of the lemons, pour it into the pulp of the peaches, mix thoroughly - this will prevent the darkening of the pulp and serve as a preservative.

Slowly, stirring continuously, bring the resulting mass to a boil and cook over low heat for 40-50 minutes, then add honey, mix thoroughly and again slowly bring the mass to a boil. Cook for another 10 minutes. Place the finished jam into jars, cover with lids and sterilize for 10-15 minutes, then seal.

This product must be stored in a cool and dark place, otherwise the fermentation process may begin.

On a note

To prepare truly impeccable, homogeneous, transparent jam, you need to know several very ordinary, but truly fundamental points about it.

To obtain a transparent and homogeneous jam, you need to select ripe fruits, carefully wash them and pass them through a meat grinder or grind them with a blender. It is not necessary to puree them - the pulp will soften itself during the cooking process, but in order for the skin to soften, it must be ground finely enough.
The specific gravity of sugar (honey or other sweetener) must be at least 60% of the weight of peaches. The skin of peaches contains natural fruit yeast; if there is a lack of sugar in the jam, they start the fermentation process. A huge amount of sugar in this situation acts not only as a flavoring agent, but also as a preservative.
In order for the jam to be transparent and retain as much of the natural smell of peaches as possible, it must be prepared as quickly as possible. The process will speed up significantly if you choose a pan with a wide bottom.
The utensils for making peach jam do not have to oxidize under the influence of fruit acids. Therefore, it is worth choosing an enamel pan or an aluminum version.
The peach jam quickly thickens as it should, quickly settles and begins to burn. During the manufacturing process, it must be stirred frequently and vigorously. To do this, it is better to use a wooden spoon or a wooden culinary spatula. It is not allowed to wash or lick this instrument; you can test the jam with an unstained teaspoon.

To learn how to make peach jam, watch the following video.