Nectarine jam for the winter

Tuesday, July 23, 2019

During the season, we definitely prepare homemade nectarine jam in slices according to the usual recipe. Savory, fragrant, such an appetizing delicacy will be a wonderful addition to pancakes, pancakes, cheesecakes, and cottage cheese casseroles. Transparent sweet slices in a thick amber syrup - try it!

When making this jam, choose nectarines that are dense and elastic so that the slices retain their shape after cooking. I usually prepare these types of jam using a 1:1 ratio - the amount of sugar is equal to the amount of fruit. This recipe contains even less sugar, but this only benefits the finished dessert.

Ingredients:

Making a dish step by step:

To make this delicious and fragrant homemade jam, we will need the following ingredients: nectarines, sweet sand and lemon juice.

Wash the freshest nectarines, dry them and cut the flesh into slices. In my case, the pulp did not come away from the stone very well, so I carefully cut it and gently separated the pieces so that they would not get wrinkled.

In this way we will prepare 1 kilogram of nectarines (I indicate the clean weight without seeds). Place the slices in a suitable sized container (I have a 4 liter capacity, but it can be much smaller).

Add 700 grams of sweet sand.

Mix carefully and leave at room temperature for several hours. Basically, I age the nectarines for quite a long time - I cover them with sweet sand in the evening and leave them until the morning. During this period of time, I stir a couple of times so that the slices release juice more actively and the sugar dissolves faster.

In the morning (or a few hours later) all the sugar will turn into syrup (there may be little left in the day) - it’s time to move on to the next step of making nectarine jam. We put the dishes on a quiet fire and let the sweet sand and juice turn one hundred percent into syrup. You can cover the pan with a lid during this time.

Bring the contents of the pot to a boil and cook over moderate heat for no more than 4-5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. Turn off the heat and let the jam cool COMPLETELY at room temperature. There is no need to rush here at all, so you can leave dessert and rest for at least 6 or 12 hours.

When the nectarine slices have cooled one hundred percent, the syrup will thicken slightly and the slices will become denser, so they will keep their shape.

Using a slotted spoon, carefully remove the nectarines from the syrup and transfer them to a separate bowl. Place the pan with syrup on the stove.

Place the syrup over medium heat and, stirring occasionally, cook for about 10-15 minutes, skimming off the foam. When countless small bubbles (the size of aromatic pepper peas) begin to appear on the surface of the syrup, it will have already boiled down quite a bit. Pour in 50 ml of lemon juice, which will help the syrup remain clear and not cloudy. In addition, lemon will add sourness to the decently sweet jam.

Place nectarine slices into the bubbling syrup, boil everything together for another 5-7 minutes on low heat after boiling again.

Pour homemade nectarine jam into previously prepared containers, almost to the very top.

Immediately tighten the screw caps (close with a seaming machine).

We turn the jars upside down, wrap them in something warm (a blanket, a blanket) and in this position let them cool one hundred percent.

From the amount of ingredients indicated in the recipe, I get about 800 ml of jam. It must be stored in a dry, cool place - cellar, basement, pantry. In general, where other preparations for the winter are.

Savory, fragrant, delicious homemade nectarine jam will be a wonderful addition to pancakes, pancakes, cheesecakes, and cottage cheese casseroles. Cook with pleasure, friends, and bon appetit!

Jam made from ripe nectarines - a frisky and tasty dessert

Nectarine jam is an extraordinary preparation for the winter, combining a unique taste and benefits for the body. The fruit has beneficial qualities due to the huge content of vitamins (A, C, B) and microelements (potassium, calcium, magnesium). This helps strengthen the immune system and improve the functioning of the cardiovascular system. Nectarine spoils quickly. It must be processed immediately after purchase. Otherwise, the amount of nutrients will be significantly reduced. Overripe fruit will dissolve in the syrup; the dessert mixture may not live up to expectations.

Choice

When choosing nectarines, it is important to take into account their degree of ripeness. Ripe fruits are yellow-red in color. They are juicy and soft. The bone separates without effort, but does not fall apart.

Fundamentally! Greenish fruits can ruin the taste of the dessert.

It is better to obtain an apple-peach hybrid in stores (from trusted sellers). This will reduce the possibility of purchasing an inferior product. If you plan to make jelly, you can give preference to overripe fruits (they should not show signs of rottenness or mold).

Five minutes

To quickly make jam, you need to choose nectarines of medium ripeness. When you lightly press the skin, they should not be pressed through. For this recipe you will need the following ingredients:

600 g fruits,
600 g sugar.

Prepare nectarines: wash, remove seeds, cut into slices.
Place them in a container and cover with sweet sand.
Send to a cold space for 12 hours (during this period of time a lot of juice will be released).
Stir, put on the stove, wait for it to boil. Cook for 5 minutes.
The jars are sterilized, the delicacy is poured, and the lids are screwed on.

The jam is ready for use immediately after cooling.

Traditional

Nectarine jam can be prepared according to the classic, traditional recipe. The following products will be useful for this:

2 kg of fruits,
1 kg sugar,
1 packet of vanilla.

The fruits are washed, the core is removed, and cut into small slices.
Place the workpiece in a basin, cover it with sweet sand, and leave it for a couple of hours.
Place the container on the heat, bring to a boil, and cook for 25 minutes. Cool.
Place it on the stove again, wait for it to boil, and cook for 15 minutes. Vanillin is added.
Pour the jam into pre-sterilized jars and roll up the lids.

The workpiece can be stored throughout the winter season in a cold room.

With oranges

Oranges will give nectarine jam a citrus scent and add nutritional value. To do this you will need:

600 g nectarine fruits,
1 orange,
1/2 kg sugar.

The fruit is washed, the core is removed from the nectarines and cut into slices. The orange is cut together with the zest.
Move the preparations into a container, add sugar, stir, and leave for several hours.
Place the mixture on the stove and wait for it to boil. Cook for about 45 minutes.
The jars are sterilized, the delicacy is poured, and the lids are sealed.

Fundamentally! This delicacy is indicated for colds.

In slices

To create a wonderful dessert for a gala table, we will need:

1/2 kg smooth peaches,
1/2 cup sweet sand,
1 tbsp. lemon juice (citric acid will also work). This is necessary to extend the shelf life of the product.
1 glass of water.

Place a pan with water and sugar on the stove (prepare syrup). Bring it to a boil, add lemon juice. Cook for about 2 minutes.
The fruits are washed, cut into careful slices, and dipped into a sweet preparation. Cook for 5 minutes.
Cool, put in the refrigerator for a day
Heat again to a bubbling state, place in sterilized jars, and roll up the lids.

This delicacy will become a table decoration.

With nuts

The taste of nuts mixes unsurpassedly with nectarines. Most often, jam is made with almonds due to the similar origin of the ingredients. For this dessert we will need:

1 kg of fruits,
1 kg sugar,
1 orange,
1/2 lemon
a handful of almonds (dried).

Wash, cut all the fruits (lemons and oranges along with zest), combine in a bowl.
Cover them with sugar for 2 hours, add almonds.
Place on the stove, wait for it to boil, skim off the foam.
Adjust to the required thickness.
Place into prepared jars and seal them.

With reddish currants

When reddish currants are combined with nectarine, a thick jam is obtained. The mixture resembles jam. Ingredients:

300 g currants,
400 g smooth peaches,
400 g sugar.

The fruits are washed, cut into small pieces, combined in a bowl, and mixed.
Transfer to a saucepan, add sugar, and boil for about 10 minutes.
Sterilize the jars, lay out the jelly-like jam, and seal the lids.

Nectarine jam - 4 very ordinary recipes

Ksyusha Garastyuk • 08/15/2019

If you want to vary the set of usual preparations for the winter, then the recipe for nectarine jam is especially for you! You can serve this delicacy with tea or use it as an addition to dessert - pour ice cream on top, stuff biscuit rolls, coat shortcakes.

Nectarine jam for the winter

The soft and warm mixture, unique smell and sweet taste - this is a reason to prepare a sweet dessert from nectarines. This jam will certainly be on your list of favorites.

Ingredients:

1 kg. nectarines;
800 gr. Sahara.

Manufacturing:

Wash the nectarines. Scald with boiling water and remove the skin. Cut in half, remove seeds. Cut the fruit into slices.
Cover the nectarines with sugar. Leave for 5 hours. During this period of time, juice should be released.
Place the sugared nectarines on the stove. After boiling, cool the mixture.
Bring to a boil again, cook for a quarter of an hour.
Let the jam cool and pour into jars. Close with lids.

Five-minute nectarine jam

You can prepare a delicacy from fragrant fruits in a matter of minutes. Please note that the sweetness is poured into jars while hot. It is better to cover such jam with nylon lids.

Ingredients:

1 kg. nectarines;
700 gr. Sahara.

Manufacturing:

Wash the fruits, pour boiling water over them, remove the skins. Cut in half and remove the seeds. Cut the fruit into slices.
Mix sugar in 200 ml of water. Bring to a boil.
Add nectarines to the bubbling syrup. Cook for 5 minutes.
Place hot jam into jars.

Nectarine jam slices

To keep the treat longer, add a little lemon juice. In addition, it imparts a unique citrus scent and slight sourness.

Ingredients:

0.5 kg. nectarines;
300 gr. Sahara;
½ lemon.

Manufacturing:

Wash the nectarines. Pour boiling water over and remove the skin. Cut into slices.
Dissolve sugar in a glass of water. Bring to a boil.
After boiling, squeeze lemon juice into the syrup. Let it simmer for a few more minutes.
Add nectarine slices and cook for another 5 minutes.
Remove the jam from the stove. Cover with gauze. Leave for 8-10 hours.
Bring to a boil again.
Pour hot jam into jars. Roll up the lids.

Nectarine and cherry jam

Dilute nectarines with cherries for the most intense fruit flavor. Garden cherries are suitable for this recipe, and in some versions they can be replaced with cherries, but you will need a little more sugar.

Ingredients:

0.5 kg. nectarines;
300 gr. cherries;
600 gr. Sahara.

Manufacturing:

Wash the nectarines and cherries. Remove the skin from the fruit. To do this, they need to be scalded with boiling water. Cut in half, remove the bones.
Remove the branches and pits from the cherries. But it is permissible to leave the seeds in the berries if you do not want to waste time.
Combine berries and fruits in one pan. Add sugar. Let it sit for a couple of hours. During this period of time, juice will be released.
Bring the mixture to a boil. Cool.
Boil the jam again. Reduce heat to medium. Cook for 20 minutes.
Pour into jars.

Jam made from seedless nectarines is a delicacy that will brighten up the cold and bring back pleasant memories of summer. Try to cook the dessert in small quantities so that the taste is richer and brighter.

TOP 5 recipes for seedless peach and nectarine jam for the winter

The list of preparations for the winter must certainly include jam made from peaches and nectarines. The fruits are rich in an abundance of vitamins, the jam has a rich taste without the feeling of sugar, the smell of fruit, which is preserved during long-term heat treatment.

Some tips for making jam

There are some subtleties of making dessert from peaches and nectarines:

To prevent the nectarine from falling apart, it is cut into small squares. The skin of the fruit is not removed; it is quite soft and narrow compared to a peach.
A peach that is covered with fluff is peeled before cooking. To do this, place it in hot water. You can prevent the darkening of the peach by adding citric acid to the water - 10 grams per liter of water. acids.

How to select and prepare products?

For cooking sweets, take ripe, firm peaches. But when choosing nectarine for jam, to obtain the right mixture of dessert, take pieces of fruit that are not very hard or very soft. The choice is made on ripe or slightly unripe fruits.

If you use a hard variety of peach for jam, then before cooking it must be blanched in boiling water for 4 minutes, and then cooled in cool water. First, whole fruits are pricked to prevent them from bursting.

Rules for preparing containers

Before filling a glass jar with jam, the container is soaked for 30 minutes in water, then, using a brush or brush, washed with soap, soda and rinsed with clean water 2-3 times.

The washed container is laid out neck down on a towel and stored until it is laid out, but no more than 20 minutes.

Recipes for making jam

To cook a delicacy for the winter, there are various recipe options.

Traditional method

According to the recipe, the dessert with peaches and nectarines is prepared without seeds.

Peach, nectarine – 1 kg.
Sugar – 1.5 kg.
Citric acid – 1 tsp.
Water – 250 ml.

Step-by-step manufacturing process:

Wash the fruits, remove the fluff from the peaches. Cut the fruits into slices.
Prepare syrup. Water is poured into the cauldron, brought to a boil, and 500 grams are added. sugar, everything is mixed. After the sugar has dissolved, another 1000 grams are added evenly to the fruit. while stirring. Absolute dissolution of sugar indicates the readiness of the syrup.
The fruits are placed in a cauldron and poured with hot syrup. It takes about 1.5 hours for the fruits to become saturated with it.
The mixture in the pan is brought to a boil.

Cooking time – 20-25 minutes. Afterwards you need to turn off the heat and remove the foam. The dessert sits for 2-3 hours and returns to the heat for 20 minutes. Upon production, citric acid is added to the treat.

Option with cherries

To make assorted jam, you will need the following products:

sweet sand – 1 kg;
nectarines – 500 gr.;
peaches – 500 gr.;
cherries – 500 gr.

The fruits are washed, dried, and cut into slices. The pit is removed from the cherries. The fruits are laid out in layers and sprinkled with sweet sand. The fruits should sit and release their juice.

You need to cook the dessert in 3 steps. First, the mass is brought to a boil and stirred. Then the gas is miniaturized, and the jam is cooked for 5 minutes, the foam is removed during the cooking process. Afterwards the gas is turned off, and the dessert is infused for 4 hours.

In steps 2 and 3, the manufacturing process is similar. The hot, finished delicacy is placed in a container.

With fig peaches

List of goods for dessert:

Large peaches – 2 pcs.
Large nectarines – 3 pcs.
Fig peaches – 3 pcs.
Sweet sand – 400 gr. for 500 gr. fruit.

How to cook dessert:

Wash the fruits and place in boiling water for 2 minutes.
Cool in cool water, removing the skin.
Cut the fruit into cubes, removing the seeds first.
All ingredients are placed in a pan and covered with sweet sand. You need to leave them for 5 hours until the juice forms.
Wait for the jam to boil, reduce the gas. The mass is boiled for 5 minutes.
The hot dessert is poured into jars and rolled up. The container is turned over with the lid down.

With plums

Ingredients needed for winter dessert:

Peaches – 1 kg.
Nectarine – 1 kg.
Honey plum – 500 gr.
Sugar – 2 kg.
Vanillin – 5 gr.
Cinnamon – 2 sticks.

Peel peaches and nectarines, remove seeds from all fruits. Chop into large slices and add sugar. After 3 hours, the dessert goes to the stove, cinnamon is added.

Boiling the sweetness takes 25 minutes, add vanilla. The cinnamon is removed and the dessert is poured into containers.

With pink cherries

The recipe includes the following ingredients:

400 gr. nectarines;
300 gr. pink cherry;
700 gr. sweet sand.

The nectarine is cut into cubes, combined with pink cherries, sweet sand and placed on the stove (the heat should be medium), stirred. When juice appears and sugar dissolves, the heat is increased and the delicacy is brought to a boil.

The cauldron is removed from the stove and left to cool. Then he goes back to the fire to let the dessert boil. Reduce the heat and cook the jam for 20 minutes.

The finished delicacy cools down and is placed into containers.