Peach jam with pectin - step-by-step recipe with photos

How to cook peach confiture at home?

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

200 ml water;
1 kg sugar.

Procedure:

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

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

A simple recipe for the winter

Jam can be prepared in a fairly simple way:

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

How to cook in a slow cooker

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

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

Recipe with pectin

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

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

How to make peach jam with gelatin

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

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

Recipe for delicious peach jam with gelfix

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

Zhelfix also contains sorbic acid - an excellent preservative.

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

Peach jam without sugar

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

Peach and orange jam

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

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

Making peach jam in a bread maker

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

Combined with nectarines

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

Peach and plum jam recipe

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

How to prepare confiture from peaches, cherries and rose petals

Cherry adds an original taste, and rose petals add an incredible aroma. This confiture combines sweet, sour and slightly bitter taste.

Ingredients:

0.5 kg of peaches;
200 g pitted yellow cherries;
700 g sugar;
7.5 tbsp. spoons of lemon juice;
3 tbsp. spoons of vermouth;
15 rose petals.

Cooking method:

Fruits must be clean and pitted.
Cut the peach pulp into pieces and add the cherry halves.
Add sugar and citrus juice.
Place the container on the fire and after boiling, boil for 4 minutes.
After time, add vermouth and rose.
Mix everything, put it in jars and roll up.

Peach confiture with cherries

The combination of sweet and aromatic fruits and sour cherries gives an unsurpassed final taste and aroma. We are sure that once you try this treat, you will want to make such preparations every year.

Ingredients:

380 g cherries;
380 g peaches;
7.5 tbsp. spoons of dissolved gelatin;
750 sugar;
lemon zest;
a packet of vanilla sugar.

Cooking method:

First, you need to dissolve the gelatin as indicated on the package.
Place the peaches in boiling water for a couple of seconds and then remove the peel.
Divide into pieces, remove the pit and cut into slices.
Take a saucepan and place all the prepared ingredients there, except for the cherries.
Mix everything well, cover and leave in the refrigerator overnight.
The next morning, wash the cherries, remove the stems and seeds.
Place in a saucepan with other foods and leave for another hour.
After the time has passed, place on the stove, boil and, without stopping stirring, cook for 4 minutes.
Place in jars, roll up and place on lids.

Confiture of peaches and apricots

Another option for delicious preparations that will delight you in winter not only with its taste, but also with its benefits. The confiture can be eaten separately or used as a filling for various baked goods.

Ingredients:

800 g peaches;
700 g apricots;
1.5 kg granulated sugar.

Cooking method:

To begin with, the fruit should be immersed in boiling water for a few seconds and the peel should be removed.
Divide into halves, remove seeds and cut into large slices.
Place in layers in an enamel pan, sprinkling them with sugar.
Place the container in the refrigerator for 10 hours.
After the time has passed, place on low heat and boil.
After this, remove the pan from the heat, cool and bring to a boil again.
The procedure must be repeated three times and at the end, cook until cooked until the syrup spreads over the plate.
All that remains is to roll up or serve the treat right away.

Recipe for confiture with peach, melon and feijoa

Let's consider an exotic recipe that helps prepare a very aromatic and tasty delicacy. You don’t need to spend a lot of time preparing confiture, since everything is done very quickly and simply.

Ingredients:

250 g peaches;
250 g melon;
250 g feijoa;
350 g sugar;
3.5 tbsp. spoons of gelatin;
orange peel;
2 cloves.

Cooking method:

Divide the melon into halves, remove the seeds, peel and cut into medium-sized cubes.
Place the fruits in boiling water, then peel and cut into thin strips.
Chop the feijoa into small pieces.
In one container, mix fruits with sugar and gelatins.
Cover with a lid and leave in the refrigerator overnight.
During this time, a lot of juice will be released.
The next morning, take the orange zest, stick a clove in it, and add it to the pan with the other ingredients.
The container with the fruit is placed on the stove, and the contents are brought to a boil over low heat, and then boil everything for 3 minutes.
Then take out the peel and you can close it in jars.

According to any recipe from this publication, the confiture turns out very tasty and aromatic. It is impossible not to note the enormous benefits of this sweetness. Use the suggested options for your own culinary experiments.

Rules for storing peach jam

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

Easy to grow, easy to prepare

The settled mixture resembles thick borscht. If it is too viscous, then cooks advise diluting it with water. The maximum amount of liquid per 1 kg is ½ cup. Now add 2-3 tablespoons of lemon juice to the pulp.

Place the pan on medium heat. Wait until the brew boils, then turn it down to the minimum temperature.

It is important to stir the contents constantly, because jam tends to stick to the bottom. It also gurgles a lot, so there may be splashes.

How to check if the jam is ready? Of the many methods, it is worth giving preference to one. The saucer is placed in the refrigerator. When it has cooled, pour a small amount of hot jam onto it. Draw a strip along the middle with your finger. If its edges do not converge after this, it means that the mass has reached the desired condition. The boiling mixture is poured into sterilized jars and immediately closed. They are then turned upside down. The cooled container is sent to the pantry.

Calories: Not specified

Cooking time:
Not specified
Tell me, is peach jam on your list of must-have homemade preparations for the winter? How is it - no? Absolutely in vain! You can't even imagine how delicious it is! Peach confiture is good as an addition to sweet morning snacks, as a filling for pies, or as a layer for sponge cakes. And how wonderful it goes with, for example, pancakes. Peach confiture is not as capricious as, which makes too many demands: the syrup must be transparent, and the peach slices must retain their shape... With peach confiture, everything is much simpler and faster, but just as tasty and very aromatic. So be sure to make this while peach season is in full swing so you can enjoy it to your heart's content this winter.

Recipe of the day: peach confiture.

Ingredients: - 1 kg of peeled peaches; - 300-400 g of sugar.

Recipe with photos step by step:

For confiture, we need very ripe peaches, even slightly crushed. They are more fragrant and easier to clean.

Wash the peaches well with cold running water.

We carefully cut off all cracked areas and bruises on the peaches, in general, remove all damage. Remove the pits and cut the peaches into small pieces - cut each half into 4-8 pieces (they can be of any shape). We weigh the pulp that we got - this is necessary in order to understand how much sugar we need. Place the peach pulp in a wide saucepan in which we will cook the confiture.

Pour the required amount of sugar on top of the peaches, trying to distribute it over the entire surface.

Cover the pan with peaches with a clean towel and feel free to forget about its existence for 3-4 hours. During this time, the peaches should release juice, and a fairly large amount.

Place the pan with peaches on medium heat and bring to a boil. Remove the foam, reduce the heat to low and cook for 20 minutes. Stir 2-3 times during cooking. Remove the pan from the heat and set aside to cool slightly.

Using a colander, strain the future peach confiture.

In the pan we will have a liquid part with small pieces of peach pulp that have not yet boiled.

But in the colander there will be skins and larger pieces.

We grind them using a blender.

And then add the peach jam to the main mass of the pan. And here we start trying to finally decide on the amount of sugar.

Put the confiture back on the stove and bring it to a boil over medium heat, and then cook on low for another 20-30 minutes, stirring every 5-7 minutes. In the finished confiture, the syrup will have a jelly-like consistency and will not spread.

Immediately close the dry lid - screw it on or roll it up. Turn the jars upside down and leave them like that until they cool completely. Store peach confiture prepared according to this recipe away from direct sunlight so that it does not lose its color. There is no need to leave it in the refrigerator - a basement, pantry or just a kitchen cabinet will do just fine.

Tips and recommendations: We carefully select peaches for confiture - rotten or moldy ones cannot be used (even after carefully trimming the rotten areas, you cannot be completely sure that all bacteria have been removed, which means the confiture may become moldy). Peaches that are bruised, cracked, or irregularly shaped are fine. They just have to be already ripe (maybe even overripe). If you use unripe peaches, pieces of fruit will be noticeable in the finished confiture, it will be less aromatic, and it will use more sugar. By the way, about sugar. Its amount depends on the sweetness of the peaches. There are varieties that are not very sweet even when overripe - they will require more sugar, of course. But in any case, first use a minimum amount of sugar - you will always have time to add it during the cooking process, but it is unlikely to remove it. Don’t try to skip the point where the peach confiture is strained using a colander and immediately start grinding it with a blender. The fact is that there will already be too much liquid in the confiture, so in this case you will not achieve the desired result with a blender. But if you separate the harder part and grind it separately, then everything will turn out just fine. Do not overcook the jam the second time you put it on the stove. Remember that when chilled it will be a little thicker and more jelly-like than when hot. So if you want to check if it's time for you to stop and stop cooking the confiture, just put a spoonful of confiture on a saucer. Such a small amount will cool down very quickly, and you will be able to assess its condition - whether it has thickened enough. Jars and lids must be thoroughly washed and sterilized. We sterilize the jars either by steaming or in the oven - whichever is more convenient for you. Soak the lids in boiling water for 3-4 minutes - this will be quite enough. The volume of cans depends only on your preferences. If you know that you will open a liter jar and your family will destroy it in a couple of days without any problems, then feel free to close it in jars of that size. If you are sealing peach confiture only for yourself, your loved one, then to occasionally treat yourself to morning toast with coffee, then it is better to use small jars. The sterilization procedure must be carried out immediately before bottling the confiture - the jars must be hot so that they do not burst when boiling confiture gets inside.

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

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

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

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

Canned Peaches Jelly

Jelly made from canned peaches and plums is a very tasty, beautiful and original dessert that can be classified as gourmet. Prepared without sugar or dyes.

Can of canned plums in their own juice – 1 piece
Can of canned peaches in slices – 1 piece
Gelatin packet – 1 piece
Lemon juice - 1 teaspoon
Glass of cognac – 1 piece

We transfer the fruits from the jar into plates. And drain the syrup.

Add cognac to the plates and leave for about 15 minutes.

Place the glasses in which we will prepare the dessert at an angle. You can use any cereal for this. We heat syrups from canned fruits and dilute gelatin in them. Add lemon juice. A slight sourness should appear. Next, place the peaches in the glasses and fill them with gelatin syrup. While the layer of peaches hardens, remove the pits from the plums (if any).

Then we lay out the plums and fill them with another gelatin syrup and put them in the refrigerator until they completely harden. Bon appetit!

With orange

To get a citrus-peach delicacy, you need:

600 g peaches;
600 g granulated sugar;
medium sized orange.

Step-by-step instruction:

Separate the peaches from the skin and pits, then cut into small pieces.
It is recommended to remove the zest from oranges. Separate citrus fruits from seeds and peel, then chop.
All components must be combined in one container and left for 1 hour to obtain juice.
Cook the resulting fruit mass over low heat for 40 minutes.

The finished delicacy with oranges should be distributed into sterile jars.

How to make peach jelly with gelatin

2 pcs – large peaches or 4 small ones;
3 tbsp – sugar;
20 grams – gelatin;
600 ml – water;
1.3 tsp – citric acid;
1.4 tsp – vanillin.

In order to make jelly, we select fruits that are ripe, very aromatic, without damage or spoilage.

First of all, pour 100 ml of the total required amount of water into a separate cup and pour dry gelatin into it.

Peaches should be washed under cool water and the skins removed. To do this, put them in a deep bowl and pour boiling water over them, hold them for a couple of minutes and carefully use a knife to completely remove the velvety skin. Cut the prepared peaches into slices, separate the pit from the pulp and discard.

Place the chopped fruits in a deep saucepan, add the remaining amount of water and put on fire. Add sugar, bring to a boil, reduce heat and simmer the peaches for 3-4 minutes.

Remove the pan from the heat and immediately, while the fruit is still hot, puree with a blender until a homogeneous mass is formed.

Advice! If desired, you can add citric acid and vanillin. These additions will enhance the flavor of the peaches.

Now quickly combine the hot fruit mass with the swollen gelatin and mix thoroughly. The gelatin will dissolve in the hot mass, which is what we need. If you decide to make supplies for the winter, then you need to immediately, before the jelly has cooled down, pour it into jars. Any size of jars will do, the main thing is to sterilize them first. Next, we close them like any other seams.

If you serve the jelly immediately, leave the fruit mixture to cool slightly right in the pan.

When the jelly becomes slightly warm, pour it into bowls or any other suitable containers and put it in the refrigerator to harden for 5-6 hours. It is convenient to do this in the evening, so that in the morning you can enjoy a delicious dessert. All the children ate the offered dessert with great pleasure, even those who had previously refused fresh peaches. Bon appetit!

Recipe with melon

To prepare sliced (amber) jam with melon at home, you need to prepare:

1 kg melon pulp;
400 g peaches;
500 g granulated sugar;
20 mg alcohol;
5 g cinnamon;
a pinch of cloves.

Recipe:

Chop the melon into pieces measuring 1 cm by 1 cm.
Wash the peaches and cut into slices.
Mix fruits with added granulated sugar.
Bring the resulting mass to a boil, then set aside for 4 hours to cool.
Add cinnamon and cloves to the cooled mixture. Bring the resulting mixture to a boil and cool again.
The almost finished delicacy must be put on the fire and cooked for 15 minutes. It is recommended to add alcohol a couple of minutes before it is ready.

Pour the resulting winter dessert into sterile containers. There is no need for wrapping. If you grind the dessert in a blender and increase the cooking time, you will get aromatic jam.

Peaches in jelly for the winter

peaches 500-600 g.

sugar 100 g.

gelatin 1.5 tbsp.

water 0.5 l.

Ingredients for preparing peaches in jelly for the winter.

Wash and cut the peaches into pieces, crushing the pits.

Prepare the syrup. Add sugar to the water and put on fire, heat until the sugar dissolves, add gelatin and stir until completely dissolved, remove from heat. (Gelatin can be pre-soaked in 100 ml of water)

Fill jars filled with peaches with hot syrup.

Cover with lids and set to sterilize. Sterilize for 5-7 minutes.

With apricots

To make peach and apricot jam, it is recommended to prepare the following components:

600 g peaches;
300 g apricots;
700 g granulated sugar;
a pinch of citric acid.

Cooking instructions:

Rinse the fruit well, separate from the pit and cut into slices.
Cover the resulting fruit “salad” with granulated sugar and set aside for 12 hours. During this time, the fruits will release juice and the granulated sugar will completely dissolve.
Cook the resulting mixture over low heat for 5 minutes after boiling. During the cooking process, it is recommended to remove the foam, as it will lead to rapid spoilage of the product.
The next day the jam will take on a darker color. It needs to be brought to a boil again, citric acid is added to it and poured into sterile containers.

Citric acid is added to dessert to relieve it of its cloying taste and prevent the product from becoming sugary during storage.

How to make peach jam

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

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

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

Peach jam with cinnamon

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

Ingredients:

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

Preparation

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

Peach jam with ginger

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

Ingredients:

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

Preparation

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

Apricot and peach jam

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

Ingredients:

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

Preparation

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

Peach jam with gelfix and oranges

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

Ingredients:

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

Preparation

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

Peach jam in a bread maker

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

Ingredients:

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

Preparation

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

Shelf life of peach jam

Secrets and recipes for making peach puree for the winter

Of course, homemade food is considered healthier than store-bought food. Peach puree is no exception, which is not difficult to prepare if you know some principles.

The skin of peaches is velvety, tender, evenly browned, but it is not suitable for puree. To make the dish homogeneous, the skin is removed, otherwise it will make the puree rough, and the kids will refuse to eat it altogether. You should also not use sugar if the dish is intended for a child, and rolled up jars of puree must be sterilized in boiling water or in the oven.

Important to remember! Pieces of skin, once in the baby's esophagus, will prevent him from taking fruit purees for a long time.

Product selection and preparation

In order to end up with a high-quality peach dish, the fruits must be ripe, but not very soft. Peaches often look appetizing and rosy, but the flesh may be unripe or overripe.

Damaged fruits with various dents cannot be used for harvesting for the winter, because there is no guarantee that the peach has not undergone chemical treatment. So, having selected firm, ripe peaches, wash them thoroughly and then dry them on paper towels. Even if the peel has to be removed, this procedure cannot be skipped.

The easiest peach puree recipe

For two kilograms of peaches you will need half a liter of water. The fruits are thoroughly washed, poured with boiling water and left for a minute. The boiling water is drained and the fruits are placed in cold water. Remove the skin and pit, chop, add water and put on fire.

After boiling, cook for another ten minutes. Grind using a blender and pour hot into sterilized jars. Each jar is sterilized again, rolled up with a lid, turned upside down, wrapped in a blanket and left to cool. Store in a cool place.

Peach and apple puree

For six kilograms of apples you will need a kilogram of peaches and two hundred grams of sugar. Applesauce is prepared separately and peach puree is prepared separately. The apples are washed, peeled and pitted, chopped, placed in a saucepan with a thick bottom and placed on low heat.

To prevent them from burning, add a little water. Using a masher, crush the fruit and pass it through a sieve.

Peaches are processed, boiled and passed through a sieve. Then both purees are mixed, sugar is added and put on fire. Boil for ten minutes. All that remains is to fill the container, sterilize it and store it in a dark, cool place, for example, in a cellar.

How to roll up peach puree without sterilization

To prevent peach puree prepared for the winter from spoiling without sterilization, you will need citric acid for the recipe. The process of preparing fruit is the same as described above.

For a kilogram of peaches you will need a teaspoon of citric acid and two glasses (four hundred grams) of granulated sugar.

After the fruits boil, add sugar, bring to a boil and after ten minutes add citric acid. Pour into jars, close with a tight lid, turn over and wrap in a warm blanket.

Sugar-free peach puree recipe

In the recipe, ripe fruits without dents are carefully selected. Wash the peaches, cut them, remove the skin, place them in a saucepan and add a little water. Place on low heat. Cook until the amount of food is reduced by half. After boiling, remove, pour into hot jars, roll up with a machine and wrap in a blanket.

How to make peach puree without cooking

The fruits are washed, peeled and pitted, chopped, and ground in a blender or meat grinder. Add granulated sugar. The proportions of fruit and sugar correspond one to one.

When the sugar has dissolved, the peach puree is poured into sterilized jars and sealed. In winter, it will take its rightful place among other sweet preparations.

Option with vanilla

The recipe differs from others only in the presence of vanillin. For a kilogram of peaches you will need two hundred grams of sugar, one hundred grams of water and a pack of vanillin. The taste is unusual and rich. The finished puree is used as a filling for pies.

Multicooker recipe

You will need five hundred grams of peeled fruit, one hundred grams of water and five grams of fructose. The fruits are finely chopped. Place in a slow cooker, add water and fructose, stir and cover with a lid. Turn it on for twenty minutes. Pour into containers and store in a cool place.

Peach puree for children

For babies, use ripe, dense fruits. No sugar is added. The fruits undergo preliminary thorough processing several times. Boil for more than ten minutes, pour into hot sterilized jars, sterilize, and wrap in a blanket. Store in the refrigerator, especially in an open jar.

How to make peach puree for babies

The selected fruits must first be thoroughly washed. Then peel off the skin. To make this easy, place the fruit in boiling water for about 30-40 seconds.

Then place them in ice water for 2-3 minutes. After such manipulations, the skin is easily separated. Separate the pulp from the pit and cut into pieces. Place them in a deep bowl and beat with a blender.

In the absence of a blender, the pulp can be passed through a fine sieve.

If necessary, you can add a little boiled water to achieve the desired consistency. The storage time for ready-made baby puree is 24 hours in the refrigerator.

In the microwave

A microwave will help you prepare peach puree for the winter for your baby. Take one fruit, wash it, remove the seeds and place it cut side down on a plate.

Place in the microwave, select the highest power and turn on for ten minutes.

Take out the peach, peel it, and grind it in a blender. In this form, you can give it to babies or put it in a sterilized glass container and sterilize it again. Keep refrigerated.

With sterilization

For children, peach puree must be sterilized. This recipe is no different from the simplest recipe for making peach puree. The only difference is the location and shelf life of the finished product. It cannot be kept in the cellar for more than a year; it is better to store it in the refrigerator.

How to properly store the finished product?

If the dish contains sugar, then it is kept in a cool place for up to ten months. If there is no sugar, then the shelf life is reduced to three months. Fruit puree intended for infants is best kept in the refrigerator for a month.

A sweet dish made from peach fruits and sugar can also be stored for about thirty days.

Classic recipe for peach jam

For the simplest version of peach confiture for the winter, the following proportions of products are suitable:

1 kg of peaches, peeled and pitted;
1 kg sugar;
200 ml water;
a pinch of citric acid (or half a lemon).

Comment! Citric acid not only improves the taste of the finished dessert, but also serves as an additional preservative.

Manufacturing:

Boil water, gradually pour sugar into it, making sure that it is completely dissolved in it.
Add juice from half a lemon or citric acid and simmer the syrup for some more time until thickened. Turn off the heat and let the syrup cool.
Meanwhile, the peel and pits are removed from the peaches and the remaining pulp is weighed.
Cut it into small slices.
After waiting until the syrup has cooled to a temperature of + 40-45 ° C, add peach slices to the syrup and mix gently.
Insist in room conditions for exactly one day.
Then heat the slices of peaches in syrup until boiling and, after stirring, cover loosely with a lid and again leave in the room for several hours.
For the last time, place the future confiture on the fire and cook after boiling for 20-30 minutes.
Place the hot dessert in sterile jars and seal it hermetically.

In total, about 1 liter of finished product is obtained from the specified amount of ingredients.

With mint

A fragrant and tasty delicacy can be prepared from peaches with the addition of mint. To do this you need:

1 kg of peaches;
300 g mint;
lemon;
1 kg granulated sugar.

Recipe:

You need to boil the sugar syrup and put mint in it for a few minutes. When the sugar mass is saturated with aroma, you need to take out the greens.
Chop the fruits and place in syrup for several hours to release a large amount of juice.
Cook the fruit mixture for 20 minutes. 5 minutes before it is ready, pour lemon juice into it.

Delicious peach jam can be prepared to suit every taste, and it will not leave anyone indifferent. The best recipes are presented above.

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

With lemon

To prepare a sweet treat with lemon, you need:

300 g granulated sugar;
1 kg of peaches;
large lemon.

The recipe is designed for 1 liter jar.

Pour boiling water over the peaches and remove the skin. It is recommended to cut the prepared fruit into slices.
Squeeze the juice from the lemon and pour it over the fruit.
Place the resulting mixture on the fire and simmer for 30 minutes.
Add sugar to the fruit mixture. The dessert should be boiled for another 5 minutes, then poured into containers.

If you want to create jam without sterilization, a couple of minutes before it’s ready, pour 2 tablespoons into the dessert. l. vodka.

Green fruits can also be used to make dessert.

To make green peach jam you need:

1 kg of fruits;
1 kg granulated sugar;
100 ml water.

Cooking instructions:

Pour boiling water over the fruits and peel them. It is also necessary to remove the pit from the fruit.
Peeled peaches should be chopped and covered with granulated sugar. The resulting mixture must be infused for at least 6 hours.
The fruit mixture must be boiled for 10 minutes, then cool completely. The repeated boiling process should be carried out over low heat for 30 minutes.

The finished delicacy from unripe fruits needs to be rolled into jars.

With cherry

To prepare dessert with cherries you need to have:

450 g cherries;
650 g peaches;
250 ml water;
1 kg granulated sugar.

The seeds must be removed from all fruits. Cut the peaches into slices.
Make a syrup from water and sugar and place the fruits in it.
Boil the fruit mixture 3 times for 10 minutes and cool completely. Pour the finished jam into sterile jars.

In this recipe, instead of cherries, plums can be used, it will also turn out very tasty.

With apples

To get delicacies from peaches and apples you need to prepare:

1 kg apples;
500 g peaches;
1 kg granulated sugar;
150 ml water;
cinnamon stick;
3 clove granules.

You need to prepare a syrup from sugar, water and spices.
Apples need to be peeled and chopped. Immediately pour syrup over the fruits to prevent them from darkening.
Chop the peaches and add to the apples.
The resulting mixture must be boiled for 20 minutes, after which the dessert can be poured into containers.

Note! You should not use Antonovka apples, as they boil too quickly and turn into mush in the dessert.

In a slow cooker

A multicooker makes the task of housewives easier. You can prepare various dishes in it, including jam. To get a delicious dessert you need:

1 kg granulated sugar;
1 kg of fruits;
100 ml water.

Wash the peaches, remove the pits and cut them.
In a multicooker bowl, mix all the ingredients and leave for a couple of hours.
Put the finished mixture to cook in the “Stew” mode for 30 minutes. It is not necessary to stir the dessert during cooking, but you need to skim off the foam.

The finished dessert, prepared in a slow cooker, can be consumed immediately or poured into sterile containers.