The most delicate fruit - the peach is a favorite food of many people, both fresh and canned. Peach jam for the winter will perfectly preserve these delicate fruits for a long time without compromising their taste.
In sugar syrup, fruits acquire an amazing consistency and at the same time do not lose their shape and aroma. It is important not to overwhelm the impeccable taste of peach with other ingredients, so when deciding to make jam with any additives, it is better to choose soft ingredients and a minimum of spices.
Separately, it is worth mentioning this type of preparation for the winter, such as peach jam. When ground with syrup, the fruit forms an unusually tasty delicacy, which is eaten simply with tea, spread on toast or bread with butter, or used for filling pies and other baked goods.
A sweet peach doesn't require a lot of sugar. The best peaches for making jam ripen in the second half of August - early September.
Peach jam for the winter without cooking
A very simple recipe for peach jam for the winter is an excellent solution for those housewives who would like to please their family with a delicious delicacy. This cold dessert is created without cooking. Cooking will take a little longer if you first remove the skin from the fruit. This can be done by simply pouring boiling water over them.
Ingredients:
- peaches – 1 kg;
- sugar – 800 g.
Cooking method:
You need to select good peaches and wash them thoroughly. Fruits should be cut into halves and all seeds removed. The fruits for peach jam must be crushed using a sieve or blender and placed in a deep saucepan or basin. This will remove the skin.
The resulting mass should be transferred to a deep bowl and sprinkled with sugar. Using a wooden spoon or spatula, stir the puree thoroughly several times. The sugar should dissolve completely.
How to make peach jam in a slow cooker?
This recipe will appeal to those who don’t have time to cook peach jam in slices in the traditional way, but still want to try a fragrant peach dessert. Take peaches and sugar in a 1:1 ratio. These are all the ingredients for our jam. It should be noted that there is no need to add water.
Turn on the multicooker to the “Soup” or “Stew” mode. From time to time you need to open the lid and stir the contents. Also, do not forget to remove the foam from the jam. In about an hour our dessert will be ready. Now you know how to make peach jam in slices in a slow cooker.
Peach jam for the winter - recipe without sterilization
According to this recipe, peaches are cooked briefly, in two stages. Most of the time the peaches rest and soak in the syrup without any input from you, and the actual work of preparing the fruit and storing it takes no more than 15-20 minutes.
This approach not only simplifies the preparation of peaches, but also allows you to preserve their natural rich aroma, taste and color.
In addition to the obvious speed and ease of preparation, this recipe for making peach jam for the winter is distinguished by the fact that the fruit retains its natural shape.
Peache halves from this jam can be used in winter to decorate desserts, ice cream and baked goods.
Ingredients:
- Peaches – 1 kg
- Sugar - 0.8-1 kg
Preparation:
Prepare the ingredients according to the list. Place the peaches in boiling water for 15–30 seconds, then in cold water. After this, the peel will separate from the pulp and will be easy to remove. Peel and pit the peaches and cut them into halves, slices or slices.
You don’t have to remove the skin, but, in my opinion, jam made from peeled peaches turns out tastier. Layer the peaches, sprinkling with sugar.
When making jam, the classic ratio of sugar to fruit is 1 to 1. But if the peaches are very sweet and ripe, I reduce the amount of sugar to 700–800 grams. Leave the prepared peaches for several hours. When the peaches have released their juice and the sugar has partially dissolved, you can start making the jam.
Bring the mixture to a boil over low heat and cook for 1-2 minutes. Then turn off the heat and leave the jam to cool. Allow the peaches to cool to room temperature in the syrup before cooking any further. If you have time and desire, you can leave the mixture for several hours or overnight in the refrigerator.
Separate the peaches from the syrup. Bring the syrup to a boil and simmer separately for 15 minutes over low heat, skimming off the foam. Place the fruit in the reduced syrup, bring the mixture to a boil and turn off the heat. Place hot peach jam into sterilized jars. Seal with sterilized lids. Turn over and wrap until cool.
Five-minute peach jam
Want to make peach jam in five minutes? We offer you an excellent recipe for making peach jam, which is cooked for five minutes. It can be prepared for the winter, or eaten within a week. It keeps well in the refrigerator.
Ingredients:
- 1.5 kg sugar
- kilogram of peeled peaches
- glass (250 ml) water.
How to make peach jam:
Rinse the peaches, cut each into two halves along the groove and remove the pit. Remove the skin with a sharp knife and weigh. There should be exactly one kilogram of peeled peaches. Cut the peaches into slices. Since the peach jam is cooked for only five minutes, they will not boil too much, and the slices will caramelize in the syrup and it will turn out very beautiful.
Pour granulated sugar into a saucepan and pour water. Take purified water that does not leave limescale when boiling. Cook the syrup over low heat, stirring, until the granulated sugar is completely dissolved.
Place the apricot slices into the boiling syrup, stir gently with a wooden spatula and simmer over low heat for five minutes.
Jam jars must be prepared in advance. Don't put apricots in large jars. The optimal volume is 0.5 liters. Wash the jars with soda and dishwashing detergent, rinse well, and sterilize. Place a rag in a wide saucepan, place the jars on it upside down, pour in water so that it reaches the middle of the jars. Sterilize jars over low heat for 15 minutes after boiling. Boil tin lids for 3 minutes. After sterilization, the jars and lids need to be dried. If even a drop of water gets in, the jam may become moldy. Place hot peach jam into the prepared jars, immediately close the lids and turn over. After a day you can take it away for storage. The shelf life at temperatures from 10 to 18 degrees in a dry, dark place is 12 months. If you plan to store peach jam in the refrigerator, you can use plastic lids for sealing. They are sterilized for 30 seconds in boiling water. Peach jam will keep in the refrigerator for 3 months. Open jar - a week.
Be sure to prepare thin pancakes and serve them with peach jam. It's incredibly delicious! Due to the fact that peach jam is cooked for only five minutes, almost all the beneficial properties of peaches are preserved.
Peach jam for the winter in slices
Jam made from peach slices always turns out so aromatic, so beautiful, sunny, with marmalade translucent slices, that you involuntarily receive not only taste, but also aesthetic pleasure. And most importantly, making jam from peaches is not so difficult, it’s important to know a couple of little tricks.
Ingredients:
- 2 kg. peaches
- 1.5 kg. Sahara
- juice of half a lemon
Peach jam in slices for the winter - step-by-step recipe with photos:
To make jam from peaches into slices, we buy ripe peaches, but still quite firm. It is better to prepare peach jam or quick peach jam from overripe fruits.
Wash the peaches thoroughly in cold water. Let the water drain. Take a clean enamel bowl or pan.
Cut the peaches into slices. If you use a variety for jam in which the stone is easily separated, then cutting them will not be difficult.
If you happen to have a variety in which the seed has grown tightly to the pulp, do not despair. In this case, cut off the slices one by one, leaving the bone.
Sprinkle the slices with sugar. You don't have to use all the sugar. Upon completion of this work, squeeze the juice of half a lemon into a bowl of peaches.
Be sure to tie the pan or bowl with gauze or cover it with a clean towel to prevent any flying creatures from getting into it.
Leave the peaches sprinkled with sugar for a couple of hours so that they release their juice. Pour the juice into a clean saucepan. Add the remaining sugar.
Without ceasing to stir, bring the syrup to a boil, boil for a couple of minutes and turn off.
If it seems to you that there is very little juice, and therefore syrup, do not rush to add water. The fact is that peaches are practically composed of water, but they begin to release juice intensively only when heated. Be patient.
So, pour hot syrup over the peach slices.
Bring the peaches in syrup to a boil, reduce the heat, and simmer for 5 minutes over low heat. Remove the foam with a clean spoon. After these five minutes, you will see for yourself that there is more than enough syrup.
Remove the jam from the heat, cover, and let stand for a couple of hours so that the peach slices are thoroughly soaked in the sweet syrup.
It is better to cover the jam with gauze: through the gauze, part of the liquid evaporates and the jam ultimately evaporates faster. If you cover with a lid, all the moisture remains where it was.
Put our peach jam on the fire again and bring to a boil. Do not stir the jam with a spoon or slotted spoon so as not to damage the peach slices. To stir, take the pan in your hands and give the contents a slight rotational movement.
Cook the jam in peach slices over low heat until done. Depending on the variety of peaches and their juiciness, it may take more or less time. It usually takes me about an hour, during which time the syrup boils down and becomes darker and more viscous.
Carefully place the finished peach jam into slices into sterile jars, roll them up or tightly close them with metal screw caps. Turn the lids down and wrap them thoroughly. Leave the jars like this until they cool completely.
Store peach jam in slices in a cool, dark place until winter sets in.
Tips for making peach jam
- To make peach jam in slices, it is recommended to use slightly unripe peaches. As an option, you can use Crimean fruits.
- It is better to add additional ingredients to peach dessert. These can be pieces of citrus fruits, apricots or nuts. These products will give the jam a unique, piquant flavor.
- The dessert will be more tender if you first remove the skin from the peaches. To do this easily, just pour boiling water over the fruit.
We have reviewed the most popular and healthy recipes for peach jam. As you can see, making sweets from fruits is not at all difficult. This aromatic dessert will be a great addition to any tea party. You can make peach jam in slices for the winter. Its unsurpassed sweetness will please everyone in your household.
Peach jam Pyatiminutka
Ingredients:
- Fresh peaches 800 g
- Sugar 500 g
- Lemon juice 1 tsp.
How to cook:
For work we need peaches, sugar, lemon juice.
Wash peaches (800 g), cut in half and remove the pit. Cut the peach halves into slices and add sugar (500 g). Mix carefully. Leave for 3 hours.
During this time, the peaches will release juice. Transfer the peaches along with the juice into a thick-walled saucepan, add lemon juice (1 tsp), bring to a boil and simmer over low heat for 5 minutes after boiling.
Immediately roll hot peach jam into sterilized jars. Cool under the blanket, turning them over onto the lids. Five-minute peach jam is ready.
Recipe for seedless peach jam with lemon and orange
Children and adults will love this sweet dessert made from fresh fruits. Serve it with hot drinks or use it to make fluffy homemade buns.
Ingredients:
pitted peaches – two kilograms; lemon; orange; sugar - three kilograms.
Preparation:
First you need to prepare the fruit. Place the orange and lemon in a deep cup and pour boiling water over it. After half an hour, cut them into pieces, removing all the seeds along the way.
If you omit the last step, the jam will turn out bitter and tasteless.
Wash the peaches and cut them in half. Of course, we won't need any bones either. Grind the prepared fruits using a meat grinder, mix them with sugar and boil over medium heat for five minutes.
After this, the fruit mass should be cooled at room temperature and placed in the refrigerator for a day. The next day, bring the puree to a boil again, then reduce the heat and cook for another five minutes.
All you have to do is put the dessert into jars and roll it up. Store it along with other winter preparations in a dark and cool place.
