Making homemade jam

Peach jam is very healthy! The recipe for the winter is quite simple, and the result is truly amazing. Try it! You will not regret...

1 b

24 hours

220 kcal

4.5/5 (6)

In order for the fruits in the jam to retain their beneficial properties and the delicacy to be tasty, it is important choose the right peaches:

• The fruits must be ripe, but not overripe. If, when pressed with a finger, a clear indentation remains on the surface, such a peach is perfect for jam.
• Damaged fruits with wormholes are not suitable for cooking delicacies.

The best peaches To make jam, they ripen in the second half of August – early September.

What you need for cooking

In addition to the main component of the jam - the fruits of the peach tree, we will need for 1 kg of fruit:

The process of making primary jam for the winter

So let's cook! The process of making jam will seem quick and easy if you do everything step by step:

1. Sort the peaches thoroughly, remove the stems, and rinse under hot water.
2. Remove the seeds by making cuts on the fruit and breaking them in half.
3. Cut the pulp into slices up to 1.5 cm thick.
4. Place the pieces of fruit in an enamel bowl, cover with granulated sugar, cover on top and leave in a warm place for half an hour.
5. When the peaches release their juice, stir them, put on low heat, add water, stir again and cook until boiling.
6. Five minutes after boiling, turn off the jam, stir, and then bring to a boil four more times at intervals of 5-6 hours.
7. Pour the finished treat into pre-sterilized jars and roll up. Wrap the jars in a blanket and do not unwrap them until they cool completely.

• Do not peel the peaches before cooking. The fact is that it is this part of the fruit that contains large quantities of nutrients and vitamins. In addition, the peel prevents the pieces from falling apart during cooking.
• The jam will taste better if you do not remove the foam that forms on the surface during boiling.
• The peach pit kernels will give the delicacy a special taste and unforgettable aroma. They are added both whole and crushed at the fourth boil.
• For longer storage, you can add a little citric acid to the jam. This should be done during the fifth boil.
• The jam will become thicker and tastier after it sits in the refrigerator.

How to store treats

Peach jam can be stored in sealed jars for up to a year. To ensure that the delicacy does not spoil, the containers should be lowered into the cellar, basement or placed in the refrigerator.

The taste of jam in hidden jars lasts for 1-2 months, provided they are stored in a cool place.

This peach jam recipe is truly a quick one. It really is so simple and quick to prepare that anyone can make it. Even if all your culinary skills consist of heating purchased semi-finished products.

There are several cooking options, and you can choose the one that seems easier.

Peach jam. Option #1.

Ingredients: peaches, sugar, vanillin, lemon, cinnamon stick.

Peaches and sugar are taken in a 1:1 ratio. For 1 kg of peaches you should need 1 kg of sugar, a pinch of vanillin, a cinnamon stick and the juice of one lemon. I don’t really like very sugary jam, so I always add less sugar: 750-800 g per 1 kg. It is better to take slightly unripe peaches. This will make them easier to cut and will not fall apart during cooking.

From 1.5 kg of peaches I got about 1,200 ml of jam. But it all depends on the juiciness of the fruit and how much you want to boil it (that is, make it thicker).

Preparation. Peaches need to be washed and cut into thin slices. I cut one peach into 16 pieces. Then put them in a saucepan or bowl in which the jam will be cooked, cover with sugar, cover with a towel and leave overnight. If you did this in the morning, then you will need to cook it in the evening.

As a result, the sugar dissolves and the peaches release juice. By morning (or evening) they will already be swimming in their own juice. Place the pan on the fire, add a pinch of vanilla, a cinnamon stick (or just a pinch of ground cinnamon) and lemon juice. When the jam boils, reduce the heat and cook for another 40 minutes. After this, you can pour it into jars, having first removed the cinnamon stick from there.

Option #2.

The ingredients are the same. It's all about the process. You don't leave peaches in sugar overnight. You take 70 ml of water if you have 1 kg of sugar and cook the syrup. As soon as the sugar dissolves in the water, add peaches, vanillin, cinnamon, lemon juice to the pan and cook until the consistency suits you best.

If you cook for 20 minutes after the jam boils, you will get a clear and liquid syrup and the jam will be more reminiscent of Turkish sweets. If you cook longer, it will become thicker. It’s easy to check its condition: you need to drop a little jam on a saucer and let it cool. This drop will show how thick it is.

If peaches sit under sugar for more than one night, for example, for a day, the end result will be amber-colored jam with harder peach slices. They will look like candied fruits. The peaches will simply become more sugary, and the flavor of the jam will only benefit from this.

If you do not take into account the night during which the peaches rest under a blanket of sugar, the preparation time is no more than an hour - 15 minutes for cutting the fruit and 45 for cooking.

To prepare delicious peach jam we will need:

• Peaches – 1 kg.
• Granulated sugar – 1 kg.
• Water – 200 ml.
• Lemon - half.

The finished product yields a little more than 1 liter.

It takes 1 day to make jam.

The jam is not too thick, the syrup is transparent - amber in color. Peach slices, if they have reached ripeness, are transparent and not mushy. Peaches for jam should be ripe but firm. When soft areas have not yet appeared on them. Nectarine is not suitable for this jam. The optimal size of slices is obtained from small Crimean peaches. They also give that unique aroma that we expect from homemade jam for the winter. It is not necessary to scald and separate the skin; during the cooking process, a certain amount of skin will fall off; it can be collected with a fork.

How to make clear peach jam:

We begin the cooking process in the evening in order to complete the preparation by the end of the next day.

Wash the peaches carefully, dry them on a towel, and cut them into slices.

Prepare the syrup. Pour 200 ml of water into sugar and cook in a bowl over low heat until the sugar is completely dissolved. When the grains are practically not felt on the spoon, add the juice of half a lemon and continue cooking. We do not allow the syrup to caramelize!

Cool the syrup to 50 degrees, put peach slices in it and leave until the morning. If possible, stir occasionally, lifting the syrup from the bottom. The container can be covered with a towel. Do not close tightly. In 12 hours, the peaches will be saturated with syrup and release juice.

In the morning, thoroughly mix the released juice with the syrup that has settled to the bottom and put the container on the fire. When the jam boils, stir, remove from heat and leave until evening. In the evening, put it on the fire and cook for 15-20 minutes until the liquid has evaporated by about 1 cm. If the skin has separated from the slices, collect it with a fork. Doesn't affect the taste, just for aesthetics.

We sterilize three 350 ml jars. Arrange the slices evenly among the jars without syrup. Then pour the syrup, not bringing it 1 cm to the edge of the jar. Close the lids and cover with a towel until completely cooled. Jam for the winter is stored at room temperature.

The remaining syrup (approximately 200 ml) can be added to a milkshake or poured over ice cream.

Eastern wisdom claims that peaches symbolize youth and longevity. In addition, these wonderful fruits are filled to capacity with valuable substances, vitamins and microelements that contribute to the full functioning of a person. By eating peaches, you can not only effectively satisfy your hunger, but also quickly restore wasted physical strength.

What are the benefits of peaches?

Peach fruits are very healthy and help cope with many ailments. They significantly improve the functioning of the gastrointestinal tract, promote the digestion of heavy and fatty foods, stimulate metabolism and remove toxins from the body. Potassium contained in the pulp has a beneficial effect on the cardiovascular system, phosphorus and magnesium prevent depression from developing, and iron actively resists anemia and anemia.

Peaches

How to cook peach jam correctly

• For jam you need to choose strong, slightly unripe fruits. They will be able to retain their shape and will not boil over during the heat treatment. If you plan to make jam or jam, you can take very soft and slightly crushed peaches, since in any case you will have to grind them in a blender or food processor.
• The pit from the fruit (even a small one) must be removed. It is toxic and during storage it will release harmful substances, which will change the taste of the jam and make it dangerous for consumption.
• To prepare peach jam, it is recommended to use an enamel pan or medium-sized basin. It is desirable that the dishes have a thick bottom and low sides.
• To keep jam for a long time, it must be sealed with metal lids. Peaches sealed with nylon must be kept in the refrigerator, otherwise they may ferment or become moldy.

How long to cook peach jam

How long to cook peach jam depends on the consistency of the fruit you want to achieve. If you want the fruits to literally spread and melt in your mouth, you will need to do three approaches of 10-15 minutes of boiling. For those who prefer dense and elastic pieces, it will be enough to bring the peach-sugar mixture to a boil once and cook for 7-10 minutes over medium heat. After this, the treat can be packaged in prepared containers and rolled up. Fruits processed in this way will taste like candied fruits or delicate marmalade.

Peach and nut jam

Ingredients:

• Peaches - 1.5 kg
• Sugar - 1.5 kg
• Water – 2 tbsp
• Almonds - 150 gr

Wash the peaches well under running water, dry on a kitchen towel, remove the pits and cut into slices 0.5-0.7 mm thick. Pour granulated sugar into an enamel container with a thick bottom, add water and place over medium heat. Stirring constantly, bring to a boil. When the sugar crystals are completely dissolved and the syrup acquires a homogeneous structure, carefully place the peach slices there and boil for 5 minutes. Remove from stove for 6 hours. After the allotted time has passed, return to the heat, add peeled almonds and boil for 15 minutes. Be sure to remove the foam that forms on the surface. Place the hot dessert into jars, roll up, turn upside down and wrap with a thick cloth until it cools completely.

Advice: If you pour freshly squeezed lemon juice into peach jam at the rate of 1 tablespoon per 1 kg of fruit, the delicacy will have a more delicate taste with a slight sourness.

Ingredients:

• Peaches – 1.5 kg
• Sugar – 1.5 kg
• Water – 1.5 tbsp

Sort the peaches, wash, dry on a linen towel, remove the pits and cut into equal, neat slices. Combine water and sugar in an enamel saucepan, place over medium heat and boil. When the liquid becomes homogeneous, carefully add the peach slices. Heat the fruit-sugar mixture well, skim off any foam that forms and boil for 10 minutes, stirring continuously so that the fruits do not burn. Then quickly put into jars, roll up with tin lids, cool and put in a well-ventilated, dry room.

Peach and plum jam

Ingredients:

• Peaches – 1 kg
• Medium sized plums – 1 kg
• Star anise – 4 stars
• Sugar – 2 kg
• Vanilla - stick
• Cayenne pepper - on the tip of a knife

Wash the fruits very well, dry them and remove the seeds. Leave the plums in halves and cut the peaches into slices. Place everything in an enamel bowl, cover with sugar and leave for 2-3 hours to allow the juice to release. Then put on the stove, turn the heat to medium and bring to a boil, stirring all the time. Boil for 10 minutes, add spices and boil for another 3-5 minutes. While hot, place into jars and roll up.

How to make peach jam with lemon

Ingredients:

• Peaches – 2 kg
• Sugar – 2 kg
• Water – 400 ml
• Lemon – 1 pc.

Wash slightly unripe peaches, dry them, and remove pits and skins. Grate the pulp on a coarse grater. Rinse the lemon, wipe dry and finely chop along with the skin. Remove the seeds. Mix with peaches in an enamel container with a thick, wide bottom. Pour water over the fruit, add sugar and mix the mixture gently. Place over medium heat and bring to a boil. Cook for 20 minutes over low heat, promptly removing foam from the surface. Then turn it off, put it hot in jars and roll it up.

Important: A cinnamon stick added before the end of cooking will give sweet peaches a piquant tartness and a richer, brighter and more memorable aroma.

How to make peach jam in a slow cooker

Ingredients:

• Peaches – 1.5 kg
• Water – 3 tbsp
• Sugar – 1.5 kg

Wash strong, dense peaches under cool water, dry, remove seeds and cut into medium-sized squares. Pour water into a deep container with a thick bottom, add sugar and mix well. Place on low heat and heat thoroughly, stirring all the time. When the liquid begins to bubble, simmer for 5 minutes and quickly pour over the fruit. Leave for 8 hours so that the peaches are well soaked in the syrup. Then put the mixture into a multicooker, set the “Jam” mode (or “Stew” - for simple models with a minimum of options) and cook for an hour.

When the allotted time has expired, leave the jam inside the unit for another 1 hour in the “Warming” mode. Pack the finished product into sterilized jars and roll up. Store in a cool, dry and well-ventilated place.

How to cook peach jam: video recipe

Fragrant and sweet delicious peach jam is a real find for those with a sweet tooth. This delicious dessert is prepared in different ways, and almost every housewife has her own favorite recipe. Here are several popular options for preparing this delicious delicacy. The jam can be put into jars and put away in a dark place to enjoy the taste of fruit in winter, which has absorbed all the warmth, light and benefits of summer.

Classic peach jam recipe

The classic recipe for peach jam is extremely easy to prepare. Every housewife can handle it, regardless of her level of culinary skill. The dessert contains the simplest ingredients.

Ingredients

• peaches – 1 kg;
• sugar – 1 kg.

Cooking method

Simple peach jam

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

Peach jam slices

To enjoy the amazing taste of summer fruits in winter, you should make peach jam in slices. To prevent the composition from boiling down to the state of porridge, only strong and hard fruits should be used for cooking such jam, and the remaining ingredients will not be difficult to purchase. This dessert will be very tender, sophisticated and aromatic. It is perfect for tea drinking and goes well with toast and porridge.

Ingredients

• strong peaches – 1.5 kg;
• sugar – 1 kg;
• cinnamon – 1 stick;
• lemon – 1 pc.

On a note! Natural lemon juice can be replaced with acid.

Cooking method

1. A visual step-by-step recipe for peach jam with photos will help cooks. First you need to prepare all the ingredients.

   

2. Peaches should be washed thoroughly and pits removed from the fruit. Then the fruit must be cut into slices. Then the fruits are transferred to a metal container: a pan or basin.

   

3. Now we need to make the syrup. To do this, you will need to dissolve the amount of sugar specified in the jam recipe in 250 ml of water. The syrup must be brought to a boil so that the sugar is completely dissolved. In this case, the ingredients should be stirred constantly: this will help prevent the liquid from burning.

   

4. What should you do next? Pieces of peaches are poured into containers with pre-prepared sugar syrup. There you also need to put just one cinnamon stick and citric acid, if used. This mixture needs to be boiled. Then it is removed from the heat and cooled completely.

   

5. Then the future peach jam in slices needs to be brought to a boil again. The composition is mixed with a wooden spatula, after which it is removed from the stove and cooled thoroughly under natural conditions.

   

6. Squeeze the juice of one lemon into a separate pan.

   

7. Now lemon juice is poured into the jam. The future peach jam with slices of fruit is brought to a boil. After this, the mass must be cooked for at least 30 minutes. In this case, heating should be minimal. All that remains is to remove the cinnamon stick from the mixture.

   

8. The finished hot jam from peaches, cut into slices and diluted with lemon juice, remains to be poured into clean, sterilized jars. The dessert needs to be rolled up.

Apricot jam with oranges

Apricot jam will be incredibly healthy and aromatic. The rich and dense taste of this delicacy is memorable and bright, just like the appearance of the preparation for the winter. When preparing such a dessert, you should use a step-by-step recipe for peach jam with photos. This will help cooks avoid possible mistakes. The result is a colorful composition enriched with vitamins. If you include citric acid in the composition, the product will acquire a special piquancy.

Ingredients

• ripe peaches – 1 kg;
• sugar – 1 kg;
• orange – 1 pc.;
• water – 200 ml.

Note! Cooks who have already mastered this wonderful recipe do not recommend using overripe fruits for cooking, which quickly “spread.” It is best to take slightly unripe fruit.

Cooking method

Five-minute peach jam

Another popular version of peach jam is prepared using a method that is well known and loved by many housewives. This is the famous five-minute.

Ingredients

• peaches – 700 g (pitted mass);
• sugar – 700 g;
• water – 250 ml.

Cooking method

Video recipes for peach jam

Now you know how to cook peach jam correctly and tasty. A video will help you visualize the process of making peaches more clearly.