How to make delicious peach jam: four ways - preparing peach jam for the winter

Selection and preparation of fruits

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.

Cooking methods

Option number 1 - delicate peach jam puree

To make jam, take 2 kilograms of fresh peaches. The washed fruits are immersed in boiling water so that the water completely covers them. The skin of fruits blanched in this way can be easily removed. It cracks and curls into a tube. Those places where this did not happen are cleaned with a sharp knife.

Next, the peaches are freed from the drupes and punched in a blender. The amount of peach puree is measured. It is very convenient to do this with a liter jar. The amount of sugar is also measured in the same jar. It is taken in a 1:1 ratio. If the fruit is very sweet, then the amount of sand is reduced to the widow.

The mass is placed on the stove and the cooking of aromatic jam begins. Since peaches produce a lot of juice, the jam is cooked for quite a long time - about an hour. At the same time, the mass is constantly stirred and the resulting foam is removed from it.

Well-cooked jam actively “spits” and does not flow off the spoon in a stream when stirred. The finished product at the boiling stage is placed in sterile small jars and screwed on with lids treated with hot water.

Option number 2 - a simple recipe for jam from peaches rubbed through a sieve

Making jam in a simplified way allows you to do without pre-cleaning the peel. Peaches, 1 kilogram, cut into halves and pitted. The slices are cut into several more pieces and sprinkled with 200 grams of granulated sugar. In order for the sugar to draw out the juice from the fruit, the mass is stirred, covered with a lid, and left to stand on the table for several hours.

When the juice covers the pieces almost completely, continue cooking the peach jam. Place the bowl with the slices on the fire and boil until the pieces are soft. After the tip of the knife easily penetrates the pulp of the peaches, they are transferred to a metal sieve with a slotted spoon, and the juice is poured into a separate container. This is done so that you do not have to evaporate the fruit juice for a long time in the future. The hot flesh of the peaches can be rubbed out quite easily with a spoon, leaving only pieces of skin on the surface.

Add the remaining 400 grams of sugar to the sweet fruit mass, and return the container with peaches to the stove. Bring the jam to readiness for another 15-20 minutes.

Option number 3 - peach jam with skin

This option involves making peach jam along with the skins. It will add a little tartness to the dish, but many people like this jam better.

Take a kilogram of fresh peaches, pit them and cut them as desired. The slices are covered with 800 grams of sugar, mixed, and given time for abundant juice separation.

Then the slices are boiled over medium heat for a quarter of an hour, and then crushed with a blender until the consistency is as homogeneous as possible. The ground skin will practically not be felt in the finished dish, but its presence will significantly save your cooking time.

The puree-like mass is boiled until completely cooked for an hour, and then packaged in jars.

An option for making jam with lemon is presented by the channel “EdaHDTelevision”

Option number 4 - jam with pieces of peaches

Some people like jams with pieces of fruit. We offer you this recipe.

A kilogram of peaches, maybe not quite ripe, with dense pulp, is blanched in boiling water for 30 seconds.The skin, twisted from exposure to high temperature, is removed, and the bone is squeezed out of the pulp. Halves of peeled fruits are covered with sugar in a 1:1 ratio to the net weight of peaches without pits and skin.

After the main product produces juice, the saucepan with peach slices is put on the fire. Boil the jam for 10 minutes, and then scoop out some of the released juice with a ladle. The pulp is boiled for quite a long time until the syrup in which they are cooked becomes viscous. The readiness of such jam is checked by dropping a drop onto a saucer. If the jam does not spread in different directions, then the preparation of the dessert is complete.

IRENE FIANDE shares with you her wonderful recipe for making peach dessert

Shelf life of 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.