Berry-fruit jam made from peaches, strawberries and nectarines is a healthy and tasty homemade dessert, rich in dietary fiber, trace elements, glucose and fructose. Jam (confiture) or jam - a method of preserving fruits and berries by the method of cooking in sugar. The story goes that the French invented it, but it seems to me that in this case, as with folk songs, the author is unknown. Agree, our village grandmothers will feel deeply offended if someone tells them that strawberry jam is an invention of the French.
Cook it in two steps - you have to leave the jam for a few hours so that the sugar syrup soaks the fruit, so they turn out to be translucent and will not fall apart.
- Cooking time: 12 hours
- Quantity: 1, 3 l
Ingredients for fruit and berry jam made from peaches, strawberries and nectarines:
- 1 kg of peaches;
- 0.5 kg of nectarines;
- 0.3 kg of strawberries or strawberries;
- 1.3 kg of granulated sugar.
A method of cooking fruit and berry jam from peaches, strawberries and nectarines.
Jam can be made from any fruit, ripe, too suitable. But if, as a result, you want to get beautiful jam with visible pieces of fruit and whole berries, you will need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, it’s also strawberries.
Fruits and berries before processing thoroughly with cold running water.
On the back of nectarines and peaches, we slit the skin crosswise with a sharp knife. Put the fruit in a pot of boiling water for 20 seconds. Then we immediately send to the icy water to cool and stop the cooking process.
Carefully remove the skin.
Peeled peaches are cut in half, then into 4 pieces, remove the bones. Then cut into cubes of 1.5-2 centimeters.
Peeled nectarines are cut in half, pick up a bone, send the fruit into a bowl. Large nectarines need to be cut in the same way as peaches.
Put the fruit pieces in a deep bowl, add sugar, mix it so that it is evenly distributed between them.
After the fruit juice is released (about 2 hours), we transfer the mass to a saucepan with a thick bottom and set it on the stove, bring to a boil.
Cook over medium heat for about 20 minutes, remove the skins. Large strawberries cut in half, small leave whole. Add the strawberries to the skillet with boiling jam, shake, bring to the boil again. Cook another 10-15 minutes, again remove the skins.
Remove the saucepan from the heat, leave for 10-12 hours (preferably at night). Cover it does not need to close, just cover with a clean towel.
The next day, again, heat the jam of peaches, strawberries and nectarines to a boil, cook on quiet fire for 15 minutes.
Banks for preservation are thoroughly washed, rinsed with running water, then sterilized over steam or dried in an oven (approximately 20 minutes at a temperature of 130 degrees).
Fold the jam (jam) made of peaches, strawberries and nectarines hot over warm jars, cover with boiled lids.
Banks are covered with a blanket or towel, leave to cool at room temperature.
We store ready-made fruit and berry jam from peaches, strawberries and nectarines in a dark place at a temperature not higher than + 10..15 degrees Celsius.
