Peaches do not grow in all regions of our country, but in the summer they are relatively affordable. If you have a big harvest of peaches or were able to buy them at a bargain price, it is a good idea to make some delicacy for them for the winter. One of the most successful options is jam made from peaches, it can be cooked from both ripe and slightly immature and, on the contrary, overripe fruits - if only they are not rotten. Peach jam is tasty by itself, but can be used to make sweet pastries as a filling.
Cooking Features
The process of cooking peach jam is not complicated. Even the beginning hostess will cope with the task if she knows a few moments.
- Peaches are peeled before cooking. It will be easy to do this if you lower the fruit for 2 minutes into boiling water, then immediately cool it by transferring it with a slotted spoon to a container of cold water. Jam, made from peeled peaches, is much smoother in appearance and delicate in taste than from unpeeled.
- If you plan to grind the fruit through a sieve, you can not remove the peel from them in advance - you will get rid of it when you peel through the lattice cells.
- Peaches are sweet fruits, a lot of sugar should not be used to make jam from them. Usually sugar take about one and a half times less than the weight of peach puree. If you decide to put more sugar so that the jam thickens faster, to improve the taste of the dessert, it doesn’t hurt to add citric acid or lemon juice. Often, peaches are blended with other fruits to get a sweet and sour delicacy.
- To give almond flavor, peeled kernels can be added to the peach puree. Then jam must be consumed within 6 months, otherwise it may become unsafe for health.
- Many housewives bake the jam in an aluminum dish, as in it the fruit mass does not stick to the walls and the bottom. However, physicians do not recommend using aluminum containers for making fruit desserts, since this material comes into contact with acids, resulting in the formation of harmful substances.
The finished peach jam is laid out on sterilized cans, covered with metal lids pre-boiled. Only then can dessert be stored at room temperature for a long time. Otherwise, you will have to put it in the fridge and have time to use it in 2-3 months, until it deteriorated.
Classic peach jam recipe
Composition (1 l):
- peaches (seedless) - 1 kg;
- water - 100 ml;
- sugar - 0, 75 kg.
Method of preparation:
- Peaches wash, dry with a napkin. Cut the fruit in half, remove the bones.
- Fold the halves of the fruit into an enamel bowl, add water.
- Put the pelvis on a slow fire. Boil the peaches for 10-15 minutes after the water boils.
- Cool the fruit and wipe it through a sieve.
- Mix peach puree with sugar, return to the stove.
- Boil down for 40-60 minutes until you get the optimum consistency for the jam.
- Sterilize the jars, boil the metal lids that are suitable for them.
- Spread the jam on prepared banks. Close them tightly.
When the jars of chill have cooled, you can put them in the closet. The dessert prepared according to this recipe can be stored for up to 12 months at room temperature.
Peach jam with lemon juice
Composition (1 l):
- peaches (seedless) - 1 kg;
- sugar - 0, 65 kg;
- lemon - 1 pc .;
- water - 0, 25 l.
Method of preparation:
- In a quarter-liter of cold boiled water, squeeze the juice from half a lemon.
- In a saucepan, boil clean water, dip the peaches in it, blanch for 2 minutes.
- Flip down in a colander, hold it under a stream of cold water.
- Peel the fruit, put it in a container with water mixed with lemon juice.
- After 15 minutes, begin to remove the peaches from the water, cut them and remove the bones.
- Smash the peach flesh with a blender, squeeze the juice from the second half of the lemon into it.
- Put on the fire, boil until peach puree diminishes in volume by about 2 times.
- Add sugar, mix. Continue cooking until desired consistency is obtained. Together with sugar, you can add crushed peach kernel kernels to a fine crumb.
- Spread the dessert over sterilized jars, turn them over and wrap them for extra preservation.
Dessert can be stored in a cool place for up to a year, but if kernels extracted from peach pits have been added to it, it is better to have time to eat a delicacy within 6 months.
Pepper and apple jam
The composition (1, 5 l):
- peaches - 1 kg;
- apples - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Wash peaches, dip into boiling water for 2-3 minutes, put into a container with cold water. Peel the fruit from the skin, remove the bones from them. Pulp cut into slices.
- Wash, dry the apples with a napkin, cut out seed boxes from them. Apple pulp medium cut into pieces of arbitrary shape.
- Fold the fruit in an enamel bowl, add sugar. Leave on for 4-6 hours in a cool place. During this time, a lot of juice is formed, in which the sugar is almost completely dissolved.
- Place the fruit bowl on a slow fire. Bring to a boil and cook for half an hour, removing the froth protruding on the surface.
- Grind to a puree state with an immersion blender.
- Continue cooking until the mash reaches the optimum consistency.
- Spread the jam over the prepared banks, seal them.
Apple-peach jam has a harmonious taste, is well stored and is relatively inexpensive.
Peach jam can be prepared according to different recipes. Each option has its own characteristics. If you have a lot of peaches, you can make several kinds of sweet pieces for the winter.
