A variety of homemade preparations are made from peaches - compotes, jams, marmalade and, of course, preserves. Try to weld it in several ways. A quick recipe treat can be served with tea, while a jam that takes longer to cook and sit is perfect for pies and decorating cakes and pastries.
Classic peach jam
The jam cooked according to this recipe turns out to be very beautiful - translucent, glassy slices of fruit float in a thick syrup. They can be used to decorate cakes and pastries. For cooking, peaches of any variety, with tender or dense pulp, are suitable.
You will need:
- 1 kg of peaches;
- 7 glasses of sugar;
- 6 glasses of water.
Select ripe, undamaged fruits. Peach peels are bitter, so remove them before making the jam. Place the washed fruits in boiling water for a few seconds, and then immerse them in cold water. After that, the thin skin can be easily removed. Divide the fruit in half and remove the seeds. Then cut the halves into neat slices and place in a jam bowl.
Make sugar syrup. Pour sugar into the water, bring the mixture to a boil, reduce heat and simmer until the crystals are completely dissolved and the syrup thickens. The finished syrup should be stretched into a thin thread. Pour the prepared peaches with hot syrup and stand for 8-10 hours.
Don't waste time on exposure. If you want to get a beautiful thick jam, the fruits should sweat well in syrup.
Place the basin on the stove, bring the mixture to a boil and cook for 3-5 minutes. Then remove the jam again to stand for 8 hours. There should be at least 2 such approaches. Finally, boil the mixture again and make a test. Properly prepared jam should form a thick, non-spreading drop on the saucer.
Spread the jam on sterilized jars, cool, covering the dishes with gauze, and then close the lids and store. The jam prepared in this way is stored for a rather long time, without mold and sugar.
Quick Peach Jam with Lemon
Try another peach treat. Such jam cooks faster, but it is not suitable for long-term storage.
You will need:
- 2 kg of peaches;
- 2 large lemons;
- 1.5 kg of sugar.
You can add a little grated ginger to the jam - it will give the delicacy an unusual taste nuance.
Wash the peaches, remove the skin, remove the seeds. Cut the fruits into slices and place in a cooking bowl. Remove the zest from thoroughly washed lemons and cut into thin shavings. Pour the zest over the peaches, stir the mixture and cover with sugar. Leave the workpiece for 3-4 hours.
Place the basin on the stove, bring to a boil and simmer for 5-7 minutes. Remove it from heat and let the jam sit for another 3 hours. Put the jam on the stove again, bring to a boil and cook for 10 minutes. Remove from heat, place the finished product in pre-sterilized jars, cool under gauze and close with clean plastic lids. Store the jam in a cool place.
