Peaches are seasonal fruits that contain a lot of nutrients that are beneficial to humans. The fragrant pulp of this product refreshes, nourishes and tones the body. Peaches are easy to digest and are beneficial for good digestion. Taking this fruit for food, a person will never suffer from a lack of appetite. Peach lovers who want to enjoy this delicacy all year round make various preparations from them - compotes, preserves and jams.
Fruit selection
Due to the fact that breeders work tirelessly, trees with peaches are grown even in the northern regions. Of the many varieties of this fruit, the fruits differ in size, shape, aroma, skin texture, color and pulp. It is better to make jam from peaches with sweet tender pulp, and from elastic sweet and sour fruits - desserts with pulp.
Preparing fruits at home
Wash the peaches thoroughly before you start making jams in different ways. Soak the fruit in a bowl of warm water and let it soak for 10 minutes. After the time has passed, rinse the product well.
All of the suggested recipes use seedless fruits. To remove them effortlessly, cut the peach at the "seam" and twist the two halves in opposite directions. Remove the bone.
Peach jam-puree, delicate in consistency
For jam, juicy, ripe fruits without pests and damage are suitable.
- Dip 2 kg of fresh fruit in boiling water to completely cover them with water. Blanching will allow you to easily remove the skin from the peaches, it will crack and curl into a tube. In places where the skin has not come off, remove it with a sharp knife. Beat the peaches with a blender and measure the amount of puree with a liter jar.
- Pour sugar in another liter jar in a 1: 1 ratio. If the fruits are very sweet, then halve the amount of granulated sugar.
- Put the resulting mass on the stove and start cooking delicious jam. When boiling the fruit mass, a lot of water will be released, so the cooking process will take you an hour. Stir the mixture constantly and remove the foam from the boil.
- Determine the readiness of the jam by its consistency. The well-cooked mass will not run off the spoon in a trickle and will "spit" when boiling.
- Spread the finished product in sterilized jars and tighten with lids, which are pre-treated with boiling water.
A simple recipe for peach jam mashed through a sieve
The value of this recipe lies in the fact that the fruit does not need to be peeled. This significantly shortens the cooking process in terms of time and allows you to preserve the vitamin composition in the jam.
- Cut 1 kg of peaches in half and remove the seeds. Cut the halves of the fruit into two or three parts and cover with 1 glass of sugar. Stir the mixture periodically so that the sugar draws the juice out of the peaches. Leave the container with the product on the table for 2-3 hours.
- Continue making the classic peach jam after the juice has coated the fruit pieces. Place the bowl of chopped fruit on the fire and simmer until the pieces are soft.
- Using a slotted spoon, transfer the finished peaches to a metal sieve, drain the juice into a separate bowl. The hot pulp is easily rubbed through a sieve with a spoon, leaving only the skin on the surface.
- Add 400 grams of granulated sugar to the grated fruit mass and continue to cook the dish over the fire for 15-20 minutes. Then put the finished jam into sterilized jars and roll up the lids.
Step-by-step recipe for peach jam with skins
This option is very easy to prepare, which any novice housewife can handle. The use of peaches with the skin gives the dish an interesting, tart taste, there is no trick in this.
- Take 1 kg of pitted peaches, cut them randomly into small pieces.
- Fill the slices with 800 grams of granulated sugar and leave the mixture for 2 hours to separate the juice.
- Put the bowl with peaches over medium heat and cook for 25-30 minutes.
- Grind the finished mass with a blender until smooth. Peach skins become invisible in the jam, but you saved cooking time and vitamin composition.
- The last step: boil the mashed potatoes until they are ready for another 40-50 minutes. Spread the peach jam over sterilized jars, roll up the pre-cooked lids.
Step-by-step Peach Chunks Jam Recipe
Many sweet lovers prefer non-uniform jams, where there are pieces of fruit that look more like jam. In this recipe, you can use peaches that are not quite ripe.
- Take 1 kg of peaches, blanch in boiling water for 1-2 minutes. Remove the rolled skin and remove the pits.
- Pour the prepared fruit with granulated sugar in a 1: 1 ratio (take into account the weight of peaches without pits and skin). Leave the container with food for 2 hours to extract juice.
- Put the saucepan with peach slices over medium heat and cook for 10-15 minutes. Scoop up some of the juice with a ladle. Continue to cook the pulp until the syrup is viscous. Check the readiness of the jam, for this, drop a drop of syrup on a saucer, if it does not spread over the plate, then the dish is ready.
- Put the jam with peach slices in sterilized jars and roll up the lids.
Shelf life of peach jam
It is better to store ready-made jars with your favorite delicacy in a cool place: in the refrigerator, cellars or on the balcony, where the temperature is above zero in winter. The main conditions for long-term storage of the product are sterilized cans and tightness of the twist. Then your jam will delight you not only with its wonderful taste, but also with its appearance.
