How to make peach jam for the winter: step by step recipes at home
Breeders today have developed peach varieties that can be grown in cooler climates than before. Therefore, people have additional opportunities to enjoy these wonderful fruits, as well as to cook aromatic jam from peaches. Below we will consider the most popular recipes for making this sweet.
Content
Peach jam features
For a delicious jam, quality fruits are chosen. They can be prepared from whole fruits, their parts, or grated pulp. If the fruits are tender and juicy, then it is preferable to make jam of them from a homogeneous mass, and from hard varieties it turns out excellent jam with peach slices.
These fruits themselves are high in sugar. Because of this, this must be taken into account so that the jam is not sugary.
Selection and preparation of fruits
The first step in preparing peaches is to wash them. To do this, they are poured with warm water, kept for 10 minutes, and then thoroughly washed.
When processing some green peaches, blanching is necessary. Before the procedure, holes are made with a fork to prevent the fruit from cracking. Then the fruits are dipped in heated water and kept there for 5 minutes. After this time, they are taken out and cooled under a tap.
Moderately ripe specimens are peeled from the skin raw, and so that the pulp does not darken, they are soaked in diluted citric acid. The stone, if it is removed with difficulty, is taken out with a spoon, and in case of its easy discharge, the peaches are cut on one side, moved with two rugs and removed.
How to cook peach jam at home?
Confiture is a jelly-like jam with fruit particles in its thickness. You can cook it in 2 stages. The first involves cooking the syrup, the second - the fruit with it.
The syrup is prepared from:
- 200 ml of water;
- 1 kg of sugar.
Procedure:
- The liquid gradually heats up and a sweet product is slowly poured into it, and dissolves there.
- Then the syrup is boiled down to such a consistency, when at the tip of the spoon the remaining part forms a thin stream with the main mass.
- When the base of the jam is ready, the peaches are placed in it in batches with slow heating.
- Stir in sweetness in a circular motion while removing from heat.
Small fruits are cooked in one step, while for medium to large fruit sizes, cooking takes place in several steps.When cooking is repeated, it alternates with cooling, and the finished jam will retain its consistency better.If large fruits are boiled over high heat, they may shrivel. After the particles "float" evenly in the syrup, the jam is completely ready. The sweetness is poured into glass jars and sealed with lids.
A simple recipe for the winter
Jam can be made in a fairly simple way:
- For this, the fruits are cut into pieces and sprinkled with half the norm of granulated sugar.
- After the juice appears, the pan is put on fire and the peach pieces are boiled until soft.
- Then the liquid component of the jam is strained through a sieve, and the pulp is rubbed. Only the peel remains on it, which is thrown away. The rest of the sugar is added to the resulting mass, brought to a boil and kept for up to 20 minutes.
- Throw in jars and close with lids.
In a multicooker
Peach jam cooked in a slow cooker is similar in taste and consistency to a traditional delicacy. The only difference is the presence of a non-stick container and a constant heat setting. So it is prepared much faster and without the risk of burning, only the instructions must be followed.
Additional ingredients that make up the treat can be: vanilla sugar, ground cloves, and chopped ginger.
With pectin
Peach jam is often made with pectin, a powder that is a soluble fiber in food. It acts as a thickener so the cooking time is much shorter. You can also add a minimum amount of sugar to the jam, but it will still be delicious with pectin.
Washed peaches are freed from drupes and crushed with skins. Pectin is poured into jam at that stage of cooking, when the fruit has not yet acquired softness. Prepare such a sweetness for 5-15 minutes and seal it hot. After 2 days, the gelation of the product will complete, and it will be moderately thick.
With gelatin
You can also get thick jam and using gelatin. A leafy product will work better than an instant product, but you can also use it:
- Peaches are peeled and a homogeneous mass is made using a meat grinder.
- Then sprinkle with sugar and let it brew for several hours.
- Simultaneously, the gelatinous product is soaked in warm water.
- After the sugar melts, the peaches are boiled for 10 minutes, then cooled slightly and the swollen thickener is poured out, mixed.
- At the end, heat the jam, but do not bring it to a boil.
- Poured into jars and sealed.
With zhelix
You can also cook delicious peach jam with the addition of gelatin. This substance is also referred to as a thickener. It is obtained from plant materials, which is why it is used by vegetarians.
Also in the composition of zhelix there is sorbic acid - an excellent preservative.
Prepare the peaches and twist them until smooth. In addition, jellix is combined with part of the sugar and poured into the peach puree, mixed. Then put it on fire and add the rest of the granulated sugar. Cook with jam for 5 minutes. Cinnamon is placed in a sterilized container, 2 pieces of cloves each and hot jam is poured. The sweetness is hermetically closed with lids.
Sugarless
Since peaches are an unusually sweet fruit, they can be jammed without adding sugar. To do this, it is advisable to take overripe fruits, and so that they do not acquire a dark color during the cooking process, a little lemon juice is poured into it. To obtain a thicker consistency, add pectin or gelatin.
With oranges
Citrus aroma lovers can make peach jam with oranges. If, in addition to their pulp, add zest, the aroma will be more pronounced, but with a possible bitter aftertaste.
For the preparation of peach jam, both types of fruit are prepared.They are washed, drupes are removed from peaches and mashed with a meat grinder or blender. Mix and add sugar and optional thickener. Heat the mass to a boil and cook for 30 minutes (in the presence of pectin or gelatin - 15 minutes). Poured into prepared jars and sealed with lids.
In a bread maker
It's easy and simple to make a peach treat in a bread maker. If this household appliance has the "Jam" function, then all the work will be done automatically, and the user will only need to load the prepared ingredients into the container. After cooking, it is poured into sterile jars and sealed.
With nectarines
For boiling jelly, peaches and nectarines are prepared. Then the syrup is prepared for confiture, and the fruit is cut into slices. They are laid in a sweet base and kept for 24 hours. Then boil again and insist again for 24 hours. After that, it is boiled for 8 minutes and packaged in sterile containers. Sealed.
With plums
Prepared fruits are mashed and sugar is added. Boil after the start of the boil for 15 minutes. At the end of the cooking process, pour in lemon juice and remove from heat. Poured into sterile jars and rolled up.
How to store jam in jars
Ready-made sweets are stored in a refrigerator or cellar. You can use the jam for 1 year. In order for the storage to be reliable, sterility during the preparation process and the tightness of the cans must be observed.
