3 recipes for making instant peach jam for the winter
Peaches are not an exotic fruit for a long time, but they grow only in the southern regions of the country. The fruit is tender, does not lie fresh for a long time, while it lends itself well to conservation for the winter. During heat treatment, peaches retain their beneficial properties throughout the winter. At home, you can quickly make peach jam. There are enough options for blanks. You can replenish the recipe with different ingredients, which will allow you to emphasize or diversify the taste of the jam.
Features of instant peach jam for the winter
To make peach jam for 5 minutes, you need to take into account the nuances that make the dessert very tasty:
- The fruit has a bone that is tightly adhered to the pulp. To extract it, it is recommended to use a tablespoon with a sharply sharpened nose or sharp edge. Such actions are taken if the peach is large. Small fruits can be cooked whole - it all depends on the recipe.
- When choosing hard fruits for dessert, it is recommended to initially blanch. To do this, the fruit is placed in boiling water for 5 minutes, and then cooled in cold water. To prevent the peel from bursting, you need to pierce the peach in several places with a toothpick (when the peach peel is an essential ingredient for making jam). Scalding can remove the skin if required by the recipe.
- The fruit is very sweet, so you should carefully add sugar to the dessert so that you don't get a sugary taste of the jam. Always put less sugar in relation to peaches.
- To get more juicy jam, whole fruits or halves are pricked with a sharpened stick. This will allow them to absorb more syrup. Fruits are completely filled with syrup, in which they are infused for 6 hours.
- The kernel of the fruit pits gives a special taste and aroma. They are added whole or crushed during the 4th boil.
- The final flavor of the jam is influenced by the foam formed during boiling, it must be removed.
- Dessert becomes thick and tasty when left in the refrigerator.
It is important to take into account that the dish takes a long time to cook. Its cooking includes 3-4 approaches with standing for 5-6 hours. The final stage is to add 1-2 grams of citric acid or 2 tablespoons of lemon juice. This will allow the dessert to last longer.
How to choose the main component?
In order for the fruits to retain their beneficial properties in the dessert, and to make the jam tasty, it is important to choose the right fruit.
It should be ripe enough and moderately firm, but not overripe. To determine ripeness, the peach is slightly squeezed in the hand. If it is immature, there will be no fingerprints, and the fruit will not smell.
Do not take peaches for cooking, which have damage in the form of wormholes.
The best fruits for jam are those that ripen from August 15 to September 15.
Container preparation
For processed fruits, you need to prepare containers. To do this, wash the glass jar with a soda solution and rinse well in hot water.
Before filling with jam, the container must undergo a sterilization process, which can be carried out:
- by placing the can with the neck down over the kettle for 25 minutes;
- in the oven. Banks are installed in it with their throats up for half an hour. The oven gradually heats up in 30 minutes, and then turns off. When warm, the dishes are immediately filled with jam.
Peach Jam Recipes
There are many recipes. You can try different options.
The classic recipe for "Pyatiminutka" peach jam
To make dessert, you need to take:
- sugar - 1.5 kg;
- peaches - 1 kg (pitted);
- water - 200 ml.
Take a container and put half peaches in it. Pour granulated sugar with water and, stirring constantly, wait until it boils. Send boiling syrup to fruit.
Then gently mix the ingredients and pour the syrup into the container in which it was cooked, bringing it to a boil again. Pour the fruit again. This process is repeated 3 times.
After that, pour the dessert into jars, tightly corking and leaving to cool under a blanket.
Option without water
To prepare dessert, you must take:
- 1 kg of peaches;
- 1 kg of sugar.
Cooking process.
- The fruits are washed out, peeled and cut into slices.
- Fruits are stacked in layers in a container, sprinkled with sugar and exposed to cold for 5 hours (refrigerator, cellar).
- The container is put on fire, the mixture is brought to a boil, it must be cooked over low heat for about 2.5 hours.
With melon
List of required ingredients.
- 1 kg of melon;
- 400 gr. peaches;
- 600 gr. Sahara;
- 5 gr. cinnamon;
- 2 carnation buds;
- 20 ml of alcohol.
The melon is washed out, peeled and cut into small cubes. The peaches are washed, pitted and cut into slices. The ingredients are mixed. 50 ml of water with sugar are sent to them. All this is brought to a boil and set aside for up to 4 hours.
After the cloves with cinnamon go to the products, everything is brought to a boil and left for 4 hours. Then the jam is boiled until it thickens. Alcohol is poured into the dessert, everything mixes well together, and the jam is laid out in hot jars.
Where and how to store?
If the jam is well prepared, the jars were sterilized, and the lids were intact, the shelf life is one year.The jam should be stored in a cool place (cellar, refrigerator, basement), where the sun's rays do not fall.
