How to cook apricot and peach jam for the winter together
Apricots and peaches are one of the most beloved fruits that make delicious jam. Fruits go well with each other, complementing each other. It is prepared from both whole and crushed fruits. Delicate and subtle scent reminds of warm summer days.
Cooking features
The dessert turns out to be perfect, provided that all the nuances are observed:
- They don't get rid of the skin. It is soft, so it is not felt while using the jam. Saturates the delicacy with benefits, since it contains the maximum amount of vitamins.
- During cooking, the foam must be removed, as it directly affects the taste of the dish.
- The use of the kernels during cooking gives the jam a spice.
- The fruits do not have acidity and are stored for a short time. The addition of lemon juice or acid can help solve both problems in one go.
- It is important to remember that when it cools completely, the mass becomes very thick.
- Hard fruits require long cooking.
From year to year of preparing a dessert for the winter, each housewife has personal secrets.
Selection and preparation of raw materials
The selection steps for apricots and peaches are slightly different.
For peaches
The fruit for jam should be firm, but ripe. If a person wants the jam to be in the form of whole fruits, small peaches are chosen. Too hard blanch by dipping them first in hot and then in cold water.
Before processing peaches, holes are made in them so that they do not crack.
A knife is used to pull out the bone. When making jam, the amount of sugar is accurately calculated, since peaches are considered very sweet.
For apricots
For the preservation of the integrity of the fruits, not overripe, without damage are selected. If a jam of a uniform structure is prepared from the fruit, any damage is allowed, since they will still be cut off. Removal and further use of the bone depends on the selected recipe.
Preparing containers at the beginning of the process
The shelf life of a treat depends on the cleanliness of the glass jars and lids. It is imperative to sterilize both. Tin lids do not require preparation if sold sealed and labeled accordingly.
How to make apricot and peach jam for the winter?
From the mass of recipes, a person chooses any one and strictly follows the advice.Experienced housewives change some of the nuances, taking into account their taste preferences. The jam can be cooked separately, peach and apricot, or a combination of ingredients.
How to make peach jam
Chopped fruits are sprinkled with sugar and infused at room temperature. This approach allows you to let the juice flow, which will facilitate the cooking process. Jam is prepared over low heat so that the sugar particles melt and the mass does not burn to the bottom.
Jam is cooked for 4-5 days, every day for 30-40 minutes. On the last day, the jam is poured hot into the jars and rolled up. If the dessert is too sweet, citric acid is added.
Apricot treat recipe
What you need:
- fruits - 1 kg;
- sugar - 1 kg;
- water - 350-400 ml.
Cooking process:
- Through the incisions, the seeds are removed from the washed fruit.
- The kernels are returned back to the apricots.
- Syrup is made from water and sugar.
- Fruits are poured with a sweet liquid, after which they are left for 12 hours.
- The syrup is drained and boiled again. The fruits are again filled with liquid and also infused for 12 hours.
- For the third time, the syrup is boiled along with the apricots.
Apricots are laid out in jars and filled with syrup.
Apricot and peach jam together
Fruits are cut into pieces and cooked with sugar over low heat. To prevent the mass from burning and let the juice go faster, water is added. The jam is cooked without seeds.
A delicacy is being prepared for several days. As soon as the mass boils, it is immediately removed from the heat for infusion. Then everything is according to the standard scheme - the last time of cooking and rolling in cans.
Which jam is tastier - peach or apricot?
It will not be possible to unequivocally answer the question, since there are people who prefer only one fruit. If a person cannot make a choice, the delicacy is prepared immediately from apricots and peaches. The fruits complement each other perfectly.
How to store the finished product correctly?
Citric acid will help extend the shelf life of the jam. For 1 kg of mass, 0.5 tsp is enough. powder. The ideal room for jam jars is dark with cool air.
The seeds added during cooking reduce the shelf life to 1 year. Without them, the jam costs 3 years. An open jar with dessert is consumed within 10-12 days, while it is in the refrigerator.
