A simple recipe for making peach jam with lemon for the winter
An unusual combination of peaches and citrus fruits brings freshness and pleasant sourness to the usual taste of jam. Plus, both ingredients are pretty cheap, especially in summer. And there are no difficulties in making peach jam with lemon.
The subtleties of making jam
In order for the fruits to retain their color, it is necessary not only to blanch them, but also to handle sugar in a special way. It should be added at the end of the boil, otherwise it will behave like melted caramel - it will turn brown and change the color of the fruit.
And in order to avoid peaches sticking, it is recommended to use a wide and large bowl, like a basin, for cooking. In addition, this will save time for cooking, because the heating area is larger, and, accordingly, the evaporation is larger.
Selection of the main ingredients
Many people mistakenly think that the weight of seedless peaches will be greatly reduced, but in fact the approximate weight of seeds is nine grams. Therefore, you do not need to specifically calculate how much fruit to buy to match the recipe.
How to make peach and lemon jam?
Depending on your taste preferences, you can cook two varieties of peach jam: more sour and sweeter. In the second case, 600 grams of sugar is used, and the remaining proportions of the ingredients do not change. The beauty of the next recipe is that it contains little sugar, so the taste of the fruit is subtler, richer and fresher.
A simple recipe for the winter
Ingredients:
- 300 grams of sugar.
- 1 kilogram of peaches.
- 1 large lemon or 2 small ones.
Step by step recipe:
- Peaches must be peeled. If they are ripe, this should not be a problem, but otherwise blanching will make it easier. You need to dip the fruits in boiling water and leave them immersed in water for 3 minutes. Then remove and rinse them thoroughly with cold water. Now the peel is thin and delicate and peels off easily. It happens that the fruits are completely unripe, and even this procedure does not help them. In this case, it is better to use a knife and remove the skin of the fruit.
- Cut the fruits into pieces of any shape and size, depending on preference. And if the flesh of the peaches is very soft, it is recommended to use a crush or fork and gently crush everything. But this option is more suitable for making jam than preserves.
- Wash the lemon and squeeze the juice out of it.
- Place the fruit in a saucepan or bowl and pour over the resulting lemon juice. Set the fire to 1/3 of the maximum power.In no case should you leave the kitchen, because the jam must be constantly stirred, otherwise it may burn;
- When the peach slices are tender (this usually happens after 20 minutes from boiling), add sugar, stir thoroughly and continue cooking for another 5 minutes.
- If you plan to roll up the jars with plastic lids, you should add 1 tbsp before closing. l. vodka. This will help keep the jam longer. But it is better to use sterilized jars and lids.
It is better to store such jam from the very beginning in the refrigerator, because due to the small amount of sugar, it can ferment.
Peach jam with lemon wedges
Brewed in the same way as standard peach jam. However, you need to prepare lemons. Remove the peel from them, peel and cut into slices. In the finished jam, soaked in juice, they will resemble candied fruits.
After the peaches have steeped for 5 hours along with sugar, add lemon slices there and then follow the classic recipe.
Peach jam with lemon
Delicate and too ripe fruits, even slightly spoiled, are ideal for jam.
You will need: 1.5 kg of peaches, 2 tbsp. l. freshly squeezed lemon juice, 300 g of sugar.
Procedure:
- Peel the fruit, getting rid of spoiled areas.
- Soak the fruits in boiling water for 5 minutes, then rinse with cold water, remove the skin and remove the seeds.
- Chop finely and stir with 1 spoonful of lemon juice in an enamel bowl.
- Put the dishes on low heat and keep until the fruits begin to boil.
- After pulling them out, you need to get rid of excess liquid with a colander. Place fruit in a blender and add sugar.
- After chopping the peaches, put them in a saucepan and cook for 15 minutes after boiling over low heat.
- Done! Can be poured into cans.
Peach jam with lemon in a slow cooker
Cooking should be done with the lid open to prevent the jam from escaping. The main programs are "Soup", "Stewing", "Baking", but some models of multicooker have a special option "Jam":
- Take 700 grams of peaches, 1 small lemon and 500 grams of sugar.
- Squeeze the juice from the lemon, and remove the peels from the peaches, remove the seeds and chop them into halves.
- Put fruits in a multicooker form and sprinkle with sugar. Mix.
- Then set the "Stew" or "Soup" program for 60 minutes. The lid must not be closed until the sugar has completely dissolved.
- After 30 minutes, you can look at the readiness of the jam. To do this, scoop up a little mass from the bowl and put it on a saucer. The jam should be thick enough and not spread.
- At the end of the program, distribute it among the jars with iron lids and cool.
Peach and Lemon Jam "Pyatiminutka"
If the fruit is very ripe and tender, and there are a lot of them, you can save a lot of time by making jam using this quick recipe.
Ingredients:
- Pitted peaches - 1 kg.
- Lemon juice squeezed from 1 large lemon.
- Sugar - 1.5 kg.
- A glass of water - 1 pc.
How to cook:
- Cut the peaches into small pieces, squeeze the juice from the lemon. Mix all the ingredients and add granulated sugar there. Be sure to mix.
- Boil water with sugar until the grains are completely dissolved. Mix the resulting syrup with the fruit and let it brew for 5 hours.
- Put a saucepan with peaches in syrup over low heat. It is necessary to boil the jam for exactly 5 minutes.
Storage
It is best to store the treat in a not too hot and dry place, where direct sunlight does not penetrate. The average shelf life of jam is approximately two years.
