Jam from peaches

Peach jam is considered one of the most savory due to its delicate aroma and exquisite taste. Aesthetes in the soul will like the beautiful golden color and uniformity of the mass, especially if the roll turned out to be pitted.

The classic recipe is called the cold method of cooking, or the so-called five-minute. The last option provides the minimum time for heat treatment, which has a beneficial effect on the preservation of the nutritional components of the product.

In addition to “sunny fruits” the simplest recipe involves only sugar. Some versions oblige you to add water, citric acid and vanilla to enhance the aroma, but this is a creative optional addition. The most important thing is to try to preserve for winter the most complete vitamin set of “hello from the summer.” To do this, you need to understand the intricacies of conservation and know how this fruit is useful.

Vitamin bomb

Properly prepared peach jam will delight you with a high content of vital vitamins A, C, PP, group B. You can also find choline and some minerals in sufficient quantities. If you use dessert moderately, it will turn out to replenish the body’s daily reserves of calcium, zinc, potassium and phosphorus.

There are a number of amino acids here, the most important of which are called alanine, valine, lysine and tryptophan. Experts have proved that all together this guarantees the prevention of the development of diseases in terms of the cardiovascular system. In addition, such a delicious jam can be safely called adjuvant therapy for mental workers.

Phosphorus, which allows you to quickly concentrate, not to lose vigilance even during a hard working day, is to thank for this. The trace element along with potassium contribute to the stabilization of brain activity, positively affecting the strengthening of the vascular walls.

If there are people in the family who have experienced anemia, then they are recommended to use peach jam more often to support a full-fledged diet, because in winter you can hardly find fresh fruits. Iron, which is part of the product, supports the hematopoiesis system.

Such a delicious therapy will appeal to those who, because of their studies or work every day, are faced with constant nervous overstrains. It smoothes irritation, which shatters the nervous system.

It has one more positive effect of seedless jam, which is known to those who suffer from low gastric acidity. Due to the laxative properties of fruit, delicacy helps to overcome constipation. Do not do without the amber mass, if desired, to overcome cirrhosis at the initial stage.

Against the background of a carriage of positive qualities, only a few negative aspects emerge, among which is the high risk of an allergic reaction of the body. But usually, since childhood, people know that their bodies do not tolerate such “little suns” so they do not experiment with this kind of sealing.

Another pitfall can be a fairly high calorie content of the finished dish. Thanks for this should be a high sugar content, which can negatively affect not only harmony, but also on tooth enamel.

One hundred grams of goodies contains almost 260 kcal, which will not please the losing weight at all. The problem lies in the need to add a lot of granulated sugar, or honey, depending on the recipe. The longer the preservation is, the more it is caramelized, which automatically indicates an increase in calorie content.

And if fresh fruit is considered a dietary product, then the candied mass is far from this status. One teaspoon of your favorite tea supplement is equal in calorific value to the average chocolate candy.

Because of this, nutritionists advise obese people to be very attentive to peach indulgences, controlling their consumption. But from time to time allow yourself a little to please the stomach, replenishing the body with the missing minerals in the cold season, is allowed.

Cooking Secrets

Each hostess has their own secret weapon, providing a proven recipe. But even with a variety of different cooking options, there are universal recommendations for those who want to create an impeccable culinary masterpiece:

1. So that the mass does not boil soft in a matter of minutes (unless it is a classic jam), it is better to choose only strong and slightly immature fruits. They will keep their shape well even after long heat treatment. The tip is great for those who are used to cutting the fruit into slices before canning.
2. Remove bones. Prolonged storage in the basement of the workpieces, together with the stones, threatens the process of slow release of poisonous substances into the pulp. It is about hydrocyanic acid, which, albeit in small quantities, but still contained in the nucleoli. The shelf life of preservation with ossicles is about eight months. If you want to extend the period, it is better to get rid of the dangerous part in advance.
3. It is necessary to choose the right dishes. The best option is a basin or pan, which has small edges and a thick bottom. Enameled metal is recognized as the best material for its creation.
4. Prefer iron caps. A blank with a capron lid also takes place, but the rule applies only to the cold method, when the pulp is ground with sugar, sent to the refrigerator for storage. Otherwise, all efforts in a couple of weeks will go to ashes, since a colony of mold will sprout on the top.

Professional winter chefs prefer to remove the skin first. This is done to create a uniform consistency and a more delicate taste. The easiest way to do this is to use blanching. The required amount of fruit is immersed in boiling water for a couple of minutes, and then poured over with ice water. Then the skin will be removed without much difficulty.

To save the largest possible amount of useful elements, you need to reduce the time for heat treatment. The best way to cope with this is the cold way and the so-called five-minute. If the nutritional value of the cook is not particularly concerned, then more complex versions will suit him, where he will have to cook the billet until full boiling.

Hostess a note

To prepare the best delicacy, you need to properly dispose of sugar. Depending on the method chosen, the amount of sweetener may vary, but it rarely drops below the generally accepted principle of 1: 1. The point here is not the need to make the dessert very sweet, but the fact that such a precautionary measure blocks the start of the fermentation process and the subsequent souring.

But to exceed the unspoken norm of one and a half kilograms per kg of raw product also does not follow, otherwise the caloric content of the finished tea supplement will fly up almost to heaven.

Seasoned winter harvest aficionados have created a special list of the best peach varieties that are perfectly suited for just such a purpose. Moreover, the list included not only late varieties, which are called more juicy, but also early ones:

• Kiev early;
• Solar;
• Cardinal;
• Morettini;
• Redhaven.

All of them are truly fragrant and boast high juiciness without wateriness, which allows to achieve the perfect flavor combination.

The consistency is directly related to the preparation time. Determining this aspect in the process of heat treatment is quite problematic, so it is better to first wait until the future contents of the cans have completely cooled.

If it turns out that the mass is too liquid, it is again sent to the stove, boiling over low heat to the desired value.

When you do not want to bother with heat treatment for a long time, you can resort to one trick – to find a thickener. The modern food industry offers many semi-synthetic products for this purpose, but if you do not want to spoil the completely natural composition, you can use a natural thickener. They are lemon juice, or, in the absence of the latter, citric acid.

In addition to the almost instantaneous increase in concentration with their help, it will turn out to give a spicy citrus flavor to the finished dish. And an additional advantage here is a quick sugary locking.

Peach five minutes

To keep all the best qualities of a sweet fruit in a container, many people use the traditional five-minute recipe. For its realization you will need only three main ingredients in strict proportions:

• a kilo of stoned peaches;
• half a kilo of sugar;
• glass of water.

First, the fruits are washed under running water, and then cut into slices. Cut the semi-finished product put on a rag, so that it is a little stack and dried. While this is happening, it’s time to make a sugar syrup with water, boiling the resulting solution.

In the end, you need to put the slices, boiling all together exactly five minutes, and put on sterilized containers.

Complicated recipe

Throwing a hand on a simple version of the recipe, you can proceed to the second stage of complexity. It provides an extended list of essential ingredients:

• peaches – 1 kg;
• sugar – 1,2 kg,
• citric acid – 1 teaspoon;
• Vanillin – on the tip of the knife;
• water – 200 ml.

Start is identical to the procedure from the last recipe. First you need to wash the base. If you come across especially fluffy specimens, shaggy skin is cleaned with a brush. This is followed by the peeling procedure.

Fruits are dipped in boiling water for 10 seconds, and then sent to a basin with ice water, where a half teaspoon of citric acid is added. After that, the skin is removed very simply.

For the syrup, you need to combine the water with the sugar, sending it to boil, and occasionally remove the foam that forms. Semi-finished fruit is removed from the seed, cut into slices, and then sent to a boiling syrup, bringing it to a boil. After that, the semi-finished product is left to cool for six hours.

After this period, the container with the contents is sent back to the stove until it boils completely. The next step is to relocate the regime to a slow fire, where boiling takes place for half an hour. Almost at the very end of the residue is added citric acid along with vanilla. In the end, the sweetness is poured into sterilized jars.

Possible difficulties

Sometimes the jam is sourish. This happens due to the fact that someone either was greedy with sugar, or the fruit turned out to be too green. Such conservation will quickly deteriorate, so it is better to eat it or first of all, or send it to be digested for safety. For the same reason, the mass can “knit.”

Even less often, eaters may experience a slight bitterness. This is due to the fact that the base used the wrong varieties like whites. But if everything is all right with this, then not the removed bones and the left skin are another possible cause.

To improve the taste and make it more original, the aces of culinary art add to it some health-friendly components. Among the berries, the best partners unconditionally selected currants and cherries. A good combination will be with plum, apples. And citrus fruits seem to be created for bright cooperation. Lemons and oranges combine perfectly in color and taste.

An interesting tandem will turn out if you do not skimp on nuts like peanuts, pinecones, cashews. But the classic of the genre – almonds – remains a win-win solution. Vanilla, cinnamon, cloves are called to add piquancy.

Particularly bold authors can juggle the above in any proportions, looking for the best solution for themselves.