Peach confiture for the winter: 11 simple recipes

Peaches are loved not only in the south, where the amazing variety of these fruits allows you to prepare a lot of all kinds of yummy from them for the winter. They are valued for their delicate and at the same time juicy taste and many useful properties, most of which are also preserved during heat treatment. But in central Our Country, even at the height of the season, peaches cannot be called the cheapest fruit. Peach confiture allows you to prepare a delicious preparation for the winter even from a small amount of fruit. At the same time, time will be spent to a minimum, and in winter it will be possible to enjoy an exquisite delicacy and show off your culinary art to guests.

How to make peach confiture for the winter

Not all housewives are clearly aware of the difference between confiture, jam or jam. Often the same dish is called differently. In fact, everything is very simple. It is customary to call confiture a dessert in which small or large pieces of fruit are in a rather thick sugar syrup. However, many still prefer confiture jam, that is, a thick jelly-like fruit mass of a homogeneous consistency. It is more convenient to spread on bread. Although for real confiture in this mass, at least small, but whole pieces of fruit should still be visible.

Achieving such a dessert consistency from peaches is not always easy. After all, these fruits do not differ in a high content of a natural thickener – pectin. Therefore, traditional recipes often use large amounts of sugar and/or long cooking to thicken the preparation. You can also use the addition of a variety of thickeners to the peach confiture according to the recipe: gelatin, pectin, agar-agar.

Peaches for confiture can be taken in any size, but it is more practical to use small fruits that are often rejected for other preparations. It is advisable to choose the most ripe representatives, which are characterized, first of all, by an attractive aroma, especially at the point where the fruit is attached to the branch. They make a dessert with a particularly airy, soft creamy texture.

If you use slightly unripe fruits, then the consistency of peach confiture will be more grainy.

This is easy to do if the fruits are placed sequentially first in boiling and then in very cold water. Often the skin from the pieces begins to slide off by itself when the dish is boiled. In this case, it can also be carefully removed and removed.

The variety of peach, the color of its pulp determines the color shade of the future harvest. It can vary from pale greenish, yellow to orange-pink. What kind of peach to use for confiture is a matter of choice for the hostess, in any case, the preparation will turn out to be very tasty.

Classic peach jam recipe

For the simplest version of peach confiture for the winter, the following proportions of products are suitable:

• 1 kg of peaches, peeled and pitted;
• 1 kg of sugar;
• 200 ml of water;
• a pinch of citric acid (or half a lemon).

Manufacture:

1. Water is boiled, sugar is gradually poured into it, making sure that it is completely dissolved in it.
2. Add juice from half a lemon or citric acid and boil the syrup for some more time until it thickens. Turn off the fire, put the syrup to cool.
3. In the meantime, peel and pits are removed from peaches, and the remaining pulp is weighed.
4. Cut it into small pieces.
5. After waiting until the syrup has cooled to a temperature of + 40-45 ° C, peach slices are added to the syrup and gently mixed.
6. Insist at room conditions for exactly a day.
7. After that, the slices of peaches are heated in syrup until boiling and, after stirring, they are not tightly covered with a lid and again left for several hours in the room.

   

8. For the last time, the future confiture is placed on the fire and cooked after boiling for 20-30 minutes.
9. The hot dessert is laid out in sterile jars, hermetically rolled up.

In total, about 1 liter of the finished product is obtained from the indicated amount of ingredients.

Peach confiture with gelatin

The addition of gelatin can help you easily get the necessary density of peach confiture for any recipe. It should only be remembered that gelatin loses all its properties when boiled, so it must be added at the very end of cooking.

You need:

• 1 kg of peaches;
• 0,8 kg of sugar;
• 2 tsp vanilla sugar;
• ½ tsp citric acid;
• 50 g granulated gelatin.

Manufacture:

1. Peaches are washed, pitted and, if desired, peeled.
2. Gelatin is soaked in a small amount of cool water (in a volume 2-4 times greater than the substance itself) for 30-40 minutes. During this time, it should absorb all the water and swell.
3. The pulp of the fruit can be finely chopped with a knife, or, if desired, passed through a blender, leaving small pieces of fruit in the puree.
4. Pieces of peaches are covered with sugar and placed on fire in a suitable dish for a short (within 10-15 minutes) boiling.
5. When boiling, be sure to remove the foam from the fruit and at the same time add vanilla sugar and citric acid.
6. Turn off the heat and add the swollen gelatin to the peaches.
7. Thoroughly mix the resulting mass.
8. Ready peach confiture with gelatin is laid out hot in sterile jars and sealed for the winter.

Peach confiture with pectin

Pectin is an all-natural thickening agent, obtained among other things from plant products. Therefore, it can be used in vegetarian and various national cuisines, where there is a ban on the use of products obtained from pork bones.

Pectin has several properties that are determined by one or another variety of this substance.

He can be:

• buffered (does not need the addition of acid for the gelation process) or not.
• thermostable (finished products withstand subsequent heat treatment without changing their properties) or not.

Moreover, the specific type of purchased pectin is usually not indicated on the package. Its properties, if necessary, must be identified independently. Since there is a clear lack of natural acid in peaches, it is always advisable to add a little citric acid to peach confiture with pectin.

On sale, pectin is most often found in the form of a product called gelfix 2: 1. In addition to pectin itself, its composition already includes powdered sugar and citric acid, so no additives are required when using it. Digital marking indicates the recommended ratio of the amount of product used (fruits, berries) in relation to sugar.

The main advantage of using pectin is that it is theoretically possible to make thick preparations without sugar at all. Only in this case, the rate of pectin used increases several times. For example, if 1 g of sugar is used per 500 kg of peaches, then it is enough to add 4 g of pectin. If you make a blank without sugar at all, then for a good thickening you need to take about 12 g of pectin.

To prepare confiture from peaches with gelfix, you will need:

• 2 kg of peaches;
• 1 kg of sugar;
• 25 g gelfix;
• 4 cinnamon sticks;
• 8 carnation buds.

Manufacture:

1. Peaches are peeled and pitted, if desired, crushed with a blender or cut into small slices.
2. Pour the fruits with sugar and put on fire until boiling.
3. At the same time, gelfix is ​​combined with several tablespoons of sugar, mixed well.
4. After boiling, add a mixture of sugar and gelfix to peaches, bring to a boil and cook for no more than 3-5 minutes.
5. 2 clove buds and one cinnamon stick are placed in sterile jars.
6. Hot peach confiture is spread on top and hermetically rolled up for the winter.

Peach Confiture with Lemon

Lemon is the best friend and neighbor for peach in joint preparations. After all, it contains acid, which is indispensable for peach confiture, as well as the very pectin substances that can make the dessert thicker and ensure its longer storage. But in this recipe, peach jam will be made using agar agar, a natural thickener made from seaweed.

You need:

• 1000 g peaches, pitted and skinned.
• Xnumx g of granulated sugar;
• 1 large lemon;
• 1,5 h. l. agar-agar.

Manufacture:

1. The lemon is scalded with boiling water, the zest is rubbed from it.
2. The pulp of peaches is cut into pieces of a convenient size, covered with grated zest and poured with juice obtained from lemon.
3. Pour all the components with sugar, cover with a lid and put away for 12 hours (at night) in a cold place.
4. In the morning, the fruit mixture is placed on heat and brought to a boil.
5. At the same time, agar-agar powder is diluted in a small amount of water and also heated to a boil. Boil exactly 1 minute.
6. Mix boiling agar-agar with fruit mixture and let them boil for another 3-4 minutes.
7. When hot, the confiture is laid out in sterile jars and immediately sealed.

Since when the temperature rises above + 50 ° C, agar-agar loses its gelling properties.

Peach, pear and apple confiture

Assorted apples, peaches and pears can be considered almost a classic confiture recipe. Since even without the addition of jelly-forming components, the dessert will easily take on a thick appearance.

You need:

• 1 kg of apples;
• 500 g of peaches;
• Xnumx Pears;
• 1 glass of apple juice
• a pinch of vanillin;
• 2 kg of sugar.

Manufacture:

1. Peaches are sorted out, cut out all spoiled places and remove the skin from them.
2. Cut into two parts, remove the stone and only at this moment carry out the final weighing of the product.
3. Apples and pears are also free from peel and seed chambers.
4. Only ready-made fruit pulp is weighed for use in the recipe.
5. All prepared fruits are cut into small slices, covered with sugar, poured with apple juice, covered with a lid and left in the room for 40 minutes to release additional liquid.

   

6. After exposure, the container with fruit is placed on fire, heated to a temperature of + 100 ° C and boiled with occasional stirring for 30-40 minutes.
7. Boiling confiture is carefully distributed over prepared sterile jars, hermetically sealed for the winter.

The original recipe for peach confiture with mint and oranges

The combination of delicate peaches with a contrasting taste and an attractive citrus aroma can seduce anyone. And the addition of mint will give the dish a touch of freshness and smooth out the possible sugariness of the dessert.

You need:

• 1300 g of peaches;
• 2 medium sized oranges;
• 15 peppermint leaves;
• 1,5 kg of sugar.

Manufacture:

1. Oranges are washed, scalded with boiling water and peeled off with a coarse grater.
2. The oranges are then peeled and the juice is squeezed out of them. Add granulated sugar, peeled zest and put on heating.
3. Cook for several minutes until the mixture is completely homogeneous.
4. Peaches are peeled and pitted, cut into cubes.
5. Add them to the boiling orange-sugar syrup and cook for about 10 minutes.
6. Add finely chopped mint leaves and boil everything together for the same amount of time.
7. Rolled into sterile jars.

How to make confiture from peaches and apricots for the winter

Such confiture can usefully diversify recipes for peach blanks.

You need:

• 1 kg of peaches;
• 1 kg apricots;
• 100 g of gelatin;
• 1,5 kg of granulated sugar;
• 1 tsp vanilla sugar.

Manufacture:

1. Both peaches and apricots are pitted and, if desired, skinned.
2. Cut the fruit into slices, sprinkle with sugar and leave in a cold place for 10-12 hours.
3. Then heat to a boil, cook for 5-10 minutes and cool again.
4. Gelatin is diluted in cold water, allowed to swell for 40 minutes.
5. Add the swollen gelatin to the fruit mixture, heat almost to a boil.
6. Without letting the dish boil, lay it out in sterile jars, tightly twist it.

Delicate peach confiture with cherry and vanilla

Pleasant sourness and delicate texture of cherries will harmoniously fit into the overall image of the finished peach confiture. In addition, the dish prepared according to this recipe has additional health benefits, since it uses fructose and agar-agar.

You need:

• 600 g of peaches;
• Xnumx g cherries;
• 500 g fructose;
• 1 a packet of vanilla sugar;
• zest from one lemon;
• 1,5 h. l. agar-agar.

Manufacture:

1. The pits are removed from the peaches, but they are not thrown away, but split and the nucleoli are removed from them.
2. The peaches themselves are cut into slices of the desired size, sprinkled with fructose, vanilla sugar, chopped nucleoli and lemon zest are added.
3. Cover everything loosely with a lid and leave overnight in the cold.
4. The next day, the pits are removed from the cherries and added to the peaches, insisting for about an hour in the room.
5. Place the fruit mixture on heating.
6. At the same time, agar-agar is diluted in 50 ml of water and also heated to a boil.
7. Agar-agar solution is attached to the fruit and allowed to boil for 5 minutes, no more.
8. Cherry-peach confiture is poured into sterile jars and hermetically rolled up for the winter.

An unusual recipe for peach confiture with rose petals and cherries

Some rose petals already give the delicacy a wonderful aroma, and cherries complement it with their original taste. Since the red and pink fruits of the sweet cherry already have time to move away by the ripening of the first fruits of peaches, in the recipe for this confiture for the winter, mainly late yellow sweet cherries are used.

You need:

• 500 g of peeled peach pulp;
• 200 g of pitted cherries;
• 3 st. l. vermouth;
• 700 grams of sugar;
• 7-8 st. l. lemon juice;
• 16-18 rose petals.

According to the recipe, no gelling agents are used, but if desired, pectin or agar-agar can be added to the products.

Manufacture:

1. Peaches and cherries are washed, freed from stones.
2. Peaches are cut into pieces comparable in size to cherries.
3. Mix cherries, peaches, lemon juice and sugar in one container.
4. Heat until boiling and boil for 5 minutes.
5. Add rose petals and vermouth. At this point, you can optionally add pectin or agar-agar.
6. Bring the confiture to a boil and, spreading it in jars, twist it for the winter.

How to make peach confiture with cognac

According to the same scheme, you can prepare confiture with the addition of cognac. These desserts can be given even to children, since all the alcohol evaporates during the cooking process.

You need:

• 1 kg of peaches;
• 50 g of gelatin;
• 0,75 kg of granulated sugar;
• 100 ml brandy;
• 1 lemon;
• 1 tsp vanilla sugar.

Exotic confiture for the winter from peaches, feijoa and melon

Peaches by themselves can be quite classified as exotic fruits, but the combination with melon and feijoa creates a completely unusual cocktail.

You need:

• 250 g pitted peaches;
• 250 g of melon pulp;
• 250 g of feijoa;
• 350 grams of sugar;
• 100 ml of gelatin dissolved in water (3,5 tablespoons of gelatin granules);
• 10 g orange peel;
• Xnumx bud clove.

Manufacture:

1. Peaches are peeled in a known way and cut into thin slices.
2. Feijoas are washed, the tails are cut off on both sides and also thinly sliced.
3. The melon is cut into cubes.
4. Fruits are sprinkled with sugar, mixed and put in a cold place overnight.
5. In the morning, gelatin is insisted in cold water until it swells.
6. The fruit mixture is boiled for 5 minutes, orange zest and cloves are added, and the fire is turned off.
7. Gelatin is added, mixed and, spreading out in sterile jars, rolled up for the winter.

Rules for storing peach confiture

Peach confiture, hermetically sealed according to all the rules, can be stored in an ordinary pantry at room temperature for a year. Just keep it out of the light.

Conclusion

Peach confiture is one of the easiest and fastest preparations to make for the winter. And the original recipes described in the article will help even a novice hostess to prepare a real culinary masterpiece.