Peach Jam

Peaches are such noble fruits that no matter what kind of preparation for the winter they make, everything will turn out not just tasty, but very tasty. But since the fruits of peaches ripen very quickly, and the period of their use also ends quickly, it is often necessary to deal with already overripe fruits. Namely, they are best suited for making jam. Since it is almost impossible to determine the best recipe for a thick, delicious peach jam at a glance, it is necessary to try all the techniques described below.

Only in this case, you can choose the very best recipe, which is able to take its rightful place in the family culinary piggy bank. Or maybe even create your own new original recipe for peach jam with a unique combination of additional ingredients.

How to make peach jam for the winter

Peach jam in the traditional version is a crushed homogeneous fruit mass, most often with the addition of sugar or other sweeteners. According to the classic recipe, jam must be boiled for a long time to obtain a thick consistency. But, since natural thickeners, pectins, are practically absent in the composition of peaches, immediately after making the peach jam, it will still not be thick enough. It will acquire the required density only after several months of storage.

Therefore, in the modern world, many housewives use special thickeners when cooking peach jam. They can be of animal (gelatin) or vegetable (pectin, agar-agar) origin.

Thickeners not only make it easier to create the right consistency, but also significantly reduce cooking time. This saves time and effort, and also saves most of the vitamins. In addition, some thickeners (pectin, agar-agar) in themselves can bring tangible benefits to human health and contribute to the preservation of the finished product. It is only necessary to use them in the right proportion and follow the basic technological methods when adding them to the workpiece. Only in this case they will be able to maximize their positive properties.

There are two main ways to make peach jam at home.

• In the first case, the pulp of the fruit is initially freed from the skin and seeds, crushed in any convenient way, covered with sugar and boiled to a thick state.
• The second method involves only the removal of seeds from the fruit. Then they are placed in a small amount of water, in which they are evaporated until softened. After that, the peaches are rubbed through a sieve, while freeing them from the skin, and, having added sugar, they are brought to final readiness.

What is unique about peach jam is that it can be made with fruits that are not suitable for any other preparation for the winter. Peaches may be overripe, wrinkled, irregularly shaped. It is only not allowed to use rotten, wormy and damaged by other diseases fruits.

Even the sweetness of the fruit is not of paramount importance, because with the help of sugar or other sweeteners it can be brought to the desired condition in the finished dish. But the aroma of fruit is highly desirable. And the most fragrant are usually fully ripe fruits. Therefore, overripe fruits are traditionally used for jam. Greenish fruits can be added only if you want pieces of fruit to be felt in the jam. To get the same gentle homogeneous consistency of jam, they will be superfluous.

Preparing fruits for canning consists in soaking them in warm water for 7-10 minutes and then thoroughly rinsing them in running water.

Whichever recipe or method of making peach jam is subsequently chosen, the fruit should in any case be pitted. Sometimes they are easily separated, just cut them slightly along the longitudinal hollow running along the entire fruit, and scroll the halves in different directions. Sometimes you just have to cut the flesh with a knife, freeing the bone.

The peel from the fruit is most often removed too, since it can both add an unnecessary tart flavor and spoil the uniform consistency of the finished jam.

For cooking jam, usually either stainless steel or enameled dishes are used. When cooking, the dish must be stirred periodically so that it does not stick to the walls and bottom and does not burn. The emerging foam must be removed. This is necessary for better preservation of the workpiece.

How long does it take to cook peach jam

Unlike jam, jam is most often brewed in one go.

Cooking time is determined by the variety of selected peaches, and the recipe for making, and the use of certain additives.

The more juicy or watery the selected peaches turn out to be, the longer it will take to boil them. To reduce the manufacturing time, the fruits are first boiled in a small amount of water, and then, after draining the resulting juice, only the remaining pulp is used for jam.

Most often, to obtain sufficient density, the cooking time can vary from 20 to 40 minutes. The longer the jam is boiled, the darker it becomes. But such a long heat treatment will make it possible to do without sterilization in the manufacture of peach jam.

The readiness of jam can be determined in the following ways:

• A drop of the finished product is placed on a cold saucer. It should keep its shape, not spread.
• The liquid during cooking should not separate from the total mass.
• If you dip a spoon into the jam and then turn it upside down, the finished dessert should cover it evenly.

Classic peach jam recipe for the winter

To make jam from peaches according to the classic recipe, they are usually ground through a meat grinder. But it is quite possible to use for these purposes, as a conventional blender in the form of a jug, and submersible.

Required:

• 3 kg of peaches;
• 2 kg of sugar;
• 1/2 tsp citric acid.

Manufacture:

1. Peaches are washed, pitted and peeled.
2. Grind using any convenient method, sprinkle with sugar, mix and set aside for several hours.
3. Place the mass on the fire, after boiling, add citric acid.
4. Cook with constant stirring for 30-40 minutes until a noticeable thickening.
5. Jam is laid out in sterile jars, rolled up and placed in winter storage.

A simple recipe for peach jam for the winter with a photo

The easiest way to make peach jam for the winter is that before cooking, they don’t even bother about removing the skin from the fruit. She leaves by herself in the process of grinding. In addition, the recipe does not use any additives other than the peaches themselves and sugar.

For 1 kg of peaches, usually 1 kg of sugar is used.

Manufacture:

1. Wash the peaches, remove the pits and cut into quarters.
2. Place the fruits in a bowl for cooking, add literally 100-200 ml of water and set them to heat up.
3. After boiling, boil them for about 18-20 minutes.
   Advice! If too much juice stands out, then it is poured into a separate bowl. Then it can be used to make compotes, jelly and other drinks.
4. The remaining peach pulp is cooled and ground through a sieve to obtain a uniform consistency and release from the skins.
5. Add sugar, stir and cook for about 15 minutes more.
6. Boiling jam is poured into sterile jars and sealed for the winter.

Five-minute peach jam

Five-minute peach jam is easiest to prepare using any thickeners. The fact is that after adding pectin or agar-agar, the jam cannot be boiled for a long time, otherwise the jelly-forming properties of the additives will cease to operate. And when using gelatin, the product is generally not recommended to be boiled, but only heated to a temperature of + 90-95 ° C. As a rule, peaches with sugar are boiled for a while before adding thickeners, in order to be able to keep the finished dish at room temperature. And if the workpiece will be stored in the refrigerator, then it is quite possible to use one of the following recipes.

Thick jam for the winter from peaches with pectin

Pectin in its pure form is rarely found on store shelves. It is sometimes offered by specialty health food stores or private businesses. Most often, pectin is sold in the form of products under the names: gelfix, Quittin, jelly and others. In addition to pectin itself, they usually contain powdered sugar, citric acid and some kind of stabilizer or preservative.

The most common product containing pectin, gelfix, usually has several digital designations:

• 1: 1;
• 2: 1;
• 3: 1.

This abbreviation refers to the ratio of raw materials and sugar needed to make jam when using this type of product. For example, when using gelfix 2:1, 1 g of sugar will need to be added per 500 kg of peaches.

For fans of experiments in the kitchen, you should know that the amount of added gelfix strictly determines the density of the resulting product. So, if you strictly follow the instructions on the package, then the jam turns out to be quite thick, more like marmalade. It is not recommended to exceed this rate, as the taste of the workpiece may deteriorate.

But if you reduce the amount of added gelfix, for example, by half, then nothing terrible will happen. The jam will also thicken, but not as much. The required density can only be determined by experiment. In addition, it should be borne in mind that the amount of added sugar also affects the density of the final product.

So, it will be required:

• 2 kg of peach pulp;
• 1 kg of sugar;
• 50 g (or 25 g) gelfix.

Manufacture:

1. Peaches are peeled and pitted.
2. The halves are crushed with a blender or meat grinder.
3. The resulting fruit puree is weighed and exactly half of the weight of granulated sugar is added to it.
4. Stir, put on fire, bring to a boil.
5. Gelfix is ​​mixed with a small amount of sugar and gradually poured into peach puree.
6. Stir well and boil the resulting mass for exactly 5 minutes.
7. They are laid out in banks, rolled up for the winter.

Ripe peach jam with agar-agar

With the help of agar-agar, you can also very quickly and easily turn a peach mass into a seductive-looking bright sunny jam.

In addition, agar-agar itself is very useful for all sorts of problems with the gastrointestinal tract and metabolism.

You need:

• 1 kg of peaches;
• 500-600 g of sugar;
• 1 pack of agar-agar (7-10 g).

Manufacture:

1. The pits are removed from the peaches, the remaining pulp is poured into 100 ml of water and boiled until softened and the juice is released for about 5 minutes.
2. The resulting juice is filtered through a sieve, agar-agar is added to it and kept at room temperature for 15-20 minutes.
3. Peach pulp is broken with a blender, heated to a boil.
4. Add the infused agar-agar solution to the fruit puree and boil for about 5 minutes, stirring continuously.
5. Delicious peach jam is poured into sterile dishes.

When hot, it remains quite liquid and will begin to thicken only when it cools to room temperature. It must be understood that jam prepared with agar-agar does not have thermostable properties. That is, when heated, the fruit mass will lose all its density. Therefore, it should not be used in fillings for pancakes and pies, which will then be baked in the oven or in a pan. But it will look great as an addition to a variety of cold dishes: ice cream, fruit salads and cocktails, smoothies and others.

How to cook peach jam with gelatin

Gelatin is the most traditional and popular additive used to thicken jams. It is not suitable only for vegetarians and people following certain religious traditions. Since gelatin is most often produced from cartilage obtained during the processing of pork.

You need:

• 2 kg of peaches;
• 1,5 kg of granulated sugar;
• 100 g of gelatin.

Manufacture:

1. Peaches are cleaned of everything superfluous and chopped with a meat grinder or blender.
2. Fall asleep with sugar, mix and place on heating.
3. Gelatin is soaked in 100 g of water at room temperature for 30-40 minutes.
4. Boil peach puree for exactly 5 minutes, remove from heat and add the swollen gelatinous mass to it.
5. Mix thoroughly and lay out in sterile dishes.

In the photo below, it becomes clear what peach jam looks like, prepared according to a recipe with gelatin for the winter.

How to make peach jam without sugar

For those who prefer preparations for the winter without sugar, you can easily prepare peach jam with fructose according to the same recipes. What’s more, usually overripe peaches are so sweet that they’re easy to make jam with no added sugar at all.

It is especially easy to do this when adding pectin. In this case, long-term digestion of fruit puree is not required. And the addition of lemon juice will help to keep the bright and light orange shade of the pulp.

You need:

• 1 kg of peaches;
• juice from half a lemon;
• 10-15 g of pectin or 1 sachet of gelfix.

Manufacture:

1. Fruits are traditionally peeled, crushed and heated to a boil.
2. Gelfix is ​​diluted in lemon juice and poured into peach puree.
3. Boil for 5-10 minutes and lay out in sterile containers.

How to make jam from peaches and apples for the winter

Apples, unlike peaches, are found everywhere in Our Country and can be used as a universal supplement. Especially if you take into account the high content of pectin in them. Therefore, the addition of apples both increases the density of the jam and improves its taste, giving it some contrast.

You need:

• 2500 g of peaches;
• 2500 g of sour apples;
• 1500 grams of sugar;
• Xnumx bud clove.

Manufacture:

1. Wash the apples, remove the peel and seed chambers from them.
2. The resulting apple waste is not thrown away, but poured with a small amount of water, cloves are added and boiled for about 15 minutes.
3. Peaches are also cleaned of unnecessary details.
4. The fruits are crushed and, mixed with sugar, set to boil for 10-15 minutes, constantly removing the foam and mixing thoroughly.
5. After boiling, strained liquid from boiling seeds and apple peels is added to the fruit mass.
6. After thickening, apple-peach jam is laid out in sterile jars and rolled up.

Recipe for peach jam with lemon for the winter

It is customary to add lemon to many preparations with peach, since this fruit not only ennobles the taste of the finished dish, gives it a pleasant contrast, eliminates excessive cloying, but also plays the role of an additional preservative. But in this recipe, the lemon acts as a full-fledged partner for the peach, and starch plays the role of a thickener.

You need:

• 3 peach;
• 1 lemon;
• 200 grams of sugar;
• 50 ml of water;
• cinnamon stick;
• 12 g of corn starch.

Manufacture:

1. Pulp is cut from peaches and cut into pieces of a convenient shape and size.
2. Add 100 g of sugar and some water.
3. By heating, achieve complete dissolution of sugar.

   

4. The remaining amount of sugar, juice squeezed from a lemon and a cinnamon stick are added to the boiling fruit mass.
5. Boil for another 5 minutes.
6. Pour a tablespoon of cold water into a glass and dilute starch in it.
7. A thin stream of starch solution is poured into the jam.
8. Stir, heat almost to a boil and remove from heat.
9. The cinnamon stick is removed, and the finished peach jam is poured into a sterile jar and hermetically sealed for the winter.

Delicious peach, orange and lemon jam

Jam prepared according to this recipe has a pleasant bitterness in its aftertaste due to the presence of citrus peel. But it only gives it an extra edge.

You need:

• 1000 g of peeled peach;
• Xnumx g of granulated sugar;
• 1 large orange;
• 1 medium lemon.

Manufacture:

1. Peaches are soaked for 30 minutes in a soda solution (1 tsp of soda per 1 liter of water) in order to rid them of the characteristic fluff on the skin. Then rinse well under running water.
2. Oranges are washed in water with a brush, and then scalded with boiling water.
3. Peaches are cut into comfortable slices, removing the pits.
4. The orange is cut into 8 parts and all the seeds are also carefully removed from it.
5. Sliced ​​pieces of peach and orange, along with the peel, are passed through a meat grinder.
6. The lemon is cut into two halves and the juice is squeezed out of it into a crushed fruit mass. Care must be taken that the lemon pits do not get inside. To do this, you can use a strainer when squeezing juice.
7. Fruit puree is mixed with sugar, put on heating.
8. After boiling, cook for 5 minutes, periodically shaking the jam.
9. Allow it to cool slightly and, again bringing to a boil, cook for another 10-12 minutes.
10. Jam is packaged hot in sterile dishes, hermetically sealed.

How to make jam from peaches and oranges

For those who do not like either excessive acid or spicy bitterness in desserts, you can use the following recipe. Manufacturing technology is similar to that described above. Only the juice is squeezed out of the orange, and the zest and peel are not used.

According to the recipe you will need:

• 1500 g of peeled peaches;
• 1000 g of oranges;
• 1300 d Sahara.

Peach and Apricot Jam Recipe

Peaches and apricots pair perfectly with each other and do not need spices. In addition, pectin is present in apricots, so after a while the workpiece will independently take on a rather thick consistency.

You need:

• 1 kg apricots;
• 1 kg of peaches;
• 1,8 kg of sugar;
• 5 g vanillin.

Manufacture:

1. Both types of fruit are pitted and, if desired, peeled.
2. The pulp is ground through a meat grinder, covered with sugar and left for 10 hours or overnight in a room.
3. The next day, over moderate heat, heat to a boil, add vanillin and cook for about 15-20 minutes.

Preparation for the winter of jam from peaches and plums

In the same way, you can prepare peach jam for the winter with the addition of plums. Products will be required in the following ratio:

• 650 g of peaches;
• 250 g of plums;
• 400 d Sahara.

How to make jam from peaches and pears for the winter

Peach jam with pears will especially appeal to those with a sweet tooth, although it requires minimal addition of sugar.

You need:

• 500 g of peaches;
• Xnumx Pears;
• Xnumx g of granulated sugar;
• 50 g of gelatin.

Manufacture:

1. Fruits are washed, crushed, sprinkled with sugar and left overnight.
2. In the morning, boil the jam for 15-20 minutes.
3. At the same time, gelatin is put to swell in a small amount of water.
4. Turn off the fire, mix the swollen gelatin with the peach-pear mass and lay out the finished jam in sterile jars.

Peach jam without cooking

Peach jam without cooking is prepared in literally 10-15 minutes, but it will have to be stored exclusively in the refrigerator and not for long. After opening the jar – about a week.

You need:

• 1 kg of peaches;
• 1 kg of sugar.

Manufacture:

1. Peaches are crushed with a meat grinder or blender.
2. Sterilize jars and lids at the same time.
3. In portions, peaches are covered with granulated sugar, carefully kneading the fruit mass each time with a wooden spatula.
4. Spread the jam in sterile jars, twist with boiled lids.

How to make peach cherry jam at home

Peach jam with cherries is prepared using the same technology as with the addition of other fruits or berries. Therefore, every hostess can try to add her favorite berries or fruits, peaches go well with almost any of them.

The product ratio is as follows:

• 1 kg of peaches;
• 1 kg of cherries;
• 1,5 kg of sugar.

Making peach jam in a bread maker

A bread maker, oddly enough, is ideally suited for making jam, if, of course, it has the appropriate function. But the vast majority of models of modern bread machines are equipped with a “jam” function.

The kitchen assistant will take over all the main work of cooking jam, but the amount of the finished dessert will not be very large. And the products will have to be prepared independently.

You need:

• 400 g of peeled peaches;
• 200 d Sahara.

Manufacture:

1. Peaches are pitted and skinned.
2. You can grind the pulp even with a knife.
3. Chopped peaches are placed in the bowl of the bread machine, covered with sugar.
4. Close the lid, select the “jam” mode and turn on the “start” button.
5. Usually, after 1 hour and 20 minutes, a signal sounds that the dish is ready.
6. It can be put on the table or put in a jar and stored in a cool place.

How to make peach jam in a slow cooker

Making peach jam is just as easy in a slow cooker as it is in a bread maker, and it can take even less time.

You need:

• 1200 g of peaches;
• 600 grams of sugar;
• 1 lemon;
• 15 g of gelatin.

Manufacture:

1. The peeled pulp of peaches is cut into small pieces, put in a multicooker bowl, sprinkled with sugar.
2. The lemon is scalded with boiling water, the zest is rubbed from it and the juice is squeezed out.
3. Add the zest and juice to the peaches, mix and leave them in the bowl for an hour.
4. Gelatin is soaked in a small mug for the same period of time.
5. The multicooker is turned on in the “quenching” mode for 15-20 minutes.
6. While the device is running, you can sterilize the jars.
7. After a beep, swollen gelatin is added to the bowl of the device, stirred.
8. Lay out the finished jam in sterile jars, twist.

Rules for storing peach jam

Peach jam that has been heat treated for at least 20-30 minutes and hermetically sealed can be kept even at room temperature for about 1 year. A dessert prepared according to quicker recipes should preferably be stored in a cool place, in a cellar or refrigerator.

Conclusion

Whatever recipe for thick delicious peach jam is chosen for making for the winter, you most likely will not be disappointed in it. On the other hand, short-lived peaches will be utilized with great benefit, and in the harsh winter season, sunny peach jam will remind you of the warm and carefree season.