Peach jam for the winter: 13 simple recipes

Peach jam is a fragrant dessert that is easy to prepare and very easy to change to your own taste. Different combinations of fruits, sugar ratios, addition of spices to the recipe make each portion of the delicacy unique. Peach jam, despite the simplicity of the recipes, has its own subtleties in cooking.

How to cook jam from peaches

Making peach jam for the winter is not the most difficult culinary task. The recipe and the sequence of actions are very simple. But there are several principles that must be observed so that the result is always successful and the jam is well stored.

Rules for preparing peach blanks for the winter:

1. Any varieties or their mixtures are suitable for jam. For harvesting, choose fully ripe peaches, excluding spoiled and wormy ones.
2. The preparation of raw materials includes the removal of the peel. To facilitate the procedure, lower the fruits for a minute in boiling water.
3. A homogeneous pulp structure is obtained using a meat grinder, blender or sieve. Both fresh and boiled fruits are suitable for processing.
4. The sweetness of ripe peaches makes it possible to use a little sugar when cooking. However, compliance with the classical proportions contributes to thickening and prolongs the shelf life of the blanks.
5. The neutral, delicate taste of the pulp goes well with spices typical for desserts: cinnamon, vanilla, mint, rosemary, cardamom. Almond flavor can be obtained by adding crushed peach pits to the composition (no more than 2 pieces per 1 kg of jam).

Jam from ripe, juicy pulp may be too thin. To improve the consistency, the mass is either boiled down or combined with other fruits: apples, pears, plums.

Classic peach jam recipe with photo

The traditional proportions of laying products provide the necessary density of the workpiece. The ratio of fruit mass to sugar as 40% to 60% allows you to store canned dessert without observing special conditions in the apartment. Therefore, this peach jam recipe is considered basic.

Ingredients:

• peach pulp without pits and peel – 1 kg;
• sugar – 1,5 kg;
• citric acid – 1/2 tsp

Sequence of preparation:

1. Ripe but firm peaches are peeled and pitted. Arbitrarily chopped, crushed with a blender or turned through a meat grinder.
2. The resulting thick puree is placed in a wide cooking container (basin). With a slight heat, bring the jam to a boil.
3. Continue heating for another 20 minutes with constant stirring. It is necessary to evaporate the liquid from the workpiece as much as possible, while preventing the peach mass from burning to the bottom.
4. Pour the entire amount of sugar into the boiling composition, add acid, stir. Continue to cook jam for about 45 minutes, regularly checking readiness. If a drop of jam thickens quickly when cooling on a saucer, does not drain when turned over, then heating can be stopped.
5. The finished peach jam is poured hot into sterilized glass containers, tightly sealed.

Practice shows that by reducing the amount of sugar to a ratio of 1: 1 and observing the cooking time for at least 60 minutes, the jam will be perfectly stored in the apartment. When reducing the sweetness of the product, you should be more careful about the storage conditions of cans in winter.

The easiest recipe for peach jam

A simple recipe for the winter involves using 1 to 500 g of granulated sugar for 700 kg of processed fruits and not using any more additives. The preparation of such jam from peaches for the winter consists in grinding raw materials, cooking and packaging.

Composition:

• peach puree – 1 kg;
• sugar – 600

Thoroughly mix the fruit mass with sugar. Boil at moderate heat for no more than 1,5 hours. A thick, hot mass is packaged in jars, corked.

Containers filled with hot peach dessert are placed in an oven preheated to 50 ° C, kept until a smooth film appears on the surface. Then the canned food is cooled and twisted with sterile lids.

How to make thick peach jam

The consistency of the finished product depends on many factors: the variety, the degree of ripeness of the fruit, the ratio of sweetness and acid, the duration of boiling. You can get thick peach jam according to any recipe using the following methods:

• long cooking in a dish with a wide bottom allows you to evaporate more moisture;
• increasing the sweetness of the recipe allows the jam to caramelize faster;
• It should be remembered that the workpiece will thicken significantly when cooled.

The jam should not contain more than 40% moisture. Otherwise, such a product is called jam and is used differently. In baking and at room temperature, these blanks behave differently.

If the hot jam, which has been boiled for more than 2 hours, is poured onto baking sheets and allowed to cool completely, then the resulting layers will thicken to the consistency of marmalade. They can be arbitrarily cut and stored in glass jars.

Peach jam for the winter: a recipe with vanilla

The specific aroma of peach complements vanilla well. The resulting delicate, mild taste gives the workpiece a special appeal. Making peach jam with a delicate dessert flavor is quite simple.

Products tab:

• peaches – 1 kg;
• sugar – 0,5 kg;
• vanilla – 1 sachet or whole pod.

Peel the peaches, cut into small pieces. Crushed fruits are poured into the cooking container, and sugar is placed on top. Leave the workpiece for 8 hours to infuse. Warm up to a boil. Cook for at least half an hour. Vanilla is added no earlier than 15 minutes before readiness. The hot product is poured into jars, tightly closed.

How to cook jam from peaches and plums for the winter

The introduction of additional ingredients diversifies the taste and can improve the consistency. Plums add the necessary sourness to the dessert, saturate the color of the workpiece.

Ingredients:

• ripe peaches – 1,5 kg;
• plums – 3 kg;
• sugar – 3 kg.

Preparation:

1. Plums and peaches are prepared in the same way: they are divided into halves, the pits are removed and randomly cut. The smaller the cut, the faster the pulp will boil.
2. Blanch the fruits separately until softened in a small amount of boiling water for about 15 minutes. Plums will take longer to boil. The water is drained and used as a compote.
3. Soft pieces of peaches and plums are sent to the blender bowl and crushed into a puree. If desired, wipe the fruits using a metal sieve.
4. In a wide container, boil the fruit mixture with sugar until thickened, but not less than 40 minutes.

Experienced housewives advise not to roll jam that has not completely cooled down with dense roofs. Condensation that forms on the inside of the lid can damage the product. Plum-peach jam is recommended to be stored in the refrigerator or pasteurized before canning.

How to make jam from peaches and pears

Varieties of pears can give the dessert different flavors. Peach jam becomes smooth or grainy, thicker or thinner, depending on the additive. Not having a pronounced sour note in taste, the pear also requires the introduction of citric acid into the recipe.

Composition:

• Peaches – 500 g;
• pears – 500 g;
• sugar – 500 g;
• citric acid – 1 g.

Peach jam at home is convenient to cook in the microwave, especially if there are few fruits. Using the example of a combined recipe with pears, you can see how much the process is simplified.

Cooking jam in the microwave:

1. Both types of fruits are washed, peeled, stones and seed pods are removed.
2. Using a blender, grind peaches and pears to a puree state.
3. The mixture is placed in the microwave for 20 minutes at maximum heat.
4. Jam should be stirred regularly after boiling. After boiling to 1/2 of the original volume, the container is removed from the oven.
5. The entire norm of sugar, citric acid is added to the mixture, mixed thoroughly and boiled for about 30 minutes.

The finished jam is poured into sterile jars, closed with tight lids.

Peach jam with rosemary

Preparing a blank for the winter according to a recipe with rosemary does not take more than 2 hours. Fresh taste and original aroma will pleasantly surprise even experienced housewives.

Composition:

• peeled peaches – 1 kg;
• sugar – 1 kg;
• dried rosemary – 1 tsp;
• Juice of one small lemon (zest if desired)

Cooking process:

1. Blanch the prepared peach pieces until soft.
2. Grind in puree, add sugar, pour in lemon juice.
3. Mix and leave for 45 minutes.
4. Put the infused mass on fire and boil for 5 minutes.
5. Pour rosemary into the mass and continue heating for another 30 minutes.

Ready jam from peaches and rosemary is poured into jars and stored in the refrigerator.

How to cook jam from peaches and apples

Apples are considered the classic basis for any jam. Thanks to the pectin in the composition, such a blank thickens quickly, and a neutral taste with a slight sourness will not drown out the delicate aroma. For a successful combination, it is recommended to take twice as many peaches as apples.

Composition:

• pitted and peeled peaches – 1 kg;
• a few peaches to add in pieces;
• peeled apples without a core – 500 g;
• sugar – 1 kg.

Making Apple-Peach Jam:

1. Sliced ​​fruits are stewed together in a large saucepan with a minimum amount of water (about 10 minutes).
2. The entire contents of the container are wiped or crushed in another way, placed in a cooking utensil.
3. With minimal heat, bring the mixture to a boil, gradually adding sugar and stirring. Add diced or sliced ​​peach pulp.
4. After the start of active bubbling, cook for at least another 30 minutes, remove from heat. Poured into jars for winter storage.

It is also useful to heat apple jam with peaches in the oven until the top layer is baked, which will make it possible to store such preservation at home at room temperature.

How to make peach jam for the winter without sugar

The amount of sweetener for jam can vary widely. The own taste of the fruit sometimes allows you to make preparations without any additives.

Preparation of peach jam without sugar:

1. Peeled fruits are cut into small fragments and placed in a wide container.
2. Pour a little water into the bottom of the dish and simmer the mixture over low heat.
3. Constantly stirring, monitor the consistency. Cooking stops when the mass decreases by at least half.
4. Periodically cooling the workpiece, adjust its density. If the cooling mass does not satisfy the density, heating and evaporation can be continued.

The absence of sugar allows the use of peach jam for dietary and baby food, but requires storing blanks in the refrigerator.

How to make peach jam with lemon

Lemon juice in the recipe performs several functions at once: it gives an additional citrus flavor, serves as a preservative, and regulates the taste. Peach blanks with lemon become transparent, lightened.

Necessary ingredients:

• pulp of peaches – 2 kg;
• sugar – 1,5 kg;
• juice of one medium lemon.

Cooking peaches with lemon differs little from other recipes. The pulp needs to be turned into a puree, boil for about 30 minutes. Only then is sugar introduced. Then cook for another half an hour. Pour in the juice a few minutes before readiness. The jam is immediately laid out in jars, corked and cooled.

How to cook peach jam with cinnamon

Spices bring fresh notes and flavors to the dessert. Cinnamon gives jam a warming taste, an attractive color. When using ground spice, the color of the product becomes rich honey during cooking.

Ingredients for Peach Cinnamon Jam:

• pulp of ripe fruits – 2 kg;
• sugar – 0,5 kg;
• ground cinnamon – 1 tsp;
• juice of ½ lemon (zest is optional).

Preparation of spicy peach jam:

1. Pulp without peel is cut arbitrarily, placed in cooking utensils.
2. Sprinkle the peach mass with lemon juice, put the pan on the stove.
3. Cover the container with a lid, simmer the fruits until completely softened (at least 15 minutes).
4. Boiled peaches are mashed with a crush (if you want to get jam with dense fragments) or crushed until smooth with a blender.
5. Pour sugar and cinnamon powder, mix thoroughly.
6. The mass is brought to a boil and boiled for 15 minutes, stirring constantly.

It is permissible to keep the workpiece on fire until the desired consistency is obtained. Pour the finished peach jam into sterile jars while still hot. The cinnamon flavor of the blank is perfect for filling pastries from any kind of dough.

Recipe for tender jam from peach pomace

After squeezing peach juice, a lot of fragrant mass remains, with a low moisture content. Therefore, jam from such raw materials is easier to prepare. Depending on the quality of the spin, sometimes water is added to the mass to enable high-quality boiling of the workpiece.

To make peach pomace jam, you will need:

• sugar – 500 g;
• water – as needed;
• cake left after making juice – 1 kg.

Sugar is added to the peach puree, rubbed thoroughly. Leave for 10 minutes to dissolve the crystals. Assess the viscosity of the product and add a little water if the consistency remains too thick. Boil the product for at least 30 minutes. You can get a dense jam with a delicate, uniform texture in 3-4 hours of boiling.

The hot mass is laid out in jars and corked for the winter as standard. If you bake such blanks in the oven, they can be stored at room temperature.

How to cook peach jam for the winter in a slow cooker

You can make jam from peaches for the winter using a slow cooker, this greatly simplifies the process. But the moisture from the peach mass will have to be evaporated a little longer.

Ingredients for laying in a multicooker:

• peach pulp – 1,5 kg;
• sugar – 1 kg;
• water – 100 g.

Prepared peaches for jam are cut into cubes or crushed to a puree state. Place in a multicooker bowl, pour sugar into the same place, pour in water. By setting the “quenching” mode on the panel, they cook for at least 1,5 hours. Periodically stirring the workpiece, check the degree of thickening. When the desired viscosity is reached, the dessert is poured into sterilized jars.

Rules for storing peach jam

Storage of peach jam at home requires certain conditions:

• sterilized (baked) blanks – up to + 25 ° С;
• without sterilization, with the addition of a preservative – from + 2 °С to + 12 °С;
• unsterilized products without additives – up to + 10 °C.

The storage place is chosen cool and protected from sunlight.

Expiration dates for jam prepared using different technologies vary greatly. If all the rules of sterility, storage temperature and classical proportions are observed, peach preservation is acceptable for use up to 24 months. Without additional heat treatment – no more than 6 months.

Jam with a minimum boiling period, especially prepared without sugar and acidity regulators, must be placed in the refrigerator. Its shelf life is up to 3 months.

Conclusion

Peach jam retains the aroma and taste of summer for the long winter months. It can be used as a separate dish, used as jam for sandwiches, stuffed pastries, pancakes, cakes. Subject to the conditions of preparation and storage, the dessert is stored until the next harvest, and a variety of additives make each batch of jam exceptional and original.