Peach jam for the winter: 28 simple recipes with photos

For most people, peaches are associated with the southern sun, sea and tender sensations. By the combination of external attractive properties with usefulness and mild sweet taste, these fruits are difficult to find equal. Peach jam is able to retain most of these properties, and it is sure to evoke the most pleasant memories of the past summer.

Benefits of peach jam

In addition to pleasant taste sensations, peach jam can deliver a lot of useful things to the body:

1. It relieves stress well after a hard day’s work, especially with regular use.
2. Able to normalize metabolism and eliminate the symptoms of anemia.
3. It can stimulate the brain and strengthen the walls of blood vessels.
4. Relieves painful conditions with low acidity of the stomach.
5. May help in the early stages of liver cirrhosis.
6. It is characterized by laxative properties.

peach jam calories

Of course, traditional peach jam can hardly be called a dietary product. Its calorie content is 258 kcal per 100 g.

The content of other main components is presented in the table:

How to cook peach jam

Making peach jam is not particularly difficult. To do this, they use a variety of technologies: cooking in one and many steps, infusion in sugar syrup and in their own juice, adding sugar, fructose, honey, preservative herbal ingredients and those that contain alcohol additives. There is even a recipe for peach jam, according to which the fruits do not even have to be boiled, but you can use them raw.

To increase the density, jelly-forming components are often added to peach jam: pectin, gelatin, agar-agar.

For a real classic jam, it is important to choose the peach fruits in the most suitable form, so that they are both ripe, but still quite firm. Although there are recipes for making delicious jam from unripe peach fruits.

Fully ripe and soft fruits are more suitable for making jam or marmalade.

The peel of peaches, being velvety and pleasant to the touch, is not always delicious in taste. But it contains a huge mass of useful minerals and vitamins. Therefore, each housewife must decide for herself whether to cook peach jam with or without fruit peel. In addition, the peel often maintains the shape of the fruit in the dessert, preventing them from turning into a shapeless mass.

Removing the skin from peaches is easy if you use the following procedure. First, each fruit is dipped in boiling water for a couple of seconds, after which it is immediately cooled in ice water. After such a “shake”, it is not difficult to remove the peel from the fruit, it peels off almost by itself. And so that the pulp of peaches does not darken in air without skin, it is placed in a solution with citric acid (for 1 liter of water – 1 tsp of lemon powder).

But most varieties of peaches are distinguished by a bone that is practically inseparable from the pulp. There is no point in trying to pick it out by hand. It is better to use a knife or, in extreme cases, a spoon for these purposes. Moreover, with a knife it is better to cut the pulp from the bone from all sides.

Peach jam can be prepared from whole fruits, from halves and from pieces of different sizes.

When using hard or unripe peaches, be sure to blanched them before making jam from them. To do this, first, using a toothpick or fork, pierce the fruits in several places so that they do not burst from contact with boiling water. Then they boil water, dip the peaches in it for 5 minutes and immediately cool them in cold water.

How much sugar do you need for peach jam

All varieties of peach contain a lot of glucose and for this reason are almost never sour. This fact can please those who follow their figure, because peach jam does not require so much sugar, and if you wish, you can do without it at all. Usually use the amount of sugar 2 times less by weight than the fruits themselves.

But due to the fact that there is practically no acid in peaches, the shelf life of peach jam can be significantly reduced. In order for the workpiece to be preserved for as long as possible, citric acid is usually added to it before the end of cooking. Or they add sour berries-fruits to peaches to make the taste of the finished dish more harmonious.

But at the same time, the resulting jam is stored, if possible, in a cold place: a cellar, a refrigerator. And its shelf life also decreases proportionally.

How long to cook peach jam

Cooking time for peach jam is not limited by any mandatory time frame. It all depends on the result that you plan to get. With an increase in the heat treatment time, the density of the jam usually increases. But there are fewer nutrients left. Depending on the specific recipe, peach jam can be boiled for 5 minutes to an hour.

What goes with peaches in jam

The peach has its own rather delicate and mild taste, which is not always desirable to interrupt with other fruits or berries. For those who are preparing peach jam for the first time, it is not recommended to get carried away with a variety of additives. It is better to try mono-recipes, with the participation of only one peach. And if there is a satiety with this product, then you can try and diversify your taste sensations by using a variety of spices, nuts and fruits and berries that suit your taste. Close relatives – apricots, as well as many citrus fruits and other sour-tasting fruits and berries are perfectly combined with peach. In the article you can find the best recipes for peach jam with a variety of additives.

What to do if the peach jam turned out to be liquid

In the process of cooking peach jam, it may seem that it turns out to be too liquid. Firstly, this should not be scared, because in the process of cooling it will definitely thicken. Secondly, two main methods are used to thicken peach jam:

• increasing the duration of cooking;
• increasing the amount of added sugar.

There is another way to make peach jam thicker – add any jelly-forming components to it. This will be discussed in detail in one of the chapters.

The classic recipe for peach jam for the winter

In the classic version, the dish is cooked in several passes, leaving the workpiece to stand between heat treatments. The process, although it takes a lot of time, but the peach jam turns out to be transparent, with whole slices of fruit.

Required:

• 1 kg of peaches;
• 360 ml of water;
• 1,2 kg of granulated sugar;
• 4 g citric acid.

Preparation:

1. Fruits are washed and dried on a napkin.
2. If desired, they can be left as a whole or cut into halves, cutting out the bone.
3. From the water and sugar required by the recipe, prepare the syrup so that it acquires a completely homogeneous consistency.
4. Peaches are placed in syrup and boiled for about 10 minutes, removing the foam and stirring the contents.
5. The container with the future jam is removed from the fire, cooled for 7-8 hours.
6. The heat treatment is then repeated for the same amount of time.
7. After the next cooling, the peach jam is heated to a boil for the third time and simmered on a slight heating for 20 minutes.
8. Allow the delicacy to cool, lay out in sterile, dried jars, cover with parchment paper or a nylon lid, and put away for storage.

Preparation of peach jam with anise

If there is a desire to get a dish with a very unusual taste and aroma, then 3-4 stars of anise (star anise) are added to the above recipe. They are added at the last stage of production, and they remain in it to decorate the dish.

For a sweet children’s dessert, it is better to use star anise, since anise is not recommended for children under 12 years old. In addition, star anise is not so sugary in taste and has another property valuable for any jam, it does not allow it to be sugared.

Quick peach jam for the winter without sterilization

The recipe is simple, primarily due to the relative speed of preparation. Since peach jam in this case is prepared in one go.

You need:

• 700 g of pitted peach fruits;
• Xnumx g of granulated sugar;
• 2 Art. l water.

Preparation:

1. Water is mixed with sugar and gradually heated until it is completely dissolved.
2. Gradually add peaches to the boiling sugar syrup and cook for a total of 40-45 minutes after boiling.
3. First you need to remove the foam, then just periodically stirring the jam is enough.
4. When hot, the sweet delicacy is laid out in sterile jars, hermetically sealed.

Delicious peach jam with vanilla (without lemon)

By the same principle, you can prepare a delicacy with a very pleasant flavor and aroma of vanilla. To do this, just add 1/5 tsp to the peach jam a few minutes before the readiness. vanillin powder.

Peach jam with fructose

Using the same technology, you can easily prepare dietary fructose peach jam. This delicacy will be especially relevant for diabetics. And those who recognize only low-calorie dishes will like this peach delicacy. After all, the calorie content of one teaspoon of such a dessert is only 18 kcal.

You will need:

• 2,2 kg of peaches;
• 900 g fructose;
• 600 g of water.

Peach jam with sterilization

This recipe can also be attributed to the classic, especially since many housewives still prefer to use sterilization. After all, it allows you to protect the blanks for the winter from damage, especially when stored in normal room conditions.

You will need:

• 1 kg of peaches;
• Xnumx g of granulated sugar.

Preparation:

1. Peaches are washed, the pulp is cut off from the pits and covered with sugar.
2. Gently mix and leave in this form for at least 2-3 hours.
3. The fruits should release a lot of juice, after which the container with them is put on heating.
4. Let the future jam boil for 5-10 minutes, set aside until it cools completely.
5. Place back on fire and cook for about 10 minutes.
6. If the density of the resulting dish is sufficient, then the peach jam is laid out in clean jars, which are placed in a wide saucepan.
7. Pour moderately hot water into a saucepan so that its level reaches the shoulders of the cans.
8. Cover the jars with sterile lids and turn on the heat under the pan.
9. After boiling water in a saucepan, sterilize: 0,5 liter cans – 10 minutes, 1 liter cans – 20 minutes.

How to make peach and pear jam

Both peaches and pears are distinguished by increased juiciness and sweetness. Therefore, the addition of water according to the recipe is not provided, and it will be difficult to do without citric acid.

Required:

• 600 g of peaches;
• Xnumx Pears;
• 5 g citric acid;
• Xnumx g of granulated sugar.

Preparation:

1. Fruits are washed, if desired, cut off the peel.
2. Free from seeds and seeds, cut into small slices.
3. In a wide bowl, they are covered with sugar and wait for the formation of juice.
4. After that, put on a small fire, bring to a boil and simmer with constant stirring for 30 to 50 minutes, until the dish reaches the required density.

Green peach jam

Interestingly, if for some reason the peaches for processing turned out to be not only tough, but almost completely unripe, green, then you can still get a very tasty, and most importantly fragrant dish for the winter. You just need to know and use some secrets.

In order for the fruits to acquire the necessary juiciness, they must be blanched before direct cooking.

Required:

• 0,4 kg of peaches;
• 4 cup of granulated sugar;
• 1 a glass of water.

Preparation:

1. The fruits are washed, pierced over the entire surface with a fork or toothpick and sent to boiling water for 10 minutes.
2. The water is drained into a separate container and placed in a cold place, and the peaches are thrown into a colander and left to drain in this form for a day.
3. After the set time, the peaches are again heated to a boil in the same water and again removed with a slotted spoon and set aside.
4. In the meantime, all the sugar required by the recipe is completely dissolved in water.
5. Fruits are placed in syrup and left for 6-7 hours.

   

6. The fruits are boiled in syrup for about 20 minutes, after which they are rolled up, spread out in clean sterile jars.

Thick jam for the winter from peaches with gelatin, gelfix, pectin or agar-agar

To make peach jam thick, it is not at all necessary to add a lot of sugar to it or spend a lot of time on its heat treatment, while losing precious vitamins and other useful substances.

It is enough to use special substances of natural origin, which can easily play the role of thickeners.

Pectin

This substance is extracted most often from apples, pears, some berries and citrus fruits. Small amounts of pectin are also found in peaches and other fruits. It is rare to find pectin in its pure form. More often it is sold as a mixture with sugar and citric acid called gelfix.

The main advantage of using ready-made pectin (or gelfix) can be considered the reduction of heat treatment when cooking jam to just a few minutes. No less important is the fact that with its addition, you can use the minimum amount of sugar. It is pectin that becomes one of the main preservatives responsible for the safety of the workpiece in the winter. And sugar is used only as an underlining of the taste of peaches. This feature of pectin jam is very important for those who take care of their health and the condition of their figure.

After all, the calorie content of such a treat is also minimal.

So, to make a natural and low-calorie peach jam, you will need:

• 0,7 kg of peaches;
• 0,3 kg of sugar;
• 0,3 L of water;
• 1 tsp pectin powder.

Preparation:

1. The fruits are washed in cool water, the pulp is carefully freed from the seeds and cut into convenient pieces.
   Important! The peel can not be removed, since it can separate from the fruit and spoil the appearance of the workpiece only during prolonged cooking.
2. The fruits are sprinkled with sugar in layers and left for some time until the juice is formed.
3. Then add pectin and cold water, mix thoroughly.
4. The fruit mass is heated and boiled for about 12-15 minutes.
5. While still hot, liquid jam is poured into sterile jars and twisted.

Immediately after manufacturing, the workpiece may seem liquid, thickening occurs over the next day.

If gelfix is ​​used as pectin, then the ratio of ingredients for making jam is as follows:

• 1 kg of peach fruit, pitted;
• 0,3-0,5 kg of granulated sugar (depending on the taste of peaches);
• 1 pack of Gelfix 2:1.

If the peaches are not very juicy, 30-50 g of water can be added, but this is usually not required.

The manufacturing process is completely identical to that described above, only the boiling time can be reduced to 5-7 minutes.

Gelatin

It is a gel-forming substance of animal origin and is often used to make delicious and thick desserts.

Required:

• 1000 g of peaches;
• Xnumx g of granulated sugar;
• 200 ml of water;
• 30 g of gelatin.

Preparation:

1. Washed and pitted peaches are cut into pieces of a convenient shape, sugar and 100 ml of water are added.
2. Stir, boil for 15 minutes.
3. Cool to room temperature and boil again.
4. At the same time, gelatin is diluted in the remaining 100 ml of water and left to swell.
5. Add the swollen gelatin to the jam and heat until almost boiling.
6. The fruit mixture with gelatin is laid out in sterile jars, tightly screwed.

Agar-agar

For those who do not accept animal products, it is recommended to use agar-agar as a thickener. This gelling product is derived from seaweed.

Preparation:

1. Peach jam is prepared according to any of the recipes you like.
2. 5 minutes before readiness, 1 tsp is added to 1 liter of finished jam. agar-agar.
3. Mix thoroughly and boil everything together for no more than 2-3 minutes.
4. Roll up in sterile jars or after half an hour enjoy a thick peach dessert.

It should be noted that peach jam prepared with the addition of pectin or agar-agar can be stored in a cool place (in the cellar, on the balcony, in the refrigerator) even without the use of preserving lids. It is enough to use parchment paper soaked in 70% alcohol (or the Septil preparation, consisting of the same alcohol and sold in pharmacies without a prescription).

For preservation, the parchment is impregnated with alcohol and immediately tightly wrapped around the neck of the jar with the workpiece, tightly fixing it with a thick thread or elastic band.

Peach and apricot jam

This combination of closest relatives in the fruit world is considered a classic for making peach jam. To obtain a refined taste, the kernels of the stones extracted from apricots and peaches are often added to it. Of course, on the condition that they will not be bitter.

Required:

• 1100 g of peaches;
• 900 g of apricots;
• Xnumx g of granulated sugar.

Preparation:

1. Fruits are cleaned from seeds, from which, in turn, the nucleoli are removed.
2. Apricots are cut in halves.
3. Peaches are cut into pieces commensurate with the size of apricot halves.
4. The fruits are mixed with sugar and left to extract the juice.
5. If there is not enough juice, then add about 150 ml of water.
6. On a small fire, heat the fruit mixture to a boil and, covered with a towel, leave to cool completely.
7. The nucleoli separated from the pits are added and the workpiece is heated again after boiling for about 20-30 minutes until it begins to thicken.

Peach jam without sugar (without sugar, honey, fructose)

Peaches are very sweet fruits and there is a recipe by which you can make jam from them without sugar and without other sweeteners. This recipe will be very useful for diabetics and for everyone who watches their figure.

This will require:

• 1000 g of peaches;
• 400 g of sweet pumpkin pulp;
• 100 ml of water;
• 5-6 pieces of dried apricots.

Preparation:

1. Peaches are washed, pitted, cut into small cubes and boiled for 10 minutes in boiling water.
2. Pumpkin pulp is also cut into cubes, dried apricots are ruffled into small pieces with a sharp knife.
3. In the water left over from blanching the peaches, boil the pumpkin pieces until they soften.
4. Add dried apricots and peaches, boil and boil for another 5-10 minutes.
5. Hot peach jam is packaged in sterile jars.

How to cook peach jam with melon

The combination of peaches in jam with melon is interesting.

Required:

• 1 kg of pitted peaches;
• 500 g pure melon pulp;
• 1 cinnamon stick;
• Xnumx g of granulated sugar.

Preparation:

1. Peaches are cut into small slices, and the melon pulp is crushed with a blender or mixer.
2. Combine the melon puree, peaches and granulated sugar in a heavy bottomed saucepan.
3. Add cinnamon stick.
4. On the smallest fire, heat the mixture to a boil and leave to cool.
5. This operation is performed three times, not forgetting to stir the fruit with a wooden spatula during heating.
6. At the last stage, peach jam is boiled for about 15 minutes, the cinnamon stick is removed and laid out in sterile jars for subsequent twisting.

The aroma, taste and texture of the resulting delicacy are incomparable.

Amazing whole peach jam for the winter

In order for whole peach jam to acquire the look and texture of a real delicacy, it is necessary to choose firm, even slightly unripe, small fruits. They are boiled in syrup and must be sterilized.

Required:

• 1 kg of peaches;
• Xnumx g of granulated sugar;
• 250 ml of water;
• a few leaves or sprigs of mint.

Preparation:

1. Peaches are washed, pierced with a fork or toothpick.
2. Dip for 3-4 minutes in boiling water and take out with a slotted spoon in a colander, in which they are washed under running cold water.
3. Dry.
4. Sugar is completely dissolved in water by boiling.
5. When the syrup has a uniform consistency, peaches are placed in it.
6. Gently mix and boil for about 5 minutes over low heat.
7. The fruits are laid out in jars, poured with boiling syrup.
8. A sprig or a couple of mint leaves are placed in each jar.
9. Sterilize jars in boiling water for 10 to 20 minutes, depending on their volume.
10. Close the lids and screw up for the winter.

How to cook original peach jam in a pan

It is not difficult and quite quickly to prepare the so-called “fried” jam. In fact, although it is cooked using a frying pan, there is no frying process as such, since no fatty product is used during cooking.

Required:

• 500 g of peaches;
• Xnumx g of granulated sugar;
• 3-4 g of citric acid.

When using dishes with a larger or smaller diameter, increase or decrease the amount of food used proportionally.

Preparation:

1. A stone is cut out of the washed fruits, and they are cut into 5-6 parts.
2. Spread sliced ​​uXNUMXbuXNUMXbfruits on a dry frying pan, preferably with a Teflon coating, and sprinkle them with sugar.
3. After gently stirring with a wooden spatula, put the pan on moderate heat.
4. After boiling, the fire is reduced.
5. Add citric acid.
6. Stirring regularly, remove the foam from the surface of the jam.
7. After 35-40 minutes of heat treatment, the jam can be considered ready.
8. If you want to get a thicker delicacy, then either add more sugar, or increase the boiling time to 50-60 minutes.

An unusual recipe for dry peach jam in the oven

Some may call this jam candied fruit, but regardless of the name, the resulting delicacy is quite comparable to many overseas sweets. But such peach jam is easy to prepare at home as well.

Required:

• 1 kg of peaches;
• 1,3 kg of granulated sugar;
• 800-900 ml of water.

Preparation:

1. Washed fruits are pricked with a fork / toothpick over the entire surface.
2. Part of the water is frozen and, placing pieces of ice in the water, the peach fruits are placed there.
3. It is kept in this form for 2 hours, after which it is heated in the same water to a temperature of + 100 ° C.
4. Then the fruits are thrown into a colander and, washed with cold water, left in it for another 1 hour.
5. Meanwhile, the water in which the peaches were boiled is mixed with sugar, dissolving it in it without residue.
6. Peaches are dipped in boiling syrup and boiled for 5-7 minutes over moderate heat.
7. Remove from heat, cool and then boil again for about 15-20 minutes.
8. With the help of a slotted spoon, the fruits are carefully removed from the syrup and laid out on a baking sheet lined with parchment paper in one layer.
9. A baking sheet with fruit is placed in an oven heated to + 50-60 ° C for drying for several hours.
10. Then the fruits are again smeared with syrup, sprinkled with powdered sugar and again placed in the oven for final drying.

Store dry peach jam in dry glass jars or thick cardboard boxes.

Royal Peach Jam Recipe

Peach jam, made according to this recipe with a photo, is worthy to decorate even the royal table. After all, it uses the king of all spices – saffron, at the head of his numerous retinue.

Required:

• 1,2 kg of peaches;
• 1 kg of granulated sugar;
• 220 ml of purified drinking water;
• a pinch of crushed saffron;
• 1 cinnamon stick;
• Xnumx buds clove;
• a pinch of crushed ginger root;
• ½ tsp freshly ground cardamom;
• a pinch of citric acid.

Preparation:

1. With peaches, carefully remove the skin, placing them first for 3 minutes in boiling water, and then in ice water.
2. So that the fruits do not darken, they are placed in water with the addition of citric acid.
3. Cut out the bone from the middle and cut the remaining flesh into neat slices.
4. Syrup is made from sugar and water, which is poured over slices of fruit.
5. Insist at least 12 hours.
6. Then the sugar syrup is drained and, heated to a boil, boiled for 5 minutes.
7. Pour them over peaches again and leave for 12 hours.
8. Repeat this operation 3 times.
9. At the last stage, the syrup is heated already together with the fruit.
10. After boiling, add all the spices and simmer for a quarter of an hour on the smallest fire.
11. Hot, the jam is laid out in sterile jars, twisted for the winter.

Peach jam with cinnamon

This recipe uses an interesting technology when fruits are simultaneously cooked in their own juice and in sugar syrup.

Required:

• 2 kg of peaches;
• 1,5 kg of sugar;
• 200 ml of water;
• 2 cinnamon sticks.

Preparation:

1. The pulp is cut from the washed peaches, freeing the bones.
2. Sprinkle with one kilogram of sugar, set aside to infuse for about 5-6 hours.
3. At the same time, 200 g of sugar are dissolved in 500 ml of water by heating and, stirring, the syrup is completely homogeneous.
4. Fruits mixed with sugar are placed on fire and at the moment of boiling, hot sugar syrup is poured into the same place.
5. Add cinnamon sticks, continue heating for 10 minutes.
6. Remove the workpiece from the fire and insist about 2 hours.
7. Heat again to a boil, add citric acid and remove the cinnamon sticks.
8. Boil for 10 minutes and, spreading out in jars, roll up.

The video below shows the process of making peach jam with cinnamon for the winter.

Strawberry peach jam

The addition of strawberries gives peach jam a unique flavor. The cooking method remains the same as in the above recipe, but the following ingredients are used:

• 1 kg of peaches;
• Xnumx strawberry;
• 1 kg of granulated sugar.

Cherry and peach jam

Cherry will give peach jam not only the necessary sourness, but also an attractive color shade.

The manufacturing technology remains the same, only the seeds must be removed from the cherries.

The following products are suitable:

• 650 g of peaches;
• Xnumx g cherries;
• Xnumx g of granulated sugar;
• 200 ml water.

Delicate raspberry and peach jam

Raspberry will add an interesting flavor to peach jam. The manufacturing process itself according to this recipe is no different from those described above, but the composition of the ingredients is somewhat different:

• 800 g chopped peach pulp;
• 300 g of raspberries;
• Xnumx g of granulated sugar;
• 70 ml of drinking water.

The easiest peach jam without cooking

The easiest way to make peach jam without cooking at all. Of course, it will have to be stored in the refrigerator, but the safety of absolutely all the useful substances in it is ensured.

Required:

• 1 kg of perfectly ripe fruits;
• 1 kg of granulated sugar.

Preparation:

1. The skin is removed from the fruit and the pulp is separated from the skin.
2. Grind the pulp with a blender or meat grinder.
3. Add sugar and mix thoroughly.
4. Leave for a couple of hours at room conditions so that the sugar is easier to dissolve in the puree.
5. After that, cold peach jam is distributed in sterilized jars and hidden in the refrigerator for preservation.

Recipe for peach jam with gooseberries and banana

This original recipe successfully combines very different fruits and berries, and the combination of flavors is very suitable: the sourness of the gooseberry is set off by the tenderness of the peach and the sweetness of the banana.

Required:

• 1 kg of peaches;
• about 3 kg of mature gooseberries;
• 1 kg bananas;
• 2 kg of granulated sugar.

Preparation:

1. Gooseberries are crushed with a blender or through a meat grinder.
2. Peaches are pitted and cut into small pieces.
3. Bananas are peeled and also cut into small cubes.
4. Combine all the fruits in one container, mix with sugar.
5. Boil for about 15 minutes, be sure to remove the foam, and leave to infuse overnight.
6. The next day, they boil the same amount of time and immediately roll them into jars for the winter.

Making Peach Jam with Honey

Required:

• 3 kg of peaches;
• 250 g of flower honey;
• Xnumx g of granulated sugar;
• 1 liters of drinking water;
• 200 ml of rum.

Preparation:

1. Peaches are blanched in boiling water, then cooled in cold water and peeled.
2. Divide the fruit into halves and cut out the bones from them.
3. Kernels are taken out of the seeds to use them for jam.
4. Halves of the fruit are laid out in sterile liter jars.
5. Water with sugar and honey is heated to a boil. Then they cool and fill them with fruits in jars.
6. Several nucleoli are placed in each jar, as well as 40-50 ml of rum.
7. Banks are covered with lids and sterilized in boiling water for 15-20 minutes.

Peach jam with cognac and cinnamon

Despite some exotic recipe, the manufacturing method is not difficult.

You need:

• 1 kg of peaches;
• 100 ml brandy;
• Xnumx g of granulated sugar;
• 0,2 tsp ground cinnamon.

It is better to take ripe and juicy fruits, but if you get hard ones, you may need to add 50-80 ml of water.

Preparation:

1. The fruits are washed, cut into slices and, having fallen asleep with sugar, they are allowed to stand for several hours to form juice.
2. Put on medium heat and after boiling boil, removing the foam, for about a quarter of an hour.
3. When the foam ceases to form, add cinnamon and cognac.
4. Boil the same amount more using a small fire.
5. Lay out in sterile dishes, tightly screwed.

Recipe for delicious jam from fig (flat) peaches

The fig peaches themselves are of great value both in terms of nutritional and beneficial properties. And in combination with spices, a real delicacy is obtained.

You need:

• 1 kg of fig peaches;
• 1 kg of granulated sugar;
• 12-15 peas of pink pepper;
• ½ cinnamon stick;
• ¼ tsp ground cinnamon;
• 1 sprig of mint;
• ¼ tsp citric acid.

Preparation:

1. Peaches, cut into pieces, fall asleep with sugar, insist a couple of hours.
2. Add spices, put on fire and heat to a boil.
3. After that, the fire is reduced to a minimum and the delicacy is simmered for about 40 minutes until fully cooked.

The most delicious peach jam with lemon balm

The recipe for peach jam with lemon balm is illustrated with a photo step by step to make it even more accessible. It will certainly attract many supporters of a healthy diet. After all, lemon balm will not only bring its soothing aroma to the delicacy, but will also alleviate the condition of hypertension, cardiovascular diseases, neuralgia and asthma.

You need:

• 1,5 kg of peaches;
• 1 kg of granulated sugar;
• 1 bunch of lemon balm weighing about 300 g.

This winter jam recipe is also unique in that it is made partly from twisted peaches. As a result, the texture of the delicacy is unique.

Preparation:

1. To begin with, 300 g of peaches are separated and, together with lemon balm, they are crushed through a meat grinder.

   

2. The rest of the peaches, freed from the pits, are cut into slices and sprinkled with sugar, set aside for an hour or two.

   

3. Then combine all the fruits with chopped herbs together and cook over low heat for half an hour to an hour.

   

4. Divide into jars and seal tightly.

   

An interesting recipe for peach jam in the microwave

What is good about a microwave oven is that you can cook an amazing dessert in it in a very short time. True, you cannot make global blanks in it. But for trying out different recipes, this is what you need.

Required:

• 450 g of peaches;
• a few pinches of cinnamon powder;
• a pinch of citric acid;
• Xnumx g of granulated sugar.

And the cooking process itself is quite simple:

1. After washing the fruits and removing the seeds from them, they are chopped into 6-8 parts.
2. Peaches with sugar are placed in a special deep, heat-resistant microwave-safe bowl, gently mixed with a spatula.
3. Place in the oven for 6 minutes, turn on full power.
4. Season the workpiece with cinnamon and put it back in the microwave at a slightly lower speed for 4 minutes.
5. After the last mixing, the process is completed by keeping the treat in the microwave at medium power for 6-8 minutes.
6. After that, it can be packaged, corked and stored.

Peach jam in a bread machine

Making jam in a bread machine has one main advantage: the hostess does not have to worry about anything. Neither about the passage of the process itself, nor about the possible burning of the dish, nor about its readiness. The device will take care of everything. That’s just the output of the finished product is very small – usually a jar of 250-300 ml. But you can try many different recipes.

Ingredients:

• 400 g peaches, pitted;
• 100 ml of water;
• 5 Art. l sugar sand.

It should be understood that the program for making jam in the bread machine is designed for a certain amount of time, usually about 1 hour. Therefore, if you use soft, ripe fruits, then jam is most likely to turn out instead of jam. But if hard, slightly unripe fruits come across, then the jam will turn out to be real, with pieces of fruit floating in it.

Preparation:

1. The pulp is cut from the fruit and chopped into pieces of a convenient size.
2. Accurately measure the required amount of fruit and sugar on a kitchen scale.
3. Place them in a bread machine.
4. Close the lid, set the program “jam” or “jam” and turn on the device.
5. The sound signal will tell you when the dish is ready.

Rules for storing peach jam

Jars of boiled peach jam, hermetically packed, can be stored in a cool room where direct sunlight is closed. The shelf life is at least one year. In a cellar with good ventilation, it can increase to 1,5-2 years.

Conclusion

Peach jam is a unique delicacy, no matter what recipe it is made from. But any housewife strives for constant improvement, so you can and should try new recipes and choose the best ones for your family.