Peach jam with nuts: 7 recipes

Peach jam with nuts is a fragrant and tender delicacy that will appeal to both adults and children. Peaches in combination with walnuts allow you to get a healthy dessert, which has a lot of useful trace elements and vitamins.

Secrets of making jam from peaches and nuts

To make peach jam with nuts for the winter, use strong, slightly unripe peaches. It is important that fruits are juicy. Such fruits will not lose their shape during the heat treatment process. Peaches should be free from damage and signs of rot. The bone must be removed, since during long-term storage it releases toxic substances. The fruit is thoroughly washed by changing the water several times. To make the jam a pleasant texture and tender, it is better to remove the skin. This is easier to do if the fruits are pre-blanched for three minutes in boiling water.

Jam is prepared in an enameled wide bowl with a thick bottom. The method of cutting depends on the preferences and desires of the hostess.

Any nuts are added: walnuts, almonds, hazelnuts, peanuts.

For long-term storage, the delicacy is rolled up under tin lids, nylon lids can also be used, but in this case it is stored in the refrigerator.

Peach jam with walnuts

The recipe for peach jam with walnuts is simple and does not require special skills. The delicacy retains the aroma and taste of the fruit for a long time.

Ingredients:

• Xnumx g of granulated sugar;
• 1200 g of peaches;
• 200 g of walnuts.

Method of preparation:

1. Ripe, juicy peaches with elastic pulp are washed under running water. Put the fruits in a colander and lower them for a couple of minutes in a container of boiling water. Take out and immediately pour over cold. Remove the skin, remove the bones. The pulp of the fruit is cut into small pieces.
2. Sliced ​​peaches are laid out in a container, covered with sugar and set aside for 2 hours so that the fruit releases the juice.
3. The container is placed on a low fire and waiting for boiling. Add the kernels of peeled, finely chopped walnuts and cook for about half an hour. Refrigerate for five hours. Boil again, stirring, for 35 minutes.
4. The hot treat is laid out in sterile jars and sealed with boiled tin lids. Gently turn over, wrap in an old jacket and leave for a day.

Peach jam with almonds

The recipe for peach jam with almonds for the winter allows you to prepare an incredibly fragrant delicacy that will give a summer mood in winter.

Ingredients:

• 60 g almonds;
• 200 g granulated sugar;
• 8 ripe peaches.

Method of preparation:

1. Use only ripe, juicy and firm peaches for this recipe. The fruits should not be damaged and wormholes. Rinse the main product under running cold water.
2. Put a small pot of water on the fire and wait for it to boil. Lower the peaches for a few seconds. Remove with a slotted spoon, rinse with cold water and remove the thin skin.
3. Place an aluminum pan on the stove. Pour in water and add sugar. Liquid should be 2 times less. Turn on medium heat and cook, stirring constantly, until the crystals dissolve. Remove the foam from the boiling syrup.
4. Cut each peach in half, discard the pit. Grind the pulp into small chunks. Twist the fire under the pan and put the fruit in the syrup. Mix.
5. Wash the almonds, dry them on a towel and send to the rest of the ingredients after the jam starts to boil. Cook over low heat for another 20 minutes and turn off. Packed in glass containers, roll up the lids and leave overnight “under a fur coat.”

Delicious peach jam with kernels

Ingredients:

• 2 kg of peach pulp;
• 1,5 kg of fine sugar;
• to taste the kernels from the bones.

Method of preparation:

1. Peaches are thoroughly washed, if desired, remove the peel. Cut in half and take out the bones. Finely chop the peach flesh. Spread in a container for making jam, sprinkle evenly with sugar and mix. Leave for six hours.
2. The bones are split, the kernels are taken out.
3. The liquid resulting from the infusion of fruits is poured into a saucepan. Kernels from the bones are also added here. Put on the stove and boil, removing the foam.
4. Fruit is poured with boiling syrup and kept for another six hours. The procedure is repeated a third time. Then the container is placed on the stove and brought to a boil. Lay out in containers, roll up and cool.

Unusual recipe for peach jam with hazelnuts

Ingredients:

• 600 g caster sugar;
• 1 st. hazelnut;
• 600 g peaches.

Method of preparation:

1. Wash the peaches. Place the fruits in boiling water for a couple of minutes. Remove with a slotted spoon and place under running cold water. Remove skin. Remove the bone. Cut the pulp into pieces and place in a saucepan.
2. Pour fruit with sugar, mix and leave for an hour. Put the dishes with the contents on the fire and quickly bring to a boil. Cook on low heat for about an hour, periodically removing the foam and stirring with a wooden spatula.
3. Pour whole hazelnuts into the jam, stir and cook for another quarter of an hour. Arrange the delicacy in a sterile glass container, seal tightly and refrigerate.

Recipe for Peach Jam with Cashew Nuts

Ingredients:

• 170 g white sugar;
• 70 g cashews;
• 600 g peaches.

Method of preparation:

1. Wash the peaches. For a minute, lower the fruits into boiling water, remove with a slotted spoon and pour over with cold water. Remove the skin from the fruit. Cut in half and take out the bones. Chop the pulp.
2. Combine water and sugar in a saucepan. Put on slow heating and cook, stirring constantly so that the sugar does not remain on the walls, until the grains are completely dissolved.
3. Put the peaches and cashew nuts into the boiling syrup. Stir and cook after boiling for a quarter of an hour. Arrange the boiling jam in sterile containers and roll up with tin lids.

The original recipe for peach jam with nuts and honey

Ingredients:

• 1 kg of peaches;
• 1 tbsp. filtered water;
• 600 g white sugar;
• 50 g of natural honey;
• 100 g hazelnuts.

Method of preparation:

1. Nuts are soaked for 5 minutes in boiling water. The water is drained and poured with new boiling water again, kept for 10 minutes.
2. Washed peaches are poured over with boiling water and left for five minutes. Dip in cold water and remove the thin skin. Cut the peach pulp into medium slices.
3. Pour a glass of water into an enamel pan, add sugar, add honey and bring to a boil. Slices of peaches are laid and boiled for about 20 minutes. Remove from the stove and recline in a colander. The syrup is returned to the pan and boiled for half an hour until its amount is halved. Lay fruit with nuts and cook for another 5 minutes, stirring. They are laid out in glass containers, hermetically rolled up and cooled upside down.

Peach jam with almonds and cinnamon

Ingredients:

• Xnumx g of granulated sugar;
• 5 g ground cinnamon;
• 100 g almonds;
• 500 g fresh peaches.

Method of preparation:

1. Peaches are washed, dipped in boiling water and blanched for five minutes. Then cool in cold water. Remove the thin skin from the fruit. Each is cut in half, the bones are thrown away, and the pulp is crushed into thin slices.
2. The fruits are placed in a container with a thick bottom, covered evenly with sugar and left for two hours until the juice appears.
3. Pour into the total mass of water. Put on the stove and boil for ten minutes. Remove the pan with the contents and insist 12 hours.
4. Almonds are poured with boiling water and left for 10 minutes. Drain the liquid from the nuts, dry them and remove the skin. Divide the kernels in half. Jam is brought to a boil, put cinnamon and almonds in it. Stir and cook for another 10 minutes.
5. The jam is packaged in sterile jars, cooled, hermetically sealed with lids, after dousing them with boiling water. Leave under a warm blanket for a day.

Rules for storing peach-nut jam

In order for the jam not to be candied and moldy, only high-quality ingredients are used. The delicacy is rolled up exclusively in sterile glass containers. Jam can be stored in a cellar or basement for up to 3 years.

Conclusion

Peach jam with nuts is a tasty and fragrant treat for the whole family. It will appeal to all sweet lovers.