Pitted Peach Jam: 5 Recipes

Fragrant pitted peach jam in the middle of winter will remind you of hot summers and sunny southern countries. It will perfectly fulfill the role of an independent dessert, and will also come in handy as a filling for fragrant pastries.

How to make pitted peach jam

In many ways, harvesting peaches repeats the technology of canning apricots, but there are also some secrets here.

To make the dessert as tasty as possible, and the canned fruits delight the eye with a beautiful shape and amazing amber color, you need to select ripe, but in no case overripe yellow peaches for cooking. They should not be too soft, otherwise the fruit will boil and turn into jam or unattractive porridge.

Before cooking, the skin must be removed from the fruit, even if it is completely smooth: during the cooking process, the skin will separate from the pulp and the dish will not look too appetizing. Another important point: during boiling, thick foam is released, which must be removed with a slotted spoon – so the dessert will turn out not only tasty, but also aesthetically attractive.

Classic pitted peach jam

To make classic pitted peach jam, you need:

• peaches – 1 kg;
• granulated sugar – 1,2 kg;
• water – 200 ml;
• citric acid – 1 tsp;
• a pinch of vanillin.

Method of preparation:

1. Wash fruits thoroughly.
2. Dip the peaches in boiling water for a few seconds.
3. Take out and put the fruits in a container filled with cold water, add half of the citric acid there.
4. Remove the fruit from the water and remove the skin.
5. Mix sugar and water, boil syrup.
6. Remove the pits from the peaches, chop them and dip them into the boiling syrup.
7. Remove the jam from the heat, let cool and put in a cool dark place for 6 hours.
8. Once again, heat the fruit mass, boil and slowly boil for half an hour.

At the very end, add the remaining citric acid and vanilla.

The easiest recipe for pitted peach jam

The simplest recipe for making delicious pitted peach jam does not require outstanding culinary skills at all. All you need for this:

• peaches – 2 kg;
• granulated sugar – 3 kg.

Step-by-step instruction:

1. Dip the washed peaches in boiling water for a couple of seconds, then abruptly dip them into cold water.
2. Carefully remove the skin, remove the bones, cut into small pieces.
3. Pour the fruit into the bowl in which the jam will be prepared, heat them over low heat, bring to a boil, stirring with a wooden spoon.
4. When the peaches are well boiled, add sugar and cook until fully cooked, stirring from time to time and removing the resulting foam.

Another simple recipe allows you to cook fragrant peach jam in just 5 minutes. This will require:

• peaches – 1 kg;
• granulated sugar – 1 kg;
• water – 0,4 l;
• citric acid – 1/2 tsp

Step-by-step instruction:

1. Remove the skin and seeds from washed fruits. If there are any incomprehensible spots and inclusions on the pulp, it is also better to cut them off.
2. Cut the peeled pulp into pieces.
3. Mix water with sugar and boil, gently pour fruits into the resulting syrup.
4. Bring the jam to a boil and cook for 5 minutes. Before removing the peaches from the heat, add citric acid to them.

As soon as the dessert has cooled down, it can already be served with tea. Ready jam should be decomposed into glass jars, store the delicacy in the refrigerator.

Pitted apricot and peach jam

A very tasty, original and healthy mix will turn out if fragrant peaches are combined with ruddy apricots. In order for a piece of sunny summer to settle in the banks, the following components will be needed:

• peaches – 1 kg;
• apricots – 1 kg;
• granulated sugar – 1,5 kg.

Sequencing:

1. Select and prepare ripe fruits – rinse thoroughly, remove the skin, briefly dipping the fruit in hot water.
2. Cut them into pieces, removing the bones, and put them in a deep enameled bowl.
3. Pour the fruit with sugar and leave for 1 hour so that the pulp releases juice.
4. Stirring over low heat, bring the jam to a boil, cool and leave to infuse overnight.
5. The whole procedure – boil, remove, let cool – repeat 2-3 times. The longer you boil and infuse the jam, the richer and richer its taste will eventually turn out.
6. Pour the hot mass into sterilized jars and roll up.

Fragrant Pitted Peach Jam with Cinnamon

Cinnamon gives peach jam a delicate taste and amazing aroma – in winter this amazing delicacy will remind you of the sun and warmth, support immunity, give a powerful boost of vivacity and good mood.

List of required products:

• peaches (peeled, pitted) – 1 kg;
• granulated sugar – 1 kg;
• lemon – 1 pcs .;
• cinnamon – 1/3 tsp

Step-by-step instruction:

1. Fragrant ripe fruits (yellow-orange inside), rinse thoroughly, remove the skin by scalding the peaches with boiling water.
2. Remove the pits and cut the pulp into pieces, add sugar and leave for a couple of hours so that the peaches release their juice.
3. Heat the resulting mass over low heat, add cinnamon.
4. As soon as the jam boils, remove the foam and remove the dishes from the heat.
5. Let the dessert brew for a couple of hours, heat up, gradually bring to a boil, stirring the fruit mass with a wooden spoon.
6. Leave the jam for another couple of hours, squeeze lemon juice into it and heat it again.

Boil for 20 minutes, remembering to stir occasionally.

How to cook thick pitted peach jam with agar-agar for the winter

Fragrant peach jam with the addition of agar-agar (pectin) turns out to be very thick and does not require long cooking, due to which the fruit retains almost all useful substances and vitamins. The taste qualities of the dessert will only benefit from this – the jam will not be sugary-sweet, it will retain a bright aftertaste of fresh fragrant fruits.

List of ingredients:

• peaches – 2 kg;
• sugar with pectin – 1 kg.

Sequencing:

1. For cooking, ripe, fragrant, not too large fruits should be selected.
2. The peel from the fruit must be removed, the bones removed, and the flesh cut into pieces.
3. Put the peaches in an enameled bowl, put on low heat and, stirring occasionally, bring to a boil.
4. Pour sugar and pectin into a bowl.
5. Boil for another 10 minutes, constantly removing the foam.
6. Remove the jam from the heat, mix thoroughly and cool slightly.

Arrange in heated sterilized jars and roll up.

Rules for storing pitted peach jam

During cooking, citric acid should be added to the jam – so the dessert will stand without problems all winter and will not sugar. A nice bonus – citric acid will give the delicacy a spicy, subtle note. Fans of all things natural can use freshly squeezed lemon juice.

Conclusion

Delicious and fragrant – sweet pitted peach jam keeps a piece of summer in it. With the help of simple step-by-step recipes, even novice housewives can cook this amazing delicacy!