Peach jam

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

Only in this case can you choose the very best recipe that can take its rightful place in the family culinary treasury. 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 its traditional form 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 peaches contain practically no natural thickeners or pectins, immediately after production the peach jam will 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 making peach jam. They can be of animal (gelatin) or plant (pectin, agar-agar) origin.

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

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

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

What makes peach jam unique is that it can be made using fruits that are not suitable for any other winter preparation. Peaches may be overripe, bruised, or irregular in shape. It is not allowed to use fruits that are rotten, wormy or damaged by other diseases.

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 very 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 obtain a delicate, homogeneous jam consistency, they will be superfluous.

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

Whatever recipe or method of making peach jam is chosen subsequently, the fruit must in any case be pitted. Sometimes they separate easily; you just need to cut them slightly along the longitudinal hollow that runs along the entire fruit and twist the halves in different directions. Sometimes you just have to cut off the flesh with a knife, freeing the bone.

The skin of the fruit is most often removed too, since it can add an unnecessary tart taste and spoil the homogeneous consistency of the finished jam.

To make jam, they usually use either stainless steel or enameled utensils. When cooking, the dish must be stirred periodically so that it does not stick to the walls and bottom and does not burn. Any foam that appears must be removed. This is necessary for better preservation of the workpiece.

How long should you cook peach jam?

Unlike preserves, jam is most often cooked in one step.

The cooking time is determined by the variety of peaches chosen, the manufacturing recipe, and the use of certain additives.

The more juicy or watery the selected peaches are, the longer they will take to cook. To reduce production 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 thickness, cooking time can vary from 20 to 40 minutes. The longer the jam is cooked, the darker the color it becomes.But such a long heat treatment will make it possible to make jam from peaches without sterilization.

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 retain its shape and not spread.
• During cooking, the liquid should not separate from the total mass.
• If you dip a spoon into the jam and then turn it over with the convex side up, the finished dessert should cover it with an even layer.

Classic recipe for peach jam for the winter

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

You will need:

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

Manufacturing:

1. Peaches are washed, pitted and peeled.
2. Grind using any convenient method, add sugar, mix and set aside for several hours.
3. Place the mixture on the fire, and after boiling, add citric acid.
4. Cook with constant stirring for 30-40 minutes until noticeable thickening.
5. Place the jam in sterile jars, roll it up and place it in winter storage.

A simple recipe for peach jam for the winter with photos

The easiest way to make peach jam for the winter is to not even bother about removing the skin from the fruit before cooking. It goes away on its own 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, 1 kg of sugar is usually used.

Manufacturing:

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

Five-minute jam from peaches

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 gelling properties of the additives will stop working. And when using gelatin, it is not recommended to boil the product at all, but only heat it to a temperature of + 90-95 ° C. As a rule, sugared peaches are cooked for some time before adding thickeners to be able to keep the finished dish at room temperature. And if the workpiece is stored in the refrigerator, then you can easily use one of the following recipes.

Thick winter jam from peaches with pectin

Pectin in its pure form can rarely be 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: zhelfix, quittin, jelly and others. In addition to the pectin itself, their composition usually includes powdered sugar, citric acid and some kind of stabilizer or preservative.

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

• 1:1;
• 2:1;
• 3:1.

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

For those who like to experiment in the kitchen, you should know that the amount of gelfix added strictly determines the thickness of the resulting product. So, if you strictly follow the instructions on the packaging, the jam will turn out to be quite thick, more like marmalade. It is not recommended to exceed this norm, since the taste of the product may deteriorate.

But if you reduce the amount of zhelfix added, for example, by half, then nothing bad will happen. The jam will also thicken, but not as much. The required density can only be determined through experiment. In addition, it is worth considering that the thickness of the final product is also affected by the amount of added sugar.

So, you will need:

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

Manufacturing:

1. Peaches are peeled and pitted.
2. The halves are crushed using a blender or meat grinder.
3. Weigh the resulting fruit puree and add exactly half the weight of granulated sugar to it.
4. Stir, put on fire, bring to a boil.
5. Zhelfix 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. Place them in jars and store them for the winter.

Jam from overripe peaches with agar-agar

Using agar-agar you can also very quickly and easily turn peach mass into a tempting-looking bright sunshine jam.

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

You will need:

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

Manufacturing:

1. Remove the pits from the peaches, add 100 ml of water to the remaining pulp and boil until softened and 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 up with a blender and heated until boiling.
4. Add the infused agar-agar solution to the fruit puree and boil for about 5 minutes, stirring continuously.
5. Pour delicious peach jam into sterile containers.

When hot, it remains quite liquid and will begin to thicken only when it cools to room temperature. You need to understand that jam made with agar-agar does not have heat-stable properties. That is, when heated, the fruit mass will lose all its thickness. Therefore, you should not use it in fillings for pancakes and pies, which will then be baked in the oven or in a frying 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 make 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 from pork processing.

You will need:

• 2 kg of peaches;
• 1.5 kg granulated sugar;
• 100 g gelatin.

Manufacturing:

1. Peaches are cleaned of all excess and crushed using a meat grinder or blender.
2. Add sugar, mix and place on heat.
3. Gelatin is soaked in 100 g of water at room temperature for 30-40 minutes.
4. Boil the peach puree for exactly 5 minutes, remove from the heat and add the swollen gelatin mass to it.
5. Mix thoroughly and place in sterile containers.

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 winter preparations without sugar, you can easily prepare fructose-based peach jam using the same recipes. Moreover, usually overripe peaches are so sweet that it is easy to make jam from them without adding any sugar at all.

This is especially easy to do when adding pectin. In this case, there will be no need for prolonged boiling of the fruit puree. And adding lemon juice will help preserve the bright and light orange hue of the pulp.

You will need:

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

Manufacturing:

1. The fruit is traditionally peeled, crushed and heated to a boil.
2. Zhelfix is ​​diluted in lemon juice and poured into peach puree.
3. Boil for 5-10 minutes and place in sterile containers.

How to make peach and apple jam for the winter

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

You will need:

• 2500 g peaches;
• 2500 g sour apples;
• 1500 g sugar;
• 4 buds of cloves.

Manufacturing:

1. The apples are washed, the peel and seed chambers are removed.
2. The resulting apple waste is not thrown away, but is filled with a small amount of water, cloves are added and boiled for about 15 minutes.
3. Peaches are also cleaned of excess parts.
4. The fruits are crushed and, after mixing with sugar, set to cook for 10-15 minutes, constantly skimming off the foam and stirring thoroughly.
5. After boiling, the strained liquid from boiling the seeds and apple peels is added to the fruit mass.
6. After thickening, the apple-peach jam is placed in sterile jars and rolled up.

Recipe for peach and lemon jam for the winter

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

You will need:

• 3 peaches;
• 1 lemon;
• 200 g sugar;
• 50 ml water;
• cinnamon stick;
• 12 g cornstarch.

Manufacturing:

1. The pulp is cut from the peaches and cut into pieces of a convenient shape and size.
2. Add 100 g of sugar and a little water.
3. By heating, achieve complete dissolution of sugar.
   
4. Add the remaining amount of sugar, juice squeezed from lemon and a cinnamon stick 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. Pour the starch solution into the jam in a thin stream.
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 peels. But it only gives it additional piquancy.

You will need:

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

Manufacturing:

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 fuzz on the skin. Then rinse thoroughly under running water.
2. The oranges are washed in water with a brush and then scalded with boiling water.
3. Peaches are cut into convenient 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 into the crushed fruit mass. Care must be taken to ensure that lemon seeds do not get inside. To do this, you can use a strainer when squeezing juice.
7. Fruit puree is mixed with sugar and heated.
8. After boiling, cook for 5 minutes, shaking the jam periodically.
9. Let it cool slightly and, bringing it to a boil again, cook for another 10-12 minutes.
10. The jam is packaged hot in sterile containers and sealed hermetically.

How to make peach and orange jam

For those who do not like excessive acidity or piquant bitterness in desserts, you can use the following recipe. The 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 peeled peaches;
• 1000 g oranges;
• 1300 g sugar.

Peach and apricot jam recipe

Peaches and apricots go together perfectly and don't need any added spices. In addition, apricots contain pectin, so after some time the product will take on a rather thick consistency on its own.

You will need:

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

Manufacturing:

1. Both types of fruits are pitted and, if desired, peeled.
2. Grind the pulp through a meat grinder, cover with sugar and leave for 10 hours or overnight in the room.
3. The next day, heat until boiling over moderate heat, add vanillin and cook for about 15-20 minutes.

Making peach and plum jam for the winter

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

• 650 g peaches;
• 250 g plums;
• 400 g sugar.

How to make peach and pear jam for the winter

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

You will need:

• 500 g peaches;
• 500 g pears;
• 500 g granulated sugar;
• 50 g gelatin.

Manufacturing:

1. The fruits are washed, chopped, sprinkled with sugar and left overnight.
2. In the morning, boil the jam for 15-20 minutes.
3. At the same time, let the gelatin swell in a small amount of water.
4. Turn off the heat, mix the swollen gelatin with the peach-pear mass and place the finished jam in sterile jars.

Peach jam without cooking

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

You will need:

• 1 kg of peaches;
• 1 kg sugar.

Manufacturing:

1. Peaches are crushed using a meat grinder or blender.
2. At the same time, jars and lids are sterilized.
3. Sprinkle the peaches in portions with granulated sugar, thoroughly kneading the fruit mass each time with a wooden spatula.
4. Place the jam in sterile jars and screw on the boiled lids.

How to make peach and 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 housewife can try adding her favorite berries or fruits; peaches go well with almost any of them.

The ratio of products is as follows:

• 1 kg of peaches;
• 1 kg 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 makers are equipped with a “jam” function.

The kitchen assistant will take on all the main work of making jam, but the amount of finished dessert will not be very large. And you will have to prepare the products yourself.

You will need:

• 400 g peeled peaches;
• 200 g sugar.

Manufacturing:

1. Peaches are pitted and skinned.
2. You can even grind the pulp with a knife.
3. Chopped peaches are placed in the bowl of the bread machine and covered with sugar.
4. Close the lid, select the “jam” mode and turn on the “start” button.
5. Usually after 1 hour 20 minutes the signal that the dish is ready sounds.
6. It can be placed 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 in a slow cooker is just as easy as making it in a bread machine, and it can take even less time.

You will need:

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

Manufacturing:

1. The peeled peach pulp is cut into small pieces, placed in a multicooker bowl, sprinkled with sugar.
2. The lemon is scalded with boiling water, the zest is grated and the juice is squeezed out.
3. Add the zest and juice to the peaches, stir 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 the sound signal, add swollen gelatin to the bowl of the device and stir.
8. Place the finished jam into sterile jars and seal.

Rules for storing peach jam

Peach jam that has been cooked for at least 20-30 minutes and sealed tightly can be stored even at room temperature for about 1 year. It is advisable to store dessert prepared using quicker recipes in a cool place, in a cellar or refrigerator.

Conclusion

Whatever recipe for thick, delicious peach jam you choose to make for the winter, you most likely will not be disappointed with it. But 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 time of year.

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