Peach confiture for the winter: 11 simple recipes

Peaches are loved not only in the south, where the amazing variety of these fruits allows you to prepare a lot of all kinds of delicious things from them for the winter. They are valued for their delicate and at the same time juicy taste and many beneficial properties, most of which are also preserved during heat treatment. But in central Russia, even at the height of the season, peaches cannot be called the cheapest fruit. Peach confiture allows you to prepare a delicious preparation for the winter even from a small amount of fruit. In this case, time will be spent to a minimum, and in winter you will be able to enjoy an exquisite delicacy and show off your culinary art to your guests.

How to make peach confiture for the winter

Not all housewives clearly understand the difference between confiture, jam or preserves. Often the same dish is called differently. In fact, everything is very simple. Confiture is usually called a dessert in which small or large pieces of fruit are in a fairly thick sugar syrup. However, many still prefer jam, that is, a thick jelly-like fruit mass of uniform consistency. It can be more convenient to spread it on bread. Although for real confiture, at least small, but whole pieces of fruit should still be visible in this mass.

Achieving this dessert consistency from peaches is not always easy. After all, these fruits do not have a high content of natural thickener - pectin. Therefore, in traditional recipes, in order to make the product thick, a large amount of sugar and (or) long cooking is often used. You can also use the addition of various thickeners to the peach confiture according to the recipe: gelatin, pectin, agar-agar.

Peaches for confiture can be taken of any size, but it is more practical to use small fruits, which are often rejected for other preparations. It is advisable to choose the ripest representatives, which are characterized, first of all, by an attractive aroma, especially at the point where the fruit is attached to the branch. They make a dessert with a particularly airy, delicate creamy consistency.

If you use slightly unripe fruits, the consistency of the peach jam will be more granular.

This is not difficult to do if the fruits are placed sequentially first in boiling and then in very cold water.Often the skin of the pieces begins to slide off on its own when the dish is boiled. In this case, it can also be carefully removed and removed.

The variety of peach and the color of its pulp determines the color shade of the future harvest. It can vary from soft greenish, yellow to orange-pink. What kind of peaches to use for confiture is a matter of choice for the housewife; in any case, the preparation will turn out very tasty.

Classic recipe for peach jam

For the simplest version of peach confiture for the winter, the following proportions of products are suitable:

• 1 kg of peaches, peeled and pitted;
• 1 kg sugar;
• 200 ml water;
• a pinch of citric acid (or half a lemon).

Manufacturing:

1. Boil water, gradually pour sugar into it, making sure that it is completely dissolved in it.
2. Add juice from half a lemon or citric acid and simmer the syrup for some more time until thickened. Turn off the heat and let the syrup cool.
3. Meanwhile, the peel and pits are removed from the peaches and the remaining pulp is weighed.
4. Cut it into small slices.
5. After waiting until the syrup has cooled to a temperature of + 40-45 ° C, add peach slices to the syrup and mix gently.
6. Insist in room conditions for exactly one day.
7. Then heat the slices of peaches in syrup until boiling and, after stirring, cover loosely with a lid and again leave in the room for several hours.
   
8. For the last time, place the future confiture on the fire and cook after boiling for 20-30 minutes.
9. Place the hot dessert in sterile jars and seal it hermetically.

In total, about 1 liter of finished product is obtained from the specified amount of ingredients.

Peach confiture with gelatin

Adding gelatin can help you easily obtain the required thickness of peach jam for any recipe. You just need to remember that gelatin loses all its properties when boiled, so it must be added at the very end of cooking.

You will need:

• 1 kg of peaches;
• 0.8 kg sugar;
• 2 tsp. vanilla sugar;
• ½ tsp. citric acid;
• 50 g granulated gelatin.

Manufacturing:

1. Peaches are washed, pitted and, if desired, peeled.
2. Gelatin is soaked in a small amount of cool water (in a volume 2-4 times greater than the substance itself) for 30-40 minutes. During this time, it should absorb all the water and swell.
3. The fruit pulp can be finely chopped with a knife, or if desired, passed through a blender, leaving small pieces of fruit in the puree.
4. Pieces of peaches are covered with sugar and placed on the fire in a suitable container for a short (10-15 minutes) boiling.
5. When boiling, be sure to remove the foam from the fruits and add vanilla sugar and citric acid at the same time.
6. Turn off the heat and add the swollen gelatin to the peaches.
7. Mix the resulting mass thoroughly.
8. The finished peach confiture with gelatin is placed hot in sterile jars and sealed for the winter.

Peach confiture with pectin

Pectin is a completely natural thickener obtained, among other things, from plant products. Therefore, it can be used in vegetarian and various national cuisines, where there is a ban on the use of products made from pork bones.

Pectin has several properties that are determined by one or another type of this substance.

He can be:

• buffered (does not need to add acid for the gelation process) or not.
• thermostable (finished products can withstand subsequent heat treatment without changing their properties) or not.

Moreover, the specific type of pectin purchased is usually not indicated on the packaging. If necessary, its properties must be identified independently. Since there is a clear lack of natural acid in peaches, it is advisable to always add a little citric acid to peach jam with pectin.

Pectin is most often found on sale in the form of a product called zhelfix 2:1. In addition to pectin itself, it contains powdered sugar and citric acid, so no additives are required when using it. Digital marking indicates the recommended ratio of the amount of product used (fruits, berries) in relation to sugar.

The main advantage of using pectin is that, theoretically, you can make thick products without sugar at all. Only in this case the amount of pectin used increases several times. For example, if 500 g of sugar is used for 1 kg of peaches, then it is enough to add 4 g of pectin. If you make the product without sugar at all, then for good thickening you need to take about 12 g of pectin.

To prepare peach confiture with gelfix you will need:

• 2 kg of peaches;
• 1 kg sugar;
• 25 g gelfix;
• 4 cinnamon sticks;
• 8 buds of cloves.

Manufacturing:

1. Peaches are peeled and pitted and, if desired, chopped in a blender or cut into small slices.
2. Cover the fruits with sugar and place on the fire until it boils.
3. At the same time, jelfix is ​​combined with several tablespoons of sugar and mixed well.
4. After boiling, add a mixture of sugar and gelfix to the peaches, bring to a boil and cook for no more than 3-5 minutes.
5. Place 2 clove buds and one cinnamon stick into sterile jars.
6. Hot peach confiture is placed on top and sealed hermetically for the winter.

Peach confiture with lemon

Lemon is the best friend and neighbor for peach in joint preparations. After all, it contains an essential acid for peach confiture, as well as those same pectin substances that can make the dessert thicker and ensure longer storage. But in this recipe, the peach confiture will be made using agar-agar, a natural thickener made from seaweed.

You will need:

• 1000 g peaches, pitted and peeled.
• 500 g granulated sugar;
• 1 large lemon;
• 1.5 tsp. agar-agar.

Manufacturing:

1. The lemon is scalded with boiling water and the zest is grated from it.
2. The pulp of the peaches is cut into pieces of a convenient size, covered with grated zest and poured with juice obtained from lemon.
3. Sprinkle all the ingredients with sugar, cover with a lid and put in a cool place for 12 hours (overnight).
4. In the morning, the fruit mixture is placed on heat and brought to a boil.
5. At the same time, agar-agar powder is diluted in a small amount of water and also heated until boiling. Boil for exactly 1 minute.
6. Mix boiling agar-agar with the fruit mixture and let them simmer for another 3-4 minutes.
7. When hot, the confiture is placed in sterile jars and immediately sealed.

Because when the temperature rises above + 50 °C, agar-agar loses its gelling properties.

Confiture of peaches, pears and apples

An assortment of apples, peaches and pears can be considered an almost classic confiture recipe. Because even without adding jelly-forming components, the dessert will have a thick appearance without any problems.

You will need:

• 1 kg apples;
• 500 g peaches;
• 500 g pears;
• 1 glass of apple juice;
• a pinch of vanillin;
• 2 kg sugar.

Manufacturing:

1. Peaches are sorted, all damaged areas are cut out and the skin is removed.
2. Cut into two parts, remove the pit and only at this moment the final weighing of the product is carried out.
3. Apples and pears are also freed from the peel and seed chambers.
4. Only the prepared fruit pulp is weighed for use in the recipe.
5. All prepared fruits are cut into small slices, covered with granulated sugar, poured with apple juice, covered with a lid and left in the room for 40 minutes to release additional liquid.
   
6. After aging, the container with the fruit is placed on the fire, heated to a temperature of + 100 ° C and boiled with occasional stirring for 30 -40 minutes.
7. The boiling confiture is carefully distributed into prepared sterile jars and sealed tightly for the winter.

Original recipe for confiture of peaches with mint and oranges

The combination of delicate peaches with the contrasting taste and attractive aroma of citrus can seduce anyone.And adding mint will give the dish a touch of freshness and smooth out the possible cloying of the dessert.

You will need:

• 1300 g peaches;
• 2 medium sized oranges;
• 15 peppermint leaves;
• 1.5 kg of sugar.

Manufacturing:

1. The oranges are washed, scalded with boiling water and the zest is removed using a coarse grater.
2. The oranges are then peeled and the juice is squeezed out. Add granulated sugar and peeled zest and place on heat.
3. Cook for several minutes until the mixture is completely homogeneous.
4. Peaches are peeled and pitted and cut into cubes.
5. Add them to the boiling orange-sugar syrup and cook for about 10 minutes.
6. Add finely chopped mint leaves and boil everything together for the same amount of time.
7. Roll into sterile jars.

How to make peach and apricot confiture for the winter

Such confiture can usefully diversify recipes for peach preparations.

You will need:

• 1 kg of peaches;
• 1 kg of apricots;
• 100 g gelatin;
• 1.5 kg granulated sugar;
• 1 tsp. vanilla sugar.

Manufacturing:

1. Both peaches and apricots are pitted and, if desired, peeled.
2. Cut the fruit into slices, sprinkle with sugar and leave in a cold place for 10-12 hours.
3. Then heat to a boil, cook for 5-10 minutes and cool again.
4. Gelatin is diluted in cold water and allowed to swell for 40 minutes.
5. Add the swollen gelatin to the fruit mixture and heat almost to a boil.
6. Without allowing the dish to boil, place it in sterile jars and seal it tightly.

Delicate peach confiture with cherries and vanilla

The pleasant sourness and delicate texture of cherries will harmoniously fit into the overall image of the finished peach confiture.In addition, this recipe has additional health benefits because it uses fructose and agar agar.

You will need:

• 600 g peaches;
• 400 g cherries;
• 500 g fructose;
• 1 packet of vanilla sugar;
• zest from one lemon;
• 1.5 tsp. agar-agar.

Manufacturing:

1. The pits are removed from the peaches, but not thrown away, but rather the kernels are split and extracted.
2. The peaches themselves are cut into slices of the required size, sprinkled with fructose, vanilla sugar, crushed kernels and lemon zest are added.
3. Cover everything loosely with a lid and leave overnight in the cold.
4. The next day, remove the seeds from the cherries and add them to the peaches, leave for about an hour in the room.
5. Place the fruit mixture on heating.
6. At the same time, dilute agar-agar in 50 ml of water and heat it until it boils.
7. The agar-agar solution is added to the fruit and allowed to simmer for no more than 5 minutes.
8. Cherry-peach confiture is poured into sterile jars and hermetically sealed for the winter.

An unusual recipe for peach confiture with rose petals and cherries

Rose petals alone already give the delicacy a wonderful aroma, and cherries complement it with their original taste. Since the red and pink cherries already have time to ripen by the time the first peaches ripen, in the recipe for this confiture for the winter, mainly late yellow cherries are used.

You will need:

• 500 g peeled peach pulp;
• 200 g cherries, pitted;
• 3 tbsp. l. vermouth;
• 700 g sugar;
• 7-8 tbsp. l. lemon juice;
• 16-18 rose petals.

The recipe does not use any gelling agents, but if desired, you can add pectin or agar-agar to the products.

Manufacturing:

1. Peaches and cherries are washed and pitted.
2. Peaches are cut into pieces comparable in size to cherries.
3. Mix cherries, peaches, lemon juice and sugar in one container.
4. Heat until boiling and boil for 5 minutes.
5. Add rose petals and vermouth. At this point, you can add pectin or agar-agar if desired.
6. Bring the confiture to a boil and, placing it in jars, seal it for the winter.

How to make peach confiture with cognac

Using the same scheme, you can prepare confiture with the addition of cognac. These desserts can even be given to children, since during the cooking process all the alcohol evaporates.

You will need:

• 1 kg of peaches;
• 50 g gelatin;
• 0.75 kg granulated sugar;
• 100 ml cognac;
• 1 lemon;
• 1 tsp. vanilla sugar.

Exotic confiture for the winter from peaches, feijoa and melon

Peaches themselves can easily be classified as exotic fruits, but the combination with melon and feijoa creates a very unusual cocktail.

You will need:

• 250 g pitted peaches;
• 250 g melon pulp;
• 250 g feijoa;
• 350 g sugar;
• 100 ml of gelatin dissolved in water (3.5 tbsp. gelatin granules);
• 10 g orange zest;
• 2 buds of cloves.

Manufacturing:

1. Peaches are peeled in a known manner and cut into thin slices.
2. Feijoas are washed, the tails are cut off on both sides and also thinly sliced.
3. The melon is cut into cubes.
4. The fruits are sprinkled with sugar, mixed and placed in a cold place overnight.
5. In the morning, gelatin is infused in cold water until it swells.
6. Boil the fruit mixture for 5 minutes, add orange zest and cloves, turn off the heat.
7. Add gelatin, mix and, placing it in sterile jars, pack it up for the winter.

Rules for storing peach jam

Peach confiture, hermetically sealed according to all the rules, can easily be stored in a regular pantry at room temperature for a year. You just need to protect it from light.

Conclusion

Peach confiture is one of the easiest and fastest winter preparations to make. And the original recipes described in the article will help even a novice housewife prepare a real culinary masterpiece.

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