Peach jam with nuts: 7 recipes

Peach jam with nuts is a fragrant and delicate delicacy that will appeal to both adults and children. Peaches in combination with walnuts allow you to get a healthy dessert that contains many useful microelements and vitamins.

Secrets of making peach and nut jam

To prepare peach and nut jam for the winter, use strong, slightly unripe peaches. It is important that the fruit is juicy. Such fruits will not lose their shape during heat treatment. Peaches must be free of damage and signs of rot. The pit must be removed, since during long-term storage it releases toxic substances. The fruit is washed thoroughly, changing the water several times. To make the jam have a pleasant texture and tenderness, it is better to remove the skin. This is easier to do if you first blanch the fruits for three minutes in boiling water.

Prepare the jam in a wide enamel bowl with a thick bottom. The cutting method depends on the preferences and desires of the housewife.

Any nuts can be added: walnuts, almonds, hazelnuts, peanuts.

For long-term storage, the delicacy is rolled up under tin lids; nylon ones 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:

• 1000 g granulated sugar;
• 1200 g peaches;
• 200 g walnuts.

Cooking method:

1. Ripe, juicy peaches with elastic flesh are washed under running water. Place the fruits in a colander and lower them into a container of boiling water for a couple of minutes. Take it out and immediately pour it cold. Remove the skin and remove the seeds. The fruit pulp is cut into small pieces.
2. Place the chopped peaches in a container, cover with granulated sugar and set aside for 2 hours to allow the fruit to release its juice.
3. Place the container on low heat and wait for it to boil. Add the kernels of peeled, finely chopped walnuts and cook for about another half hour. Cool for five hours. Boil again, stirring, for 35 minutes.
4. The hot delicacy is placed in sterile jars and sealed with boiled tin lids. Carefully turn it over, wrap it in an old jacket and leave it for a day.

Peach jam with almonds

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

Ingredients:

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

Cooking method:

1. For this recipe, use only ripe, juicy and firm peaches. There should be no damage or wormholes on the fruits. Rinse the main product under running cold water.
2. Place a small saucepan of water on the fire and wait until it boils. Let the peaches sit 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. There should be 2 times less liquid. Turn heat to medium and cook, stirring continuously, until crystals dissolve. Skim the foam from the boiling syrup.
4. Cut each peach in half and discard the pit. Grind the pulp into small pieces. Turn the heat down under the pan and add the fruit to the syrup. Mix.
5. Wash the almonds, dry them on a towel and add them to the rest of the ingredients after the jam starts to boil. Cook over low heat for another 20 minutes and turn off. Pack in glass containers, roll up the lids and leave overnight “under a fur coat.”

Delicious peach jam with pit kernels

Ingredients:

• 2 kg peach pulp;
• 1.5 kg of fine sugar;
• to taste the kernels from the seeds.

Cooking method:

1. Wash the peaches thoroughly and remove the peel if desired. Cut in half and remove the seeds. The peach pulp is finely chopped. Place in a container for making jam, sprinkle evenly with sugar and mix. Leave for six hours.
2. The seeds are split and the kernels are removed.
3. The liquid resulting from infusion of fruit is poured into a saucepan. Kernels from the seeds are also added here. Place on the stove and boil, skimming off the foam.
4. Boiling syrup is poured over the fruit 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. Place into containers, roll up and cool.

An unusual recipe for peach and hazelnut jam

Ingredients:

• 600 g fine sugar;
• 1 tbsp. hazelnuts;
• 600 g peaches.

Cooking method:

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 the skin. Remove the pit. Cut the pulp into pieces and place in a saucepan.
2. Sprinkle the fruits with sugar, mix and leave for an hour. Place the container with the contents on the fire and quickly bring to a boil. Cook over low heat for about an hour, periodically skimming off the foam and stirring with a wooden spatula.
3. Pour whole hazelnuts into the jam, stir and cook for another quarter of an hour. Place the treat in a sterile glass container, seal it tightly and cool.

Recipe for peach jam with cashew nuts

Ingredients:

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

Cooking method:

1. Wash the peaches. Place the fruits in boiling water for a minute, remove with a slotted spoon and rinse with cold water. Remove the peel from the fruit. Cut in half and remove the seeds. Grind the pulp.
2. Combine water and sugar in a saucepan. Place on low heat and cook, stirring continuously so that the sugar does not remain on the walls, until the grains are completely dissolved.
3. Place peaches and cashews into boiling syrup. Stir and cook after boiling for a quarter of an hour. Place the boiling jam into sterile containers and cover with tin lids.

Original recipe for peach jam with nuts and honey

Ingredients:

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

Cooking method:

1. Nuts are soaked in boiling water for 5 minutes. The water is drained and poured with new boiling water again, left for 10 minutes.
2. The washed peaches are poured over with boiling water and left for five minutes. Dip into 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. Add slices of peaches and cook for about 20 minutes. Remove from heat and drain in a colander. The syrup is returned to the pan and boiled for half an hour until its quantity is reduced by half. Add fruits and nuts and cook for another 5 minutes, stirring. Place in glass containers, seal tightly and cool upside down.

Peach jam with almonds and cinnamon

Ingredients:

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

Cooking method:

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. Cut each one in half, discard the seeds, and chop the pulp into thin slices.
2. Place the fruit in a container with a thick bottom, cover it evenly with sugar and leave for two hours until the juice appears.
3. Pour water into the total mass. Place on the stove and boil for ten minutes. Remove the pan with the contents and leave for 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. Bring the jam to a boil, add cinnamon and almonds. Stir and cook for another 10 minutes.
5. The jam is packaged in sterile jars, cooled, hermetically sealed with lids, having previously doused them with boiling water. Leave under a warm blanket for a day.

Rules for storing peach-nut jam

To prevent the jam from becoming candied and moldy, only high-quality ingredients are used. The delicacy is rolled exclusively into 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 aromatic treat for the whole family. It will appeal to all sweet tooth lovers.

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