Peach jam for the winter: 13 simple recipes

Peach jam is a flavorful dessert that is easy to prepare and very easy to change to your own taste. Different combinations of fruits, sugar ratios, and the introduction of spices into the recipe make each serving of the delicacy unique. Peach jam, despite the simplicity of the recipe, has its own subtleties in preparation.

How to make peach jam

Making peach jam for the winter is not the most difficult culinary task. The recipe and sequence of actions are very simple. But there are several principles that must be followed so that the result is always successful and the jam is well stored.

Rules for preparing peach preparations for the winter:

1. Any varieties or mixtures thereof are suitable for jam. For harvesting, select fully ripened peaches, excluding spoiled and wormy ones.
2. Preparation of raw materials includes removing the peel. To facilitate the procedure, immerse the fruits in boiling water for a minute.
3. A homogeneous pulp structure is obtained using a meat grinder, blender or sieve. Both fresh and boiled fruits are suitable for processing.
4. The sweetness of ripe peaches allows you to use a little sugar when cooking. However, adherence to classic proportions promotes thickening and extends the shelf life of the products.
5. The neutral, delicate taste of the pulp goes well with spices typical of desserts: cinnamon, vanilla, mint, rosemary, cardamom. Almond flavor can be obtained by adding crushed peach pits to the composition (no more than 2 pcs per 1 kg of jam).

Jam made from ripe, juicy pulp may be too runny. To improve the consistency, the mass is either boiled or combined with other fruits: apples, pears, plums.

Classic recipe for peach jam with photo

Traditional proportions of product placement provide the required density of the product. The ratio of fruit mass to sugar as 40% to 60% allows you to store canned dessert without special conditions in the apartment. Therefore, this recipe for peach jam is considered basic.

Ingredients:

• peach pulp without seeds and peel – 1 kg;
• sugar – 1.5 kg;
• citric acid – 1/2 tsp.

Cooking sequence:

1. Ripe but firm peaches are peeled and pitted. Roughly chopped, crushed using a blender or turned through a meat grinder.
2. The resulting thick puree is placed in a wide cooking container (basin). With low heat, bring the jam to a boil.
3. Continue heating for another 20 minutes with constant stirring. It is necessary to evaporate the liquid from the workpiece as much as possible, while preventing the peach mass from burning to the bottom.
4. Add the entire amount of sugar to the boiling mixture, add acid, and stir. Continue cooking the jam for about 45 minutes, regularly checking the readiness. If a drop of jam quickly thickens as it cools on the saucer and does not drain when turned over, then heating can be stopped.
5. The finished peach jam is poured hot into sterilized glass containers and sealed tightly.

Practice shows that if you reduce the amount of sugar to a 1:1 ratio and observe a cooking time of at least 60 minutes, the jam will be perfectly stored in the apartment. When reducing the sweetness of the product, you should be more careful about the storage conditions of the cans in winter.

The easiest peach jam recipe

A simple recipe for the winter involves using 500 to 700 g of granulated sugar per 1 kg of processed fruit and not using any other additives. Preparing this kind of peach jam for the winter involves chopping the raw materials, cooking and packaging.

Compound:

• peach puree – 1 kg;
• sugar – 600 g.

Mix the fruit mass with sugar thoroughly. Cook at moderate heat for no more than 1.5 hours. The thick, hot mass is packaged in jars and sealed.

Containers filled with hot peach dessert are placed in an oven preheated to 50 °C and kept until a smooth film appears on the surface. Then the canned food is cooled and screwed on with sterile lids.

How to make thick jam from peaches

The consistency of the finished product depends on many factors: the variety, the degree of ripeness of the fruit, the ratio of sweetness and acidity, and the duration of boiling. You can get thick peach jam according to any recipe using the following techniques:

• long-term cooking in a wide-bottomed container allows more moisture to evaporate;
• increasing the sweetness of the recipe allows the jam to caramelize faster;
• It should be remembered that the workpiece will thicken significantly as it cools.

The jam should not contain more than 40% moisture. Otherwise, such a product is called jam and is used differently. These products behave differently in baking and at room temperature.

If hot jam, which has been boiled for more than 2 hours, is poured onto baking sheets and allowed to cool completely, the resulting layers will thicken to the consistency of marmalade. They can be cut as desired and stored in glass jars.

Peach jam for the winter: recipe with vanilla

The specific aroma of peach complements vanilla well. The resulting delicate, soft taste gives the product a special appeal. Making peach jam with a delicate dessert aroma is quite simple.

Bookmark products:

• peaches – 1 kg;
• sugar – 0.5 kg;
• vanilla – 1 bag or whole pod.

Peaches are peeled and cut into small pieces. Pour crushed fruits into a cooking container and add sugar on top. Leave the preparation for 8 hours to infuse. Heat until boiling. Cook for at least half an hour.Vanilla is added no earlier than 15 minutes before readiness. The hot product is poured into jars and closed tightly.

How to cook jam from peaches and plums for the winter

The introduction of additional ingredients diversifies the taste and can improve the consistency. Plums add the necessary sourness to the dessert and saturate the color of the workpiece.

Ingredients:

• ripe peaches – 1.5 kg;
• plums – 3 kg;
• sugar – 3 kg.

Preparation:

1. Plums and peaches are prepared in the same way: divided into halves, pitted and chopped as desired. The finer the cut, the faster the pulp will cook.
2. Blanch the fruits separately until softened in a small amount of boiling water for about 15 minutes. The plums will need more time to cook. The water is drained and used as compote.
3. Soft pieces of peaches and plums are placed in a blender bowl and pureed. If desired, wipe the fruits using a metal sieve.
4. In a wide container, cook the fruit mixture with sugar until thickened, but not less than 40 minutes.

Experienced housewives advise not to roll tightly covered jams that have not completely cooled down. Condensation forming on the inside of the lid can cause product spoilage. It is recommended to store plum-peach jam in the refrigerator or pasteurize it before canning.

How to make jam from peaches and pears

Varieties of pears can add different flavors to desserts. Peach jam takes on a smooth or grainy texture, becomes thicker or thinner, depending on the additive. Without a pronounced sour note in taste, pear also requires the introduction of citric acid into the recipe.

Compound:

• peaches – 500 g;
• pears – 500 g;
• sugar – 500 g;
• citric acid – 1 g.

It is convenient to prepare peach jam at home in the microwave, especially if there are only a few fruits. Using the example of a prefabricated recipe with pears, you can see how much the process is simplified.

Preparing jam in the microwave:

1. Both types of fruits are washed, peeled, seeds and seed pods are removed.
2. Using a blender, grind the peaches and pears to a puree.
3. The mixture is placed in the microwave for 20 minutes at maximum heat.
4. The jam should be stirred regularly after boiling. After boiling to 1/2 of the original volume, the container is removed from the oven.
5. Add all the sugar and citric acid to the mixture, mix thoroughly and cook for about 30 minutes.

The finished jam is poured into sterile jars and covered with tight lids.

Peach jam with rosemary

Preparing a recipe for the winter with rosemary does not take more than 2 hours. The fresh taste and original aroma will pleasantly surprise even experienced housewives.

Compound:

• peeled peaches – 1 kg;
• sugar – 1 kg;
• dried rosemary – 1 tsp;
• juice of one small lemon (zest if desired).

Cooking process:

1. Blanch the pieces of prepared peaches until soft.
2. Grind into puree, add sugar, pour in lemon juice.
3. Stir and leave for 45 minutes.
4. Place the mixture on the fire and simmer for 5 minutes.
5. Add rosemary to the mixture and continue heating for another 30 minutes.

The finished peach and rosemary jam is poured into jars and stored in the refrigerator.

How to make jam from peaches and apples

Apples are considered the classic basis for any jam. Thanks to the pectin in the composition, this preparation quickly thickens, and the neutral taste with a slight sourness will not drown out the delicate aroma. For a successful combination, it is recommended to take twice as many peaches as apples.

Compound:

• pitted and peeled peaches – 1 kg;
• a few peaches to add in pieces;
• peeled apples without core – 500 g;
• sugar – 1 kg.

Making apple-peach jam:

1. Simmer the chopped fruits together in a large saucepan with a minimum amount of water (about 10 minutes).
2. The entire contents of the container are wiped or crushed in another way and placed in a cooking vessel.
3. With minimal heat, bring the mixture to a boil, gradually adding sugar and stirring. Add peach pulp cut into cubes or slices.
4. After active boiling begins, cook for at least another 30 minutes and remove from heat. Pour into jars for winter storage.

It is also useful to heat apple jam with peaches in the oven before baking the top layer, which will make it possible to store such preservation at home at room temperature.

How to make peach jam without sugar for the winter

The amount of sweetener for jam can be varied within wide limits. The own taste of the fruit sometimes allows you to make preparations without any additives.

Making peach jam without sugar:

1. The peeled fruits are cut into small pieces and placed in a wide container.
2. Pour a little water into the bottom of the dish and simmer the mixture over low heat.
3. Stirring constantly, monitor the consistency. Cooking stops when the mass is reduced by at least half.
4. Periodically cooling the workpiece, adjust its density.If the cooling mass does not satisfy the density, you can continue heating and evaporation.

The absence of sugar allows the use of peach jam for dietary and baby food, but requires storing the preparations in the refrigerator.

How to make peach jam with lemon

Lemon juice in the recipe performs several functions at once: it adds an additional citrus aroma, serves as a preservative, and regulates taste. Peach preparations with lemon become transparent and lighten.

Required ingredients:

• peach pulp – 2 kg;
• sugar – 1.5 kg;
• juice of one medium lemon.

Cooking peaches with lemon is not much different from other recipes. The pulp needs to be pureed and boiled for about 30 minutes. Only after this is sugar introduced. Then cook for another half hour. Pour in the juice a few minutes before it’s ready. Immediately put the jam into jars, seal and cool.

How to cook peach jam with cinnamon

Spices bring fresh notes and aromas to the dessert. Cinnamon gives jam a warming taste and attractive color. When using ground spice, the color of the product during cooking becomes rich honey.

Ingredients of peach jam with cinnamon:

• pulp of ripe fruits – 2 kg;
• sugar – 0.5 kg;
• ground cinnamon – 1 tsp;
• juice of ½ lemon (zest optional).

Preparation of spicy peach jam:

1. The pulp without peel is cut arbitrarily and placed in a cooking vessel.
2. Sprinkle the peach mixture with lemon juice and place the pan on the stove.
3. Cover the container with a lid and simmer the fruit until completely softened (at least 15 minutes).
4. Boiled peaches are mashed with a masher (if you want to get jam with dense fragments) or crushed until smooth using a blender.
5. Add sugar and cinnamon powder and mix thoroughly.
6. Bring the mixture to a boil and cook for 15 minutes, stirring constantly.

It is permissible to keep the workpiece on fire until the desired consistency is obtained. Pour the prepared peach jam into sterile jars while still hot. The cinnamon flavor of the product is perfect for filling baked goods made from any type of dough.

Recipe for soft peach marmalade

After squeezing peach juice, a lot of aromatic mass remains with a low moisture content. Therefore, it is easier to prepare jam from such raw materials. Depending on the quality of the spin, sometimes water is added to the mass to ensure high-quality boiling of the workpiece.

To make peach jam you will need:

• sugar – 500 g;
• water – as needed;
• cake remaining after making juice - 1 kg.

Add sugar to the peach puree and grind thoroughly. Leave for 10 minutes to dissolve the crystals. Assess the viscosity of the product and add a little water if the consistency remains too thick. Boil the product for at least 30 minutes. You can get a dense jam with a delicate, uniform consistency in 3-4 hours of boiling.

The hot mass is laid out in jars and sealed for the winter as standard. If you bake such preparations in the oven, they can be stored at room temperature.

How to make peach jam in a slow cooker for the winter

You can make peach jam for the winter using a slow cooker; this greatly simplifies the process. But the moisture from the peach mass will have to evaporate a little longer.

Ingredients for adding to the slow cooker:

• peach pulp – 1.5 kg;
• sugar – 1 kg;
• water – 100 g.

Prepared peaches for jam are cut into cubes or crushed to a puree.Place it in the multicooker bowl, add sugar there, and pour in water. Having set the “quenching” mode on the panel, cook for at least 1.5 hours. Stirring the mixture periodically to check the degree of thickening. When the desired viscosity is reached, pour the dessert into sterilized jars.

Rules for storing peach jam

Storing peach jam at home requires certain conditions:

• sterilized (baked) preparations – up to + 25 °C;
• without sterilization, with the addition of a preservative – from + 2 °C to + 12 °C;
• unsterilized products without additives – up to + 10 °C.

Choose a storage location that is cool and protected from sunlight.

The shelf life for jam prepared using different technologies varies greatly. Subject to all rules of sterility, storage temperature and compliance with classic proportions, canned peaches can be used for up to 24 months. Without additional heat treatment – ​​no more than 6 months.

Jam with a minimum boiling time, especially those prepared without sugar and acidity regulators, must be placed in the refrigerator. Its shelf life is up to 3 months.

Conclusion

Peach jam retains the aroma and taste of summer for the long winter months. It can be consumed as a separate dish, used as jam for sandwiches, or stuffed into pastries, pancakes, and cakes. If the preparation and storage conditions are met, the dessert is preserved until the next harvest, and various additives make each batch of jam exceptional and original.

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