Pitless peach jam: 5 recipes

Fragrant jam from pitted peaches in the middle of winter will remind you of hot summer and sunny southern countries. It will perfectly serve as an independent dessert, and will also be useful as a filling for aromatic pastries.

How to make jam from pitted peaches

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

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

Before cooking, you need to remove the skin 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 very appetizing.Another important point: during boiling, thick foam is released, which must be skimmed off with a slotted spoon - this way the dessert will turn out not only tasty, but also aesthetically attractive.

A classic version of seedless peach jam

To make classic seedless peach jam, you need:

• peaches – 1 kg;
• granulated sugar – 1.2 kg;
• water – 200 ml;
• citric acid – 1 tsp;
• a pinch of vanillin.

Cooking method:

1. Wash the fruits thoroughly.
2. Place the peaches in boiling water for a few seconds.
3. Remove and place 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, cook syrup.
6. Remove the pits from the peaches, chop them and place them in boiling syrup.
7. Remove the jam from the heat, let cool and place in a cool, dark place for 6 hours.
8. Heat the fruit mass again, boil and simmer slowly for half an hour.

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

The easiest recipe for seedless peach jam

The simplest recipe for making delicious jam from pitted peaches does not require extraordinary culinary skills. All you need for this:

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

Step-by-step instruction:

1. Place the washed peaches in boiling water for a couple of seconds, then quickly plunge them into cold water.
2. Carefully remove the skin, remove the seeds, and cut into small pieces.
3. Pour the fruits into the container 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 cooked, add sugar and cook until fully cooked, stirring from time to time and skimming off the resulting foam.

Another simple recipe allows you to prepare aromatic peach jam in just 5 minutes. For this you will need:

• peaches – 1 kg;
• granulated sugar – 1 kg;
• water – 0.4 l;
• citric acid – 1/2 tsp.

Step-by-step instruction:

1. Remove skins and seeds from washed fruits. If there are any strange spots or 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, carefully pour fruit 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, it can already be served with tea. The finished jam should be placed in glass jars and the delicacy should be stored in the refrigerator.

Apricot and pitted peach jam

A very tasty, original and healthy mix will be obtained if you combine aromatic peaches with rosy apricots. In order for a piece of sunny summer to settle in the jars, you will need the following components:

• peaches – 1 kg;
• apricots – 1 kg;
• granulated sugar – 1.5 kg.

Sequencing:

1. Select and prepare ripe fruits - rinse thoroughly, remove the skin, briefly immerse the fruit in hot water.
2. Cut them into pieces, removing the seeds, and place in a deep enamel bowl.
3. Cover 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 more intense its taste will ultimately be.
6. Pour the hot mixture into sterilized jars and roll up.

Fragrant jam from pitted peaches 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 your immune system, and give a powerful boost of vivacity and good mood.

List of required products:

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

Step-by-step instruction:

1. Wash the fragrant ripe fruits (yellow-orange inside) thoroughly, remove the skin, scald 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, skim off the foam and remove the pan from the heat.
5. Let the dessert brew for a couple of hours, reheat, gradually bring to a boil, stirring the fruit mixture with a wooden spoon.
6. Leave the jam for another couple of hours, squeeze lemon juice into it and reheat.

Boil for 20 minutes, remembering to stir occasionally.

How to cook thick, seedless 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, thanks to which the fruit retains almost all the nutrients and vitamins.The taste of the dessert will only benefit from this - the jam will not be cloyingly sweet, it will retain the bright taste of fresh fragrant fruits.

List of ingredients:

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

Sequencing:

1. For cooking, you should select ripe, aromatic, not too large fruits.
2. Peel the fruit, remove the seeds, and cut the pulp into pieces.
3. Place the peaches in an enamel bowl, place over low heat and, stirring occasionally, bring to a boil.
4. Pour sugar and pectin into a bowl.
5. Boil for another 10 minutes, constantly skimming off the foam.
6. Remove the jam from the heat, mix thoroughly and cool slightly.

Place in heated sterilized jars and roll up.

Rules for storing pitted peach jam

During cooking, you should add citric acid to the jam - this way the dessert will last all winter without any problems and will not become sugary. A nice bonus is that citric acid will give the delicacy a piquant, subtle note. Fans of all things natural can use freshly squeezed lemon juice.

Conclusion

Tasty and aromatic – sweet jam made from seedless peaches contains a piece of summer. With the help of simple step-by-step recipes, even novice housewives can prepare this amazing delicacy!

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