Amber peach jam in slices: simple recipes for the winter

Content

1 How to cook peach jam in slices
2 Classic recipe for peach jam in slices
3 The easiest recipe for peach jam in slices
4 Peach jam slices in amber syrup
5 Thick peach jam slices with pectin
6 How to cook peach jam in slices with cardamom and cognac
7 Jam made from hard peaches
8 How to make peach jam in slices with vanilla
9 Storage rules and periods
10 Conclusion

By the end of summer, all gardens and vegetable gardens are full of rich harvests. And on the store shelves there are delicious and juicy fruits. One such aromatic fruit is the peach. So why not stock up on winter supplies? The best option for preparing is amber peach jam in slices. It cooks very quickly, but turns out very aromatic, beautiful and tasty.

How to cook peach jam in slices

It is not difficult to select fruits for making peach jam in slices for the winter. These fruits must be ripe, but not overripe and without damage. Unripe fruits are very dense and do not have a characteristic aromatic odor. The presence of traces of impacts and dents on the delicate surface is also not allowed - such fruits are more suitable for making jam or confiture.

Important! Overripe and too soft fruits will simply become boiled during cooking, and it will not be possible to obtain the required type of preparation.

If harder varieties were chosen for the preparation, then it is best to immerse them in hot water for a couple of minutes. To cook with the skin, pierce it in different places with a toothpick before immersing it in hot water. This procedure will help maintain the integrity of the peel.

If it is necessary to remove the skin from the fruit, then after hot water the peaches are dipped into pre-cooled water. This contrasting procedure will allow you to separate the skin as accurately as possible without damaging the pulp.

Peaches themselves are very sweet, so you need to take a little less sugar than the fruit itself. And if the recipe uses an even amount of ingredients, then to preserve it for the winter, it is recommended to add citric acid or juice. This additive will prevent sugaring of the workpiece.

Sometimes, to smooth out the sugary-sweet taste, spices are added to amber peach jam.

Classic recipe for peach jam in slices

There are several options for preparing peach stock for the winter. You can resort to the classic recipe for peach jam in slices with step-by-step photos. To prepare it you need:

1 kg of peaches;
1 kg sugar.

Cooking method:

Prepare the ingredients: wash and peel them. To do this, washed peaches are first dipped into boiling water, then into cooled water. The peel can be easily removed after this procedure.
The peeled fruits are cut in half, the pit is removed and cut into slices.
The chopped pieces are poured into a container for making future jam, sprinkled with sugar, and allowed to brew until the juice is released.
After the juice appears, place the container on the stove and bring the contents to a boil.Remove any foam that appears, reduce the heat and simmer the jam for 2 hours, stirring frequently and removing the foam.
The finished delicacy is poured into previously sterilized jars and covered with a lid.

Turn over and leave until completely cool.

The easiest recipe for peach jam in slices

In addition to the classic, peach jam in slices for the winter can be prepared using a simpler recipe. The whole highlight of the simplified version is that you don’t have to cook the fruits themselves, which means that they will retain as many useful substances as possible.

Ingredients:

peaches – 1 kg;
sugar – 0.5 kg;
water – 150 ml;
citric acid – 1 tablespoon.

Cooking method:

Prepare the fruits: they are thoroughly washed and dried.
Cut in half.
Remove the bone using a spoon.
Cut into narrow slices, preferably 1-2 cm.
Transfer the chopped pieces into a saucepan and set aside until you prepare the syrup.
To prepare the syrup, pour 500 g of sugar into a saucepan and add water. Place on fire, stir, bring to a boil.
Add 1 tablespoon of citric acid to the boiled sugar syrup and mix thoroughly.
Hot syrup is poured over the chopped slices. Leave to infuse for 5-7 minutes.
Then the syrup is poured without slices back into the saucepan and brought to a boil.
The hot boiled syrup is poured over the peaches a second time and left for the same amount of time. Repeat the procedure 2 more times.
The last time the syrup is boiled, carefully transfer the peach slices into a jar.
Boiled syrup is poured into the jar. Cover tightly with a lid and leave until completely cool.

In a simple preparation, sliced peach jam for the winter turns out rich and transparent, full of a pleasant peach aroma.

Peach jam slices in amber syrup

In addition to a thick preparation consisting entirely of pieces of tasty fruit pulp, you can cook jam from peaches with slices in a large amount of amber syrup.

Ingredients:

2.4 kg of hard peaches;
2.4 kg sugar;
400 ml water;
2 teaspoons citric acid.

Cooking method:

The fruits are prepared: they are pre-soaked in a weak soda solution to remove the top layer of fluff from the peel. For 2 liters of cold water you need to put 1 spoon of soda, mix thoroughly and lower the fruits into the solution for 10 minutes. The peaches are then removed and washed under running water.
The fruits are dried and cut into halves. Remove the bone. If the bone is difficult to remove, you can separate it with a teaspoon.
The peach halves are cut into small slices, approximately 1-1.5 cm.
When the sliced peaches are ready, prepare the syrup. Pour 400 ml of water into the container for making jam and add all the sugar. Place on gas, stir, bring to a boil.
As soon as the syrup boils, add peach slices into it and bring to a boil again. Remove from heat and let sit for 6 hours.
After 6 hours of infusion, the jam is put back on the gas and brought to a boil. Skim off the foam and cook for 20 minutes. If you plan to make the syrup thicker, then simmer for up to 30 minutes. 5 minutes before readiness, add citric acid to the jam and stir.
Pour the finished jam with slices into sterilized jars and screw the lids on tightly.

Turn the jars over and cover with a towel until completely cool.

Thick peach jam slices with pectin

Today there are recipes for making peach jam in slices for the winter with a minimum amount of sugar.You can minimize the amount of sugar by using an additional ingredient - pectin. In addition, this preparation turns out to be quite thick.

Ingredients:

peaches – 0.7 kg;
sugar – 0.3 kg;
water – 300 ml;
1 teaspoon pectin;
half a medium lemon.

Cooking method:

Wash the peaches, no need to remove the skin, and dry them with a paper towel.
Cut each fruit in half and remove the pit.
Cut the peach halves into slices, transfer them to a container for making jam and sprinkle with sugar.
The lemon is washed and cut into thin circles, placed on top of the slices sprinkled with sugar.
After infusion, add a spoonful of pectin to the container with fruit, add water and mix.
Place the container on the gas, stir, and bring to a boil. Reduce heat and leave to simmer for 15-20 minutes.
While hot, the jam is poured into pre-prepared jars.

Attention! It is not necessary to use chopped lemon; you can only use freshly squeezed juice.

How to cook peach jam in slices with cardamom and cognac

As a rule, classic jam made from just peaches and sugar is a very simple preparation, but you can give it more sourness and flavor with the help of spices and cognac.

You can make jam, where peach slices are combined with cognac, by following the following step-by-step recipe.

Ingredients:

1 kg of peaches, cut into slices (1.2-1.3 kg - whole);
250-300 g sugar;
5 boxes of cardamom;
5 tablespoons of freshly squeezed lemon juice;
¼ glass of cognac;
1 teaspoon pectin.

Cooking method:

Wash and dry approximately 1.2-1.3 kg of peaches. Cut into 4 pieces and remove the pit. If you wish, you can cut parts of the fruit in half.
Sliced peaches are placed in a container, covered with sugar and poured with cognac. Cover the container with cling film and place it in the refrigerator for 2 days. The contents must be stirred at least 2 times a day.
After infusion, pour the juice obtained from the fruit into a cooking pan and put it on gas. Bring to a boil.
Place all the peach slices from the container into the boiled syrup and bring to a boil again, stirring constantly. Reduce heat and leave to simmer for 15 minutes.
After boiling, turn off the gas and leave the jam to cool. Then the pan is covered and left for a day.
Before the second cooking process, cardamom should be added to the jam. To do this, grind it and pour it into a saucepan, mix everything thoroughly. Place on fire and bring to a boil. Remove the foam, reduce the gas and leave to cook for 20 minutes.
Add pectin 3 minutes before the end of cooking. It is stirred with 1 tablespoon of sugar, and the mixture is poured into the cooked jam. Stir.

While hot, the finished jam is poured into clean jars.

Jam made from hard peaches

There are often cases, especially among those involved in their own gardening, when a lot of unripe hard fruits fall off. And this is where the recipe for jam made from hard green peaches in wedges will help. To prepare it, you will need:

2 kg of unripe peaches;
2 kg sugar.

Cooking method:

Peaches are washed and pitted. Since the fruits are unripe and hard, you need to make 4 cuts on all sides and carefully separate the parts from the stone.
Then the resulting pieces are placed in a pan in layers, alternating with sugar. The fruit is left in sugar for a day.
After a day, put the pan on the fire, bring to a boil and immediately turn off.Leave to infuse for 4 hours. Then put it on gas again and turn it off after boiling. This process is repeated 2 more times with a break of 2-4 hours.
Before the fourth boil, the jars are prepared. They are thoroughly washed and sterilized.
The finished jam is poured hot into jars and covered with lids.

Despite the fact that the jam was made from unripe hard fruits, it turned out to be quite aromatic and beautiful.

How to make peach jam in slices with vanilla

Vanilla and peaches are an amazing combination. This jam will be the most delicious dessert for tea, and you can prepare peach jam in slices with vanilla according to the following recipe with photo.

Ingredients:

peaches – 1 kg;
sugar – 1.5 kg;
water – 350 ml;
citric acid – 3 g;
vanillin – 1 g.

Cooking method:

Wash the peaches thoroughly and dry with a paper towel.
Then cut in half, remove the pit and cut into slices.
Now you should prepare the syrup. To do this, pour 700 g of sugar into a saucepan and add water. Bring to a boil.
Place the chopped fruits in the boiling syrup and remove from the stove. Leave to steep for about 4 hours.
After 4 hours, you need to put the pan on the fire again, add another 200 g of sugar. Bring to a boil, stir, cook for 5-7 minutes. Remove from heat and leave to steep for 4 hours. The procedure still needs to be repeated 2 times.
At the last time of boiling, 3-5 minutes before readiness, add vanillin and citric acid to the jam.

Pour the finished jam while still hot into sterilized jars. Seal tightly, turn over and wrap with a towel.

Storage rules and periods

Like any other preparation for the winter, peach jam should be stored in a cool and practically unlit place.If the blanks are planned to be stored for a year or more, it is best to place them in the cellar.

Basically, jam can be stored for no more than two years, provided that the preparation technique and the ratio of the proportions of ingredients are followed correctly. If there is less sugar, then such a preparation may ferment. And, conversely, with a large amount of sugar, it can become sugary. If sugar is taken in equal amounts by weight with fruit, then it is best to add lemon juice or acid during cooking.

Opened jam should only be stored in the refrigerator for two months.

Conclusion

Amber jam made from peach slices is an amazing delicacy that will delight you with its summer taste and aroma on a winter evening. It won’t be difficult to prepare such a preparation, but such a wonderful sweet will delight you with its presence on the table all winter.