Step 1: Preparing the Peaches.
In order for the jam to be tasty and with tender pieces of peaches that melt in your mouth, you need to select only ripe fruits with red-yellow skin.
So, first of all, rinse the peaches well under running water. warm water in a colander and immediately transfer them to a deep bowl. 
Now we need to remove the skin, since during the cooking process it becomes like rubber, which will subsequently ruin the taste of the jam. For this purpose in large saucepan pour water and put on high heat. You need a little water - up to half the pan, so that you can still place the peaches there. When the water boils, place your hands in it one by one a large number of fruits and boil exactly 1-2 minutes.
Immediately after this, remove the ingredients using a slotted spoon or a tablespoon and transfer them to a bowl with cold water. To cool the peaches faster, you can add ordinary ice. This will speed up the process! 
And now the most painstaking process begins. Using a knife, cut off the peach skin. Afterwards, cut the fruit into two parts and remove the seed with your hands or the same knife. We don’t throw away the bones - we will need them later. Attention: If you notice that some peaches are spoiled, do not throw away the fruit. After all, the pulp of such a fruit is very tender and may become a little clogged when dropped. Therefore, using a knife, carefully cut out the broken area. Afterwards, on a cutting board with a knife, cut the peaches into small pieces along half of the ingredient. Place the crushed component in a bowl. Step 2: preparing jars for preservation.
In order for our peach jam to last until winter, it is necessary to sterilize the jars. This must be done so that the peach jam does not ferment and our jars do not explode. Otherwise, our work will be in vain! There are many ways to prepare jars for canning. You can use the dishwasher, and do this using an oven or microwave. But I'm more inclined to classical method sterilization of jars. So, to do this, we first need to rinse the jars well in warm running water. You can also use soap products to be one hundred percent sure of cleaning the dishes. Only then do not forget to rinse them well again in water. And now we're dialing a small amount of water into a large saucepan and place the container on high heat. When the water boils, turn the heat to medium and cover the pan with a flat sieve or oven rack. This must be done so that steam gets into the jars and, thanks to the high temperature, kills all harmful microorganisms that live on almost all objects and are very fond of preservation. So, we place the jars on the prepared surface so that they are at a short distance from each other and bottom up. Container sterilization lasts within 15 minutes. When droplets of steam begin to flow down the walls from the inside of the jars, the preservation containers can be removed. Attention: Be sure to use kitchen cloth gloves to avoid getting burned, because the steam temperature is very high! 
Meanwhile, heat water in a small saucepan. When the water boils, turn the heat to medium and put the rubber bands and lids into the container for rolling. We sterilize this equipment at the same time - up to 15 minutes. Afterwards, we take them out using a slotted spoon and a fork. 
We transfer the prepared jars, lids and rubber bands to the kitchen table, covered with clean towels, so that microorganisms do not get on them again. In this case, the jars should stand upside down. Step 3: cook peach jam.
Now we need to chop the peach pieces into smaller pieces of no more than 1 to 1 centimeter. This will help us coarse grater or a blender. If you use the second tool on the list, be sure to stick to 1-2 speeds so as not to turn the ingredient into fruit puree. Transfer the chopped peaches to a large saucepan and add 1 kilogram of sugar.
Place our container on high heat and constantly stir with a wooden spatula. When small bubbles begin to appear on the surface of the peach mass, turn the heat to low (less than medium) and cook for 1.5 hours A. From time to time we stir our jam with a spatula so that it does not burn at the base of the pan. After the allotted time, add to the jam 1 more kilogram of sugar and, stirring well with a spatula, cook another 1.5 hours. During this period of time, the peach mass will boil down and become jelly-like with a denser consistency. Sugar must be added in three stages. Therefore, after a certain time, add the last kilogram of the sweet component again and mix everything well again with a spatula. To prepare the jam we will need approximately from 5 to 6 hours depending on the size of the peach pieces. After that, turn off the heat and immediately move on to the next stage. 
Using a clean ladle (for this you need to pour boiling water over it before work), we collect a small amount of hot jam and pour it into a clean jar. Immediately after this, place the rubber band on the inside of the lid and close the jar with it. To tightly close the jar so that air does not get into it and it does not explode, we press down the lid with a can opener and complete the preservation process with circular movements. We do the same procedure with the remaining jam. 
And now we need to find a cozy place for our conservation, where it can stand for several days until it goes to a specially designated storage area. Place the jars upside down on a blanket or large towel. And so that the jam cools slowly, we cover it on top with the same blanket or towel. When will banks become room temperature, they can now be moved to a secluded place for storage. The jars must be placed upside down to check the sealing quality of the lids. Step 4: serve peach jam.
The peach jam turns out very tasty and tender! The main thing is that it does not taste cloyingly sweet and is great for any baking. Thanks to its consistency, it does not spread and can easily be spread on bread! And in winter time It will be nice to feel the aroma of summer and drink a cup of tea with a spoon of this wonderful jam! Enjoy your meal! - – If you prefer jam in large pieces, then you can cook the peach in small slices after the first preparation of the ingredient. This does not change the cooking procedure. You also add 3 kilograms of sugar to it and, with constant stirring, cook it for 5-6 hours. – For cooking peach jam, it is better to use aluminum cookware. Thanks to this, the peach pieces will not stick to the base of the container and your jam will not burn.
- – Don’t forget to constantly stir the jam with a wooden spatula and, if necessary, turn the heat down to low. – As for peach pits, you can add them to peach jam. To do this, first of all you need to dry them, then chop them with a hammer and peel the kernel itself with a knife. 10-20 minutes before the end of cooking the jam, add the pits to the peach mass and simply mix everything well again with a spatula. – When choosing equipment for refilling, pay attention to the fact that the lids are not rusty and that there are completely new rubber bands that are even around the edges.
Peaches are an amazingly tasty summer fruit that both adults and children enjoy. In the south of our country they are actively grown in gardens, but in other parts of Russia you can buy peaches in a supermarket or at the market. And you can eat them not only fresh, but also use them to prepare the most different dishes, including preparations for the winter. You can make compote from peaches, make jam and combine them with other most different fruits and berries. So, today we will look at a recipe for jam made from these fruits for the winter.
How to make peach jam?
If you want to prepare a tasty and very aromatic peach jam, prepare half a kilogram of pitted peaches - eight hundred grams of sugar, as well as fifty - one hundred milliliters of ordinary water.
First of all, prepare the fruit. Wash them, remove all even small debris, cut off any damage, remove the seeds. Place the peaches in a simple, appropriately sized saucepan. It is at this stage that they should be weighed in order to select required quantity Sahara. Pour water into the fruit and place it on the fire.
Peaches need to be cooked until they soften. Then rub the prepared fruit through a sieve. During this process, the skin will, of course, be removed from them, and all sorts of coarse fibers, located inside.
Only after receiving peach puree, you need to add half of the prepared sugar to it, mix and put it back on the fire at minimum power.
After the sugar has completely dissolved, taste the future jam and adjust the sweetness based on your taste preferences. Boil the jam until it reaches the desired consistency. This will take you about half an hour. Next, pour the finished treat into sterilized jars, seal, wrap and cool. Put it away for storage.
Another simple recipe with peaches
Peach jam can be made even easier without wasting time grinding the fruit through a sieve. Of course, the consistency of such a dessert will be slightly different, but it taste qualities will be at their best. For two kilograms of seedless fruit, use four hundred grams of sugar.
Experienced housewives It is recommended to prepare this delicacy from ripe peaches, and you can even use overripe fruits. They need to be washed and the seeds removed. Afterwards, the peaches must be placed in a container of a suitable size and put on fire at minimum power. Cook until the peach mixture thickens. Then add sugar to it and continue boiling until the desired consistency of jam (a drop of such a delicacy should not spread on a cold, dry saucer). Ready dessert Place in prepared (sterile) jars, seal with boiled lids and turn upside down. Wrap the jars in a warm blanket and leave until completely cool.
Simple jam
This special recipe, preparing jam using it will require some time and effort, but the result will undoubtedly please you. So, for such a delicacy for the winter, readers of Popular About Health should stock up on five kilograms of peaches, half a kilogram of sugar, juice squeezed from one lemon, and twenty peach pits.
First of all, sort out the peaches, wipe each fruit with a napkin and plunge into boiling water for just one or two minutes. Next, immediately plunge the peaches into cold water and remove the skins. Remove the pits and mash the peach pulp in any convenient way. Fold the fruit puree into enamel pan suitable size and place on fire at minimum power. Boil for half an hour, then add half a kilogram of sugar to the resulting mass and mix. Cook with constant (continuous) stirring until the desired thickness is achieved. About ten minutes before readiness, pour freshly squeezed into the jam. lemon juice, and also add peach kernels (they must first be extracted and crushed).
Pour the finished treat into sterile jars and seal with sterile lids. Cool, wrapped in a warm blanket, then store.
Peaches and watermelon
It’s easy to make peach and watermelon jam for the winter. To prepare such a delicious and very interesting dessert, you need to stock up on one kilogram watermelon pulp, one or two peaches, juice squeezed from a couple of lemons, and one kilogram of sugar. Also use twenty to twenty-five grams of gelatin and forty milliliters of vodka.
First of all, prepare everything necessary ingredients. Remove all the seeds from the watermelon pulp, then puree it using a blender. Next, take ripe peaches, dip them in boiling water for a minute, cool in cold water. Peel the fruit, remove the pit and chop into small cubes. Place the peaches in an enamel saucepan, cover with sugar, add lemon juice, as well as gelatin and vodka. Boil over low heat for four to five minutes after boiling. Next, add watermelon puree to the peaches and cook for another five to seven minutes.
Place the finished jam into sterile jars and seal. Cool it to room temperature under a warm blanket, then store it.
Delicious peach jam will definitely delight you in the cold, and will appeal to all family members and even guests.
An extra jar of thick, fragrant peach jam will never be out of place among winter preparations. Peach jam can be safely used as a filling for fingers, pies and rolls. And preparing it will not be difficult.
Peach jam, the recipe for which can be found in any cookbook, not so simple,
as it may seem at first glance.
In order to preserve high-quality jam, you need to add 25% more fruit in relation to sugar.
Ingredients:
1.5 kg of peaches;
1 kg sugar.
Recipe:
1. The recipe calls for 1.5 kg of peaches. Don't confuse it with the weight of peach puree, otherwise it won't work. thick jam. When processing fruits, the seeds must be removed, since their presence will reduce the quality finished product.
Take a piece of new white cloth and use it to thoroughly wash the fruit. Then cut the fruits in half one by one and remove the seeds.
2. Place the whole halves in a bowl and weigh again. The weight must be at least 1.25 kg, if lower, be sure to add fruit.
3. Using a blender, prepare puree from the fruits. Place it in an enamel pan and boil for 15 minutes. And only after this time, begin to introduce the required amount of sugar in small portions. After which the jam is cooked until cooked.
If you are new to making jam and cannot determine readiness, then follow these rules:
To determine the readiness of the jam, take a small amount and drop it onto a regular dry plate. Then cool and turn it upside down from the floor. The jam should not drip, but it may separate from the plate and fall in one piece.
When cooking, the jam boils down and its quantity becomes smaller. The consistency of the finished product when hot when stirred resembles honey.
4. Ready jam package in dry jars heated to a temperature of at least 60 degrees. Seal with hot, dry lids and leave until cool. This preservation can be stored in a cool place for up to 3 – 4 years.
Result:
Peach jam is a unique delicacy of its kind; it has a very rich aroma, and therefore is suitable not only for independent consumption, but also for use as an additive to baked goods. We have prepared several recipes for this jam so that you have plenty to choose from.
Peach jam - recipe
Ingredients:
- - 1.5 kg;
- lemon juice - 2 tbsp. spoons;
- butter- 1/2 teaspoon;
- sugar - 5 tbsp.
Preparation
Peel the peaches and cut the fruit into cubes. Place the pieces of peaches in an enamel pan, pour in lemon juice, add a little butter and cook until foam appears, then add sugar, turn up the heat and wait until the contents of the pan come to a boil. Boil for a minute. Immediately place the hot jam into clean and dry jars, cover with lids and place on water bath for 10-15 minutes (depending on the volume of the jar). Then we roll up the lids of the jars and the peach jam is ready for the winter!
How to make peach and rosemary jam?
Ingredients:
- peaches - 1.5 kg;
- lemon juice - 1/3 tbsp.;
- sugar - 4 3/4 tbsp.;
- rosemary - 4 sprigs.
Preparation
Cut the peaches in half and remove the pit. Cut the fruit into small cubes and place in a deep bowl. Add lemon juice, sugar and rosemary, stir, cover with a lid and leave the juice for 4 hours, remembering to stir after every hour.
Next, transfer the peaches along with the juice into a large container and place over medium heat. Cook until the liquid thickens to the consistency of syrup and the peaches become soft. Using a blender or potato press, puree the peach mass and keep it on the fire until the surface of the jam is covered with foam. Remove the foam and pour the contents of the pan into sterile jars. We sterilize jars of jam in any usual way, or immediately serve the delicacy to the table.
Peach and apple jam
Ingredients:
- peaches - 12 pcs.;
- apples - 12 pcs.;
- pears - 12 pcs.;
- sugar - 24 tbsp;
- - piece 4 cm.
Preparation
We wash and dry the jars. We cut the skin of the peaches crosswise and lower the fruit into boiling water for 30-40 seconds, after which we immediately transfer the fruit to a saucepan with ice water. Now the skin will come off easily and quickly. Cut the peaches into 4 parts, and then pass them through a meat grinder or puree them using a blender.
Peel and core apples and pears, also cut and puree. Mix apple and pear puree with peach puree in a deep bowl, and then add grated ginger and sugar, approximately a glass of sugar for each glass of fruit puree.
Place a saucepan with fruit puree on the fire and cook it, stirring constantly and skimming off the foam. As soon as the color of the puree changes to golden and the consistency becomes thick, pour the jam into jars and set them to sterilize.
By analogy, you can prepare peach jam in a slow cooker by selecting the “Stew” mode for the entire cooking time.
Peach jam
– a unique delicacy of its kind, it has a very rich aroma, and therefore is suitable not only for independent consumption, but also for use as an additive to baked goods. We have prepared several recipes for this jam so that you have plenty to choose from.
Peach jam - recipe
Ingredients:
peaches - 1.5 kg;
lemon juice - 2 tbsp. spoons;
butter - 1/2 teaspoon;
sugar - 5 tbsp.
Preparation
Peel the peaches and cut the fruit into cubes. Place the pieces of peaches in an enamel pan, pour in lemon juice, add a little butter and cook until foam appears, then add sugar, turn up the heat and wait until the contents of the pan come to a boil. Boil for a minute. Immediately place the hot jam into clean and dry jars, cover with lids and place in a water bath for 10-15 minutes (depending on the volume of the jar). Then we roll up the lids of the jars and the peach jam is ready for the winter!
How to make peach and rosemary jam?
Ingredients:
peaches - 1.5 kg;
lemon juice - 1/3 cup;
sugar - 4 3/4 tbsp.;
rosemary - 4 sprigs.
Preparation
Cut the peaches in half and remove the pit. Cut the fruit into small cubes and place in a deep bowl. Add lemon juice, sugar and rosemary, stir, cover with a lid and leave the juice for 4 hours, remembering to stir after every hour.
Next, transfer the peaches along with the juice into a large container and place over medium heat. Cook until the liquid thickens to the consistency of syrup and the peaches become soft. Using a blender or potato press, puree the peach mass and keep it on the fire until the surface of the jam is covered with foam. Remove the foam and pour the contents of the pan into sterile jars. We sterilize jars of jam in any usual way, or immediately serve the delicacy to the table.
Peach and apple jam
Ingredients:
peaches - 12 pcs.;
apples - 12 pcs.;
pears - 12 pcs.;
sugar - 24 tbsp;
ginger - 4 cm piece.
Preparation
We wash and dry the jars. We cut the skin of the peaches crosswise and lower the fruit into boiling water for 30-40 seconds, after which we immediately transfer the fruit to a pan with ice water. Now the skin will come off easily and quickly. Cut the peaches into 4 parts, and then pass them through a meat grinder or puree them using a blender.
Peel and core apples and pears, also cut and puree. Mix apple and pear puree with peach puree in a deep bowl, and then add grated ginger and sugar, approximately a glass of sugar for each glass of fruit puree.
Place the pan with the fruit puree on the fire and cook it, stirring constantly and skimming off the foam. As soon as the color of the puree changes to golden and the consistency becomes thick, pour the jam into jars and set them to sterilize.
By analogy, you can prepare jam from peaches in a slow cooker by selecting the “Stew” mode for the entire cooking time.
How to make peach and vanilla jam?
Ingredients:
peaches - 1.2 kg;
sugar -2 tbsp.;
lemon - 1 pc.;
vanilla pod - 1/2 pcs.
Preparation
Peel the peaches and cut into small pieces. Cover the peach pieces with sugar, add lemon juice and leave the mixture covered overnight. To make the jam thicker, you can add a couple of fried and crushed kernels from apricot kernels. After the time has passed, put the pan on the fire, add the vanilla pod and cook over medium heat, stirring constantly. During cooking, periodically remove the foam from the surface of the jam. Once the peaches are soft and golden and fruit juice with sugar will turn into caramel, remove the pan from the heat and distribute its contents into sterile jars.
