Simple recipes for thick delicious peach jam for the winter: with lemon, with apples, with oranges

Peaches are such noble fruits that no matter what preparation for the winter is made from them, everything will turn out not only tasty, but very tasty. But since the fruits of peaches ripen very quickly, and the period of their use ends just as quickly, we often have to deal with already overripe fruits. Namely, they are best suited for making jam. Since it is almost impossible at first glance to determine the best recipe for a thick, tasty peach jam, you must try all the techniques described below.

Only in this case, you can choose the very, very recipe that is able to take its rightful place in the family culinary piggy bank. Or maybe even create your own new original peach jam recipe with a unique combination of additional ingredients.

How to make peach jam for the winter

Traditional peach jam is a chopped, homogeneous fruit mass most often with added sugar or other sweeteners. According to the classic recipe, jam must be boiled for a long time to obtain a thick consistency. But, since natural thickeners, pectins are practically absent in the composition of peaches, then immediately after production the peach jam will still not be thick enough. It will acquire the required density only after several months of storage.

Therefore, in the modern world, many housewives use special thickeners when cooking peach jam. They can be of animal (gelatin) or vegetable (pectin, agar-agar) origin.

Thickeners not only make it easier to create the desired consistency, but also significantly reduce cooking time. This saves time and effort, and saves most of the vitamins. In addition, some thickeners (pectin, agar-agar) themselves can provide tangible health benefits and help preserve the finished product. You just need to use them in the right proportion and follow the basic technological methods when adding them to the workpiece. Only in this case will they be able to maximize their positive properties.

Attention! Adding some pectin-rich fruits (apples, pears, citrus fruits) to peach jam according to the recipe also helps to thicken the finished product.

There are two main ways to make peach jam at home.

In the first case, the pulp of the fruit is initially freed from the skin and seeds, crushed in any convenient way, covered with sugar and boiled until thick.
The second method involves only removing seeds from the fruit.Then they are placed in a small amount of water, in which they are evaporated until they soften. After that, the peaches are rubbed through a sieve, at the same time freeing them from the skin, and, adding sugar, are brought to final readiness.

What makes peach jam unique is that you can use fruits that are not suitable for any other harvesting for the winter. Peaches can be overripe, wrinkled, and irregular in shape. It is not allowed only to use rotten, wormy and damaged by other diseases fruits.

Even the sweetness of the fruit is not of paramount importance, because with the help of sugar or other sweeteners, it can be brought to the desired condition in the finished dish. But the aroma of the fruit is highly desirable. And the most fragrant are usually fully ripe fruits. Therefore, overripe fruits are traditionally used for jam. Greenish fruits can be added only if you want fruit pieces to be felt in the jam. To obtain a delicate uniform jam consistency, they will be superfluous.

Preparation of fruits for canning consists in soaking them in warm water for 7-10 minutes and in thorough subsequent rinsing in running water.

Whichever recipe or method of making peach jam is chosen later, the fruit should in any case be pitted. Sometimes they are separated easily, it is enough just to slightly cut them along the longitudinal groove, which runs along the entire fruit, and scroll the halves in different directions. Sometimes you just have to cut the pulp with a knife, freeing the bone.

The peel from the fruit is most often removed too, since it can add an unnecessary tart aftertaste and spoil the uniform consistency of the finished jam.

For cooking jam, either stainless steel or enameled dishes are usually used. When cooking, the dish must be stirred periodically so that it does not stick to the walls and bottom and does not burn. The emerging foam must be removed. This is necessary for better preservation of the workpiece.

How much peach jam to cook

Unlike jam, jam is most often made in one go.

The cooking time is determined by the variety of selected peaches, the recipe for making, and the use of certain additives.

The more juicy or watery the selected peaches turn out to be, the longer it will take to cook them. To reduce the production time, the fruits are first boiled in a small amount of water, and then, after draining the resulting juice, only the remaining pulp is used for jam.

Most often, the cooking time can vary from 20 to 40 minutes to obtain sufficient consistency. The longer the jam takes, the darker it gets. But such a long-term heat treatment will make it possible to do without sterilization when making peach jam.

The readiness of the jam can be determined in the following ways:

A drop of the finished product is placed on a cold saucer. It must retain its shape, not flow.
The liquid during cooking should not separate from the total mass.
If you dip a spoon in the jam, and then turn it over with the convex side up, then the finished dessert should cover it with an even layer.

The classic recipe for peach jam for the winter

To make peach jam according to the classic recipe, they are usually chopped through a meat grinder. But it is quite possible to use for these purposes, as a regular blender in the form of a jug, and a submersible.

You will need:

3 kg of peaches;
2 kg of sugar;
1/2 tsp citric acid.

Manufacturing:

The peaches are washed, pitted and peeled.
It is crushed using any convenient method, covered with sugar, mixed and set aside for several hours.
Place the mass on fire, add citric acid after boiling.
Cook with constant stirring for 30-40 minutes until a noticeable thickening.
Put the jam on sterile jars, roll up and place in winter storage.

A simple recipe for peach jam for the winter with a photo

The easiest way to make peach jam for the winter is to not even bother peeling the fruit before cooking. She leaves herself in the process of grinding. In addition, no prescription additives are used other than the peaches and sugar themselves.

For 1 kg of peaches, usually 1 kg of sugar is used.

Manufacturing:

Peaches are washed, pitted and cut into quarters.
Place the fruits in a cooking container, add literally 100-200 ml of water and let them heat up.
After boiling, boil them for about 18-20 minutes.
Advice! If too much juice is released, then it is poured into a separate bowl. Then it can be used to make stewed fruit, jelly and other drinks.
The remaining peach pulp is cooled and ground through a sieve to obtain a uniform consistency and release from the skins.
Add sugar, mix and cook for about 15 minutes.
Boiling jam is poured into sterile jars and sealed for the winter.

Peach jam

Peach jam five minutes is easiest to make using any thickener. The fact is that after adding pectin or agar-agar, the jam cannot be boiled for a long time, otherwise the jelly-forming properties of the additives will cease to work. And when using gelatin, it is generally not recommended to boil the product, but only to heat it to a temperature of + 90-95 ° C. Typically, peaches with sugar are boiled for a while before adding the thickeners to keep them at room temperature. And if the workpiece is stored in the refrigerator, then it is quite possible to use one of the following recipes.

Thick peach jam for the winter with pectin

Pure pectin is rarely found on store shelves. It is sometimes offered by specialty health food stores or private businesses. Most often, pectin is sold in the form of products under the names: jellix, quittin, jelly and others. In addition to the pectin itself, they usually contain powdered sugar, citric acid and some kind of stabilizer or preservative.

The most common product containing pectin, zhelfix, usually has several numbers:

1:1;
2:1;
3:1.

This abbreviation denotes the ratio of raw materials and sugar required to make jam when using this type of product. For example, when using zhelfix 2: 1 for 1 kg of peaches, you will need to add 500 g of sugar.

For fans of experiments in the kitchen, you should know that the amount of added gelatin strictly determines the density of the resulting product. So, if you strictly follow the instructions on the package, then the jam turns out to be quite thick, more like marmalade. It is not recommended to exceed this norm, since the taste of the workpiece may deteriorate.

But if you reduce the amount of added zhelfix, for example, by half, then nothing terrible will happen. The jam will also thicken, but not as much. The required density can only be determined by experiment. In addition, it should be borne in mind that the amount of added sugar also affects the density of the final product.

So, you will need:

2 kg of peach pulp;
1 kg of sugar;
50 g (or 25 g) zhelfix.

Manufacturing:

Peaches are peeled and pitted.
The halves are chopped using a blender or meat grinder.
Weigh the resulting fruit puree and add exactly half the weight of granulated sugar to it.
Stir, put on fire, bring to a boil.
The gelix is mixed with a small amount of sugar and gradually poured into the peach puree.
Stir well and boil the resulting mass for exactly 5 minutes.
They are laid out in banks, rolled up for the winter.

Advice! For lovers of spicy preparations, when pouring jam, you can add one stick of cinnamon and several cloves to each jar.

Jam from overripe peaches with agar-agar

Agar can also be used to transform peach mass into a tempting-looking bright sun jam very quickly and easily.

In addition, agar itself is very useful for all kinds of problems with the gastrointestinal tract and metabolism.

You will need:

1 kg of peaches;
500-600 g sugar;
1 package of agar-agar (7-10 g).

Manufacturing:

Peaches are pitted, the remaining pulp is poured in 100 ml of water and boiled until softened and juice is released for about 5 minutes.
The resulting juice is filtered through a sieve, agar-agar is added to it and kept at room temperature for 15-20 minutes.
Break the peach pulp with a blender, heat until boiling.
Add the infused agar-agar solution to the fruit puree and boil for about 5 minutes, stirring continuously.
Delicious peach jam is poured into sterile dishes.

When hot, it remains quite liquid and will begin to thicken only when it cools down to room temperature. It must be understood that jam made with agar-agar does not have thermostable properties. That is, when heated, the fruit mass will lose all its density. Therefore, it should not be used in fillings for pancakes and pies, which will then be baked in the oven or in a pan. But it will look great as an addition to a variety of cold dishes: ice cream, fruit salads and cocktails, smoothies and more.

How to make peach jam with gelatin

Gelatin is the most traditional and popular additive used to thicken jams. It is not suitable only for vegetarians and people following certain religious traditions. Since most often gelatin is produced from cartilage obtained from the processing of pork.

You will need:

2 kg of peaches;
1.5 kg of granulated sugar;
100 g of gelatin.

Manufacturing:

Peaches are cleaned of all excess and chopped using a meat grinder or blender.
Fall asleep with sugar, stir and place on heating.
Gelatin is soaked in 100 g of room temperature water for 30-40 minutes.
The peach puree is boiled for exactly 5 minutes, removed from the heat and the swollen gelatinous mass is added to it.
Mix thoroughly and lay out on sterile dishes.

In the photo below, it becomes clear what peach jam looks like, prepared according to a recipe with gelatin for the winter.

How to make sugar-free peach jam

For those who prefer sugar-free winter preparations, you can easily make peach jam on fructose according to the same recipes. Moreover, usually overripe peaches are so sweet that they can be easily jammed with no added sugar at all.

It is especially easy to do this with the addition of pectin. In this case, long-term digestion of fruit puree is not required. And the addition of lemon juice will help to preserve the bright and light orange shade of the pulp.

You will need:

1 kg of peaches;
juice from half a lemon;
10-15 g of pectin or 1 sachet of gelatin.

Manufacturing:

Fruit is traditionally peeled, minced and heated to a boil.
Zhelix is diluted in lemon juice and poured into peach puree.
Boil for 5-10 minutes and place in sterile containers.

How to make peach and apple jam for the winter

Apples, unlike peaches, are ubiquitous in Russia and can be used as a universal additive. Especially when you take into account the high content of pectin in them. Therefore, the addition of apples both increases the density of the jam and improves its taste, giving it some contrast.

You will need:

2500 g of peaches;
2500 g of sour apples;
1500 g sugar;
4 carnation buds.

Manufacturing:

Apples are washed, peeled and seed chambers are removed.
The resulting apple waste is not thrown away, but poured with a small amount of water, cloves are added and boiled for about 15 minutes.
Peaches are also cleaned of unnecessary details.
The fruits are crushed and mixed with sugar, set to cook for 10-15 minutes, constantly removing the foam and stirring thoroughly.
After boiling, the strained liquid from boiling the seeds and apple peel is added to the fruit mass.
After thickening, the apple-peach jam is laid out in sterile jars and rolled up.

Peach and lemon jam recipe for the winter

It is customary to add lemon to many preparations with peach, since this fruit not only ennobles the taste of the finished dish, gives it a pleasant contrast, eliminates excessive cloying, but also plays the role of an additional preservative. But in this recipe, lemon acts as a full-fledged partner of the peach, and starch plays the role of a thickener.

You will need:

3 peaches;
1 lemon;
200 g sugar;
50 ml of water;
cinnamon stick;
12 g cornstarch.

Manufacturing:

The pulp is cut from the peaches and cut into pieces of a convenient shape and size.
Add 100 g of sugar and a little water.
By heating, they achieve complete dissolution of sugar.
The remaining amount of sugar, juice squeezed from lemon and a cinnamon stick are added to the boiling fruit mass.
Boil for another 5 minutes.
A tablespoon of cold water is poured into a glass and starch is diluted in it.
A thin stream of starch solution is poured into the jam.
Stir, heat to almost boil and remove from heat.
The cinnamon stick is removed, and the finished peach jam is poured into a sterile jar and hermetically sealed for the winter.

Delicious peach, orange and lemon jam

The jam made according to this recipe has a pleasant bitterness in its aftertaste, due to the presence of citrus peels. But she only gives him an additional piquancy.

You will need:

1000 g peeled peach;
700 g granulated sugar;
1 large orange;
1 medium lemon

Manufacturing:

Peaches are soaked for 30 minutes in a soda solution (for 1 liter of water, 1 teaspoon of soda) in order to rid them of the characteristic cannon on the skin. Then rinse thoroughly under running water.
Oranges are washed in water with a brush and then scalded with boiling water.
Cut the peaches into convenient slices, removing the seeds.
The orange is cut into 8 pieces and all seeds are also carefully removed from it.
Chopped pieces of peach and orange, along with the peel, are passed through a meat grinder.
Cut the lemon into two halves and squeeze the juice from it into a chopped fruit mass. Care must be taken not to get the lemon pits inside. To do this, you can use a strainer when squeezing the juice.
Fruit puree is mixed with sugar, put on heating.
After boiling, cook for 5 minutes, shaking the jam periodically.
Allow it to cool slightly and, again bringing to a boil, cook for another 10-12 minutes.
Jam is packaged hot in sterile dishes, hermetically closed.

How to make peach and orange jam

For those who do not like either excess acid or piquant bitterness in desserts, you can use the following recipe. Manufacturing technology is similar to that described above. Only the juice is squeezed out of the orange, and the zest with the peel is not used.

By prescription you will need:

1500 g peeled peaches;
1000 g of oranges;
1300 g of sugar.

Comment! For extra thickness, you can add a bag of gelatin at the end of the jam.

Peach and Apricot Jam Recipe

Peaches and apricots are perfectly combined with each other and do not need to be added spices. In addition, pectin is present in apricots, therefore, after a while, the workpiece will independently take on a rather thick consistency.

You will need:

1 kg of apricots;
1 kg of peaches;
1.8 kg of sugar;
5 g vanillin.

Manufacturing:

Both types of fruit are pitted and, if desired, peeled.
Grind the pulp through a meat grinder, cover with sugar and leave for 10 hours or overnight in the room.
The next day, heat it to a boil over moderate heat, add vanillin and cook for about 15-20 minutes.

Harvesting peach and plum jam for the winter

In the same way, you can prepare peach jam with plums for the winter. Products will be required in the following ratio:

650 g of peaches;
250 g plums;
400 g of sugar.

How to make peach and pear jam for the winter

Peach jam with pears will especially appeal to those with a sweet tooth, although it will require minimal added sugar.

You will need:

500 g of peaches;
500 g of pears;
500 g granulated sugar;
50 g of gelatin.

Manufacturing:

The fruits are washed, chopped, sprinkled with sugar and left overnight.
In the morning, boil the jam for 15-20 minutes.
At the same time, gelatin is set to swell in a small amount of water.
Turn off the heat, mix the swollen gelatin with the peach-pear mass and spread the finished jam in sterile jars.

Peach jam without boiling

Peach jam without boiling is prepared literally in 10-15 minutes, but it will have to be stored exclusively in the refrigerator and not for long. After opening the can - about a week.

You will need:

1 kg of peaches;
1 kg of sugar.

Manufacturing:

Peaches are minced using a meat grinder or blender.
Jars and lids are sterilized at the same time.
Peaches are covered with granulated sugar in portions, carefully kneading the fruit mass each time with a wooden spatula.
Put the jam in sterile jars, tighten with boiled lids.

How to make peach cherry jam at home

Peach jam with cherries is prepared using the same technology as with the addition of other fruits or berries. Therefore, every housewife can try to add her favorite berries or fruits, peaches go well with almost any of them.

The ratio of the products is as follows:

1 kg of peaches;
1 kg of cherries;
1.5 kg of sugar.

Making Peach Jam in a Bread Maker

The bread maker, oddly enough, is ideally suited for making jam, if, of course, it has the corresponding function. But the overwhelming majority of models of modern bread makers are equipped with the "jam" function.

The kitchen assistant will take over all the main work of making jam, but the amount of ready-made dessert will not be very large. And you will have to prepare the products yourself.

You will need:

400 g peeled peaches;
200 g of sugar.

Manufacturing:

Peaches are pitted and peeled.
You can even chop the pulp with a knife.
Chopped peaches are placed in a bowl of a bread machine, covered with sugar.
Close the lid, select the "jam" mode and turn on the "start" button.
Usually, after 1 hour and 20 minutes, a signal sounds that the dish is ready.
It can be placed on a table or put in a jar and stored in a cool place.

How to make peach jam in a slow cooker

Making peach jam in a multicooker is as easy as in a bread maker, and it can take even less time.

You will need:

1200 g peaches;
600 g sugar;
1 lemon;
15 g of gelatin.

Manufacturing:

The peeled pulp of peaches is cut into small pieces, put into a multicooker bowl, sprinkled with sugar.
Scald the lemon with boiling water, rub the zest from it and squeeze the juice.
Add the zest and juice to the peaches, mix and leave them in the bowl for an hour.
The gelatin is soaked in a small mug for the same period of time.
The multicooker is turned on in the "stewing" mode for 15-20 minutes.
While the device is working, you can sterilize the cans.
After the sound signal, the swollen gelatin is added to the bowl of the device, stirred.
Put ready-made jam on sterile jars, twist.

Peach jam storage rules

Peach jam, which has been heat-treated for at least 20-30 minutes and tightly rolled, can be stored even at room temperature for about 1 year. Dessert prepared according to quicker recipes, it is advisable to keep in a cool place, in a cellar or refrigerator.

Conclusion

Whatever recipe for thick tasty peach jam would be chosen for making for the winter, most likely you will not have to be disappointed in it. On the other hand, peaches that have not been stored for a long time will be utilized with great benefit, and in the harsh winter season, the sun peach jam will remind you of the warm and carefree season.