Peach jam for the winter: 11 easy recipes

Peaches are loved not only in the south, where the amazing variety of these fruits allows you to prepare a lot of all kinds of yummy from them for the winter. They are appreciated for their delicate and at the same time juicy taste and many useful properties, most of which, moreover, are preserved during heat treatment. But in central Russia, even at the height of the season, peaches cannot be called the cheapest fruit. Peach confiture allows you to prepare a delicious preparation for the winter, even from a small amount of fruit. At the same time, time will be spent to a minimum, and in winter it will be possible to enjoy an exquisite delicacy and show off your culinary art to guests.

How to make peach jam for the winter

Not all housewives are clearly aware of the difference between confiture, jam or preserves. Oftentimes, the same dish has different names. In fact, everything is very simple. Jam is usually called a dessert in which small or large pieces of fruit are in a fairly thick sugar syrup. However, many still prefer confiture-jam, that is, a thick jelly-like fruit mass of a uniform consistency. It is more convenient to spread it on bread. Although for a real confiture in this mass, at least small, but whole pieces of fruit should still be visible.

It is not always easy to achieve such a consistency of a dessert from peaches. After all, these fruits do not differ in the high content of the natural thickener - pectin. Therefore, traditional recipes often use a large amount of sugar and / or prolonged cooking to make the meat thick. You can also use the addition of a variety of thickeners to the peach confiture according to the recipe: gelatin, pectin, agar-agar.

Peaches for confiture can be taken in any size, but it is more practical to use small fruits, which are often discarded for other blanks. It is advisable to choose the most ripe representatives, which are characterized, first of all, by an attractive aroma, especially at the point of attachment of the fruit to the branch. They make a dessert with a particularly airy, delicate creamy consistency.

If you use slightly unripe fruits, then the consistency of the peach jam will be more grainy.

This is easy to do if the fruits are placed sequentially, first in boiling and then in very cold water. Often the peel from the pieces begins to slide off by itself when the dish is boiled. In this case, it can also be carefully removed and removed.

Peach variety, the color of its pulp determines the color shade of the future workpiece. It can range from pale greenish yellow to orange-pink. What kind of peaches to use for jam is a matter of choice for the hostess; in any case, the preparation will turn out to be very tasty.

The classic recipe for peach jam

For the simplest version of peach confiture for the winter, the following proportions of products are suitable:

• 1 kg peaches, peeled and pitted;
• 1 kg of sugar;
• 200 ml of water;
• a pinch of citric acid (or half a lemon).

Manufacturing:

1. The water is boiled, sugar is gradually poured into it, making sure that it completely dissolves in it.
2. Add juice from half a lemon or citric acid and boil the syrup for some time until it thickens. Turn off the fire, put the syrup to cool.
3. In the meantime, peels and pits are removed from the peaches, and the remaining pulp is weighed.
4. Cut it into small slices.
5. After waiting for the syrup to cool to a temperature of + 40-45 ° C, add the peach slices to the syrup and mix gently.
6. Insist in room conditions for exactly one day.
7. Then the slices of peaches are heated in syrup until boiling and, having mixed, are not covered tightly with a lid and again left for several hours in the room.
   
8. For the last time, the future confiture is placed on the fire and boiled after boiling for 20-30 minutes.
9. The hot dessert is laid out in sterile jars and hermetically rolled up.

In total, about 1 liter of the finished product is obtained from the indicated amount of ingredients.

Peach jam with gelatin

Adding gelatin can help you get the required density of peach jam without any problems for any recipe. It should only be remembered that gelatin loses all its properties when boiled, so it must be added at the very end of cooking.

You will need:

• 1 kg of peaches;
• 0.8 kg of sugar;
• 2 tsp vanilla sugar;
• ½ tsp citric acid;
• 50 g of granulated gelatin.

Manufacturing:

1. Peaches are washed, pitted and, if desired, peeled.
2. Gelatin is soaked in a small amount of cool water (in a volume 2-4 times the substance itself) for 30-40 minutes. During this time, it must absorb all the water and swell.
3. The pulp of the fruit can be finely chopped with a knife, or, if desired, passed through a blender, leaving small pieces of fruit in the puree.
4. Pieces of peaches are covered with sugar and placed in a suitable container on the fire for a short (10-15 minutes) boiling.
5. When boiling, the froth must be removed from the fruit and at the same time vanilla sugar and citric acid are added.
6. Turn off the heat and add the swollen gelatin to the peaches.
7. Mix the resulting mass thoroughly.
8. Ready-made peach jam with gelatin is laid out hot in sterile jars and sealed for the winter.

Peach jam with pectin

Pectin is an all-natural thickener obtained from plant foods, among other things. Therefore, it can be used in vegetarian and various national cuisines, where there is a ban on the use of products obtained from pork bones.

Pectin has several properties, which are determined by one or another type of this substance.

He might be:

• buffered (does not need acid for the gelling process) or not.
• thermostable (finished products withstand subsequent heat treatment without changing their properties) or not.

Moreover, the packaging does not usually indicate the specific type of pectin purchased. Its properties, if necessary, need to be identified independently. Since there is a clear lack of natural acid in peaches, it is always advisable to add a little citric acid to peach jam with pectin.

On sale, pectin is most often found in the form of a product called zhelfix 2: 1.In addition to the pectin itself, it contains powdered sugar and citric acid, so no additives are required when using it. Numerical marking indicates the recommended ratio of the amount of the product used (fruits, berries) in relation to the sugar.

The main advantage of using pectin is that, theoretically, you can make thick workpieces without sugar at all. Only in this case the rate of used pectin increases several times. For example, if 500 g of sugar is used per 1 kg of peaches, then it is enough to add 4 g of pectin. If you make a blank without sugar at all, then for a good thickening you need to take about 12 g of pectin.

To make peach jam with gelatin, you will need:

• 2 kg of peaches;
• 1 kg of sugar;
• 25 g of jaundice;
• 4 cinnamon sticks;
• 8 carnation buds.

Manufacturing:

1. Peaches are peeled and pitted, if desired, chopped with a blender or cut into small slices.
2. Pour sugar over the fruits and put on fire until boiling.
3. At the same time, zhelfix is ​​combined with several tablespoons of sugar, mixed well.
4. After boiling, add a mixture of sugar with gelatin to the peaches, bring to a boil and cook for no more than 3-5 minutes.
5. 2 clove buds and one cinnamon stick are placed in sterile jars.
6. Spread hot peach confiture on top and roll it up hermetically for the winter.

Peach jam with lemon

Lemon is the best friend and neighbor for peaches in joint preparations. After all, it contains acid, indispensable for peach jam, as well as the very pectin substances that can make the dessert thicker and ensure its longer storage. But in this recipe, the peach jam will be made using agar agar, a natural thickener made from seaweed.

You will need:

• 1000 g peaches, pitted and peeled.
• 500 g granulated sugar;
• 1 large lemon;
• 1.5 tsp agar agar.

Manufacturing:

1. Scald the lemon with boiling water, rub the zest from it.
2. The pulp of peaches is cut into pieces of a convenient size, covered with grated zest and poured with juice obtained from lemon.
3. Sprinkle all the components with sugar, cover and put away for 12 hours (overnight) in a cold place.
4. In the morning, the fruit mixture is placed on heating and brought to a boil.
5. At the same time, agar-agar powder is diluted in a small amount of water and also heated to a boil. Boil for exactly 1 minute.
6. Mix the boiling agar agar with the fruit mixture and let it simmer for another 3-4 minutes.
7. In a hot state, the confiture is laid out in sterile jars and instantly sealed.

Since when the temperature rises above + 50 ° C, agar-agar loses its jelly-forming properties.

Peach, Pear and Apple Jam

An assortment of apples, peaches and pears can be considered almost a classic recipe for jam. Since even without the addition of jelly-forming components, the dessert will acquire a thick appearance without any problems.

You will need:

• 1 kg of apples;
• 500 g of peaches;
• 500 g of pears;
• 1 glass of apple juice
• a pinch of vanillin;
• 2 kg of sugar.

Manufacturing:

1. Peaches sort out, cut out all the spoiled places and peel them off.
2. Cut into two parts, remove the bone, and only at this moment the final weighing of the product is carried out.
3. Apples and pears also peel and seed chambers.
4. Only the finished fruit pulp is weighed for use in the recipe.
5. All prepared fruits are cut into small slices, covered with granulated sugar, poured with apple juice, covered with a lid and left in the room for 40 minutes to release additional liquid.
   
6. After aging, the container with fruits is placed on fire, heated to a temperature of + 100 ° C and boiled with occasional stirring for 30-40 minutes.
7. The boiling confiture is carefully distributed over the prepared sterile jars, and tightly tightened for the winter.

The original recipe for peach jam with mint and oranges

The combination of delicate peaches with a contrasting taste and an alluring citrus aroma can seduce anyone. And the addition of mint will add a touch of freshness to the dish and smooth out the possible sweetness of the dessert.

You will need:

• 1300 g peaches;
• 2 medium-sized oranges;
• 15 peppermint leaves;
• 1.5 kg of sugar.

Manufacturing:

1. Wash oranges, scald with boiling water and peel off the zest with a coarse grater.
2. Then the oranges are peeled and squeezed out of juice. Add granulated sugar, peeled zest and put on heating.
3. Cook for several minutes until the mixture is completely homogeneous.
4. Peaches are peeled and pitted, cut into cubes.
5. Add them to boiling orange-sugar syrup and cook for about 10 minutes.
6. Add finely chopped mint leaves and boil everything together for the same amount of time.
7. Roll up in sterile jars.

How to make peach and apricot confiture for the winter

This jam can usefully diversify recipes for peach blanks.

You will need:

• 1 kg of peaches;
• 1 kg of apricots;
• 100 g gelatin;
• 1.5 kg of granulated sugar;
• 1 tsp vanilla sugar.

Manufacturing:

1. Both peaches and apricots are pitted and, if desired, peeled.
2. Cut the fruit into slices, sprinkle with sugar and leave in a cold place for 10-12 hours.
3. Then it is heated to a boil, boiled for 5-10 minutes and cooled again.
4. Dilute gelatin in cold water, let it swell for 40 minutes.
5. Add the swollen gelatin to the fruit mixture and heat to almost boiling.
6. Without letting the dish boil, lay it out in sterile jars, tighten it tightly.

Delicate peach jam with cherries and vanilla

Pleasant sourness and delicate cherry consistency will harmoniously fit into the overall image of the finished peach confiture. Plus, this recipe has additional health benefits because it uses fructose and agar.

You will need:

• 600 g peaches;
• 400 g cherries;
• 500 g fructose;
• 1 bag of vanilla sugar;
• zest from one lemon;
• 1.5 tsp agar agar.

Manufacturing:

1. Pits are removed from the peaches, but they are not thrown away, but split and the nucleoli are removed from them.
2. The peaches themselves are cut into slices of the desired size, sprinkled with fructose, vanilla sugar, chopped kernels and lemon zest are added.
3. Cover everything loosely with a lid and leave it in the cold overnight.
4. The next day, the pits are removed from the cherries and added to the peaches, they insist for about an hour in the room.
5. Place the fruit mixture on the warmer.
6. At the same time, agar-agar is diluted in 50 ml of water and also heated until it boils.
7. The agar-agar solution is attached to the fruit and the whole is allowed to boil for 5 minutes, no more.
8. Cherry-peach confiture is poured into sterile jars and hermetically rolled up for the winter.

Unusual recipe for peach confiture with rose petals and cherries

Some rose petals already give the delicacy a wonderful aroma, and cherries complement it with their original taste. Since the red and pink fruits of the sweet cherry already have time to move away to the ripening of the first fruits of the peaches, in the recipe for this jam for the winter they use mainly late yellow sweet cherries.

You will need:

• 500 g of peeled peach pulp;
• 200 g of pitted cherries;
• 3 tbsp. l. vermouth;
• 700 g sugar;
• 7-8 st. l. lemon juice;
• 16-18 rose petals.

No gelling agents are used according to the recipe, but pectin or agar-agar can be added to the products if desired.

Manufacturing:

1. Peaches and cherries are washed, pitted.
2. Peaches are cut into slices comparable in size to cherries.
3. Stir cherries, peaches, lemon juice and sugar in one container.
4. Heat until boiling and simmer for 5 minutes.
5. Add rose petals and vermouth. At this point, you can add pectin or agar agar if desired.
6. Bring the confiture to a boil and, spreading it out in jars, twist it for the winter.

How to make peach jam with cognac

In the same way, you can prepare confiture with the addition of cognac. These desserts can be given even to children, since all alcohol evaporates during the cooking process.

You will need:

• 1 kg of peaches;
• 50 g gelatin;
• 0.75 kg of granulated sugar;
• 100 ml of brandy;
• 1 lemon;
• 1 tsp vanilla sugar.

Exotic winter jam with peaches, feijoa and melons

Peaches themselves can be quite classified as exotic fruits, but the combination with melon and feijoa creates a very unusual cocktail.

You will need:

• 250 g pitted peaches;
• 250 g of melon pulp;
• 250 g feijoa;
• 350 g sugar;
• 100 ml of gelatin dissolved in water (3.5 tablespoons of gelatin granules);
• 10 g orange peel;
• 2 carnation buds.

Manufacturing:

1. Peaches are peeled in a known manner and cut into thin slices.
2. The feijoa is washed, the tails are cut off from both sides and also thinly sliced.
3. The melon is cut into cubes.
4. Sprinkle the fruit with sugar, mix and put in a cold place overnight.
5. In the morning, gelatin is infused in cold water until it swells.
6. Boil the fruit mixture for 5 minutes, add orange zest and cloves, turn off the heat.
7. Add gelatin, mix and, spread out in sterile jars, roll up for the winter.

Storage rules for peach jam

Peach confiture, hermetically rolled up according to all the rules, can be stored in a regular pantry at room temperature for a year. You just need to protect it from light.

Conclusion

Peach jam is one of the easiest and fastest to make blanks for the winter. And the original recipes described in the article will help even a novice housewife prepare a real culinary masterpiece.

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