Peach jam for the winter: 13 easy recipes

Peach jam is a fragrant dessert that is easy to prepare and very easy to change according to your own taste. Different combinations of fruits, sugar ratios, the addition of spices to the recipe make each portion of the delicacy unique. Peach jam, despite the simplicity of the recipes, has its own subtleties in preparation.

How to cook peach jam

Cooking peach jam for the winter is not the most difficult culinary task. The recipe and sequence of actions are very simple. But there are several principles that must be followed so that the result is always successful and the jam is well kept.

Rules for preparing peach preparations for the winter:

1. Any varieties or mixtures of them are suitable for jam. For harvesting, fully ripe peaches are chosen, excluding spoiled and wormy ones.
2. The preparation of raw materials includes the removal of the skin. To facilitate the procedure, the fruits are immersed in boiling water for a minute.
3. A uniform pulp structure is obtained using a meat grinder, blender or sieve. Both fresh and boiled fruits are suitable for processing.
4. The sweetness of ripe peaches allows you to use a little sugar when cooking. However, the observance of the classic proportions promotes thickening and prolongs the shelf life of the workpieces.
5. The neutral, delicate taste of the pulp goes well with the spices typical of desserts: cinnamon, vanilla, mint, rosemary, cardamom. Almond flavor can be obtained by adding crushed peach seeds to the composition (no more than 2 pcs. Per 1 kg of jam).

Jam from ripe, juicy pulp may be too runny. To improve the consistency, the mass is either boiled down or combined with other fruits: apples, pears, plums.

The classic recipe for peach jam with a photo

The traditional proportions of the product insertion provide the necessary thickness of the workpiece. The ratio of fruit mass to sugar as 40% to 60% allows you to store canned dessert without observing special conditions in the apartment. Therefore, this recipe for peach jam is considered basic.

Ingredients:

• peach pulp without pits and peels - 1 kg;
• sugar - 1.5 kg;
• citric acid - 1/2 tsp

Cooking sequence:

1. Ripe but firm peaches are peeled and pitted. Chop arbitrarily, grind with a blender or turn through a meat grinder.
2. The resulting thick puree is placed in a wide cooking container (basin). With slight heating, bring the jam to a boil.
3. Heating is continued for another 20 minutes with constant stirring. It is necessary to evaporate the liquid from the workpiece as much as possible, while preventing the peach mass from sticking to the bottom.
4. Pour the entire amount of sugar into the boiling composition, add acid, stir. They continue to cook the jam for about 45 minutes, regularly checking the readiness. If a drop of jam, when it cools on a saucer, quickly thickens, does not drain when turning, then the heating can be stopped.
5. Ready peach jam is poured hot into sterilized glass containers, tightly sealed.

Practice shows that by reducing the amount of sugar to a ratio of 1: 1 and observing the cooking time for at least 60 minutes, the jam will be perfectly stored in the apartment. Reducing the sweetness of the product, you should be more careful when storing cans in winter.

The easiest peach jam recipe

A simple recipe for the winter involves using from 500 to 700 g of granulated sugar per 1 kg of processed fruits and no more additives. The preparation of such a peach jam for the winter consists in chopping raw materials, cooking and packaging.

Composition:

• peach puree - 1 kg;
• sugar - 600 g

Thoroughly mix the fruit mass with sugar. Cook at moderate heat for no more than 1.5 hours. The thick, hot mass is packaged in cans and sealed.

The containers filled with hot peach dessert are placed in an oven preheated to 50 ° C and kept until a smooth film appears on the surface. Then the canned food is cooled and tightened with sterile lids.

How to make thick peach jam

The consistency of the finished product depends on many factors: the variety, the degree of ripeness of the fruit, the ratio of sweetness and acidity, and the duration of boiling. You can get thick peach jam according to any recipe using the following techniques:

• long-term cooking in a dish with a wide bottom allows you to evaporate more moisture;
• increasing the sweetness of the recipe allows the jam to caramelize faster;
• it should be remembered that the workpiece will thicken considerably when it cools.

The jam should not contain more than 40% moisture. Otherwise, such a product is called jam and is used differently. These pieces behave differently in baked goods and at room temperature.

If the hot jam, which has been boiled for more than 2 hours, is poured onto baking sheets and allowed to cool completely, then the resulting layers will thicken to the consistency of marmalade. They can be cut at random and stored in glass jars.

Peach jam for the winter: a recipe with vanilla

The specific aroma of peach complements vanilla well. The resulting delicate, mild taste makes the preparation especially attractive. It is quite easy to make peach jam with a delicate dessert aroma.

Product bookmark:

• peaches - 1 kg;
• sugar - 0.5 kg;
• vanilla - 1 sachet or whole pod.

Peel, cut into small pieces. Pour chopped fruits into a cooking container, and sugar on top. Leave the workpiece for 8 hours to infuse. Warm up to a boil. Cook for at least half an hour. Vanilla is added no earlier than 15 minutes before cooking. The hot product is poured into jars, tightly closed.

How to cook peach and plum jam for the winter

The addition of additional ingredients will diversify the taste and can improve the texture. Plums add the necessary sourness to the dessert, saturate the color of the workpiece.

Ingredients:

• ripe peaches - 1.5 kg;
• plums - 3 kg;
• sugar - 3 kg.

Preparation:

1. Plums and peaches are prepared in the same way: they are divided into halves, the seeds are taken out and randomly cut. The finer the slicing, the faster the pulp will boil.
2. Blanch the fruits separately until softened in a little boiling water for about 15 minutes. Plums will take longer to cook. The water is drained and used as compote.
3. Soft pieces of peaches and plums are sent to a blender bowl and mashed. If desired, rub the fruit using a metal sieve.
4. In a wide container, boil the fruit mixture with sugar until thickened, but not less than 40 minutes.

Experienced housewives advise not to roll up jam that has not completely cooled down with dense roofs. Condensation on the inside of the lid can damage the product. Plum-peach jam is recommended to be stored in the refrigerator or pasteurized before canning.

How to make peach and pear jam

Pear varieties can add different flavors to a dessert. Peach jam gets a smooth or grainy texture, becomes thicker or thinner, depending on the addition. Lacking a pronounced sour note in taste, the pear also requires the introduction of citric acid into the recipe.

Composition:

• peaches - 500 g;
• pears - 500 g;
• sugar - 500 g;
• citric acid - 1 g

It is convenient to cook peach jam at home in the microwave, especially if there are few fruits. Using the example of a prefabricated recipe with pears, you can see how much the process is simplified.

Cooking jam in the microwave:

1. Both types of fruits are washed, peeled, seeds and seed pods are removed.
2. Using a blender, grind peaches and pears to a puree state.
3. The mixture is placed in the microwave for 20 minutes at maximum heat.
4. The jam should be stirred regularly after boiling. After boiling down to 1/2 of the original volume, the container is removed from the oven.
5. The whole norm of sugar, citric acid is added to the mixture, mixed thoroughly and cooked for about 30 minutes more.

Ready jam is poured into sterile jars, closed with tight lids.

Peach jam with rosemary

Cooking a prescription for the winter with a rosemary recipe does not take more than 2 hours. Fresh taste and original aroma will pleasantly surprise even experienced housewives.

Composition:

• peeled peaches - 1 kg;
• sugar - 1 kg;
• dried rosemary - 1 tsp;
• juice of one small lemon (zest - if desired).

Cooking process:

1. Blanch the prepared peach pieces until soft.
2. Grind in mashed potatoes, add sugar, pour in lemon juice.
3. Stir and leave for 45 minutes.
4. Put the present mass on the fire and boil for 5 minutes.
5. Pour rosemary into the mass and continue heating for another 30 minutes.

The finished peach and rosemary jam is poured into jars and stored in the refrigerator.

How to cook peach and apple jam

Apples are considered a classic basis for any jam. Thanks to the pectin in the composition, such a preparation quickly thickens, and the neutral taste with a slight sourness will not drown out the delicate aroma. For a successful combination, it is recommended to take twice as many peaches as apples.

Composition:

• peaches without pits and peels - 1 kg;
• a few peaches to be added in slices;
• peeled apples without a core - 500 g;
• sugar - 1 kg.

Making apple-peach jam:

1. The chopped fruits are stewed together in a large saucepan with a minimum of water (about 10 minutes).
2. The entire contents of the container are wiped or crushed in another way, placed in a cooking utensil.
3. With minimal heating, bring the mixture to a boil, gradually adding sugar and stirring. Add diced or sliced ​​peach pulp.
4. After the start of active boiling, boil for at least another 30 minutes, remove from heat. Poured into jars for winter storage.

It is also useful to heat apple jam with peaches in the oven before baking the top layer, which will make it possible to store such preservation at home at room temperature.

How to make sugar-free peach jam for the winter

The amount of sweetener for the jam can vary widely. The fruit's own taste sometimes allows you to make preparations without any additives.

Cooking Sugar-Free Peach Jam:

1. Peeled fruits are cut into small pieces and placed in a wide container.
2. A little water is poured into the bottom of the dish and the mixture is stewed over low heat.
3. Stirring constantly, monitor the consistency. Cooking stops when the mass has decreased by at least half.
4. Periodically cooling the workpiece, adjust its density. If the cooling mass does not satisfy the consistency, you can continue heating and evaporation.

The absence of sugar allows the use of peach jam for dietary and baby food, but requires storage of the blanks in the refrigerator.

How to make lemon peach jam

The lemon juice in the recipe performs several functions at once: it gives an additional citrus aroma, serves as a preservative, and regulates the taste. Peach preparations with lemon become transparent and brighten.

Required Ingredients:

• peach pulp - 2 kg;
• sugar - 1.5 kg;
• juice of one medium lemon.

Cooking peaches with lemon is not much different from other recipes. The pulp needs to be mashed, boil for about 30 minutes. Only then is sugar introduced. Then it is boiled for another half hour. Pour in the juice a few minutes before cooking. Immediately spread the jam in the jars, seal and cool.

How to cook cinnamon peach jam

Spices bring fresh notes and aromas to the dessert. Cinnamon gives the jam a warming taste and an attractive color. When using ground spice, the color of the product becomes rich honey during cooking.

Peach Cinnamon Jam Ingredients:

• ripe fruit pulp - 2 kg;
• sugar - 0.5 kg;
• ground cinnamon - 1 tsp;
• juice of ½ lemon (zest is used as desired).

Cooking Spicy Peach Jam:

1. The peelless pulp is cut randomly, placed in a cooking utensil.
2. Sprinkle the peach mass with lemon juice, put the pan on the stove.
3. Cover the container with a lid, simmer the fruits until they are completely softened (at least 15 minutes).
4. Boiled peaches are kneaded with a crush (if desired, to get a jam with dense fragments) or chopped until smooth with a blender.
5. Pour in sugar and cinnamon powder, mix thoroughly.
6. The mass is brought to a boil and cooked for 15 minutes, stirring constantly.

It is permissible to keep the workpiece on fire until the desired consistency is obtained. Ready peach jam is poured into sterile jars while still hot. The cinnamon flavor of the blank is perfect for filling baked goods made from any type of dough.

Recipe for tender peach pomace jam

After squeezing peach juice, a lot of aromatic mass remains, with a low moisture content. Therefore, it is easier to prepare jam from such raw materials. Depending on the quality of the spin, sometimes water is added to the mass, for the possibility of high-quality boiling of the workpiece.

To make peach pomace jam, you will need:

• sugar - 500 g;
• water - as needed;
• cake remaining after making the juice - 1 kg.

Sugar is added to the peach puree, thoroughly ground. Leave for 10 minutes to dissolve the crystals. Estimate the viscosity of the product and add some water if the consistency remains too thick. The product is boiled for at least 30 minutes. You can get a dense jam with a delicate, uniform consistency in 3-4 hours of boiling.

The hot mass is laid out in jars and sealed for the winter as standard. If baked in the oven, they can be stored at room temperature.

How to cook peach jam for the winter in a slow cooker

You can make peach jam for the winter using a multicooker, this greatly simplifies the process. But the moisture from the peach mass will have to evaporate a little longer.

Ingredients for a multicooker bookmark:

• peach pulp - 1.5 kg;
• sugar - 1 kg;
• water - 100 g.

Prepared peaches for jam are cut into cubes or chopped to a puree state. Placed in a multicooker bowl, pour sugar there, pour in water. Having set the "quenching" mode on the panel, cook for at least 1.5 hours. Periodically stirring the workpiece, check the degree of thickening.When the desired viscosity is reached, the dessert is poured into sterilized jars.

Peach jam storage rules

Storing peach jam at home requires certain conditions:

• sterilized (baked) workpieces - up to + 25 ° С;
• without sterilization, with the addition of a preservative - from + 2 ° С to + 12 ° С;
• unsterilized products without additives - up to + 10 ° С.

A storage place is chosen cool and protected from sunlight.

The shelf life for jam prepared using different technologies varies greatly. Subject to all the rules of sterility, storage temperature and observance of classical proportions, conservation of peaches is permissible for use up to 24 months. Without additional heat treatment - no more than 6 months.

Jam with a minimum boiling time, especially made without sugar and acidity regulators, must be placed in the refrigerator. Its shelf life is up to 3 months.

Conclusion

Peach jam retains the aroma and flavor of summer for long winter months. It can be used as a separate dish, used as a jam for sandwiches, stuffed with baked goods, pancakes, cakes. Subject to the conditions of preparation and storage, the dessert is preserved until the next harvest, and various additives make each batch of jam exceptional and original.

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