Seedless peach jam: 5 recipes

Fragrant seedless peach jam in the middle of winter will remind you of hot summers and sunny southern countries. It will perfectly fulfill the role of an independent dessert, and also come in handy as a filling for aromatic baked goods.

How to make seedless peach jam

In many ways, the preparation of peaches repeats the technology of canning apricots, but there are also secrets here.

To make the dessert as tasty as possible, and the canned fruits please the eye with a beautiful shape and amazing amber color, you need to select ripe, but by no means overripe yellow peaches for cooking. They should not be too soft, otherwise the fruit will boil and turn into jam or an unattractive porridge.

Before cooking, you need to remove the skin from the fruit, even if it is completely smooth: during the cooking process, the skin will separate from the pulp and the dish will not look very appetizing. Another important point: during boiling, a thick foam is released, which must be removed with a slotted spoon - this way the dessert will turn out not only tasty, but also aesthetically attractive.

Classic version of seedless peach jam

To make classic seedless peach jam, you need:

• peaches - 1 kg;
• granulated sugar - 1.2 kg;
• water - 200 ml;
• citric acid - 1 tsp;
• a pinch of vanillin.

Cooking method:

1. Wash the fruits thoroughly.
2. Dip the peaches in boiling water for a few seconds.
3. Take out and put the fruits in a container filled with cold water, add half of the citric acid there.
4. Take the fruit out of the water and peel it off.
5. Mix sugar and water, boil the syrup.
6. Remove the seeds from the peaches, cut them and put them in boiling syrup.
7. Remove the jam from heat, let cool and put in a cool dark place for 6 hours.
8. Heat the fruit mass again, bring to a boil and simmer slowly for half an hour.

At the very end, add the remaining citric acid and vanilla.

The easiest seedless peach jam recipe

The simplest recipe for the most delicious seedless peach jam does not require any outstanding culinary skills. All you need for this:

• peaches - 2 kg;
• granulated sugar - 3 kg.

Step-by-step instruction:

1. Put the washed peaches in boiling water for a couple of seconds, then sharply dip them in cold water.
2. Carefully remove the skin, remove the seeds, cut into small pieces.
3. Pour the fruits into a bowl in which the jam will be made, heat them over low heat, bring to a boil, stirring with a wooden spoon.
4. When the peaches are well boiled, add sugar and cook until cooked, stirring from time to time and removing the resulting foam.

Another simple recipe allows you to make fragrant peach jam in just 5 minutes. This will require:

• peaches - 1 kg;
• granulated sugar - 1 kg;
• water - 0.4 l;
• citric acid - 1/2 tsp

Step-by-step instruction:

1. Remove the skin and seeds from the washed fruits. If there are any incomprehensible spots and blotches on the pulp, it is also better to cut them off.
2. Cut the peeled pulp into pieces.
3. Mix water with sugar and boil, gently pour fruit into the resulting syrup.
4. Bring the jam to a boil and cook for 5 minutes. Add citric acid to peaches before removing from heat.

As soon as the dessert cools down, it can already be served with tea. The finished jam should be laid out in glass jars, the treat should be stored in the refrigerator.

Pitted apricot and peach jam

A very tasty, original and healthy mix will turn out if fragrant peaches are combined with ruddy apricots. In order for a piece of sunny summer to settle in the banks, the following components will be needed:

• peaches - 1 kg;
• apricots - 1 kg;
• granulated sugar - 1.5 kg.

Sequencing:

1. Select and prepare ripe fruits - rinse thoroughly, remove the skin, briefly dipping the fruit in hot water.
2. Cut them into pieces, removing the bones, and place in a deep enamel bowl.
3. Cover the fruit with sugar and leave for 1 hour to let the pulp start juicing.
4. Stirring over low heat, bring the jam to a boil, cool and leave to infuse overnight.
5. The whole procedure - boil, remove, let cool - repeat 2-3 times. The longer the jam is boiled and infused, the richer and richer the taste will be.
6. Pour the hot mass into sterilized jars and roll up.

Flavored seedless peach jam with cinnamon

Cinnamon gives a delicate taste and amazing aroma to peach jam - in winter this amazing delicacy will remind you of the sun and warmth, support the immune system, give a powerful charge of vivacity and good mood.

List of required products:

• peaches (peeled, pitted) - 1 kg;
• granulated sugar - 1 kg;
• lemon - 1 pc.;
• cinnamon - 1/3 tsp

Step-by-step instruction:

1. Rinse fragrant ripe fruits (yellow-orange inside) thoroughly, remove the skin by scalding the peaches with boiling water.
2. Remove the seeds and cut the pulp into pieces, add sugar and leave for a couple of hours to let the peaches juice.
3. Heat the resulting mass over low heat, add cinnamon.
4. As soon as the jam boils, remove the froth and remove the dishes from the heat.
5. Let the dessert brew for a couple of hours, heat up, gradually bring to a boil, stirring the fruit mass with a wooden spoon.
6. Leave the jam for another couple of hours, squeeze the lemon juice into it and reheat.

Boil for 20 minutes, remembering to stir occasionally.

How to cook thick pitted peach jam with agar agar for the winter

Fragrant peach jam with the addition of agar-agar (pectin) turns out to be very thick and does not require long-term cooking, due to which the fruit retains almost all the nutrients and vitamins. The taste qualities of the dessert will only benefit from this - the jam will not be sugary-sweet, it will retain a bright aftertaste of fresh fragrant fruits.

Ingredient List:

• peaches - 2 kg;
• sugar with pectin - 1 kg.

Sequencing:

1. For cooking, ripe, aromatic, not too large fruits should be selected.
2. Remove the peel from the fruit, remove the seeds, and cut the pulp into pieces.
3. Put the peaches in an enamel bowl, put on low heat and, stirring occasionally, bring to a boil.
4. Pour sugar and pectin into a bowl.
5. Boil for another 10 minutes, constantly removing the foam.
6. Remove jam from heat, mix thoroughly and cool slightly.

Spread over heated sterilized jars and roll up.

Rules for storing seedless peach jam

During cooking, citric acid should be added to the jam - so the dessert will stand all winter without any problems and will not be sugared. A pleasant bonus - citric acid will add a spicy, subtle note to the delicacy. Fans of everything natural can use freshly squeezed lemon juice.

Conclusion

Delicious and aromatic - this sweet, seedless peach jam contains a piece of summer.With the help of simple step-by-step recipes, even novice housewives can cook this amazing delicacy!

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