Content
- 1 How to cook peach jam in wedges
- 2 Classic recipe for peach wedge jam
- 3 The easiest recipe for peach jam with slices
- 4 Peach jam with wedges in amber syrup
- 5 Thick peach jam with pectin wedges
- 6 How to cook peach jam with cardamom and cognac wedges
- 7 Hard peach wedge jam
- 8 How to make peach jam with vanilla wedges
- 9 Storage rules and periods
- 10 Conclusion
By the end of summer, all gardens and vegetable gardens are full of rich harvests. And on the shelves of the store there are delicious and juicy fruits. One of these aromatic fruits is peach. So why not stock up on winter supplies? The best option for harvesting is amber peach jam in slices. It cooks very quickly, but it turns out to be very aromatic, beautiful and tasty.
How to cook peach jam in wedges
It is not difficult to choose fruits for making peach jam in slices for the winter. These fruits should be ripe, but not overripe or damaged. Unripe fruits are very dense and do not have a characteristic aromatic odor. The presence of impact marks and dents on the delicate surface is also not allowed - such fruits are more suitable for making jam or confiture.
If harder varieties were chosen for the workpiece, then it is best to lower them in hot water for a couple of minutes. To cook with the skin, pierce it with a toothpick in various places before dipping it into hot water. This procedure will help maintain the integrity of the peel.
If it is necessary to remove the skin from the fruit, then after hot water the peaches are dipped into pre-chilled water. Such a contrasting procedure will allow you to separate the skin as accurately as possible without damaging the pulp.
The peaches themselves are very sweet, so you need to take a little less sugar than the fruits themselves. And if the recipe uses a uniform amount of ingredients, then it is recommended to add citric acid or juice to preserve it for the winter. Such an additive will prevent the preparation from becoming sugared.
Sometimes, to smooth out the sugary-sweet aftertaste, spices are put in amber peach jam.
Classic recipe for peach wedge jam
There are several options for preparing peach preparations for the winter. You can resort to the classic recipe for peach jam in slices with a step by step photo. To prepare it, you need:
- 1 kg of peaches;
- 1 kg of sugar.
Cooking method:
- The ingredients are prepared: they are washed and peeled. To do this, washed peaches are dipped first in boiling water, then in chilled water. The peel after this procedure is easily removed.
- The peeled fruits are cut in half, pitted and cut into slices.
- Pour the chopped pieces into a container for cooking future jam and sprinkle with sugar, let it brew until the juice is released.
- After the juice appears, the container is placed on the stove, the contents are brought to a boil. Remove the emerging foam, reduce the heat and simmer the jam for 2 hours, stirring frequently and removing the foam.
- The finished delicacy is poured into previously sterilized cans and rolled up with a lid.
Turn over, leave to cool completely.
The easiest recipe for peach jam with slices
In addition to the classic, peach jam in slices for the winter can be prepared according to a simpler recipe. The whole highlight of the simplified version is that the fruits themselves do not have to be cooked, which means that as many useful substances as possible will remain in them.
Ingredients:
- peaches - 1 kg;
- sugar - 0.5 kg;
- water - 150 ml;
- citric acid - 1 tablespoon.
Cooking method:
- The fruits are prepared: they are thoroughly washed and dried.
- Cut in half.
- Remove the bone with a spoon.
- Cut into narrow slices, preferably 1-2 cm.
- Transfer the chopped pieces to a saucepan and set aside until the syrup is prepared.
- To prepare the syrup, pour 500 g of sugar into a saucepan and cover with water. Put on fire, stir, bring to a boil.
- Pour 1 spoon of citric acid into the boiled sugar syrup, mix thoroughly.
- Cut slices are poured with hot syrup. Leave to infuse for 5-7 minutes.
- Then the syrup is poured without slices again into a saucepan and brought to a boil.
- Peaches are poured with hot boiled syrup for the second time and insisted for the same time. Repeat the procedure 2 more times.
- The last time the syrup is boiled, peach slices are carefully transferred to a jar.
- Boiled syrup is poured into the jar. Close tightly with a lid and leave to cool completely.
According to a simple cooking option, peach jam in slices for the winter turns out to be rich and transparent, full of a pleasant peach aroma.
Peach jam with wedges in amber syrup
In addition to a thick piece, completely consisting of pieces of delicious fruit pulp, you can cook peach jam with slices in a large amount of amber syrup.
Ingredients:
- 2.4 kg of hard peaches;
- 2.4 kg of sugar;
- 400 ml of water;
- 2 teaspoons of citric acid.
Cooking method:
- The fruits are prepared: they are pre-soaked in a weak solution of soda to remove the top layer of the cannon from the peel. For 2 liters of cold water, you need to put 1 tablespoon of soda, mix thoroughly and lower the fruits in the solution for 10 minutes. Then the peaches are removed and washed under running water.
- The fruits are dried and cut into halves. Remove the bone. If the bone is not removed well, you can separate it with a teaspoon.
- The peach halves are cut into small slices, approximately 1-1.5 cm in length.
- When the sliced peaches are ready, prepare the syrup. 400 ml of water is poured into a container for cooking jam and all the sugar is poured. Put on gas, stir, bring to a boil.
- As soon as the syrup boils, peach slices are thrown into it and brought to a boil again. Remove from heat and let it brew for 6 hours.
- After 6 hours of infusion, the jam is again put on gas and brought to a boil. Remove the foam and cook for 20 minutes. If you plan to make the syrup thicker, then boil it for up to 30 minutes. 5 minutes before readiness, pour citric acid into the jam, mix.
- Pour the finished jam with slices into sterilized jars, tighten the lids tightly.
Turn the jars over and cover with a towel until they cool completely.
Thick peach jam with pectin wedges
Today there are recipes for boiling peach jams in slices for the winter with a minimum amount of sugar. You can minimize the amount of sugar by using an additional ingredient - pectin. In addition, such a blank turns out to be quite thick.
Ingredients:
- peaches - 0.7 kg;
- sugar - 0.3 kg;
- water - 300 ml;
- 1 teaspoon of pectin;
- half a medium lemon.
Cooking method:
- Peaches are washed, peeling is not required, dried with a paper towel.
- Cut each fruit in half and remove the pit.
- Cut the peach halves into slices, transfer them to a container for making jam and sprinkle with sugar.
- The lemon is washed and cut into thin circles, placed on top of the slices sprinkled with sugar.
- After insisting, a spoonful of pectin is added to the container with fruits, poured with water and mixed.
- Put the container on gas, stir, bring to a boil. Reduce heat and leave to simmer for 15-20 minutes.
- Hot jam is poured into pre-prepared jars.
How to cook peach jam with cardamom and cognac wedges
As a rule, classic jam made of only peaches and sugar is a very simple preparation, but you can give it more acidity and aroma with the help of spices and cognac.
You can cook jam, where peach slices are combined with cognac, following the following step-by-step recipe.
Ingredients:
- 1 kg of peaches, cut into slices (1.2-1.3 kg - whole);
- 250-300 g sugar;
- 5 boxes of cardamom;
- 5 tablespoons freshly squeezed lemon juice
- ¼ glasses of brandy;
- 1 teaspoon of pectin.
Cooking method:
- Wash and dry about 1.2-1.3 kg of peaches. Cut into 4 pieces and remove the pit. If you wish, you can cut the pieces of the fruit in half.
- Sliced peaches are transferred to a container, covered with sugar and poured over with cognac. Cover the container with cling film and place it in the refrigerator for 2 days. Mix the contents at least 2 times a day.
- After insisting, the juice obtained from the fruit is poured into a cooking pot and put on gas. Bring to a boil.
- All peach slices from the container are transferred to the boiled syrup and brought to a boil again, mixed constantly. Reduce heat and simmer for 15 minutes.
- After boiling, the gas is turned off and the jam is left to cool. Then cover the pan and leave for a day.
- Before the second cooking process, add cardamom to the jam. To do this, it is crushed and poured into a saucepan, everything is thoroughly mixed. Put on fire and bring to a boil. Skim off the foam, reduce the gas and leave to cook for 20 minutes.
- Add pectin 3 minutes before the end of cooking. It is stirred with 1 tablespoon of sugar, and the mixture is poured into the boiled jam. Stir.
Hot ready-made jam is poured into clean jars.
Hard peach wedge jam
Often there are cases, especially among those engaged in their gardening, when many unripe hard fruits are crumbled. And this is where the recipe for jam from hard green peaches with slices will help. To prepare it, you will need:
- 2 kg of unripe peaches;
- 2 kg of sugar.
Cooking method:
- Peaches are washed and pitted. Since the fruits are immature and hard, it is required to make 4 cuts on all sides and carefully separate the parts from the stone.
- Then the resulting pieces are placed in a saucepan in layers, alternating with sugar. The fruit is left in sugar for a day.
- After a day, put the pan on fire, bring to a boil and turn it off immediately. Leave to infuse for 4 hours. Then they put it on gas again and turn it off after boiling. This process is repeated 2 more times with a break of 2-4 hours.
- Before the fourth boil, banks are prepared. They are thoroughly washed and sterilized.
- Hot prepared jam is poured into jars and rolled up with lids.
Despite the fact that the jam was made from unripe hard fruits, it turned out to be quite aromatic and beautiful.
How to make peach jam with vanilla wedges
Vanilla and peaches are an amazing combination. Such jam will be the most delicious dessert for tea, and you can make peach jam with vanilla slices according to the following recipe with a photo.
Ingredients:
- peaches - 1 kg;
- sugar - 1.5 kg;
- water - 350 ml;
- citric acid - 3 g;
- vanillin - 1 g
Cooking method:
- Wash the peaches thoroughly and dry with a paper towel.
- Then cut in half, remove the bone and cut into slices.
- Now the syrup should be prepared. To do this, pour 700 g of sugar into a saucepan and fill it with water. Bring to a boil.
- Put the chopped fruits in boiling syrup and remove from the stove. Leave to infuse for about 4 hours.
- After 4 hours, the pan needs to be put on fire again, add another 200 g of sugar. Bring to a boil, stir, cook for 5-7 minutes. Remove from the stove, leave to infuse for 4 hours. The procedure still needs to be repeated 2 times.
- For the last time of boiling, 3-5 minutes before cooking, add vanillin and citric acid to the jam.
Pour the prepared jam while still hot into sterilized jars.Close hermetically, turn over and wrap with a towel.
Storage rules and periods
Like any other preparation for the winter, peach jam should be stored in a cool and practically unlit place. If the blanks are planned to be stored for a year or more, it is best to place them in a cellar.
Basically, the jam is stored for no more than two years, provided that the cooking technique and the ratio of the proportions of the ingredients are correctly followed. If there is less sugar, then such a workpiece may ferment. And, conversely, with a large amount of sugar, it can become sugar-coated. If sugar is taken in an equal amount by weight with fruit, then it is best to add lemon juice or acid during cooking.
Open jam should only be stored in the refrigerator for two months.
Conclusion
Amber peach jam in slices is an amazing delicacy that will delight you with its summer taste and aroma on a winter evening. It will not be difficult to prepare such a blank, but such a wonderful sweetness will delight you with your presence on the table all winter.
