Peach jam recipe for the winter. How to make jam from pitted peaches

Step-by-step recipes for making aromatic peach jam

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

216 kcal.

Option 1. Classic peach jam recipe

Peach is a soft and aromatic fruit that is good both fresh and canned. Jam, confiture, compote and, of course, preserves are made from it. Peaches help normalize metabolism, stimulate brain function and strengthen the walls of blood vessels.

Ingredients

• 360 g spring water;
• 1 kg 400 g regular granulated sugar;
• kilogram of peaches;
• 4 g citric acid.

Step-by-step recipe for peach jam

We sort the fruits, removing unripe and spoiled fruits. Rinse them under the tap and put them in boiling water for a few seconds. Remove the peel.

We cut each fruit and remove the seeds. Leave in halves or cut into slices. Prepare a solution of water and citric acid in a ratio of 1:10. Dip the peaches in it for ten minutes.

Place the fruit in a sieve and leave to drain all the liquid. Bring water to a boil in a saucepan. Dip the peaches into it and blanch for about five minutes. Cool immediately under the tap.

Combine spring water with granulated sugar and cook over low heat until the crystals dissolve, stirring constantly. Remove the syrup from the stove. We put peaches in it and put it on the fire again. Cook for ten minutes, stirring occasionally and skimming off the foam. Turn off the heat and leave the treat overnight. Then we repeat the procedure twice more. Cook the jam for the last time for 20 minutes, cool, covering the pan with gauze. Place in sterile containers and cover with parchment. Store in the refrigerator.

Peaches for jam should not be overripe. Take fruits that are firm and moderately ripe. If you plan to prepare jam for long-term storage, package it hot in jars and seal it tightly.

Option 2. Quick recipe for peach jam

Peach jam in slices is prepared quickly. Thanks to minimal heat treatment, fruits retain their aroma and benefits. This cooking method allows you to cook even from overripe fruits, maintaining their shape.

Ingredients

• spring water - 200 ml;
• fine granulated sugar - one and a half kilograms;
• pitted peaches - one and a half kilograms.

How to quickly make peach jam

Wash the peaches, pour boiling water over them and remove the thin skin. Cut each fruit in half and remove the seeds. Cut the pulp into quarters. Place the fruit in a copper basin.

Pour the sugar into a saucepan, add water and bring to a boil, stirring regularly.

Pour boiling syrup over peaches. Mix carefully and pour the syrup into a saucepan. Bring to a boil again, skimming off the foam. Pour boiling liquid over fruit. We repeat the procedure again. Quickly pour the jam into sterile glass containers, seal tightly with lids and cool, covering with a blanket.

If you are making jam from hard peaches, it is advisable to blanch them first. To do this, the fruits are placed in boiling water for five minutes, after which they are immediately cooled with cold water.

Option 3. Peach and raspberry jam

Peach jam with raspberries is a bright and very tasty dessert. Raspberries will make the color of the delicacy bright, and lemon juice will add a pleasant sourness. This jam will be an excellent prevention of colds during the cold season.

Ingredients

• 950 g beet sugar;
• 130 ml lemon juice;
• 800 g peach pulp;
• 70 ml spring water;
• 30 g lemon seeds;
• 300 g ripe raspberries.

How to cook

Rinse the lemon seeds, dry them and place them in a piece of gauze. We tie the edges to form a pouch.

Wash the peaches, pour boiling water over them and peel the thin skin. Separate the pulp from the seeds and cut it into small cubes. We sort the raspberries, place them in a colander and rinse.

In a basin, combine the pulp of peaches with raspberries and add water. Place the dishes on low heat and simmer for a third of an hour, skimming off the foam regularly. Pour in filtered lemon juice and add granulated sugar. We lower the bag with lemon seeds, tying it to the handle of the pan.

Stir so that the sugar dissolves faster. We wait for the boiling to begin and simmer for 20 minutes. Take out the bag with lemon seeds. We pack the delicacy into sterile glass containers, roll up the lids and cool, upside down, under a blanket.

The peel of peaches will be easier to remove if you pour boiling water over the fruit. Before cooking, taste the fruit; if it is sweet, reduce the amount of sugar.

Option 4. Peach jam in slices

According to this recipe, the jam is prepared in one step. The fruits are simmered in their own juice over low heat. Vanilla will make it even more flavorful.

Ingredients

• peaches - kilogram;
• vanilla - pod;
• fine granulated sugar - 800 g;
• lemon - half a slice.

Step by step recipe

Wash and dry the peaches. Separate the pulp from the pit and cut it into slices.

Place peach slices in layers in an enamel pan, sprinkling each with sugar. Leave for two hours to allow the fruit to release its juice. Place over medium heat and bring to a boil, then reduce heat to low.

Cook the delicacy, stirring with a wooden spatula, for half an hour. Skim off the foam periodically with a clean spoon. Add a vanilla bean at the end. Remove the jam from the heat, remove the vanilla and immediately pack into sterile heated jars. Roll up the filled containers with lids. Turn upside down and cool with a blanket.

If the pit is tightly adjacent to the pulp, you can remove it with a knife or spoon. To prevent the jam from becoming cloyingly sweet, control the amount of sugar by periodically tasting the delicacy.

Option 5. Peach and apple jam

A dessert of peaches with apples and spices is spicy, aromatic and very tasty. This jam will warm you up on a cold day and energize you.

Ingredients

• cinnamon pod;
• six buds of cloves;
• lemon;
• on the tip of a knife, chopped ginger root;
• three pinches of freshly ground cardamom;
• 950 g granulated sugar;
• kilogram of apples;
• kilogram of peaches.

How to cook

Wash peaches and apples. Peel and remove cores and seeds. Chop the fruit into equal-sized slices. Pour boiling water over the lemon, wipe it and remove the zest. Cut in half and squeeze out the juice.

Transfer the prepared fruits into a saucepan with a thick bottom. We also add lemon zest and juice here. Sprinkle with sugar and mix, trying to keep the pieces intact.

Cut a piece of gauze and fold it in half. Place clove buds, cardamom and cinnamon on it. We tie it with a bag. We tie a string and lower it into a pan with fruit.

Place the container over medium heat and wait for the first signs of boiling. Turn off the heat and simmer for a third of an hour. Mix the contents and skim off the foam. We sterilize and dry the washed glass containers. Remove the bag of spices. Pour the jam into containers and seal with lids. Cool by turning upside down and covering with a blanket.

To prevent the jars from bursting, it is advisable to warm them up before spreading the jam. The taste of the jam will be more interesting if sweet peaches are combined with sour apples.

Option 6. Peach jam with pits

Whole fruit is used to make jam according to this recipe. The fruits are of medium ripeness and small size. Peaches are also not peeled, which allows them to preserve all the flavor.

Ingredients

• beet sugar - 1 kg 200 g;
• kilogram of peaches;
• 5 g baking soda;
• spring water.

Step by step recipe

Rinse the peaches. Fill the washed fruits with cold water so that they peek out slightly. Soak the peaches for half an hour in a soda solution.

Pour the liquid into an enamel bowl where you will prepare the jam. Add granulated sugar and heat the mixture over moderate heat, bringing to a boil, stirring constantly so that the syrup does not burn. Carefully, one at a time, lower the peaches into the syrup, piercing each one with a toothpick to prevent the skin from bursting.

Cook until it boils, reduce the heat to low and cook for another five minutes, skimming off the foam with a spoon. When the peaches are translucent and the pit is visible, remove the bowl from the heat and cool completely. Place the fruits in jars. Boil the syrup again and pour it over the peaches in the jars. Roll up tightly and cool with a blanket.

To make the skin of overly ripe fruits stronger, soak the fruits in a soda solution for half an hour. For jam, take slightly unripe fruits of small, uniform size.

Option 7. Peach and orange jam

The jam according to this recipe is made from ripe peaches. The orange pulp perfectly complements the sweetness of the peach, adding freshness and incredible aroma to the delicacy.

Ingredients

• fine granulated sugar - 1200 g;
• ripe peaches - 1 kg 200 g;
• two medium oranges.

How to cook

Wash the peaches thoroughly. Scald the fruit with boiling water and remove the thin skin. Cut each fruit in half and remove the seeds. Chop the fruit pulp into small pieces.

Wash the oranges, wipe with a kitchen napkin and remove the zest using a fine grater. Separate the citrus pulp into slices, removing seeds and white membranes.

Place the peach pieces in an enamel bowl. Add the pulp and zest of the oranges here. Add sugar and leave for two hours.

Place the bowl on the fire and bring the contents to a boil. Cook over low heat for half an hour, periodically removing the foam. We pack the hot jam into sterile heated jars and seal them with lids. Cool slowly, wrapped in a blanket.

Peach jam can be used as a filling for a variety of baked goods. If you want to get a treat with a uniform consistency, you can lightly blend it with an immersion blender.

Option 8. Peach jam with saffron

Saffron will give peach jam a unique aroma. Citric acid balances the sweetness of the treat.

Ingredients

• 240 ml spring water;
• a pinch of citric acid;
• 1 kg 100 g peaches;
• chopped saffron on the tip of a knife;
• kilogram of fine granulated sugar.

How to cook

Place the peaches in a bowl of water and leave for ten minutes. Now transfer the fruit to a container with boiling water and let it sit for three minutes. Drain the hot water and remove the peel.

We make a solution of water and citric acid in a ratio of 1:10. Soak the fruit in it and leave for ten minutes. Remove the bone. Cut the pulp into slices.

We drain the fruit in a colander and place it in an enamel bowl. In a separate saucepan, combine water with granulated sugar and cook the syrup until the crystals dissolve.

Pour the chopped peaches with syrup and leave for a day. Drain the syrup and bring it to a boil. Pour in the fruit again and let sit for the same amount of time. Place the peaches in syrup over low heat and cook until tender, periodically skimming off the foam. At the end, add citric acid and saffron. Pack into heated jars and seal. Let cool, wrapped in a blanket.

If you want to make jam with the skin, pierce it in several places with a toothpick to prevent it from bursting.

The soft, aromatic peach does not need any additional advertising. It is consumed everywhere in canned and fresh form. Often sweet fruits are used to make jam, jam and, of course, preserves. The delicacy not only goes perfectly with baked goods, but also tones the body. Thus, peach normalizes metabolism, relieves nervous tension, strengthens the walls of blood vessels and the heart muscle, and stimulates brain function.

Features of making peach jam

1. Choose the right fruits. The peach should be firm, but moderately ripe. The delicacy is prepared from whole fruits, halves or slices. It all depends on personal preference.
2. If you decide to cook a treat from whole peaches, choose small specimens. First, sort, leaving only dense, slightly unripe fruits.
3. If the treat is made from hard peaches, first blanch it. Immerse the fruit in hot water for 5 minutes, then cool quickly under the tap. Make a few holes with a toothpick to prevent the fruit from cracking.
4. Peaches are covered with a light fluff, so before the procedure, peel the fruit. To do this, immerse them in boiling water for 1 minute. Then soak in a solution of citric acid to prevent darkening.
5. In almost all peaches, the pit grows tightly to the flesh, making it difficult to remove. To make the process easier, carefully cut with a sharp spoon or knife. In nectarines, the bone is not removed and the skin is not peeled off.
6. Due to the large amount of glucose, peaches are rarely sour. For this reason, when cooking the treat, strictly control the amount of sugar you put in the syrup. Otherwise, the jam will turn out sickly sweet.

Peach jam: traditional recipe

• table water - 360 ml.
• peach - 1 kg.
• citric acid - 4 gr.
• granulated sugar - 1.4 kg.

1. Sort the fruits, eliminating all bruised and unripe ones. Rinse under the tap and place in boiling water. When the peel begins to come off, remove it completely.
2. Chop the fruit to easily remove the seed. Leave in the form of halves or cut into slices. Prepare a solution of citric acid and water (1 to 10), drop the peaches inside (so that they do not darken).
3. After 10 minutes, transfer the ingredients into a sieve and leave until the liquid drains. Pour plain water into a saucepan, boil it, and add the peaches inside. Blanch for 3-5 minutes. Cool immediately under tap.
4. Mix drinking water (the amount indicated in the instructions) with granulated sugar. Place over low heat, cook until the grains dissolve and stir constantly.
5. When the sweet base is ready, remove it from the burner. Add peaches with citric acid inside. Place on the stove again and simmer for 10 minutes. Skim off the foam and stir.
6. After the time has passed, turn off the heat and let the treat sit for 7-9 hours. Next, carry out another heat treatment and cool again. Now let the jam simmer for the third time.
7. After boiling, cook the treat for 20 minutes. Cool directly in the pan, covering the container with gauze. Sterilize containers and pack treats into them. Cover with nylon or parchment paper and put in the refrigerator.

Peach and raspberry jam

• beet sugar - 950 gr.
• peach pulp (chopped) - 800 gr.
• lemon seeds - 30 gr.
• raspberries - 300 gr.
• table water - 70 ml.
• lemon juice - 130 ml.

1. Rinse the lemon seeds, dry them and place them in a piece of bandage. Make a pouch by tying the edges. Prepare a heat-resistant container for cooking the treat.
2. Place diced peach pulp, washed raspberries, and water in a container. Set the burner to low heat and place the dishes on the stove. Simmer the treat for a third of an hour, constantly removing the foam.
3. When the allotted time has passed, add lemon juice (filtered) and granulated sugar to the ingredients. Tie a string to the bandage bag, attach it to the handle of the pan and lower it to the main ingredients.
4. Now continue stirring the mixture so that the granulated sugar melts faster. Wait until it starts bubbling, then check the temperature with a candy thermometer. You should reach 105-110 degrees.
5. Simmer the jam for a total of 20 minutes after boiling. Throughout cooking, remove the peeled skins of the peaches so that the treat becomes uniform and looks beautiful (you can skip this step).
6. When the treat reaches the desired temperature, remove the lemon seeds. Immediately pack the hot potion into perfectly clean and dry containers and roll up using a key. Cool upside down.

• cinnamon - 1 pod
• lemon - 1 pc.
• freshly ground cardamom - 3 pinches
• apple - 1 kg.
• peach - 1 kg.
• granulated sugar - 950 gr.
• chopped ginger root - on the tip of a knife
• carnation buds - 6 pcs.

1. Rinse the apples and peaches, peel and remove the pit and core. Chop into nice equal-sized slices. Cut the zest from the lemon and squeeze the juice from the pulp.
2. Select a saucepan with a thick bottom, add fruit, grated citrus peel and lemon juice. Sprinkle with granulated sugar and knead without damaging the fruit.
3. Cut a piece of gauze fabric and fold it in thirds. Place cinnamon, cardamom, and clove buds inside. Tie a string to the bag and place it in the pan.
4. Place a heat-resistant dish on the stove and wait until the first bubbles appear. Reduce the burner power and cook the delicacy for a third of an hour. Skim off the foam and stir the contents.
5. When the specified period comes to an end, sterilize and dry the container. Pour the jam into containers and immediately seal with a tin. Let the treat cool upside down. Refrigerate.

Peach jam with orange in a slow cooker

• granulated sugar - 1.25 kg.
• peaches - 1.6 kg.
• orange - 5 pcs.
• drinking water - 120 ml.

1. Prepare the ingredients and necessary equipment for cooking. Rinse the peach, dry it, then plunge it into boiling water. Carefully remove the skin without damaging the flesh.
2. Cut each fruit into 2 sections and remove the pit. Peel the citrus fruits, remove the seeds, and remove the whitish film. Chop the pulp into cubes.
3. Place fruit in a dry multicooker bowl, add water and granulated sugar. Do not stir, turn on the “Dessert” function for 10 minutes.
4. After this time, stir the composition, increase the period to 1.5 hours. Wait for the function to complete. Boil the lids and clean the containers for twisting in advance.
5. Pour the hot treat into warm jars. Now pour boiling water into the pan, lower the container with the treat inside. Boil for 7 minutes, then roll up with a key and cool with the bottom up.

Peach jam with nectarine

• drinking water - 225 ml.
• lemon juice - 60 ml.
• nectarine - 800 gr.
• peaches - 700 gr.
• granulated sugar - 1.2 kg.

1. Fully ripe peaches and nectarines are suitable for this recipe. But choose not overripe fruits; hard specimens are suitable. Peel the peaches: place them in boiling water, wait 2 minutes, then immediately run under the tap.
2. Chop the pulp into slices, removing the bone. Now also chop the nectarines. Boil syrup from water and granulated sugar, cool, add lemon juice, bring to a temperature of 38-42 degrees.
3. Place slices of peaches and nectarines into the sweet base and let sit for 20 hours. After the allotted time, put the contents on the stove and boil. Infuse again for a day, covering with gauze.
4. Now carry out the heat treatment for the third time, bringing the contents to the first bubbles. After this, cook the mixture for another 8 minutes until boiled. Stir carefully, avoiding damaging the slices.
5. Pack the finished treat into perfectly sterile containers. Boil and dry the lids, screw on the hot treat with a special key. Cool with the bottom up and refrigerate.

• crushed cinnamon - 3-5 pinches
• peach (can be replaced with nectarine) - 450 gr.
• lemon juice - 45-50 ml.
• granulated sugar - 230 gr.

1. Rinse the peaches well to remove any fuzz. You can scald the fruits with boiling water, then remove the skin. Next, the fruit is chopped into equal-sized slices and the pit is removed.
2. Now choose heat-resistant cookware that is suitable for microwave cooking. Place peaches in it, add sugar and lemon juice.
3. Gently mix the ingredients by hand without damaging the fruit slices. Place the contents in the microwave oven and set the appliance to full power. Cook for 6 minutes.
4. After a specified interval, season the mixture with cinnamon (you can increase the amount to taste). Stir again, remove the jam to simmer for 4 minutes at power between maximum and medium.
5. When the timer goes off, stir the treat. Repeat the heat treatment one final time (duration: 5-8 minutes). Cool the finished treat, package it, and seal it with parchment paper.

Peach jam with saffron

• drinking water - 240 ml.
• peach - 1.1 kg.
• granulated sugar - 1 kg.
• chopped saffron - on the end of a knife
• citric acid powder - 1 pinch

1. Dip the peaches in a bowl of water, wait 10 minutes and rinse. Now move the fruit into a container with boiling water, wait 3 minutes. Carefully remove the skin.
2. To prevent the fruits from darkening, make a solution of citric acid and water (1:10). Soak the peaches in it for 10 minutes. Next, cut the fruit into slices and remove the pit.
3. Prepare a bowl for cooking and place the chopped fruits into it. Separately, mix granulated sugar and water in a saucepan. Cook the sweet mass.
4. Pour syrup over the fruits and leave for 20-22 hours. After the allotted time, drain the sweet mass and bring it to a boil. Mix with peaches again and wait a day.
5. The third heat treatment is carried out over low heat. Place the peaches with syrup on the stove and wait until they are bubbling. Skim off the foam and simmer until finished cooking.
6. 5 minutes before readiness, add saffron and citric acid. Evaluate the quality of the delicacy: drop the syrup on a saucer and cool. If it has not spread, the treat can be poured into jars and sealed.

Enjoy peach jam prepared according to a traditional recipe. Take a closer look at technologies with the addition of nectarines, oranges, apples, lemon zest, aromatic spices (cinnamon, saffron, cloves). Make a treat in a slow cooker or microwave, vary the amount of sugar.

Video: peach jam in slices

Wash the fruit, cut into two parts, remove the pit. Then, if the fruits are large, you can cut them into several more parts or leave them in halves.

Place the prepared peaches into a saucepan, cover with granulated sugar and leave to release their juice for a couple of hours. If after the specified time there is not enough liquid, then you can add another hour.

After this, you need to put the container with fruit on the fire, bring to a boil, reduce the flame and cook for about 15 minutes. Be sure to remove the foam, otherwise the sweetness may spoil after rolling.

Boiled? Now let it cool. To make this procedure go quickly, you can fill a bowl with cold water and place a container of jam in it.

After the jam has cooled completely, it must be put back on the fire, boiled and cooked for 7 minutes.

Prepare the jars. They can be scalded with boiling water or sterilized in the oven. Pour boiling jam into prepared containers and seal with sterile lids.

The jars can be hidden under a warm item until they cool completely. Then put them in the cellar for long-term storage.

Recipe for peach and lemon jam in a slow cooker

This option will appeal to those who do not like to stand at the stove and wait for the result.

Ingredients for 1 liter jar:

• granulated sugar - about.7 kg;
• peaches – 1 kg;
• lemon – 1/2 pcs.

Preparation:

Remove the pits from the peaches, remove the skin, cut into small slices, place in a deep container, cover with sugar for two hours.

Remove the zest from the lemon, chop the pulp with a knife and after a while add to the peaches.

Pour the mixture into a slow cooker, set the “stew” mode for 60 minutes and simmer the fruit with sugar with the lid open.

After 40 minutes, you need to check the readiness of the jam by dropping a drop onto a cool saucer. If it has not spread, then you can transfer the jam into sterile jars. If the consistency is liquid, then it is recommended to boil for a few more minutes.

After filling, seal the jars with sterile lids and put them under a blanket until they cool.

Let me remind you that last time I offered to cook

Any housewife can cook a delicate treat with a pleasant taste. Properly prepared peach jam will become a real culinary masterpiece. It will definitely be appreciated by your friends and relatives, as well as unexpected guests who dropped by for a quick visit.

Peach jam with lemon and orange

Children and adults will love this sweet dessert made from fresh fruits. Serve it with hot drinks or use it to make fluffy homemade buns.

Ingredients:

• pitted peaches – two kilograms;
• orange;
• sugar - three kilograms.

After you master the peach jam recipe, try changing its composition. For example, replace the main ingredient with other ripe fruits or berries. Cherries, apricots or currants are perfect for this purpose. As a result, you will get wonderful desserts with original tastes and aromas.

The recipe for Five Minute peach jam is very simple. The dessert got its name from an unusual and simple way of processing food.

First you need to prepare the fruit. Place the orange and lemon in a deep cup and pour boiling water over it. After half an hour, cut them into pieces, removing all the seeds along the way. If you omit the last step, the jam will turn out bitter and tasteless.
Wash the peaches and cut them in half. Of course, we won't need any bones either.

Grind the prepared fruits using a meat grinder, mix them with sugar and boil over medium heat for five minutes. After this, the fruit mass should be cooled at room temperature and placed in the refrigerator for a day. The next day, bring the puree to a boil again, then reduce the heat and cook for another five minutes.

All you have to do is put the dessert into jars and roll it up. Store it along with other winter preparations in a dark and cool place.

Peach jam with cognac

The unusual taste of this delicacy will quickly become popular with your friends and family. You can safely offer jam to children, since the alcohol evaporates during the cooking stage. If you want to use the recipe for peach jam in slices, then prepare the following ingredients in advance:

• ripe soft fruits – one kilogram;
• sugar – 800 grams;
• cognac – half a glass;
• ground cinnamon - one pinch.

We have described the recipe for jam with peaches and cognac in detail below. Be sure to read all the recommendations, as they guarantee an excellent result.

Wash the fruits well and peel them. Remove the pulp from the seeds and cut it into large slices.

Peaches can also be boiled with their skins on. Just be sure to rub them with a stiff towel to get rid of any scratchy fluff.

Cover the fruit slices with sugar and let them sit undisturbed (this step will take you one to three hours). When the fruits release juice, place them on the stove and light the fire.

If you get hard peaches, they will release very little juice. Therefore, you can add another 50 ml of water to the pan.

When the fruit mixture boils, remove the foam from the surface, add cinnamon and pour in cognac.
Boil the peaches for one hour, then immediately pour the hot dessert into sterilized jars and close the lids. Next, the blanks need to be turned upside down and wrapped in a warm blanket. The next day, when the jam has cooled, transfer it to the pantry and leave until the right time. And if you don't want to wait too long, then open one jar and try the treat immediately.

The finished dessert turns out very sweet and juicy. Pieces of fruit can be used to decorate homemade cakes and pastries.

Making jam in a slow cooker

Modern kitchen appliances help housewives prepare hearty lunches and dinners every day. But we suggest using it during the harvest season, when it’s time to prepare for the winter. Jam with peaches and cinnamon will decorate a family tea party and lift the spirits of its participants even on the coldest evening.

Required products:

• 1200 grams of whole peaches;
• one kilogram of sugar;
• cinnamon stick.

Cooking peach jam in a slow cooker will not take much of your time.

Rinse the fruit under running water and remove the skin.

You will greatly simplify your task if you first dip the fruits in boiling water for a minute and then transfer them to cold water.

Cut the fruit in half and remove the seeds. Cut the pulp into slices, place them in a multicooker bowl and cover with sugar. When enough juice has been released from the peaches, you can start cooking.

After a couple of hours, turn on the device and set the “Porridge” or “Parboiled Rice” mode. Bring the fruit mixture to a boil without covering the bowl with a lid. Skim off the foam and cook the dessert for seven minutes. Cool the jam.

When four hours have passed, the multicooker needs to be turned on again. Boil the jam again and cool. At the third stage, add a cinnamon stick to the bowl and cook the dessert for another seven minutes. We no longer need cinnamon, so we need to take it out and put it aside.

Peach jam is ready for the winter. Prepare small jars, wash them with any detergent, and then clean them well with soda. Rinse the dishes several times and sterilize them in any convenient way. Place the tin lids in boiling water for a few minutes. Place the hot jam into jars and seal it with a key. Don't forget to place the dishes upside down and cover them with several blankets.

The very next day you can serve a sweet dessert with tea or any other hot drinks. Store the remaining jars in a dark and cool place.

Sweet aromatic jam with peaches can be prepared with any aromatic additives and spices. If you love culinary experiments, surprise your family with the original taste of a sweet dessert. And if you like to bake pies and puff pastries, then this treat will be your best helper. It produces delicious aromatic fillings and beautiful decorations.

Video recipe for peach jam in the microwave

Amazing jam recipes - video

If you really love aromatic peaches and don’t want to part with them for the winter, then make jam from them. Its unusual taste will make your tea party with friends and family simply a holiday.

In addition, peaches have many beneficial properties. They contain vitamins such as C, B and A. They also contain iron, potassium, calcium and many other substances beneficial to the body.

You can safely call them natural "antidepressant" and a remedy for heart and kidney diseases, poor immunity, constipation and impaired digestion, pain of various origins and rheumatism. In addition to all this, peach is also a dietary product.

Nectarine and peach can be used to make many delicacies. I will write some recipes for winter jam from these healthy fruits below.

Simple peach jam

To prepare this peach delicacy recipe you will need:

1. 1-1.4 kg of sugar;
2. 2 kg of peaches (nectarines).

How to cook peach jam according to this recipe? A The cooking method is as follows:

• Remove the skin from ripe soft peaches (to make it easier to remove, pour cold and hot water over the fruit several times alternately);
• Cut the fruits into slices and cover with sugar. Leave them for 30 minutes to let them release some juice;
• Place the peach mixture on the fire and bring this delicacy to a boil;
• After boiling, turn the heat to low and cook for another hour with constant stirring;
• After this time, check the readiness of the treat on the drop (if the drop does not flow after it has cooled, then the treat is ready);
• Place the prepared peach mass into prepared jars and roll up;
• Turn the jars with the peach delicacy upside down and wrap them in something warm until they cool completely.

Recipe for honey jam from peaches or nectarines

To prepare you will need:

How to make jam from peaches (nectarines) according to this recipe?

• Take hard, juicy, ripe fruits (unripe and soft ones are not suitable) and cut them into small pieces;
• Prepare syrup from sugar and water;
• When the syrup has cooled a little, pour lemon juice into it and wait until the syrup reaches a temperature of 40 degrees;
• Pour the syrup over the fruits and leave the peach mixture for a day (don’t forget to stir occasionally);
• After a day, boil and set the mixture aside for another day, covering it (also stirring);
• Bring the jam to a boil again and reduce heat to low;
• Cook over low heat for approximately 7 - 10 minutes (until approximately 200 ml of liquid has been reduced);
• Place the finished peach delicacy into prepared jars and seal them.

Recipe for peach jam with cinnamon and almonds

To prepare this recipe you will need:

1. Sugar - 0.5 kg;
2. Peach (nectarine) - 0.5 kg;
3. Almonds - 0.1 kg;
4. Cinnamon (ground) - 1 teaspoon.

Preparation:

Jam from unripe peaches - a recipe for the winter

To prepare you will need:

1. Pitless peaches - 1 kg;
2. Sugar - 2 kg;
3. Water - 3 glasses.

Preparation:

• Use a match to make several punctures;
• Pour water over the fruit and boil;
• After boiling, cook for 10 minutes and remove the peaches from the water;
• Cook the syrup: add sugar to the water. After the syrup is cooked, let it cool;
• Pour the cooled syrup into the peaches and put them on low heat and cook for another 20 minutes;
• Don't forget to remove the foam;
• Wait until the peach mixture cools down and boil it again;
• Pour the jam into sterile jars and seal.

Five-minute peach jam - recipe

For this amazing jam you will need:

1. Water - 3 glasses;
2. Peach (nectarine) pitted - 3 kg;
3. Sugar - 4.5 kg.

Such a delicacy very easy to prepare. To do this you need:

• Wash the fruits and cut them into small pieces. Dry the skibs;
• Cook the syrup: mix water with sugar and boil;
• Place peaches in hot syrup and boil peach mixture for 5 minutes;
• Pour the finished jam into prepared jars, roll up and let them cool.

This recipe for peach jam is considered the simplest and most classic. On cold winter evenings, its taste will remind you of hot summer.

To make jam according to this recipe use the following ingredients:

How to make this jam:

• Wash the peaches under running water and dry them;
• Separate them from the pit and skin;
• Place the prepared peaches in the container in which you will cook the delicacy;
• Prepare the syrup: mix sugar with water, bring the syrup to a boil and simmer for a few more minutes;
• Pour the freshly boiled syrup over the peach fruits and put this peach mass on the fire;
• Bring the peach jam to a boil and simmer over low heat for 5 minutes;
• After 5 minutes, turn off the heat and set the jam aside to cool for about 6 hours (until it has cooled completely);
• After this time has passed, put the peach delicacy on the fire again and boil;
• Cook for 30 minutes with constant stirring (be sure to skim off the foam so that the jam does not sour in the future);
• When there are 5 minutes left of cooking, add vanillin and citric acid to the jam;
• put the finished jam into jars (sterilize them in advance) and screw them in;
• We place the sealed jam under some warm clothing until it cools completely and lower it into the basement.

Recipe for jam from nectarines (peaches) with apples

This jam is very strong its consistency resembles jam. The jam prepared according to this recipe is perfect for any type of dessert. To prepare you will need:

1. Sugar - 1.5 kg;
2. Nectarine (peaches) - 1 kg;
3. Apples - 1 kg.

How to cook such jam? Everything is very simple. Step-by-step preparation is described below: