There are many recipes for jam made from delicious, juicy and aromatic nectarines and peaches. I'll tell you the simplest, the most interesting and the fastest. This peach jam will delight you all winter without taking a lot of time to cook.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Now in the markets, cheerful and sunny peaches of various varieties are sold in abundance: peach fruits with velvety hair, and nectarine with smooth skin. Many different blanks are made of them, and today we will focus on jam. This is one of the most delicious and healthy options to stock up on fruit for the winter. Therefore, if you want to enjoy peaches not only now, but also to feast on all year round when their harvest is over, then make this wonderful preparation. This jam will make any tea drinking pleasant and sincere, and on the coldest days. And to make the jam great, I will share some of the subtleties of cooking.
- Ripe, but firm fruits are suitable for jam.
- You can cook them whole, halves or slices. If whole, then they should be slightly green, otherwise the fruits will boil during heat treatment.
- Hard varieties are blanched with hot water (85 ° C) for 3-4 minutes before cooking, then quickly cooled with cold water.
- Whole fruits are pricked before cooking so that they do not burst.
- The fluff is washed off the peaches or the fruits are peeled.
- To make it easier to remove the skin, the fruit is immersed in boiling water with citric acid so that it does not darken. The proportion of water and citric acid: 1 liter of water - 10 g of acid.
- Most often, the skin is not removed from nectarines, because it is soft.
- Many varieties of peach with ingrown pits. To remove it, use a special spoon, which is carefully cut out the bones.
- You can put less sugar for cooking peach jam, because peaches are rarely sour.
- Caloric content per 100 g - 258 kcal.
- Servings - 1 can 0.5 l.
- Cooking time - 3 hours
Ingredients:
- Peppers - 1 kg
- Sugar - 800 g
- Citric acid - 0.5 tsp
- Drinking water - 50 ml
1. Place peaches in a sieve and wash well to rinse off all hair. Then dry it with a paper napkin and use a knife to go over the circle of the fruit, running the blade to the bone. Twirl the halves to separate them and carefully remove the pit. Cut the pulp into medium slices.
2. Choose a saucepan in which you will cook the jam. Put 1/3 of the peaches in it, sprinkle them with 1/3 of the sugar.
3. Then lay out the peaches again in an even layer.
4. And sprinkle them with sugar again.
5. Do a similar procedure with the remaining fruits and sugar.
6. Dissolve citric acid in drinking water and stir to dissolve completely.
7. Pour acidified water into the peaches. It will help preserve the natural color of the fruit.
8. Gently stir the peaches or shake the saucepan to distribute the sugar evenly throughout the mixture, and put the saucepan on fire. Bring to a boil over medium heat and reduce heat to low.
9. Cook the jam in one step for 1 hour. Do not stir it during cooking. Then put in pre-sterilized hot and dry jars. Cover them with lids and leave them in the room until they cool completely. Store the jam at room temperature.
See also a video recipe on how to make peach jam in slices.
