Step-by-step recipes for making peach jam for the winter at home, in a slow cooker and on the stovetop

Juicy peach jam is a favorite winter dessert for most sweet tooths. It's very easy to make, requiring no special skills or complex ingredients. It's a delicious treat, perfect for tea or other sweet dishes.

Peculiarities of making peach jam

To make a good jam, you need high-quality fruit. Preparation can be done in a variety of ways, using both whole and processed fruit. Much depends on the variety. When preparing, it's important to keep in mind that peaches are quite sweet. Therefore, you need to carefully monitor the amount of sugar to avoid ruining the jam.

Selecting and preparing fruits

They begin by washing the fruit to remove any impurities. They are placed in room-temperature water for ten minutes and then rinsed.

If the fruit is unripe, it's blanched. Before blanching, puncture the peel to prevent it from bursting. Afterward, immerse it in boiling water for no more than five minutes. Then, let it cool.

Mid-season peaches are peeled raw. To prevent the core from darkening, dip it in a lemon juice solution. If the seed is difficult to remove, use a teaspoon.

How to make peach jam at home?

We will need:

• water – 0.2 liters;
• granulated sugar – one kilogram.

Slowly heat the water, add the sugar, and stir until completely dissolved. Cook the mixture until it thickens. Add the processed fruit to the resulting syrup. Cook over low heat until done.

If the peach pieces are small, the preparation can be done in one go. If the fruits are large, several stages will be required, alternating between cooking and cooling. Cook over medium heat to prevent the peach pieces from shrinking. It's important to ensure that the fruit pieces are distributed throughout the entire jam. The finished jam is then packaged in jars and preserved.

A simple recipe for the winter

This recipe requires no additional ingredients. The fruit is chopped and the seeds are removed. The product will be ready to eat after a while; it needs to sit.

To make jam, we will need:

• fruits – three kilograms;
• granulated sugar – two kilograms.

The fruits are prepared, and the seeds are removed. Granulated sugar is added to the crushed peaches and they are left to stand for up to ten hours. Then, place them on the stove and bring to a boil. This process can be repeated up to three times. The finished product is packaged and canned.

In a multicooker

Cooking in a multi-cooker has several important advantages: jam doesn't stick, and the oven's design allows for even heat distribution. This shortens the cooking time. The taste is identical to traditional cooking.

However, it is important to follow the instructions when using the multicooker.

If desired, you can add vanilla and other spices.

With pectin

Housewives often add pectin powder when cooking, which thickens the jam and reduces preparation time. Pectin helps make jam delicious even with little granulated sugar.

To prepare, you'll need clean, pitted fruit. Pectin powder is added to the crushed mixture while it's still slightly soft. Cook for 15 minutes. Preserve without cooling. The jam will be ready to eat in two days.

With gelatin

Adding gelatin powder allows you to make a thicker jam.

We will need:

• fruits – two kilograms;
• granulated sugar – 1800 grams;
• gelatin granules – one hundred grams.

Preparation: Cover the chopped and seeded fruit with granulated sugar and let it steep for up to five hours. Dissolve the gelatin powder. Meanwhile, heat the candied fruit and boil for ten minutes. Then let it cool. Add the gelatin solution, stir, and heat over medium heat, taking care not to let it boil. Remove from heat and preserve.

With Zhelfix

Zhelfix allows you to make jam thicker.

The fruit is crushed. The Zhelfix powder is mixed with granulated sugar and added to the fruit mixture. Place on the heat and add the remaining granulated sugar. Boil for five minutes. Season with spices, and the finished product is packaged in jars.

Sugar free

Compound:

• fruits – one kilogram;
• nectarines – one kilogram;
• lemon juice – 0.15 liters;
• Zhelfix powder – twenty-five grams.

Chop the fruit, remove the seeds, add the gelfix and lemon juice. Bring to a boil and simmer for 15 minutes. Can the finished product.

With oranges

Adding orange will enhance the flavor of the finished product. The jam will have a more pleasant aroma.

Chop the peaches and remove the pits. Mix with the oranges and add granulated sugar. Heat and boil for half an hour. Then, pack into containers and preserve. The jam is ready.

In a bread maker

A home bread maker makes making jam quick and easy. Many machines have a "Jam" setting, allowing for automatic jam preparation. Simply prepare the ingredients and place them in a special container. The resulting product is then packaged and canned.

With nectarines

Sliced ​​nectarines and peaches are added to the prepared syrup.

Let it sit for a day. Then bring it to a boil and let it sit for another day. Then simmer for another eight minutes and can.

With plums

Chop the pears and plums, remove the pits. Heat and boil for 15 minutes. Add lemon juice and let cool slightly. Pack into containers and preserve.

How to store jam in jars

Prepared jam should be stored in a cool, dark place. If stored correctly, it retains its flavor and is safe to eat for up to one year.

Preservation depends on following the recipe, sterilizing containers and fruits, and using the correct canning technology.