Simple recipes for making pitted peach jam

Peaches are a fruit distinguished not only by their taste but also by their nutritional value. These sunny fruits are considered among the best in terms of vitamins, micro- and macronutrients, so many home cooks try to make as many preserves as possible during canning season. During the frosty winter months, peach jam will bring back sunny days and savory aromas and flavors.

Peach jam: the subtleties of preparation

Peaches are particularly prone to breaking down when cooked. That's why it's best to use less-than-ripe peaches—they'll retain their shape and float in the prepared dish, creating enticing, appetizing slices.

It's recommended to use several ingredients for peach jam—this will significantly enhance the aroma and flavor of the preserve. Another important factor to keep in mind during the canning process is that peaches are very sweet and lack acidity.

To extend shelf life, be sure to add acidic ingredients or simply citric acid during the process.

Preparing peaches

Before canning, you'll need to do some simple preparation. The first step is washing and drying on a napkin. The fruit needs to be prepared for cooking: carefully inspect it; if you notice any rotten spots or dry areas, be sure to cut them out with a sharp knife.

The pits are quite large and will look unappealing in jam, so it's recommended to remove them beforehand. If necessary, peel the peaches by rinsing them with boiling water; the skin will peel off easily. If the fruit is very large, it's best to cut it into thin strips or small wedges.

Method of preparation

At home, jam is usually made using the simplest method: boiling in wide-bottomed, thick-walled containers. It's recommended to use an enamel bowl instead of a saucepan.

If possible, prepare delicious preserves in a slow cooker. Simmering in the oven will also allow you to stock up on flavorful preserves and reduce canning time. The main thing is to stir periodically and skim off the foam.

Peach jam in slices for the winter: a simple recipe

The simplest recipe for making peach preserves is to combine the peach, citric acid, and sugar into a jam. It's best to cook the preserves in a shallow, wide-bottomed container—this will prevent the peach slices from turning to mush.

Preparation:

1. Cut the prepared fruits (1 kg) into pieces and place in a container.
2. Cook the sweet syrup (bring the pre-mixed water and sugar to a boil, 800 g of sweet ingredient per 240 ml of water).
3. Pour boiling sweet molasses over the peach pieces and leave until completely cool.
4. Bring to a boil, cook for half an hour.
5. Add acid (3 g) to the mixture.
6. Cook, making sure there is no strong bubbling, for another quarter of an hour.

If the fruit is too soft and overripe, it's best to gradually add the slices to the boiling molasses, a little at a time, without cooling. Cook as directed in the recipe.

Transfer the boiling mixture into pre-sterilized containers and seal. Cool under a warm blanket, turning the lids down.

Thick from peaches

Cooking the jam in several stages will help increase its thickness. It's essential to allow the jam to cool completely each time.

Preparation:

1. Prepare the fruits, cut into pieces (1 kg).
2. Cover peach slices with sugar (700 g), mix.
3. Leave the mixture for 24 hours, stirring it during this time.
4. Place on high heat, wait until it boils, then remove.
5. The next day, repeat the process, but cook for about a quarter of an hour.
6. Wait until it cools again, boil for half an hour, and squeeze the juice from a lemon wedge into the mixture five minutes before bottling.

The finished delicacy will be quite liquid when hot, but after cooling it will become thick, like jam.

Five-minute recipe

Making aromatic jam is a quick process that takes no more than five minutes. The key is to cut the fruit into small wedges.

Preparation:

1. Place prepared peach pieces (800 g) in a small but tall container.
2. Boil the sweet syrup; to prepare it, mix water (160 ml) and sugar (550 g).
3. Add 4 g of acid to the mixture.
4. Place on the stove and immediately turn on high heat.
5. Cook, stirring, for 5 minutes, making sure the mixture does not boil over.

Place in small containers. Cool with the lids facing down. There's no need to sterilize the preserves; it's best to wrap them in a blanket.

In a multicooker

A multi-cooker is a device that allows you to make peach jam with minimal effort. Even slightly overripe peach can be used; they usually retain their shape, as long as you don't crush them during preparation.

Step-by-step instructions for making jam:

1. Place prepared peach pieces (1 kg) into the multicooker bowl.
2. Cook sweet syrup, take 180 ml of water, 750 g of sugar.
3. Pour boiling sweet liquid over peach slices, immediately add the juice of two lemon wedges.
4. Turn on the “Bake” mode and cook for about 40 minutes.

Carefully pour the boiling mixture into sterilized containers and seal. It is recommended to cool the containers upside down with the lids down. Wrapping is not necessary.

With lemon

The combination of peaches and citrus is a classic recipe. The result is a delicious treat with a subtle tartness.

Preparation:

1. Chop peaches (900 g) into cubes and add sugar (550 g).
2. Leave for three hours, no need to stir - the peach pieces should absorb the sugar themselves.
3. Add a small, grated lemon (about 100g) to the mixture. Don't peel it; just rinse well and pour boiling water over it.
4. Cook for 35 minutes, stirring every 3-5 minutes, skimming off any foam that forms during boiling.

Carry out packaging, sealing, cooling under a blanket.

It is not necessary to grate the lemon; you can simply cut it into thin slices and add it immediately after the mixture boils.

With orange

In addition to lemons, oranges are recommended for peach jam, adding a special twist to the winter preserves. It's best to add the citrus fruits with the peel, but it's recommended to thoroughly wash them first and carefully remove the seeds when chopping.

We prepare the preserves in the following order:

1. Chop peaches (900 g) into small pieces.
2. Cut citrus fruits (4 pcs.) into thin slices.
3. Mix peach pieces and orange slices.
4. Sprinkle with sugar (1 kg), leave for three to five hours.
5. Cook, without turning the heat to high, for 25 minutes.

Pour the hot mixture into containers; it's recommended to sterilize the jars first. Seal the jars, place them on a flat surface, and wrap them in an old blanket.

Sugar free

If for some reason it is not possible to use sugar for preserving, it is recommended to prepare peach jam with honey.

Preparation:

1. Place honey (600 g) in a double boiler and wait until it melts; there should be no sugar crystals.
2. Prepare peach slices (1.2 kg), pour warm bee product over them.
3. Place in the oven (cooking on the stove is not recommended - honey quickly loses its beneficial properties when boiled).
4. Simmer the mixture at a low temperature for an hour and a half.
5. Before packaging, add 5 g of acid to the mixture and stir.

Place in small containers and seal immediately. Cool without turning or covering with a blanket.

With cinnamon

Peach jam with an exquisite cinnamon aroma is a delicious treat that is a must-have for any family tea party in the home of a good housewife.

Preparation:

1. Chop the peaches (1.1 kg) into slices.
2. Boil sugar with water (200 ml of liquid per 600 g of sweet ingredient).
3. Pour boiling syrup over the fruit pieces.
4. Add 2 cinnamon sticks.
5. Boil for half an hour, then test for doneness by dropping a drop onto a chilled plate. If it remains uniform, proceed to packaging.

After sealing, cool at room temperature and store.

It is better to remove the cinnamon stick before packaging, as it can cause an unpleasant taste in the product.

Seedless

This delicious, thick, seedless dessert is a standalone dish on the holiday table, but it's also recommended for use in baking.

Preparation:

1. Remove the pits from the fruit; there should be 1 kg of pure peach halves.
2. Mix with sugar (850 g), bring to a boil.
3. Squeeze lemon juice from 1-3 wedges.
4. Boil for half an hour.

After dispensing into clean containers, cool slowly under a blanket.

With an apple

Adding apples to jam allows you to achieve the necessary acidity without using lemons.

Preparation:

1. After washing, cut the peaches (1 kg).
2. Core and peel apples (400 g) and cut into pieces.
3. Place the ingredients in a cooking container in layers, sprinkling each layer with sugar. You'll need about 850 g of the sweet component.
4. Leave for 24 hours, stirring is not recommended.
5. Cook in one go, cooking time is 45 minutes.

Place the finished jam into pre-sterilized containers and seal.

With raspberries

Peaches and raspberries make a fragrant, vibrant jam. It's best to use red berries, as yellow ones don't look very appealing.

Preparation:

1. Mix peach slices (750 g) with berries (300 g).
2. Pour in some water (no more than 100 ml) and bring to a boil.
3. After boiling, add the sweet ingredient in small portions (you will need about 800 g of sugar).
4. After boiling again, cook, stirring occasionally, for 25 minutes.

Place in containers, using metal lids. Store only after cooling completely.

With Zhelfix

This luscious, chewy jam takes about an hour to prepare. When finished, the chilled treat tastes like fresh peaches in a thick jelly.

Preparation:

1. Wash the fruits (1 kg), cut into small slices after removing the seeds.
2. Cover the peach pieces with sugar (150 g).
3. Combine the contents of the Zhelfix packet with 200 g of sugar and add to the main mixture.
4. Place the mixture on the fire and wait until it boils (be sure to do so over high heat).
5. Boil for only 3 minutes, be sure to watch so that it does not boil over.

Immediately transfer the jam to containers and seal. There's no need to wrap or turn it over; it's recommended to immediately place it in a cool place.

Storage Features

Most winter preserves, including peach jam, require cool storage. If you have only a small amount of preserves, it's best to refrigerate them—this will allow you to monitor them for signs of spoilage.

This happens rarely, but improper preparation, overripe fruit, or incorrect ingredient quantities can cause fermentation. In such cases, the only solution is to recycle the spoiled jam (make a mash by adding sugar, water, and yeast, and then distill it).

If jam is stored in a cellar or basement, be sure to check the preserves weekly. If you notice signs of spoilage on the top, immediately open the can and remove the top layer. Place the remaining preserves in a saucepan, bring to a boil, and simmer for five minutes. Use immediately—in baked goods, sweet sauces, or simply serve with buns or bread.

Peach jam is a fragrant delicacy reminiscent of viscous honey. The beneficial properties of the fruit can improve your health, boost your immunity, and even normalize your digestive system. Preserving it preserves all the wonderful properties of the fruit, so don't deny yourself the pleasure of tucking a piece of sunny summer into a jar and delighting your loved ones this winter.