Top 11 recipes for making peach and nectarine jam for the winter

Jam from fresh peaches and nectarines are an excellent preserve, which even a novice cook can make. This real vitamin bomb will brighten the table with its appearance—the jam is translucent and a rich orange color. There are various recipes, including those with oranges, cinnamon, walnuts, cherries, and plums. So if you get tired of the simple recipe, you can always make a more sophisticated one.

The intricacies of making assorted peach and nectarine jam

While this peach and nectarine recipe is generally straightforward, there are a few preparation nuances to consider. Specifically:

• To prevent the fruit from falling apart, do not peel it. For this purpose, cut it into relatively large squares (about a quarter of a fruit).
• If the peach is covered in a small fuzz, it should be removed. To do this, place the fruit in boiling water for a few seconds or simply pour boiling water over it in a colander. The skin will then easily peel off without affecting the flesh.
• To keep the jam just as orange and bright, soak the peaches and nectarines for several hours in water with added citric acid (approximately one teaspoon per liter).

Some homemakers recommend using only mid-season varieties. However, experience shows that this is not necessary.

Selecting and preparing fruits

Firm, ripe peaches are best for making assorted jam. The same rules apply to choosing nectarines. If you're making jam from whole peaches, be sure to pierce them with a toothpick. This will prevent them from cracking during cooking.

Sterilization of containers

Sterilizing containers for making peach and nectarine jam is essential. These preserves tend to bulge, so careful attention to cleanliness is essential.

Jars of any size, whether 1-liter or larger, are suitable. If you have a large family, it's best to go with 2-liter jars. Inspect the jars for chips or dark spots. If any are present, discard them. Then, wash durable jars in warm water with baking soda and detergent. Rinse in cold water. Sterilize using any convenient method, such as in the oven, over the neck of a boiling kettle, or in the microwave. Boil the lids in water for about two minutes. Then place them on a clean towel.

The best fruit treat recipes for the winter

Use one of the simple step-by-step recipes.

A simple recipe without sterilization

For this recipe you will need:

• 1 kilogram of fruit;
• 1.5 kilograms of sugar;
• 1 teaspoon of citric acid;
• 250 milliliters of water.

First, you need to carefully prepare the fruit, remove the pits, and cut them into small pieces. Then, prepare the syrup using the following procedure:

1. Water is poured into the cauldron.
2. Bring to a boil.
3. Add half a kilo of sugar.
4. After dissolution, the rest is added.
5. Cook for 15 minutes until thick.

Place the fruit in this syrup. Leave it for two hours until it's soaked. Then, reduce heat to low and simmer for 25 minutes. It may take longer—simmer until thick. Be sure to skim off any foam. Otherwise, the jam won't be clear. Leave the mixture for a couple of hours, then repeat the process (simmering for about 20 minutes). Finally, add citric acid and quickly seal the jars.

Blank with zhelfix

Zhelfix will help a busy housewife save time. Here's what you need:

• 1 kilogram of peaches;
• 1 kilogram of nectarines;
• 1 kilogram of granulated sugar;
• some water for cooking;
• 1 sachet of Zhelfix.

First, prepare the ingredients, removing the pits and peeling the skin if necessary. Then sprinkle with granulated sugar. Place over heat, add water, and simmer until softened, about half an hour. Then add the required amount of Zhelfix (check the packaging), stir, and let it simmer until thickened.

Fragrant nectarine and peach jam with almonds and coffee

To prepare such a delicacy, you will need:

• 500 grams of fruit;
• 100 grams of almonds;
• 30 grams of coffee (ground).

The peculiarity of the preparation is that the syrup itself is prepared with coffee.

Not only sugar, but also an invigorating mixture is added to the boiling water. The almonds are added at the very end.

Let's prepare a delicacy with walnuts

You'll need the standard amount of ingredients. It's prepared in three batches, just like the classic recipe. The twist is that the walnuts are added at the very end. About 70 grams per kilogram of fruit is sufficient, but you can, of course, increase the amount to suit your taste.

Assorted Peach-Nectar Jam

This jam will turn out smooth. Take:

• 500 grams of peaches and nectarines;
• 500 grams of granulated sugar;
• Zhelfix optional.

Wash the fruit thoroughly and remove the pits. Place them all together in a blender. Add sugar and place over low heat. Cook for several hours until thickened, or add gelatin or zhelfix.

Recipe with orange notes

To make this delicious orange-flavored jam, you don't need the whole pulp of this citrus fruit. Just:

• half a kilo of peaches and nectarines;
• 550 grams of granulated sugar;
• zest of one or two oranges.

First, chop the fruit into small pieces. Sprinkle with granulated sugar. Let it sit for three hours until the juices are released. Then, simmer for five minutes over medium heat and let it sit for three hours. Then repeat this process. When you bring the mixture to the boil for the last time, immediately add the orange zest. It may seem like there's not much at first, but the full aroma will unfold in the jar.

Spicy preparation with cinnamon

This spicy peach and nectarine preserve is made according to a classic recipe. Its unique feature is the addition of a cinnamon stick. It doesn't necessarily have to be left in the preserve. Ground cinnamon can also be added, but the color will be somewhat darker.

To make the taste even more interesting, add cloves, nutmeg, cardamom, vanilla and other spices.

With cherries

Even a novice home cook can make delicious cherry jam. You'll need:

• 1 kilo of sugar;
• 500 g each of peaches, nectarines and cherries.

This recipe doesn't require any thickeners. The fruit is washed, pitted, and cut into quarters or sixths. The pits are removed from the cherriesThe fruit is layered, sprinkling each layer with granulated sugar. After 3-4 hours, when the fruit has released its juices, place the mixture on the stove. Boil for exactly 5 minutes, then let it steep for 4 hours. Repeat the process three more times, and only then seal the jars.

With plums

You need to take:

• 1 kg of peaches and nectarines;
• honey plum - half a kilo;
• 2-2.5 kilograms of sugar;
• vanilla and cinnamon to taste.

All ingredients are chopped and sprinkled with granulated sugar. After three hours, when the peaches' fragrant juices have released, place them on the stove. Cook for 25 minutes. At the very end, vanilla and cinnamon are added to enhance the flavor.

Jam with citric acid

For this peach jam You need the standard amount of ingredients, plus one packet of citric acid. Add it at the very end. The acid adds a slight citrus note and also protects against bacterial attack, so the jam won't puff up. It can be stored for up to three years.

Step-by-step instructions for making seedless jam in a slow cooker

You'll need a standard number of ingredients. The preparation process is as follows:

1. Nectarines and peaches are placed in layers on the bottom of the multicooker and sprinkled with layers of sugar.
2. Leave for 3 hours.
3. Turn on the “Extinguishing” mode for 25 minutes.
4. Leave for three hours.
5. Repeat the procedure two more times.

Delicious peach fruit jam is immediately rolled into jars.

Storage conditions for winter preserves

Unsterilized peach preserves are stored only in the refrigerator. Cover them with a plastic lid to prevent the release of foreign aromas. Sterilized preserves, sealed with metal lids, are stored in a cellar or pantry. They should be kept in a dark, dry place for up to six months. The temperature should not exceed 20 degrees Celsius.