A step-by-step recipe for making peach and plum jam for the winter

Flavorful peach and plum jam is a rather unusual winter treat. Peaches are usually prepared either on their own or with citrus fruits, such as lemons and oranges. Plums, on the other hand, are often prepared with cherries and apples. The combination of peaches and plums in one dish is unconventional, yet enticing. Even a novice cook can make this jam.

The specifics of preparing plum-peach jam for the winter

Plum and peach treats are a true vitamin bomb. But to retain the maximum amount of nutrients found in fresh fruit, you only need to consider certain nuances. Specifically:

• Don't peel the peaches, even if the skin is quite thick. This will prevent the skins from losing their shape and will preserve a high percentage of the tannins, which will give the jam a thick consistency.
• To remove plaque from plums, rinse them with cold water and then place them in almost boiling water for 2 minutes.
• During the cooking process, be sure to skim off the light foam. Otherwise, the jam will become cloudy, which will not be beneficial.
• You can add a thickener, such as regular table gelatin. This way, you won't need to simmer the mixture for long, which will preserve more vitamins.

Plum-peach jam often swells, so it's best not to take any risks and thoroughly sterilize all containers and tools used.

Preparing fruits and necessary ingredients

Plums and peaches should be medium ripe. Choose fruits with pits that separate easily from the flesh, rather than clinging tightly to it. Products that are not fresh, for example, if there are scratches, abrasions, signs of rot, dark spots or soft spots, are best left for other preparations.

The fruit should be thoroughly washed in cold water. Remove any plaque from the plums. Peaches can be washed in hot water, but not boiling water—it will separate the skin from the flesh, and they will simply fall apart during jam-making.

Selection and sterilization of containers

The container you choose is arbitrary. Both 1- and 2-liter jars will do. The preparation will certainly spoil if you use poorly sterilized or poorly washed jars.

Sterilization is carried out using a convenient method.

If you have a large number of jars, you can immediately place them in the oven and leave them for 10 minutes. You can also remove all germs by sterilizing them in the microwave or in a boiling kettle. Lids don't require traditional sterilization; simply place them in boiling water for 2-3 minutes.

Recipe and step-by-step instructions for making peach and plum jam

For seedless jam take:

• 1 kilogram of plums;
• half a kilo of peaches;
• 1 kilogram of sugar;
• some water;
• any thickener according to the recipe.

The cooking algorithm is as follows:

1. Dry the plums, remove the stems and pits, and divide into two parts.
2. Make syrup from water and sugar.
3. Pour the syrup over the plums and leave until cool.
4. Place on heat, cook for 5 minutes, skimming off the foam.
5. Remove from heat, wait until it cools and repeat the previous process again.
6. Cut the peaches into four to six pieces.
7. Add peaches to the mixture.
8. Boil for 5 minutes, skimming off the foam.
9. Add thickener.

The jam is sealed in jars while hot.

Storage terms and conditions

Store in a dry, dark place. The maximum shelf life is up to two years. If the jam has already been opened, it can be kept in the refrigerator on the bottom shelf for a maximum of two weeks.

Serving rules

Serve the jam chilled. Delicious with hot toast and pies. It can also be used as a filling for buns, pies, and cakes.