Recipes for peach and orange jam and preserves for the winter, with or without boiling

There are many ways to preserve the nutritional value of fruits and vegetables until the next harvest season. One easy option is to make jam. Preserving takes minimal time and can provide a rich supply of vitamins and minerals during the winter season.

We suggest making a bright, colorful jam from juicy peaches and oranges. Enjoy it with tea or as a filling for baked goods.

Cooking Features

Taking into account the specifics of preparing the delicacy, you can prepare the perfect jam:

• For preserving, use peaches chopped into large pieces, halves, or cubes. Large pieces will create a natural-tasting jam, while chopped pieces will impart a rich flavor. Oranges should be cut into squares. The recipe uses not only the pulp but also the zest.
• Before canning, peel both main ingredients, otherwise the jam will be bitter. Peel the peaches by scalding them with boiling water, and peel the oranges with a knife.

• You can preserve the fruit's vibrant, juicy color by dipping it in a solution of water and citric acid. The lemon juice will also help preserve the fruit longer, preventing it from becoming crystallized.
• When cooking the syrup, use spices and herbs such as mint, lemon balm, rosemary, lavender, and thyme. Some chefs recommend adding half a glass of cognac or vodka to the sweet marinade.

When using fresh herbs in the preparation, the syrup should be boiled longer to preserve the jam for more than one year.

• Check the jam's readiness with a simple method. Scoop up some of the boiling mixture with a spoon and drop it onto a plate. When the drop cools, it holds its shape and doesn't spread. The jam is ready.

Selecting Peaches for Jam

The quality of the ingredients determines the taste and final result of the preserve. Unlike other recipes, poor-quality fruit, such as spoiled, bruised, or rotten fruit, is unsuitable for this jam. Choose fresh, ripe, and firm fruit. For jam, look for soft, overripe, and juicy fruit.

Before cooking, sort purchased or picked fruits and divide them into two categories: some for jam, others for preserves.

Preparing the ingredients

You can speed up the preparation by preparing the ingredients in advance:

1. Wash and peel the peaches. Divide the fruit into halves and remove the pit. Chop the fruit.
2. Wash the oranges in soapy water, removing any remaining wax used during processing. Remove the zest from the dried oranges and grate. Remove the seeds from the oranges and dice.
3. Measure out the required amount of sugar.

Orange zest adds additional bitterness. Therefore, those with a sweet tooth will need to increase the amount of granulated sugar or use only the orange zest in the recipe.

Methods for making peach and orange jam

Peach jam with oranges is rightfully considered the best. Juicy peach, even without sweetener, pairs beautifully with the sweet and tart orange. Add spices or other ingredients to the dish, and the flavor is stunning.

In addition, the preparations are recommended for use in cases of cardiovascular diseases, kidney diseases, liver diseases and rheumatism.

There are over 100 recipes for this juicy treat. Some will prefer a simple preserve, while others will prefer a recipe without sterilization or a flavorful jam.

This delicacy can be prepared in several ways: on the stove, in a microwave oven, in a slow cooker, or without additional heat treatment.

A simple recipe for the winter

Among the jam-making options, this recipe stands out – it significantly saves cooking time and is within the reach of even novice cooks.

Ingredients:

1. Peaches – 1 kilogram.
2. Granulated sugar – 600 grams.
3. Oranges – 400 grams.
4. Lemon – 1 piece.

Cooking algorithm:

• Prepare containers for canning. Sterilize with hot steam, in a microwave, or in an oven.
• Mix peeled peaches with lemon juice and puree using a blender.
• Peel the oranges and finely chop them. Combine the citrus fruits with the peach puree and pour the mixture into a saucepan. Stir in granulated sugar.

It's best to simmer jam in a copper, aluminum, or stainless steel container. This will prevent the jam from burning and preserve the color and flavor of the fruit.

• Place the container with the fruit mixture on the stovetop. Boil the treat for 3 minutes. Divide into sterile bottles and seal.

Peach and orange jam without cooking

Fresh, uncooked peach and orange jam is considered the healthiest. The fruits are not heat-treated and retain their vitamins and minerals.

Ingredients:

1. Sugar – 400 grams.
2. Orange – 300 grams.
3. Peaches – 500 grams.

This very healthy delicacy is prepared as follows:

1. Grind the pulp of citrus fruits and peaches in a food processor.
2. Pour the vitamin puree into a thick-walled bowl. Mix the mixture with sugar using a wooden spoon. Stir the jam twice, until the sugar is completely dissolved.
3. Pour the finished jam into disinfected glass jars and seal with lids.

Peach and orange jam

Legendary peach jam Lieutenant Colombo's wife loved to spread it on toast with citrus. This recipe differs from others in its bright, sweet flavor with a slight bitterness.

Ingredients:

1. Sugar – 0.7 kilograms.
2. Dog – 1 kilogram.
3. Citrus fruits – 0.5 kilograms.
4. Lemon – 0.3 kilograms.

Preparation procedure:

• Peel and pit the peaches, cut them into wedges, and quarter the oranges, zest included.
• Grind the fruits using a meat grinder.
• Squeeze the lemon juice and add it to the saucepan with the vitamin puree. Then add the sugar. Mix everything well.

You can squeeze more juice out of a lemon by microwaving it for 5-10 seconds.

• Place the jam container over the stove and bring to a boil. Simmer for 5 minutes, then turn off the heat and let cool. Repeat this process two more times.

During cooking, do not stir the product, but shake it.

• Cool the thick jam and pour into prepared jars. Seal the jars with lids and store.

How to store jam

Store the jam for 2 years, maintaining optimal temperatures from +5 to +20 degrees.

Freshly grated and opened vegetables are stored in the refrigerator, while canned vegetables are placed in a cool place, protected from sunlight and heat sources. Do not freeze the vegetables, as this will affect their appearance and nutritional value.