If you open a jar of peach jam in the winter, you will not immediately want to eat it - at first you will admire the amber crescents in yellow syrup for a long time, and after that you will feel the delicious taste and aroma of the delicacy.
Peach jam wedges
Ingredients:
- peaches - 3 kg;
- oranges - 1 kg;
- cinnamon - 1 stick;
- granulated sugar produced in the CIS countries - 2.5 kg.
Preparation
For this jam you need solid, not overripe peaches, which are separated from the stone easily enough - otherwise there is a risk of damaging the fruit, the delicacy will turn out delicious, but not so elegant. So, my peaches carefully (fluff from the peel to be washed off) and cut into slices, separating the flesh from the stone. We put the lobules into the enamel basin for cooking the jam. Orange cut in half, then cut into slices, removing the bones, otherwise the jam will be bitter. We fall asleep fruit with sugar and leave for the night, so that the juice appears. If in a hurry, cook the syrup from a glass of water and a glass of sugar, pour the fruit with this syrup, pour the remaining sugar and start cooking. Brewed peach jam over low heat, the foam is removed. After boiling, cook together all about a quarter of an hour. We remove, wait, until the jam completely cools. Repeat the procedure twice more, add cinnamon with the last boil, then spread the hot jam into sterilized jars and close.
With prolonged cooking, vitamins are destroyed - this is well known. To preserve the maximum of useful substances, an excellent option - peach jam-five-minute. It is brewed simply, but there are subtleties here.
Peach jam - "Five minutes"
Ingredients:
- citric acid - ½ tsp;
- white domestic sugar - 2 kg;
- water - 0,5 l;
- peaches are ripe - 3 kg.
Preparation
Mine as follows, peaches, flushing the fluff from the peel, we dissolve the napkin or towel, cut the flesh into small cubes - the size is no more than the phalanx of the finger. From the water, sugar and citric acid, cook the syrup, dip it into the boiling syrup of peaches, cover it, let it cool completely.
We prepare cans: mine, well sterilize hot steam. Cooled jam is returned to the plate and cook until boiling. We reduce the fire, cook at the weakest boil for 5 minutes, pour it on cans and roll. We turn it over, cover it, let it cool down, move it to the cellar or cellar.
Peach jam with spices in the multivark
Ingredients:
- peaches - 2 kg;
- orange peel - ½ tsp;
- cinnamon - 1 stick;
- almonds - 150 g;
- sugar - 1,7 kg.
Preparation
Peaches, mine, we lower in boiling water, we move in icy water and accurately we remove peel. We cut the fruit into pieces,
Tell you how to cook peach jam in a multivark.
The first stage - we cook in the "cooking" or "quenching" mode, (see the instructions), without covering the lid, until the foam appears. Foam is removed, cook after 5 minutes, turn off and leave until completely cooled.
Stage two - add almonds and in the same mode we prepare another 10 minutes from boiling. Cool it down.
The third stage - cook with the addition of zest and cinnamon for another 15 minutes, remove cinnamon, put the jam in sterilized jars and roll.