Memories of the "velvet season" can be brought with you to the cold weather by rolling a jar of peach jam in a company with fragrant oranges. A rich and fragrant treat will serve you well in other desserts or a piece of fresh bread and butter. We will tell you how to make jam from peaches with orange in the following material.
Recipe of jam from peaches with oranges
Ingredients:
- ripe peaches - 980 g;
- oranges - 340 g;
- lemon juice - 30 ml;
- granulated sugar - 690 g.
Preparation
Place containers for preservation and covers for them to be sterilized in any convenient way. With peaches, peel and cut the flesh into quarters. Put the pieces of peach pulp in a blender and whisk in mashed potatoes. Mix the fruit with lemon juice. After peeling oranges from peel, white pulp and membranes, also grind them and combine them with peach puree. Pour the mashed potatoes into enameled dishes, pour in the sugar and leave everything to boil. Fry the boiled jam for at least three minutes, and then distribute to hot jars and quickly roll.
Jam from peaches with oranges and mint
Ingredients:
- pesiki - 750 g;
- juice of two oranges;
- honey - 25 ml;
- sprigs of mint - 3-4 pcs.
Preparation
Peach the pulp in a saucepan, pour in citrus juice and leave to simmer at the lowest heat. After an hour, put the sliced mint leaves to the fruits, pour in the honey and leave everything to boil for another half an hour. Another brewing jam spread on the tanks and roll.
If you want to make a jam from peaches with oranges in a multivark, then after releasing the peaches from the bones and peel, put them in the bowl along with all the other ingredients, set the "Baking" mode and allow boiling about an hour.
Jam from peaches with oranges and raspberries
Ingredients:
- peaches - 1.4 kg;
- raspberry - 450 g;
- granulated sugar - 360 g;
- a peel of two oranges;
- lemon juice - 190 ml.
Preparation
Cut peaches from peaches, and from oranges - zest. Put the peach pulp in enamelware together with the citrus peel, add the raspberry berries and pour the lemon juice. Wait for the moment when all the crystals of sugar dissolve, and then, stirring, cook jam until thick. Still hot, pour it over clean jars, place on a water bath and sterilize, covered with lids, for about 20 minutes. Roll the jars and cool before storing.