Making jam is always a simple task - fruits, sugar, a little patience and a delicious treat for the winter is ready. Peach jam for the winter is no different from the usual preparations for us, but if you ever ate such a jam and caught its aroma, then you will cook it every year.
Such a fragrant jam will not work out from any fruit I know. In order for the slices to be whole and not to boil during cooking, I will share a few secrets with you, and your jam will be as perfect as mine.
Cooking time -4 hours
Servings Per Container - 2
Per 100 g:
B - 0.46
F - 0.05
U - 54.85
Kcal - 219.46
Ingredients for making peach jam for the winter:
1 kg of peaches
0.7 - 1 kg of sugar
25 ml of lemon juice
Cooking Jam:
Fruit selection is the most important thing in this recipe. Fruits should be dense, slightly immature. One side is allowed to be slightly greenish. But if the whole peach is completely green - it is better to leave it in the store. At the same time, the peel should be free from bruises, damage and not spoiled. If the bone is difficult to separate from the pulp - it does not matter, this will not hinder us at all in cooking, but such fruits are often a little cheaper, more than ripe.
The selected fruits are thoroughly washed. The cannon that was on peaches should completely disappear. To do this, use soda or a soft brush.
Using a very sharp knife we cut peaches. We take out the bone during cooking.
Pieces are placed in a convenient deep enameled pan.
Add sugar and shake peaches. If you decide to increase the serving, then sugar should be sprinkled with each layer of peaches.
Put the peaches in a warm place so that they let juice out. To do this, from 1 to 6 hours.
We put the pan on medium gas and cook after boiling for 5 minutes. During this time, a lot of foam will form. We remove it all, so the jam costs longer and mold does not form.
Remove from heat and completely cool the peaches. After 5-10 hours, the slices will become dense, and the syrup will become amber. It is ready for the next step. Using a slotted spoon, remove the slices. We shift them into a separate container.
Boil the syrup for 10-15 minutes until the density we need. We introduce lemon juice and cook for 15 minutes until a soft ball. We check the readiness as follows - we put the saucer in the freezer, and for the sample we will drop a syrup on it. If the drop does not spread, but remains a ball - the syrup is ready.
Return the slices to the syrup and cook, after boiling for 10 minutes. The fire is minimal.
We shift the jam into sterile jars.
We twist the lids, turn upside down, cover with a blanket and gradually cool.
Delicious peach jam for the winter ready.
