Peach jam is a kind of jam. How to make peach jam on a stove, in a slow cooker, bread maker

Peach jam is a kind of jam. How to make peach jam on a stove, in a slow cooker, bread maker

Peaches contain a lot of nutrients that are so necessary to man.

This fruit is easily digested, and its juicy and aromatic pulp tones and refreshes.

Regular consumption of peaches improves digestion and helps to increase appetite.

To feast on this fruit, not only in summer, but also in winter, various preparations are made from peaches - jam, compotes, jams and jams.

Peach jam - basic cooking principles

Peach jam is a real sweet tooth treat. Delicate, fragrant and sweet jam is suitable for spreading on toast during tea drinking, as well as for preparing various pastries and desserts.

For jam, take ripe, juicy fruits without damage and pests. Fruits thoroughly wash, break open and remove the bones. The flesh of the peaches is spread in an enameled bowl and poured with boiling water. Cover and cook on low heat for 15 minutes, until the fruit is soft.

The resulting mass is cooled and fray through a sieve to get a uniform, delicate texture.

Pour over peach puree into enameled ware and add sugar at the rate of one to one. Stir and set on slow fire. Boil mashed potatoes, periodically removing the foam, to the desired consistency of jam. The longer it boils, the thicker it turns out.

Jam of peaches laid out in prepared jars and hermetically sealed. To do this, take the dishes, of no more than a liter.

Peach jam can be prepared with the addition of citrus or other fruits. To make the mass thick, add agar-agar, pectin, gelatin or starch.

To give spice to the jam, add cinnamon, rosemary or mint.

Recipe 1. Peach jam


  • 200 ml of purified water;
  • one and a half kilograms of peaches;
  • granulated sugar - one and a half kilograms.

Method of preparation

1. Wash soft, ripe peaches thoroughly under the tap and remove the stones. 2. Put the peach into the enameled bowl and pour boiling water over it. Boil fruit a quarter of an hour, covered with a lid. Peaches should be soft.

3. Then cool the peaches, and strain them through a sieve. Add sugar to the peach puree, mix and transfer the mass into enameled dishes. Send it to a slow fire and cook, constantly stirring with a wooden spatula and removing the foam, to the desired consistency.

4. Wash the jars and send them to the oven for sterilization. It is enough to hold them there for about 15 minutes. Spread the hot jam on the cans and seal them cork tightly. After cooling the billet, send it to the cellar for storage.

Recipe 2. Peach jam with lemon


  • half a lemon;
  • two kg of peaches;
  • half a pound of sugar.

Method of preparation

1. Put the peaches briefly in cold water, then rinse thoroughly. Pure peaches shift in a wide dish. In the kettle we boil water and pour fruit with boiling water. Leave for a few minutes. Then pour the hot water and immediately pour over the cold.

2. Remove peaches from peaches. If in some places it fits snugly to the pulp, you can cut it off with a thin layer with a sharp knife.

3. Peeled peaches are broken into pieces. If the flesh is thick, cut into slices.

4. Cut the lemon in half and squeeze the juice from the half directly onto the peach pulp. Stir. Lemon will make the jam slightly tart and will not let the peaches darken.

5. Put the container with the peaches on a slow fire and cook the jam without adding water. The mixture is constantly mixed with a wooden spatula. Half an hour is enough for the fruit to become soft.

6. Pour the resulting juice into a saucepan, and grind the peaches into mashed potatoes using an immersion blender. Shift mashed potatoes in a saucepan with juice and add sugar.

7. Mix thoroughly with a wooden spatula. We put the pot on the fire, adjusting it so that the mass is slightly boiling. Cover with a lid and cook for 15 minutes, stirring occasionally.

8. Clean cans are hot in the oven. We pack jam in jars and cork tightly with lids. We harbor the workpiece and leave it to cool.

Recipe 3. Peach jam with mint


  • a sprig of mint;
  • peaches - a kilogram;
  • lemon;
  • fructose - 400 g.

Method of preparation

1. Peaches need to be peeled. If it is tight to the pulp, dip the peaches for a few minutes in boiling water, and then immediately pour over cold water.

2. Peeled peaches, cut into slices. Put the prepared fruit in an enamel container and sprinkle them with fructose. Cut the lemon in half and squeeze the juice from it directly into the peaches. Stir and leave the fruit for four hours.

3. After the allotted time, add mint leaves and place the container on medium heat. Boil for forty minutes, periodically removing the foam. No need to mix the jam. Shake the pot periodically. This will preserve the amber structure and the shape of the peach cloves.

4. Spread hot jam in sterile jars, cork tightly with tin lids and leave, covered with a warm cloth until completely cool.

Recipe 4. Peach jam with starch


  • 12 g of corn starch;
  • peaches;
  • cinnamon;
  • 200 g of sugar;
  • lemon;
  • 50 ml of purified water.

Method of preparation

1. Peaches are placed briefly in cold water. Then carefully wash them, break them in half and take out the bones. Cut the peach pulp into random pieces.

2. Place the peaches in an enamel bowl. Fall asleep fruit half sugar. Put the basin on the stove, pour in purified water and boil until the sugar is dissolved.

3. Pour the rest of the sugar. Cut the lemon and squeeze the juice from half a lemon into a peach mass. We also put cinnamon stick here. Keep on fire for about five minutes.

4. Add a spoonful of filtered water to the starch and mix well. We enter a mixture of starch in peaches in a thin stream. Mix, and after a couple of minutes, remove the basin from the fire. Take out the cinnamon.

5. Pour the jam into sterile jars and spin them with tin lids. Wrap a warm cloth and leave for a day.

Recipe 5. Peach jam in bread maker


  • 240 g of granulated sugar;
  • 400 g of ripe pitted peaches.

Method of preparation

1. Wash the peaches thoroughly under cold, running water. Break them in half and take out the bones. We spread the halves of peaches on a towel and leave them to dry slightly.

2. Then cut the halves of the peach into small cubes together with the skin.

3. We shift the sliced ​​peaches into the bowl of the bread maker.

4. From above we fall asleep the fruit with sugar. Insert the bowl into the device and close the lid. Select the program “Jam” or “Jam” on the panel. Cooking jam for an hour. Time is determined depending on the model of the bread machine.

5. Open the lid of the unit and spread the hot jam over sterile dry jars. Hermetically we tighten the jars with lids, cover with a rug and leave to cool for a day.

Recipe 6. Fragrant peach jam in a slow cooker


  • 50 g of granulated sugar;
  • a kilo of peaches;
  • marjoram;
  • 750 ml of purified water;
  • 50 ml of lemon juice.

Method of preparation

1. Put ripe peaches in cold filtered water and leave for ten minutes. Then we drain the water, and wash the fruit under the tap. Cut each peach in half and remove the bones. The flesh is crumbled into small pieces.

2. We send crushed peaches in a multicooker bowl. Pour in the water and add sugar. Stir.

3. Close the unit lid, activate the “Quenching” program and cook, stirring occasionally, for an hour and a half. Lemon wash, wipe and cut in half. Squeeze juice out of it.

4. After an hour and a half, open the lid of the unit and add lemon juice and marjoram. Close the lid again, turn on the same mode and prepare the jam for the same amount of time.

5. Half-liter jars of my and send for a quarter of an hour in the oven. Spread hot jam in jars and roll tin lids. Wrap and leave to cool. Then we remove the blank into the cellar.

Recipe 7. Peach jam with rosemary


  • 12 g of gelatin;
  • 600 g peaches;
  • 100 ml of lemon juice;
  • 400 g of granulated sugar;
  • rosemary - a few twigs.

Method of preparation

1. Put the peaches in a deep container and fill with water. Leave about ten minutes. Then the fruit is washed. Cut each peach in half and remove the bone. Cut the flesh into slices. We put crushed peaches in a copper basin and fill them with sugar. Leave for an hour to let the peaches juice.

2. We interrupt peach mass to a state of mashed potatoes with the help of an immersion blender. We send the bowl to the fire and put the washed sprigs of rosemary in it. Cook, stirring constantly, for 20 minutes.

3. Gelatin is soaked in water. Lemon cut and squeeze juice from it. Add soaked gelatin and lemon juice in hot peach puree. Rosemary branches are taken out and thrown away. They have already fulfilled their function. Mix, keep on fire a couple more minutes.

4. Hot jam is laid out in half-liter jars and hermetically rolled tin lids.

Peach jam - tips and tricks

  • For jam, take ripe, but not overripe fruits with soft, yellow flesh.
  • It is advisable to remove the skin from peaches before preparing the jam, as it can give the jam a bitter taste.
  • To easily peel peaches, pour boiling water over them.
  • Add peach jam or citrus juice to dilute the sugary sweetness of the fruit.
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