Peach jam

This sunny fruit with a bright blush on a velvety skin, delicate aroma, juicy flesh and a sweet-sour taste like many. Of course, peaches are not cheap even in a good year, but if we take into account the fact that they grow only in an ecologically clean area (these fruits will be small and tasteless in other places), then you should pay attention to them. Especially those who adhere to a healthy diet, because peaches are not only tasty and beautiful, but also useful.

They are rich in vitamins A, C, P, B1, B2, as well as useful trace elements: phosphorus, potassium, magnesium, sodium, sulfur, silicon, iron. Fruits contain fructose, sucrose, glucose, pectins. The composition includes organic acids: citric, malic, tartaric.

Not only the pulp has beneficial properties, but also peach kernels. They contain up to 50% fat and 25% protein. They produce peach oil, which is used in cosmetology and medicine.

The nucleoli themselves may be bitter or sweet. Bitter kernels are used to make liqueurs, tinctures, wines, and sweet kernels can replace almonds. They are found in some varieties of nectarines - hollow peaches. But you should not get involved in them, because they also contain amygdalin, a substance that begins to produce hydrocyanic acid under the action of gastric juices. Therefore, peach kernels are used only on an industrial scale.

For therapeutic and prophylactic purposes, peaches are recommended for people with heart rhythm disorders, stomach disorders, anemia, with low acidity, and with constipation. Lovers of fatty foods should definitely eat peaches, as they contribute to the rapid digestion of food. From these fruits are boiled compotes, jams, jam, jam.

Peach jam: cooking details

Ripe, but firm peaches are suitable for jam. They can be cooked whole, halved or cut into slices. If they are cooked whole, they should not be too mature, otherwise the fruit during the heat treatment will be released.
Before cooking, solid peach varieties are blanched in hot water (at 85 °) for 3-4 minutes and then rapidly cooled in cold water. Whole fruits before this necessarily prick so that they do not burst.
Peaches covered with a fluff are peeled before cooking. To do this, the fruit is immersed in boiling water. So that the peeled fruits do not darken, they are placed in water with citric acid (10 g of citric acid are taken for 1 l of water).
In many varieties of peach, the bone grows into the pulp, and it is difficult to remove it from there. To do this, use a special spoon, which the bones neatly cut. In nectarines, the bone is often easily separated, and the skin is not removed from them, because it is soft.
Peach jam is cooked in much the same way as apricot jam, but you can put less sugar, because peaches are rarely sour.

Peach Jam: First Recipe

Ingredients:

peaches - 1 kg;
sugar - 1, 2 kg;
water - 1 tbsp .;
saffron - pinch;
citric acid - pinch.

Preparation Method

Wash peaches in cold water.
Boil them and peel them. So that they do not darken, immerse them for 5 minutes in water with citric acid.
Divide into two halves, remove the bones. Fold the peaches in the cooking basin.
Put sugar in a saucepan, pour water according to normal. Cook the syrup. Pour them peaches. Leave for a day. During this time, the fruit is soaked with syrup.
The next day, pour the syrup into the saucepan and boil it. Refill them with peaches again. Leave for another day.
On the third day, place the basin on the stove, over medium heat, bring to a boil, removing the foam. Then reduce the fire. Boil the jam until tender. At the end of cooking, add citric acid and saffron. It will give the jam a beautiful orange hue. The quality of the jam can be checked by dripping a little syrup on the saucer. If the cooled syrup does not spread, jam is ready.
Leave the jam in the bowl until cool.
Spread into clean, dry jars. Close the neck with parchment and tie it with a string.

Peach Jam: Recipe Two

Ingredients:

peaches - 1 kg;
sugar - 1, 5 kg;
water - 1, 5 st .;
citric acid - 3 g.

Preparation Method

Sort through the peaches, remove the crushed ones. Wash under running water.
Scald them with boiling water and remove the skin.
Cut in half, remove the bone. Cut into slices. To keep the peaches from darkening, immerse them in water for a few minutes, add citric acid (10 g of acid to 1 l of water).
Put them in a colander and dip them in hot water that is almost boiling. Blanch for 5 minutes. Cool quickly.
Pour sugar into the cooking basin, pour water. Cook the syrup. Remove from heat.
Put peaches, citric acid in the syrup. Over medium heat bring to a boil, removing the foam. Set the pelvis aside and let the jam stand for 8 hours.
Put the jam on the fire again and bring to the boil again.
Repeat this procedure one more time.
After you put the jam on the stove for the third time, cook it until ready.
Cool it in the pelvis, then transfer it to clean jars. Close the parchment.

Peach jam “Five minutes”

Ingredients:

peaches - 1 kg;
water - 1 tbsp .;
sugar - 6 tbsp.

Preparation Method

Sort out the peaches, rinse under running water. Scald with boiling water, remove the skin.
Cut in half, remove the bones. If there are many peaches and you are worried that they will darken, immerse them for 5 minutes in acidified water (put 10 g of citric acid in 1 liter).
Cut the peaches into thin slices or cubes.
Fold in the cooking basin. Fill with sugar, leaving one glass of sugar for the syrup. Gently mix the chopped peaches and leave to highlight the juice.
In a saucepan, mix the remaining sugar with water. Cook the syrup. Pour it into a bowl of fruit. Stir and leave to infuse for 8-10 hours.
After this time, put a bowl of peaches on the stove. Over low heat, bring to a boil, removing the foam from the skimmer. Boil the jam for 5 minutes.
When hot, pour jam into sterile dry jars (you must prepare them in advance). Immediately roll up hermetically. Turn upside down and cool.

Nectarine preserves

Ingredients:

nectarines - 1 kg;
water - 200 ml;
sugar - 1 kg;
juice of half a lemon.

Preparation Method

For jam, pick ripe, but solid nectarines. Wash them under running water.
Cut each fruit in half, remove the bone. Cut the halves into small pieces.
Pour water into a saucepan and add sugar. Cook the syrup. Allow it to cool slightly and add lemon juice.
Put the nectarines in the syrup and mix gently. Leave them to soak for a day.
The next day, put the basin on the stove and bring its contents to a boil, not forgetting to remove the foam that appears. Leave the jam again for a day.
Then put the jam on a slow fire and boil for about 10 minutes, until it is slightly reduced.
Allow it to cool, and then put it into clean sterile jars.

Mistress to note

To make the jam more dense, when packing in a jar, first put the fruit pieces, then pour them with syrup. The remaining syrup can be poured into any container and used to make fruit drinks or compotes.