You can make different preparations from peaches - you can just preserve them in a small amount of syrup for making sweet fillings and decorations, you can make compote, and you can make jam or jam. As for the last two options, the jam cooked faster, but it is good to serve it in a vase as a sweet additive to tea and these “culinary horizons” of jam are limited. Jam can also be used for sweet sandwiches, as a ready layer for the cake, as a sweet sauce for pancakes, pancakes, ice cream, etc. To cook peach jam will take more time to cook, because you need to bring the mass to a thick state, but the result is this time.
- Peaches - 1 kg
- sugar - 1 kg
1. Carefully choose peaches: we need the most ripe, soft and beautiful. If you notice a slight impurity - do not worry, it will not be felt at all in the finished jam, but on the contrary will give it a gelatinous and toughness. At peaches we delete a rough skin. This can be done with a knife, peeler or blanch. If you chose the latter, the peaches should be placed in boiling water for 30 seconds, and then immediately put into ice water - then the skin will be cleaned very quickly and easily.
2. Peaches are cut in small pieces, about 1 cm in size and set aside. It is not necessary to cut all the ideal squares, most likely the fruit will soften and lose shape, but it will be very good for the jam.
3. In a saucepan, heat 1 cup of water and add sugar there. Bring to a boil, the sugar must completely dissolve to form a syrup. Then slowly throws pieces of peach. The amount of sugar at this stage can be adjusted depending on your taste and how sweet you want to get jam.
4. Jam must be cooked on the slowest fire for about 50 minutes, stirring occasionally. The longer it heats up, the darker the product will turn out, and the more caramel the taste will be. If you want to be almost natural, and your peaches were quite ripe, 40 minutes will be quite enough.
5. Pour the jam into pre-sterilized jars. To do this, you need to wash them well in advance, then rinse with boiling water and be sure to give dry. And do not forget about the cover: they must also be disinfected by scalding with boiling water. The still hot jam is poured into the cans and immediately immediately closed. Let it cool in a warm place, or rather wrap it in a blanket.
Delicious and fragrant jam is ready. Such a delicacy will be stored for a very long time and will surely please you on winter evenings.