Delicious jam from peaches

Any hostess wants to stock up for the winter, in order to enjoy hot tea with a delicious jam in the cold season.

Sweet fruits of strawberries, raspberries, apricots and peaches please us with their taste and high content of vitamins. It is not surprising that jam from peaches is one of the favorite treats for sweet tooth. Boil a delicious dish of delicious fruit is not difficult, you only need to know the proportion of ingredients and the principle of cooking.

In order to prepare jam from peaches without pits, you will need exactly as much sugar as your own fruit. Take, for example, 1 kg of peaches, for this amount you need 1 kg of sugar.

Many prefer fruit without a skin, for this, peaches are placed in a colander and lowered into boiling water for 30 seconds, and then for 5 minutes lowered into a cooler one. After the water cools naturally, the fruits of peaches can be easily peeled off. Next, you need to separate the stone, for this, cut the peach into halves along the groove and remove the stone or cut out with a special spoon. Slices can be cut into smaller pieces, it all depends on your personal preferences.

To ensure that the fruits do not darken, they are poured with acidified water for 5 -7 minutes (10 g of citric acid per 1 liter of water), and then, pouring water, pour sugar syrup (3 glasses of water and 500 grams of sugar). Jam from peaches should be cooked on a reduced to minimum fire for 10 minutes. The welded mass can be left on the plate, after 6.5 - 7 hours, add another 250 g of sugar and boil again. Repeat this procedure again, no later than 5-6 hours.

The prepared jam must be poured into cans and pasteurized at a temperature of 90 ° C (liter jars for 14 minutes, 0.5 liters - 8-10 minutes).

If you plan to close the jam from peaches with bones, then 1 kg of fruit will need 1.5 kg of sugar. Small fruits need a good wash, and after a dry wipe. Then they need to be pricked with a sharp thin object. Prepared peaches are placed in the cooking pot and poured with cooked hot syrup from sugar. The mixture should be boiled and boiled for 5 minutes, and then left for a day. A day later, cook again, but until ready, until the fruits are not respected. Pasteurization occurs according to the same scheme as in the preparation of jam-free pits.

Gem from peaches has an amazing taste and is prepared quite simply. Their skin can give a bitter taste, so we recommend that you peel it. The procedure for cleaning fruits from the skin and removing pits is the same as when cooking jam. Next, you have to boil the fruit in water, in a ratio of 1 kg 1 cup of water, after 7 minutes, sprinkle with sugar and cook over low heat, stirring constantly with a spoon until ready. Saccharum will be required in the proportion of one to one (for 1 kg of peaches 1 kg of sugar). After the jam has cooled naturally, it is packaged in cans and covered with parchment paper.

Peaches are rich in vitamins, contain calcium and iron, are very useful to people suffering from rheumatism. Among other things, these fruits are just very tasty, so the preservation of peaches is so popular among housewives. Besides jam and jam, there are a lot of different ways of preserving peaches.

Prepare delicious peach juice is not difficult, for this you need to choose a well-ripened fruit of peaches, rinse them and, dividing into halves, remove bones. Then the prepared halves of the fruit are well pressed and evaporated. The resulting juice should be settled, after a couple of hours it is filtered. In order to get a more sweet juice, add sugar - per 1 liter of juice obtained, 100 g of sugar. After it has dissolved, the juice is heated in an enamel saucepan to a temperature of 70 ° C and filtered again. Juice that has been filtered is again heated to a temperature of 90 ° C, and poured into a prepared container, which must be scalded beforehand. The last step: tightly closed with lids, the cans are turned over and covered with a dense cloth. The juice must be allowed to cool naturally.