It's hard to imagine a man who will give up a thick aromatic jam from peaches cooked with his own hands. After all, this is a real slice of a warm summer in the coldest and snowiest months, an excellent dessert for tea and an appetizing component of muffins, pies or cookies. If you cook jam from peaches for the winter, the colds will not seem so severe, and the diseases will recede before the action of the fruit. For ten minutes of cooking, useful substances do not lose their properties, so that dessert does remain a source of vitamins, and even retains its flavor and aroma completely.
How to Make Peach Jam
You will get fresh, but not ripe fruit. Wash them thoroughly, peel them and cut them into slices, place them in enameled dishes. In copper or aluminum, jam or jam can not be cooked, since metals tend to oxidize and make food dangerous to the body. So, put the bowl on a small fire and wait for the juice to boil. Add sugar with pectin, so that jam from peaches for the winter turned out thick and dense. The ratio should be two kilograms of fruit per kilogram of granulated sugar. Stir and cook for ten minutes, periodically removing the foam and stirring constantly. Remove from the plate and allow to cool slightly. To keep the product longer, before you make a peach jam, you need to prepare sterilized jars of glass. The prepared dessert needs to be spread over previously prepared containers and tightly closed with lids, then put into the refrigerator for storage. However, they are unlikely to stand too long - such a jam of peaches for the winter just can not remain unnoticed for a long time. Members of your family will certainly gladly eat it with tea or coffee.
Cooking jam from peaches for the winter in the multivark
If you do not have time for cooking, and the original and tasty dessert is still desirable, try making a peach jam with a marjoram in a multivarquet. You need a kilogram of peaches, two glasses of sugar, two tablespoons of lemon juice, three glasses of water and a little dried marjoram. Rinse thoroughly, peel and cut fruit, put into a bowl, pour water and add sugar. All carefully mix and cook in the "Quenching" mode for an hour and a half. Periodically open the lid and stir the jam. After an hour and a half, add the lemon juice, marjoram, mix everything and cook as much. Ready jam from peaches for the winter, pour over previously sterilized jars, tighten the lids, wait for the complete cooling of the delicacies and put them in a dark and cool place for storage. As an option, you can add not marjoram, but grated ginger, sticks and a little grated cinnamon. Such a delicacy will conquer even the most sophisticated gourmets, because to the fresh aroma of fruit will join the refined smell of spices. As a component for a cookie or pie, this jam will be just perfect. However, eating it without any additions is also very, very delicious.