My favorite recipes. Nectarine jam - an extraordinary delicacy with simple recipes
What to do if you have a box of not very aesthetically pleasing apricots and peaches? Tasty, sweet, but a little wrinkled, which means you can’t force children to eat them. The only way out is to make jam from apricots and peaches, which would otherwise be lost. But on long winter evenings you can enjoy the taste of summer.
Ingredients for apricot jam
- overripe apricots, peaches and nectarines
- sugar, about the same volume as fruit
Apricot and peach jam recipe
We divide the apricots into halves. Since they are overripe, this does not always work out. There's nothing wrong with the jam and everything will look great. Under no circumstances do we throw away apricot pits! We will still need them.
Cut peaches and nectarines into pieces of arbitrary size. You can discard the peach pits. They are useless to us.
Place the chopped fruit in a large saucepan and add sugar.
Place the pan on the lowest heat. The temperature will cause the apricots to release moisture and dissolve the sugar. If you are afraid that something will burn, add a little water, no more than a glass.
Our task, stirring occasionally, is to bring the fruit mass to a boil, but not to cook.
As soon as the apricots and peaches have boiled, remove the pan from the heat. Cover with a lid and set aside to cool slowly. You can even cover it with a towel.
The next day we repeat the procedure. Bring to a boil and immediately remove.
On the third day, we take out the apricot pits that we put aside at the very beginning. The seeds must be split with a hammer and the kernels removed from them.
Throw the peeled apricot kernels into the pan with the jam and bring it to a boil one last time. Now we have real apricot jam. The taste of peaches is almost not noticeable in it.
Place the hot jam into jars.
Now, when you want something tasty, you can open a jar of homemade apricot jam. You definitely won't find anything like this in a store!
Bon appetit!
A simple recipe for peach jam will help all connoisseurs fruit desserts prepare a delicious, tender and aromatic delicacy!
The most delicate fruit - the peach is a favorite food of many people, both fresh and canned. Peach jam will perfectly preserve these delicate fruits for a long time without compromising their taste characteristics. IN sugar syrup the fruits acquire an amazing consistency and at the same time do not lose their shape and aroma. It is important not to overwhelm the impeccable taste of peach with other ingredients, so when deciding to make jam with any additives, it is better to choose soft ingredients and a minimum of spices. Separately, it is worth mentioning this type of preparation for the winter, such as peach jam. When ground with syrup, the fruit forms an unusual tasty treat, which is eaten simply with tea, spread on toast or bread with butter, or used for filling pies and other pastries.
Sweet peach does not require a lot of sugar, which will certainly please those who are on a diet. It is recommended to include healthy peach jam in your diet:
- for the prevention of heart diseases;
- to strengthen blood vessels;
- to stimulate brain function;
- in case of metabolic disorders;
- as a remedy against anemia;
- to relieve nervous tension.
10 recipes for making peach jam
Recipe 1. Peach jam Five minutes
Ingredients: 970 g peaches, 1150 g sugar, 210 ml water.
We wash the peaches by wiping their surface with a brush. Cut each fruit in half and remove the seeds. Cut the peaches into small pieces. Transfer the chopped fruit to a thick-bottomed saucepan. Sprinkle with 950 g of sugar. Stir the fruit mixture thoroughly. Separately, heat the water into which we add the remaining granulated sugar. Heat, stirring, until it dissolves. Pour boiling syrup over candied peaches. Mix. Let the fruits stand for a couple of hours to release the juice. Slowly heat the contents of the pan until boiling, stirring regularly. Boil for 5 minutes. Transfer the peach jam to a previously prepared sterile container. Let's roll up. Turn it upside down and wrap it up, leaving it to cool.
Recipe 2. Peach jam in a slow cooker
Ingredients: 750 g peaches, 750 g sugar, 2 g citric acid.
Wash the peaches and scald them with boiling water. Rinse with cold water. Carefully remove the skin. We cut the fruits into cubes with a side size of about 40 mm, removing the seeds in the process. Place the peach pieces into the multicooker bowl. Sprinkle sugar on top and add citric acid. Set aside for 15 minutes. Then cook in the “Stew” mode for half an hour. At the beginning of the cooking process, leave the lid open. Close it when the sugar dissolves, turning the steam valve so that the steam comes out. We check the dessert for readiness - the drops on the plate should not spread. If necessary, you can increase the time in the same mode. Pour the jam into sterilized glass jars. After sealing it tightly, place the lids down until it cools.
Recipe 3. Peach jam in slices
Ingredients: 1350 g firm peaches, 900 g sugar, 125 g lemon, 220 ml water, 1 cinnamon stick.
Wash peaches and lemon. We cut the peaches into slices about 40 mm in size at their widest part. Place in a wide container for preparing jams and preserves. Separately mix water and granulated sugar. Warm up until transparent. Fill the peach slices with syrup and add cinnamon. Heat the mixture until it boils. Set aside until completely cool. We repeat the heating and cooling procedure again. Squeeze the citrus juice into the cooled dessert, making sure that no lemon seeds get in there. Heat until boiling. Simmer slowly for half an hour, stirring gently occasionally. Take out the cinnamon. Transfer the jam into pre-prepared jars. We cork it. Cool with lids down.
Recipe 4. Nectarine jam
Ingredients: 1050 g unripe nectarines, 880 g granulated sugar, 2 g vanilla.
We wash the nectarines. Cut lengthwise, removing the pit. Cut each half into medium-thick slices. Place fruit slices in layers in a thick-bottomed pan, alternating them with sugar. Sprinkle the remaining granulated sugar on top of the peaches. Shake the pan so that the fruits are evenly coated with sugar. We wait a couple of hours, during which peach juice will form in the pan. If too much of it has been released, the fruit is completely covered with liquid, drain the syrup, boil it in a separate container until the volume reduces and then return it to the peaches. Slowly heat the mass. Boil for 11 minutes without stirring. Keep without heating for 6 hours. Boil the jam in the same way three times. Then cool again. Heat until boiling. Sprinkle with vanilla. Mix. Cook for 12 minutes. Checking the thickness. After thickening, pour into jars that have been sterilized in advance. We seal it. We keep it in an upside-down position, wrapped in a blanket, for a day.
Recipe 5. Peach-apple jam
Ingredients: 2800 g peaches, 2800 g sour apples, 1400 g sugar, 4 clove flowers, 35 g lemon.
We wash peaches and apples. Peel the fruit. We take out the bones. We turn the prepared fruits into a homogeneous puree using a submersible blender, food processor or meat grinder. Mix the peach-apple mixture thoroughly, squeezing it into lemon juice. Place a quarter of the mixture in an enamel bowl suitable for making jam. Warm up with regular stirring. Sprinkle with 350 g of sugar. Add 1 carnation flower. Boil, stirring, for 20 minutes. Before packaging into jars, remove the cloves. Roll into a sterile, dried container. Similarly, in small portions, so that the jam does not burn, prepare the remaining fruit.
Recipe 6. Peach jam with nuts
Ingredients: 950 g pitted peaches, 1140 g sugar, 40 g peeled walnuts, 30 g almonds, 190 ml water.
We wash the peaches. If desired, peel off the skin. Cut into slices, 30 mm thick in the widest part. In a thick-bottomed enamel-covered saucepan, dissolve sugar in water over constant heat. Sprinkle with peach slices. After boiling, turn off the heat. Set the pan aside for 6 hours, covered with a kitchen towel, in a cool place. Scald the almonds with boiling water and remove the skin. Walnuts We clear the remaining shells and inedible elements and cut them into small pieces. Warm up the cooled peach mass. Add prepared nuts. Boil for about 15 minutes until desired thickness. We pack it in sterile jars, which we then seal.
Recipe 7. Assorted jam from peaches, plums, apples and bananas
Ingredients: 640 g peaches, 190 g plums, 230 g apples, 320 g bananas, 260 g sugar.
We wash the fruit. Remove the pits from the peaches and plums. Peel and core the apples. Remove the peel from the bananas. We cut the prepared components into pieces of arbitrary shape of approximately the same size. Place in a container suitable for making jam. Sprinkle with sugar. Mix carefully. Let it brew for half an hour. Heat until boiling. Boil slowly for about 20 minutes. In the process, remove the foam from the surface of the fruit mass and stir regularly. Transfer the thickened dessert into clean jars. Store in the cold.
Recipe 8. Jam from peaches, apricots and nectarines
Ingredients: 570 g peaches, 560 g nectarines, 900 g apricots, 1550 g sugar.
We wash peaches, nectarines, apricots. Remove the seeds by cutting the fruit in half. You can leave the apricot kernels and add their kernels to the jam. If the apricots are small, you should not chop them. Cut peaches and nectarines into pieces the size of apricot slices. Mix the fruits in a bowl for making jam, sprinkle them with granulated sugar. Warm up slowly, stirring. If the fruits do not release juice well, add 160 ml of water. After boiling, cool, covered with a towel, for 11 hours. We repeat the same heating procedure again. We stand for another 11 hours in a cool place. Then, if desired, add kernels from apricot kernels, which we carefully split for this purpose. Boil the jam until syrup thickens. Place in sterile, dried jars. Let's roll up.
Recipe 9. Peach jam with oranges
Ingredients: 1450 g peaches, 1050 g orange, 1320 g sugar, 520 ml water.
Wash the peaches. We scald them, then dip them in cold water. Peel off the skin and remove the seeds. Peel the citruses by removing the skin. Divide into slices, each of which is cut into 3 parts, removing the seeds in the process. Divide small peaches in half, and cut large fruits into quarters. In a container used for making jam, combine water and sugar. With constant heating, we dissolve the latter. Sprinkle the prepared fruits. Boil slowly, stirring gently, for about 40 minutes. We pack in pre-sterilized containers. Cover with metal lids. Place the filled jars in a saucepan with water reaching the hangers of the jars. Sterilize for 5 minutes. Then we seal it.
Recipe 10. Peach and pear jam
Ingredients: 550 g peaches, 550 g pears, 900 g sugar.
Wash peaches and pears. We peel the fruits if desired. Cut lengthwise, remove seeds and cores. Cut each half into thin slices. Sprinkle with sugar, after placing the fruit in a wide enamel bowl. Set aside the mixture for half an hour. Heat slowly, stirring carefully, without damaging the integrity of the fruit pieces. If the amount of juice secreted by peaches and pears is insufficient, add 90 ml of water. Boil until thickened. We pack in sterilized, pre-dried containers.
How to make delicious peach jam
Peaches are unpretentious ingredients that very quickly turn into a fragrant delicacy and do not require much effort from the housewife when cooking. Due to the delicate texture of this fruit, peach jam can be cooked in one step, using the five-minute option, or prepared in several steps for maximum saturation of the fruit with syrup. To make this dessert truly perfect, you need to consider the following:
- For jam in slices, you should choose slightly unripe, dense, unbrushed fruits.
- If the seed is difficult to remove from the fruit, cutting into slices is used, which are cut off from it.
- For jams, you can use soft, fully ripe peaches.
- When peeling the fruits, it is recommended to immerse them in boiling water for a couple of minutes and dip them in cold water. After this procedure, it will be very easy to peel the peaches.
- It makes sense to combine peaches in jam with other fruits that have a sour taste. When adding sweet ingredients, lemon juice or acid is additionally used.
- You can reduce the sugar content in peach jam to half the amount specified in the recipe. In this case, the dish is stored in the cold, without corking, for up to a month.
Slices or thick peach jam are an excellent dessert that is quite easy to prepare for the winter. It will enrich your diet with useful substances and will be a wonderful alternative to store-bought sweets. Such a tasty delicacy often ends before the cold weather, so during the season it is worth preparing more aromatic peach jam. It can be stored covered with plastic lids in the refrigerator or sealed airtight for long-term storage. Luxurious peach jam will delight tasters with its fabulous taste, amber color and pronounced summer aroma.
Peaches are already being sold at the market, and apricots are almost ripe in the garden. This means that it’s time to revise your best and proven recipes for home canning and get ready to cook sweet and delicious jam. Last year I tried jam from peaches, apricots and oranges, and the experience was so successful that I have no doubts about this recipe. Do it definitely and without fail, and also share it with you! Peach jam itself is fragrant, but too sweet. Apricot - rich, but too intense. Orange - bright, but specific. But everything together turned out absolutely amazing! In general, it seriously seems to me that this is not jam at all - it is the rays of the sun hidden in a jar and its warmth, mixed with the aromas of summer. Pretentiously poetic, don’t you think? You just haven’t tried it, but if you had, you wouldn’t even speak like that!
August.
The peach of the dawn is illuminated,
and dragonflies candy canes shine through.
The sun enters the amber evening
like an apricot pit.
Strong-toothed, full of cob
a laugh as yellow as the summer heat.
It's August again.
And it’s sweet for children
dark bread with a ripe moon.
Federico Garcia Lorca
In general, don’t be greedy and cook this season peach, apricot and orange jam- at least one serving to make sure that I don’t recommend anything bad! Next year, believe me, you will make this jam immediately in a 10-liter boiler!
Ingredients for peach, apricot and orange jam:
1 kg of peaches;
1 kg of apricots;
3 large oranges;
2.5 kg of sugar.
I make peach, apricot and orange jam from unpeeled peaches - I don't mind this subtle brutal note, however, if you want a special tenderness, let's remove the skin. To do this, scald each peach with boiling water and then immediately place it in a bowl of ice water. A simple manipulation will make the skin burst and easily come off the pulp; you can remove the pulp from the pit and cut into cubes of the size you need.
If the skin does not interfere, immediately cut into cubes. For this jam, I prefer to buy firm, dense fruits - this way the pieces of peaches do not become soggy and remain visually and texturally distinguishable fragments in the jam.
We process apricots using the same program as peaches. In the end, you want to get neatly diced peaches and apricots. We put all this stuff into the pan in which you usually cook jam, sprinkle it evenly with sugar.
After that we deal with oranges. Wash, remove the zest, put it in a blender bowl. We cut off the white part of the oranges - which is between the segments and the zest, and throw it away. Cut the orange slices into several parts and remove the seeds. Pulp - into the blender bowl. Grind everything into a homogeneous mass, then add it to the pan with peaches and apricots.
When the sugar is completely dissolved, put the pan on the fire and bring the contents to a boil. Reduce heat, simmer for 20 minutes, turn off. Leave the jam until it cools completely (at least 4 hours), then repeat the manipulation twice more.
Pour the finished jam into sterilized jars and cover with lids. Store in a dry, dark place.
Peach and apricot jam is a thick, fragrant amber delicacy that can enrich the taste of any dessert, drink and become an excellent filling for baked goods.
Fruits sprinkled with sugar will not produce juice immediately. To speed up the release of liquid, shake the container from time to time. Boiling is carried out over minimal heat. In its continuation, the fruit mass is not mixed, but only the pieces are carefully immersed in the syrup with a spoon to keep them intact.
The bright golden color of the jam as a result of the caramelization of sugar makes it an ideal base for homemade jelly.
Ingredients
You will need for a 0.5 liter jar: 
- 300 g apricots
- 300 g peaches
- 150 g granulated sugar
Preparation
1. Wash the peaches very thoroughly in water, washing off their fuzzy shell. Cut into pieces together with the peel and place the slices in a container.
2. We will do the same with apricots, removing their seeds when peeling and slicing.
3. Pour both fruit slices into a saucepan or cauldron. It is advisable that the container in which the jam will be cooked has a non-stick bottom.
4. Then add granulated sugar to the saucepan. If you wish, you can add just a little citric acid if the apricots are very sweet.
5. Place the container on the stove and simmer for about 15 minutes, reducing the heat to low as soon as the jam boils. If you don’t like foam in conservation, remove it with a slotted spoon.
6. Scald the jars and lids with boiling water or steam them in a water bath. It is very convenient to heat them in a small saucepan with a minimum of water while the jam is cooking. To do this, first place the lids in boiling water, and place the jar on top of them upside down and simmer for about 1-2 minutes. Then carefully pour the prepared jam into the heated jar, being careful not to splash it around.
The result is an amazing tasting delicacy, and much healthier than a store-bought product.
Peach – 2 kilograms
Sugar - 400 grams
Water - 1 liter
Citric acid - 2 teaspoons
Preparation:
First of all, wash the fruits under cold running water and wipe them dry with a towel.
Then use a sharp knife to cut each peach along the pit. Now we take the fruit in our hands and with both palms we gradually scroll the halves in different directions. This is the most gentle way to minimize damage to the pulp. So, peaches split into 2 halves: empty and with a pit. Carefully cut out the bones with a sharp knife. And only now can you thinly remove the skin with a knife.
Place the prepared peach halves into pre-sterilized jars. I do this in microwave oven. I wash the jars and pour about 100 ml each. cold water and boil at the highest power. Depending on the volume of the jars, the time may be needed differently: for example, 4 minutes will be enough for a half-liter jar. Place the halves tightly, but do not press them too hard so that the peaches retain their shape.
Now bring the water to a boil in a saucepan and pour boiling water over the peaches in the jars. Cover with lids (they must first be boiled for 5 minutes) and leave for 20 minutes.
Then drain the water from the cans back into the saucepan, add granulated sugar, add citric acid (take 2 teaspoons under the knife, that is, without a slide) and cook everything after boiling for a couple of minutes.
Pour boiling syrup over the peaches again and immediately seal (or roll up) the lids.
Turn the jars upside down and wrap them in a blanket or rug until they cool completely. This technique promotes slower cooling of the workpiece and additional sterilization of the lids.
That's all - easy, fast, simple and tasty. Homemade canned peaches We store the halves in syrup in a cool place - a cellar, basement or refrigerator (if there is space). And in winter we serve them to our children for dessert or bake something delicious.
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Apricots in syrup
Place whole apricots in a jar and add mint.
Boil syrup from 2.5 liters of water - 1-1.5 cups of sugar, 0.5 tsp of citric acid.
Cook for 5 minutes, pour over the apricots and close.
