It is very pleasant to tea to drink with the jam cooked in the summer from berries, fruits or fruit in the winter. Indulge yourself with tasty delicacy from tinned peaches.
It is required to you
- - peaches
- - sugar
- - lemon
- - cinnamon stick
Instruction
1. Prepare peaches for cooking. For this purpose well wash out them, remove a stone. Cut peaches segments of the average size, lay pieces in metal ware. Small fruits can be welded entirely, unpitted, without stone, cut on halves. That pieces of peaches properly became impregnated with syrup, it is possible to pin them a toothpick.
2. Prepare ware in which you will cook peaches. Pour water into it and put on fire. Part sugar in water. Do syrup of calculation – on 1 kg of peaches 2 glasses of water and 1-1.2 kg of sugar. Mix should be brought to the boil then to boil thoroughly to full sugar remelting. That sugar was better dissolved, stir slowly mix more often.
3. Squeeze out a lemon to receive juice. Add lemon juice to jam, bring everything to the boil, boil thoroughly within half an hour. In ready peach jam the fruits have to be transparent. At the end of cooking lower fire to minimum, remove a cinnamon stick.
4. Sterilize banks and covers. For this purpose fill a pan, small on volume, with water approximately half, in the boiling water lower covers. Take banks over steam about a minute then fill them with jam and densely twirl covers.
5. Turn a cover the banks filled with jam down, put on a firm poyerkhnost. So you keep them before full cooling. Put jam to the cool place to keep it till winter.