From peaches various house preparations - compotes, jams, fruit jelly and, of course, jam turn out. Try to weld it in several ways. The delicacy made according to the fast recipe can be served to tea, and jam which cooks and stood longer will be suitable for pies and decoration of cakes and cakes.
Jam from peaches classical
The jam cooked according to this recipe turns out very beautiful - in a thick syrup translucent, vitreous slices of fruit float. They can be used for decoration of cakes and cakes. Peaches of any grades, with gentle or dense pulp will be suitable for cooking.
It is required to you:
- 1 kg of peaches; - 7 glasses of sugar; - 6 glasses of water. Select the ripe, intact fruits. The peel at peaches tastes bitter therefore before preparation of jam it needs to be removed. Place the washed-up fruits for several seconds in boiled water, and then dip into cold water. After that the thin skin will easily be removed. Halve fruits and take out stones. Then cut a half on accurate slices and put in a basin for jam making.
Prepare a sugar syrup. Pour sugar into water, bring mix to the boil, reduce fire and you cook, so far crystals completely not to be dissolved, and syrup won't thicken. Ready syrup has to be extended in a thin thread. Fill in with hot syrup the prepared peaches and maintain 8-10 hours.
Don't save time on endurance. If you want to receive beautiful dense jam, fruits have to potomitsya well in syrup.
Put a basin on a plate, bring mix to the boil and you cook 3-5 minutes. Then again remove jam for storage for 8 hours. Such approaches there have to be not less than 2. In conclusion again boil thoroughly mix and take samples. Correctly made jam has to form the dense, not spreading drop on a saucer. Spread out jam on the sterilized banks, cool, having covered ware with a gauze, and then close covers and remove on storage. The jam made thus is stored long enough, without growing mouldy and without becoming candied.
Fast jam from peaches with a lemon
Try to make one more option of delicacy from peaches. Such jam is cooked quicker, but it isn't suitable for long-term storage. It is required to you: - 2 kg of peaches; - 2 large lemons; - 1.5 kg of sugar.
It is possible to add a little grated ginger to jam - it will give to delicacy unusual flavoring nuance.
Wash up peaches, husk, remove stones. Slice fruits and put in a basin for cooking. Remove a dried peel from carefully washed up lemons and cut it with fine cossettes. Lay out a dried peel to peaches, mix mix and fill up with sugar. Leave preparation for 3-4 hours. Put a basin on a plate, bring to the boil and you cook mix of 5-7 minutes. Remove it from fire and let's jam infuse 3 more hours. Again put jam on a plate, bring to the boil and prepare 10 minutes. Remove from fire, spread out a ready-made product on previously sterilized banks, cool a baking plate a gauze and close clean polyethylene covers. You store jam in the cool place.