There will be people who aren't loving peaches a little. But, unfortunately, a season of peaches short, and imported fruit often don't please with either taste, or aroma. To keep favourite fruit for the winter, some hostesses freeze it, others cook compotes. Jam from peaches turns out very tasty and unusual.
Peach jam is cooked from the dense, not spoiled, slightly crude fruits. Some take the whole fruit, others divide peaches into halves or slice, here everything depends on the size of fruit and personal preferences. If peaches strongly firm or simply not vyspevshy, then at first them it is necessary to blanch, and then to start the main preparation. Blanch peaches as follows: at first pin fruits a toothpick in several places, then for 5 minutes send to boiled water, and afterwards to ice water. After these manipulations it is very easily husked.
Will be necessary for preparation:
- a peach - 1 kg;
- sugar - 1.4-1.5 kg;
- water - 350 ml;
- citric acid
We cut the prepared peaches on segments or halves. To avoid darkening of pulp, for 10 minutes we place peaches in solution of water and citric acid (from a ratio of 50 g of a pineapple on liter - one and a half waters).
First of all we prepare syrup from water and granulated sugar, we cook it, stirring slowly, before full dissolution of sand, then we pour 1/2 teaspoons of citric acid and we spread peaches, uvarivay within 10 minutes. We don't forget to stir and remove a skin from time to time. Then we switch off fire and we leave peaches for impregnation syrup, approximately for 8 hours. Then again we cook 10-15 minutes, again we cool. For the third time we boil jam slightly longer, about 20 minutes, we allow to cool down to it directly in a pan and we display in sterile banks, we close them polyethylene covers or parchment paper, we store in the fridge.