How to cook peach jam: traditional and quick recipes, unusual flavor combinations. Peach and Orange Jam Peach and Orange Jam

Many people ask me: why do you call a pike cutlet, albeit very tasty, a burger? And here's why: there is no bread here and the cooking technology is similar to a burger. Instead of a roll, I offer thin and crispy potato pancakes - potato pancakes. They pair much better with fish than bread, and the dish is lighter. Read about how this recipe came about.

How to cook

1. Remove the zest from the oranges and then squeeze out the juice. Add zest to juice.
2. Pour boiling water over the peeled almonds, and after half an hour peel off the brown skin with a sponge. Spread on paper towels and leave for 3 hours. After that put it in a container with a lid.
3. Remove the pits from the peaches, chop (not finely), put in a bowl or in a saucepan, add sugar, mix gently and pour over orange juice.
4. After a few hours (or the next day), when the peaches give juice, put the pot on medium heat, bring to a boil and cook for 5 minutes. If foam appears, remove. Remove the pan from the heat and leave until the next day.
5. The next day, return the pot to medium heat, bring to a boil and simmer for 5 minutes. If foam appears, remove. Repeat for at least three days in a row until the jam thickens and becomes transparent.
6. During the last boil, add the white almonds.
7. Roll the finished product into sterilized jars. Store in a cold place.

How to make jam from peaches and oranges? I will now tell you in detail and reveal the secret of easy peeling of peaches. So let's watch!

• Peach 600 Grams
• Sugar 600 Grams
• Orange 1 piece

Prepare the necessary ingredients. For cooking jam, it is better to take very ripe peaches. Wash fruits thoroughly.

Remove the zest from the orange with the smallest grater. The zest is useful for jam to enhance the flavor. Peel the orange, remove all white membranes, cut the orange pulp itself into slices.

Peel and pit the peaches, cut into small pieces. How to peel a peach? Very easy! Boil a couple of glasses of water, dip each peach for 30-40 seconds in boiling water, then immediately into ice water. With a knife, make a cross-shaped cut on the "butt" and the peel can be easily removed with your hands or with a knife. Place peach slices in a bowl.

Add sugar, orange and zest. Stir and leave for 1 hour.

Once enough juice has come out, bring the jam to a boil and simmer for 30 minutes. The fire is weak, remove the foam!

Peach jam with oranges is ready! Pour hot jam into sterile dry jars and seal. Store in a cool place.

On the shelves in supermarkets you can find not only an abundance of vegetables, but also fruits. In summer, these products are full. And so we want them to be with us all year round. Both adults and children cannot imagine summer without beautiful, juicy peaches. They have a huge amount of vitamins and minerals. For girls who are used to watching their figure, this fruit is a real find. When the season for naturally grown peaches comes to an end, don't get discouraged. After all, you can cook from this fruit, and then a piece of happiness will be in your pantry. Peach jam with oranges for the winter - recipe of the day.

Ingredients:
- peaches - 800 gr.;
- orange - 1 pc.;
- sugar - 200-300 gr.;
- water - 2/3 tbsp.



We choose peaches that are not too soft, since later during cooking they did not turn into a homogeneous mass with us. The ingredients are designed for a 0.5 liter jar. Therefore, it must be washed well and poured over with boiling water.




Put the peaches in a bowl. And pour them with boiling water for 1-2 minutes. This is done to make it easier for us to remove the peel from the peach in the future. As soon as 2 minutes have passed, you need to get each peach, dip it in cold water for 20 seconds, and only then peel it.




Cut the peeled peaches into small triangles or cubes.




Now you need to cook jam. Therefore, first of all, put a pot of water on the fire and add the indicated amount of sugar. We need to wait until the sugar is completely dissolved.




We stir. Bring to a boil. There may be foam. It doesn't need to be removed. She will gradually go away.




As soon as the foam appears, you can send the peaches to the pan.




Stir, as it is necessary that all the pieces of peach are in sugar syrup.




In the meantime, you need to process another ingredient, namely the orange. We wash it and do not peel it. He, in turn, will play a very important role in taste. Cut the orange in half and cut into small pieces.




We send slices of orange to peaches. And also mix everything thoroughly. Bring to a boil. Reduce heat and cook for 35-40 minutes.




You need to leave the jam to infuse overnight. Here is the jam and it's ready. You can already eat it right now with pancakes.




To prepare for the winter, bring the infused jam back to a boil, and pour it hot into a clean jar and tighten the lid. Place in a warm room and cover with a blanket to keep it cool. Peach jam is ready, now it remains to wait for winter. And when a cold winter evening comes, just pour yourself a cup of tea and open a jar of jam and your mood will instantly rise, and problems will bypass you. Bon appetit!
No less tasty and fragrant

For jam, they took whole fruits or prepared it from halves, slices. Someone added apples or apricots, and someone added pieces of a pear. The jars covered with polyethylene lids were placed in the refrigerator. Or rolled up with metal lids for long-term storage. Today, you can choose any cooking method or try different ones in turn.

Benefits and contraindications

Beautiful golden color, delicate taste, pleasant aroma. However, home-made peach jam is not only pleasing to the eye and taste, but also beneficial. Due to the content of vitamins, fruit acids, pectins, peach dishes have a beneficial effect on the human body:

• improve brain activity;
• stimulate metabolism;
• relieve nervous fatigue;
• serve to prevent heart disease;
• strengthen blood vessels;
• increase immunity;
• counteract the development of anemia.

There was no particular harm from peach jam, with the exception of individual allergic reactions. However, the high sugar content of the product can be harmful for people with diabetes and overweight. To reduce calorie content, it is recommended to make preparations without sugar or with a minimum content of it.

During pregnancy and lactation, peaches themselves are not contraindicated. According to reviews, they have a beneficial effect on digestion, relieving frequent constipation at this time. Vitamins and microelements of fruits are useful for the future or recently born baby. As for jam, sweets should not be abused during breastfeeding. It is better to choose a treat with a low sugar content.

It is desirable for young mothers to eat the jam where peaches were used without the skin, it is she who is highly allergenic. It is better to refuse five-minute jams and a product prepared without cooking. There are more vitamins in such dishes, but they can cause fermentation in the baby's intestines, which is fraught with colic.

Rules for the selection and preparation of fruits

Peaches are sold in different varieties and degrees of ripeness. Which ones are best for jam, and how to properly prepare the fruits for cooking? We follow six rules.

1. Ripeness. It is best to make jam from ripe fruits. They should keep their shape well, but be a little soft, sweet. Overripe fruits are suitable for jam. For jam slices, it is better to take those that are firmer, slightly unripe.
2. Size . If you plan to make jam from whole fruits with a stone, take medium-sized peaches. And preferably a little unripe to keep their shape.
3. Blanching. Firm whole peaches require blanching. It is necessary to lower them into hot water, hold for five minutes. Then cool under running water. For better penetration of the syrup, you need to make several holes in each berry with a toothpick.
4. Peel. To delete it or not depends on the desire of the hostess. Without the skin, the mass will be more tender. To remove the skin, you need to lower the fruit for a minute in boiling water. Peeled peaches will not darken if you add citric acid to the water.
5. Bones. If you need to remove them, it is better to use a knife. Or with a sharp spoon, since it is difficult to perform this procedure with not too ripe fruits. They do not try to pull out the bone, but simply cut it out.
6. Combinations. Peaches in jam can be combined with a variety of fruits. These are their closest relatives - apricots, apples and pears, citrus fruits - lemon, orange. Some like exotic options with the addition of banana, grapes, figs. A vegetable can also act as an additive - in particular, pumpkin, this is a favorite treat for kids. As additional ingredients, nuts and spices are introduced into the preparation.

If desired, jam is prepared from pitted peaches, with pits, slices, slices, cubes. You can boil the mass to the state of jam or make confiture. Store blanks both under iron lids and under plastic ones.

Recipe for peach jam for the winter pitted

Peculiarities . This is the easiest, most basic way to make peach jam with added sugar. Three times short-term cooking makes it thick, viscous, retaining flavors and aromas. And also allows you to do without sterilization. Such a recipe for peach jam in slices or halves is best used if the fruits are moderately hard, not overripe.

You will need:

• large peaches - 1 kg;
• sugar - 1 kg.

Cooking

1. Sort the peaches, wash.
2. Cut in half or slices, removing the pits.
3. Put in a cooking container - a saucepan or a multicooker bowl.
4. Sprinkle each layer with sugar.
5. Leave for five to seven hours, you can overnight.
6. Turn on the minimum temperature, bring to a boil.
7. Boil for three minutes and turn off.
8. Cool, repeat the cooking procedure.
9. Allow to cool again and boil again.
10. Pour hot into sterilized jars, tighten with metal lids.
11. Store in a cool place.

Delicious variations of fragrant treats

When experimenting with the addition of other fruits, nuts, spices, it is better to make a small portion of such a blank first. And then, if everything is to your taste, add a proven cooking method to the piggy bank of your favorite recipes.

From whole fruits

Peculiarities . An interesting taste will be a blank in which seeds are not removed from the fruit. The main thing is to cook such peach jam so that they do not boil. To do this, you need to choose slightly unripe fruits of a small size and cook in syrup. It is better to sterilize the finished delicacy.

You will need:

• medium-sized peaches - 1 kg;
• sugar - 900 g;
• water - one glass;
• mint - several branches.

Cooking

1. Rinse the peaches, remove the stems.
2. Put in a colander, dip in boiling water for three minutes.
3. Take out, hold under a tap with cold water.
4. Let dry slightly.
5. Make syrup from water and sugar.
6. When the syrup boils, put whole fruits in a container.
7. Stir gently, bring to a boil.
8. Reduce heat to low, simmer for five minutes.
9. Carefully arrange the fruit in jars, pour over the syrup.
10. Add a sprig of mint to each jar.
11. Sterilize, covered with lids, in boiling water or in the oven. Sterilization time for liter jars is 20 minutes, for half-liter jars - ten.
12. Twist, cover, after cooling, put in the cold.

Assorted citrus

Peculiarities . The combination of citrus smell and taste with the delicate pulp of peaches gives a rather pleasant effect. Peach jam with oranges and lemons can also be prepared in the form of jam. To do this, you need to boil it longer or just grind it with a blender. The recipe for peach jam with lemon and oranges can be changed - you can get by with just one type of citrus fruit or increase their number.

You will need:

• peaches - 1 kg;
• lemon - one;
• oranges - two;
• sugar - six glasses.

Cooking

1. Prepare the peaches - wash, cut into slices, removing the stone.
2. Put in a bowl for cooking, cover with sugar.
3. Grate the lemons or cut the zest thinly with a knife.
4. Peel the orange from the peel and white films.
5. Squeeze juice from lemon.
6. Boil the peaches with sugar, stirring constantly.
7. Cool, add the pulp of oranges, zest, bring to a boil again.
8. Pour in the lemon juice, boil for five minutes over low heat.
9. If desired, break up pieces of fruit with a blender.
10. Cool, arrange in jars, cover with plastic lids.

Confiture with apples

Peculiarities . Almost any jam can be made with apples. Often this is done to reduce the cost of the workpiece, increase its volume. The combination of apple and peaches gives quite a pleasant result in terms of taste. You can make peach jam with apples by partially replacing them with pears. The addition of pectin, gelatin, agar-agar or gelfix will allow you to make a beautiful tasty confiture from ordinary jam.

You will need:

• peaches - 1 kg;
• apples of loose varieties - three pieces;
• sugar - six glasses;
• gelatin - three tablespoons.

Cooking

1. Sort fruits, wash, dry.
2. Peel the skin off the apples, cut into slices, remove the core.
3. Put the apples in a saucepan or multicooker bowl, add half a glass of water, simmer for 15 minutes.
4. Dip the peaches in boiling water for two minutes.
5. Hold under cold water, peel the skin.
6. Remove bones, cut into pieces.
7. Pour in sugar, bring to a boil.
8. Cool slightly, add apples, chop everything with a blender.
9. Put back on fire and cook for five minutes.
10. Soak gelatin in advance in a glass of water, when it swells, heat in a water bath or microwave until dissolved.
11. Remove the jam from the heat, pour in the gelatin, mix, pour into jars and close.

Instead of gelatin, other gelling ingredients can be used, following the instructions and proportions indicated on the package.

With pumpkin and dried apricots

Peculiarities . This is an unusual tasting jam. It is prepared in the fall, when it is time to harvest pumpkins. Most often, fresh peaches are no longer sold, so canned ones are used in the recipe. And apricots are taken dried - that is, in the form of dried apricots. With all this, the jam turns out to be very tasty and healthy.

You will need:

• pumpkin - 1 kg;
• canned peaches - two cans of 500 g;
• dried apricots - one glass;
• sugar - two glasses;
• vanilla sugar - one package;
• cinnamon - a pinch.

Cooking

1. Rinse dried apricots, pour boiling water, leave for an hour.
2. Peel the pumpkin from the peel and seeds, cut into small cubes.
3. Drain water from dried apricots, pat dry and finely chop.
4. Combine dried apricots, pumpkin, sugar, add peach syrup.
5. Boil the mass for 20 minutes - the pumpkin should become soft.
6. If necessary, increase the cooking time.
7. Add canned peaches in pieces, boil for another ten minutes.
8. Add spices before the end of cooking. All components should be slightly boiled, and the syrup should contain pulp.
9. Remove the jam from the heat, put it in jars, close it hot - with metal lids, or after cooling - with plastic ones.

"Five Minute" with strawberries

Peculiarities . The advantages of this jam are the speed of preparation and, therefore, the maximum preservation of useful substances. Peach jam "Pyatiminutka" should be stored in the refrigerator, the period is within six months. The addition of summer berries and fruits will enrich the taste of the product. For example, it could be a strawberry.

You will need:

• peaches or nectarines - 1 kg;
• strawberries - 500 g;
• sugar - six glasses;
• water - half a glass;
• citric acid - optional.

Cooking

1. Sort the peaches and strawberries, remove the “tails”, rinse.
2. Dip the fruits in boiling water for two minutes, cool under running water.
3. Peel the skin, remove the bones, cut into pieces.
4. Combine fruits and berries in a bowl for cooking, add two glasses of sugar, mix lightly.
5. Combine the rest of the sugar with water, boil the syrup.
6. Pour the syrup to the fruit and berry mass, let stand for half an hour.
7. Put on a slow fire, stir.
8. If the strawberries are sweet, add a third of a teaspoon of citric acid to the jam.
9. Boil the mass over low heat for five minutes.
10. Pour into sterilized jars, roll up, turn over, keep warm until cool.
11. Remove to a cool place.

With grapes and nuts

Peculiarities . By itself, grapes do not create a good structure, so jam is practically not made from it. But the addition of a small amount of berries makes any delicacy interesting in taste and smell. Grapes should be taken without seeds. Another flavor nuance of this recipe is nutty. The addition of nuts makes the preparation more saturated and fragrant.

You will need:

• peaches - 1 kg;
• grapes - 200 g;
• walnuts - 100 g;
• almonds - 100 g;
• sugar - four glasses.

Cooking

1. Rinse the peaches, cut into slices or cubes, removing the stone.
2. Hold the walnut kernels in a dry frying pan or in the microwave. Pour boiling water over almonds. Cool, rub - so the skins will easily come off.
3. Separate the grapes from the branches, sort, wash.
4. Put the fruits in a bowl for cooking, sprinkle with sugar, shake, let stand for about an hour.
5. Put on fire, boil for a couple of minutes after boiling.
6. Cool down, let it boil again.
7. Pour nuts, boil for ten minutes at a low boil.
8. Cool down. If the jam is too liquid, you can heat and boil again.
9. Arrange in jars, cover with plastic lids, put in the refrigerator.

When choosing how to cook peach jam, you need to consider several aspects. It is better for a novice hostess to gain experience on simple recipes. If there is no skill in rolling cans with metal lids, the finished jam needs to be cooled, only then closed with plastic lids. Otherwise, condensation will form from the hot mass and, as a result, mold. The delicacy spilled immediately after turning off and corked under iron lids will be stored more reliably.

Delicious peach jam with oranges is a special preparation. I don’t make it every season, but when I get ready, I have to be on duty near the jars so that someone from the family does not eat the jam intended for preservation.

I absolutely love to come up with variations on this recipe: peach and orange jam gives you a lot of culinary imagination, while the result is always impressive. After all, tender, melting in your mouth peaches are perfectly combined with perky juicy oranges, mutually complementing each other and giving a special sound to the preparation for the winter. And in general: I consider combinations of different fruits in one jar, all sorts of assorted aerobatics in conservation. If you do everything wisely, choosing the right combinations and proportions, you can achieve unrealistic taste sensations. This time we will try to reveal the secrets of the peach-orange duo, for this I offer you 3 options for the 1st recipe.

Simple Peach and Orange Jam

The refreshing sourness of oranges is perfect for making this dessert, as well as peach lemonade jam. The combination of these two bright sunny fruits will delight any gourmet, as well as make jam or jam less cloying and keep longer for the winter.

Ingredients:

• 10 large ripe peaches;
• 4 oranges;
• 2 tablespoons of lemon juice;
• 5 cups of sugar.

How to make a simple peach and orange jam:

Remove the skin from the peaches. To do this, hold them for a minute in boiling water and lower them into a bowl of cold water. Cut in halves and remove pits. Cut the fruit into pieces and add lemon juice.

Remove the orange zest from the washed oranges, and then remove the white pulp with a vegetable peeler. Grind orange slices together with orange zest in a blender.

Mix oranges and peaches, add sugar and 1 cup water, bring to a boil, stirring constantly. Boil for 5 minutes, skimming off the foam. Leave for 8-12 hours, bring to a boil again and boil for another 5 minutes. Pour the hot jam into sterilized jars and screw on the lids.

Thick peach jam with oranges

I cook it in one go. The usual dry mixture of Confiturk helps to make the preparation thick - it must be taken at the rate of 1 bag per 1 kg of fruit (weight is considered in total).

Ingredients:

• 2 kg of peaches;
• 1 kg of oranges;
• 3 sachets of the mixture "Confiture";
• 2 kg of sugar.

How to cook thick peach jam with oranges:

Wash peaches and citrus fruits. Cut both types of fruit into slices, after peeling the oranges. Sprinkle with sugar so that the layer of granulated sugar completely covers the pieces of fruit. Leave for a few hours, then stir and start cooking. First over medium heat, then reduce it to a minimum. Boil for about 30-40 minutes, skimming off the foam and stirring in a circular motion. Process jars and lids for conservation at the same time.

Before pouring the jam into jars, pour the dry mixture into it for thickening, stir until completely dissolved, boil for another 1 minute, stirring vigorously. After that you can roll up. The workpiece will be very thick and additionally gelled during storage.

Peach jam with oranges in the microwave

The recipe is suitable for you if you want to cook a little jam “for testing”. You will need special dishes for the microwave - a glass bowl with a lid.

Ingredients:

• 3 large peaches;
• 1 large orange;
• a glass of sugar.

How to make peach and orange jam in the microwave:

Wash the fruits, remove the skin and stone from the peach, cut the pulp into small pieces, cover with half the sugar. Peel the orange, remove the seeds and films, chop the pulp, add to the peach and cover with the rest of the sugar. Let stand for half an hour, then mix well. Send in the microwave for 10 minutes at maximum power. Remove, stir, cover. Leave for half an hour. During this time, process the jar and lid (I close this amount of jam with a nylon lid). Stir the jam again, cook for another 10 minutes in the oven at maximum power, transfer it hot to a jar and close the lid. When cool, store in the refrigerator. A great alternative to any jam and chocolate paste - toasts with such jam will make your morning much more pleasant.