Any housewife wants to stock up on preservation for the winter, so that in the cold season enjoy hot tea with delicious jam.
Sweet fruits of strawberries, raspberries, apricots and peaches delight us with their taste and high content of vitamins. It is not surprising that peach jam is one of the favorite treats for sweet tooth. Cooking a delicious dish of delicious fruit is not difficult, you just need to know the proportions of the ingredients and the principle of preparation.
In order to make seedless peach jam, you will need exactly as much sugar as your fruits themselves. Take, for example, 1 kg of peaches, for such an amount 1 kg of sugar is needed.
Many people prefer fruit without a peel; for this, peaches are placed in a colander and dipped in boiling water for 30 seconds, and then lowered for 5 minutes in cooler water. After the water cools naturally, peaches can be easily peeled. Next, you need to separate the bone, for this the peach is cut into halves along the groove and the stone is removed or cut out with a special spoon. Slices can be cut into smaller pieces, it all depends on your personal preferences.
In order for the fruits not to darken, they are poured with acidified water for 5 -7 minutes (10 g of citric acid per 1 liter of water), and then, draining the water, pour sugar syrup (3 cups of water and 500 g of sugar). Peach jam must be boiled on low heat for 10 minutes. The cooked mass can be left on the stove, after 6.5 - 7 hours you need to add another 250 g of sugar and boil again. Repeat this procedure again, at least 5-6 hours later.
Cooked jam must be poured into jars and pasteurized at a temperature of 90 ° C (liter jars for 14 minutes, 0.5 l for 8-10 minutes).
If you plan to close peach jam with seeds, then 1 kg of fruit will need 1.5 kg of sugar. Small fruits should be washed thoroughly, and then wiped dry. Then they must be pricked with a sharp thin object. Prepared peaches are placed in a cookware and poured with cooked hot sugar syrup. The resulting mixture should be boiled and boiled for 5 minutes, and then left for a day. After a day, cook again, but until tender, until the fruits boil. Pasteurization occurs according to the same scheme as in the preparation of seedless jam.
Peach jam has an amazing taste and is prepared quite simply. Their peel can give a bitter taste, so we recommend that you clean it. The procedure for cleaning fruit from the skin and removing seeds is the same as when cooking jam. Next, you need to boil the fruit in water, in a proportion of 1 kg, 1 glass of water, after 7 minutes, sprinkle with sugar and cook over low heat, constantly stirring with a spoon until fully cooked. Sugar will be needed in a proportion of one to one (per 1 kg of peaches 1 kg of sugar). After the jam cools naturally, it is packaged in jars and covered with parchment paper.
Peaches are rich in vitamins, contain calcium and iron, are very useful for people suffering from rheumatism. Among other things, these fruits are simply very tasty, therefore the conservation of peaches is so popular among housewives. In addition to jam and jam, there are a huge number of different ways of canning peaches.
Preparing a delicious peach juice is not difficult at all, for this it is necessary to select well-ripened peach fruits, rinse them and, halving, remove the seeds. Then the prepared halves of the fruits are pressed well and evaporated. The resulting juice should settle, after a couple of hours it is filtered. In order to get a sweeter juice, sugar is added - per 1 liter of juice obtained 100 g of sugar. After it has dissolved, the juice is heated in an enamel pan to a temperature of 70 ° C and filtered again. The filtered juice is again heated to a temperature of 90 ° C and poured into a prepared container, which must be scalded in advance. The last stage: hermetically closing the lids, the cans are turned over and covered with a thick cloth. Juice must be allowed to cool naturally.