It is difficult to imagine a person who refuses a thick fragrant peach jam, cooked with his own hands. After all, this is a real piece of warm summer in the coldest and snowiest months, an excellent dessert for tea drinking and an appetizing component of muffins, pies or cookies.
If you cook peach jam for the winter, the cold will not seem so severe, and the disease will recede before exposure to fruit. For ten minutes of cooking, useful substances do not lose their properties, so dessert really remains a source of vitamins, and it retains its taste and aroma completely.
How to make peach jam
Fresh but not overripe fruits will suit you. Wash them thoroughly, peel and cut into slices, transfer to enameled dishes. It is absolutely impossible to cook jam or jam in copper or aluminum, as metals tend to oxidize and make foods dangerous to the body. So, put the bowl on a small fire and wait for the juice to boil. Add sugar with pectin to make peach jam thick and dense for the winter. The ratio should be two kilograms of fruit per kilogram of granulated sugar. Stir and cook for ten minutes, periodically removing the foam and stirring constantly.
Remove from heat and let cool slightly. To keep the product longer, before making peach jam, you need to prepare sterilized jars of glass. Ready dessert should be laid out on previously prepared containers and tightly closed with lids, then put in the refrigerator for storage. However, they are unlikely to have to stand for too long - such a
peach jam
for the winter simply cannot go unnoticed for a long time. Your family members will surely eat it with tea or coffee.
Cooking peach jam for the winter in a slow cooker
If you don’t have time to cook, but still want an original and delicious dessert, try making peach jam with marjoram in a slow cooker. You will need a kilogram of peaches, two glasses of sugar, two tablespoons of lemon juice, three glasses of water and a little dried marjoram.
Rinse thoroughly, peel and
chop the fruit, put in a bowl, fill with water and add sugar. Mix everything carefully and cook in the "Extinguishing" mode for an hour and a half. Open the lid periodically and stir the jam. After an hour and a half, add lemon juice, marjoram, mix everything and cook the same amount. Pour the finished peach jam for the winter into pre-sterilized jars, tighten the lids, wait for the treat to cool completely and put it in a dark and cool place to store. Alternatively, you can add not marjoram, but grated ginger, sticks and a little grated cinnamon. Such a delicacy will conquer even the most sophisticated gourmets, because the refined smell of spices will join the fresh aroma of fruits. As a component for cookies or pie, this jam will be just perfect. However, eating it without any additions is also very, very tasty.