Peach jam can rightfully be considered one of the most delicious. The pulp of a soft and juicy peach, even without the addition of sugar, has an amazing taste, and if you add an orange to it, the effect will be simply amazing. You can use all kinds of spices or additional ingredients to add flavor.
Before you start preparing peach jam, you need to choose the right products, since the final result and the taste of the dish depend on their quality. It is worth noting that if for any other jam you can take fruits that are not of very first-class quality (slightly crumpled, ripened, burst, etc.), then this jam recipe is designed for products of impeccable quality. Therefore, stale or beginning to wither or rot products are categorically not suitable.
To make jam from peaches and oranges in a volume of two liters, you will need the following ingredients:
- oranges - six pieces (small);
- peaches - 1.5 kg;
- water - 2.5 glasses;
- sugar - 1.3 kg
Before proceeding with the preparation of jam, it is necessary to determine which version of it we will do. The fact is that this recipe assumes that peach jam can contain large pieces of peaches, in the form of halves or cut into small cubes. In this case, the orange in both cases must be cut into small pieces.
Large pieces of peaches (halves of the fruit) will add spice to the jam and preserve the more natural taste of the products, and peach, cut into small pieces with orange, will make peach jam more saturated. Therefore, when making peach jam, this must be taken into account.
Before slicing peaches, they must be scalded with boiling water and peeled. Oranges need to be peeled and then cut into medium cubes. It is necessary to completely remove all bones from both fruits, since they can give bitterness and spoil all jam.
Next, you need to take a pan in which the jam will be cooked, pour it with water and put on fire. After the water reaches the boiling point, sugar should be added to it, which must be boiled over low heat for about five minutes. After that, fruit is added to the pan and, with constant stirring, over low heat, boil for forty minutes. The jam is done.
For better preservation, the jam is poured while still hot in previously prepared and clean jars, which, together with the contents, are immersed in boiling water for five minutes. After that, the banks are closed with a tight lid and turn over until completely cooled. Such preservation of peaches will allow jam to stand for quite a long time without changing their taste.
Many housewives in the process of cooking fruits in syrup add various herbs or spices to the pan. They can significantly improve the taste of jam, but real peach lovers believe that this only interrupts the taste and aroma of the fruit, which is already bright and unique. Others prefer to add half a glass of cognac to such a volume, but since children can eat jam, this is not recommended.