China is considered the historical homeland of peach, where this wonderful fruit is still revered. In the Renaissance, peach was endowed with mystical properties and compared with the elixir of love. And Buddhist monks even made various miraculous amulets and magical seals from a peach tree, with the help of the branches of this tree unclean forces were expelled and sick with a fever were healed. Moreover, the fruits of the peach tree have traditionally been included in the composition of the ingredients needed in the search for the cherished elixir of immortality.
In ancient times, peach was a symbol of truth and truth. In England, the word “peach” was used to describe vulnerable people, and Russian romantic poets compared young girls to this fruit. We will not look for the cherished elixir, since it has long been found, and this is the most tender and aromatic peach jam, which was cooked by our ancestors. It can be cooked with stones or without stones.
Peach jam recipe with pits, has an amazing aroma, it looks delicate, golden in color. But the most beautiful amber jam is obtained from yellow peaches. Peach jam recipe is not complicated, it is cooked from ripe peaches without spoilage, but not soft.
Before you cook the jam, the fruits need to be prepared. Peel skin must be removed. It is not so easy to do this, so first peaches are poured with boiling water, then the peel will be removed easily. After this, peaches are kept in tartaric acid for some time so that the flesh does not darken. If there is not this particular acid, you can use a one percent solution of citric acid.
Peach jam recipe with pits is cooked from small fruits. For one kilogram of peaches you need to take one and a half kilograms of sugar and two glasses of water. First, sugar syrup is brewed, and then peeled whole peaches are laid in it, chopped with a pin in several places. Peaches need to boil for five minutes over low heat, and then stand for 24 hours. After that, the jam is put on medium heat and cooked until cooked. Citric acid is added at the end of cooking.
Peach jam recipe with pits is suitable for long-term storage. Ready jam is packaged in prepared jars in hot form. So that the banks do not burst, they must first be warmed up. Then the banks put on pasteurization: half-liter - for 10 minutes, liter - for 14 minutes.
Peach jam seedless recipe is cooked in a proportion of one to one: the same sugar is taken per kilogram of seedless peaches, you need to take two glasses of water. Peaches are cut in half, remove the seeds and, if necessary, cut into longitudinal slices, which may well become a wonderful decoration for any festive table. Otherwise, pitted jam is cooked in the same way as with pits.
You can make canned peaches recipe in your own juice. For it, you need to take peaches (as without them) in the amount of how much there is and sugar at the rate of about seven large spoons per liter jar. That's all, nothing else is needed. Peaches need to be washed, cut into halves, remove seeds from them and remove the skin. Everything must be done carefully so that the fruit does not choke. After this, halves of peaches should be cut into circles about a centimeter thick.
In well-washed jars, pour two large tablespoons of sugar into the bottom and lay a layer of peach circles, then a tablespoon of sugar, a layer of peaches, and so on until the peaches run out or place in the jar. Pour two large spoons of sugar to the top. Do not forget that you can’t squeeze and tamp peaches to get in more.
Now the most responsible. Prepare the pot by putting a kitchen towel in it, put the jar covered with the seaming lid on the towel, pour water into the pan so that it reaches the can on the shoulders and cook until syrup forms on top. Pull out cans from water, roll up and wrap up for cooling.
Everything, the elixir of immortality is ready. There is simply no tastier jam.