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Peach jam

Peach jam


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Wash and clean the peaches. I have about 1.5 kg of peaches left, which are cut into smaller pieces. I used 1 kg of sugar. Taste them before and add sugar as many sweets as you want.

Put the sugar water in a large saucepan on the fire, and when it starts to boil, add the fruit. Thus, boil over low heat, stir constantly, do not stick and take the foam as needed. I like it when the syrup turns pink and the peaches float yellow

Because I use low amounts of sugar and water, the cooking time is longer and the jam will be darker in color, but that doesn't bother me.

When the syrup starts to bind, we start testing :) We put a drop of the jam syrup on a saucer, and if the drop does not flow, then the jam is ready.

When cool, place in pre-prepared jars and label. I did not use preservatives, being summer jams, they must be kept cold and consumed quickly.

I obtained 5 jars (of the 400 g) of jam.

Good appetite!


If you liked my recipe, you can also find it on my blog:


http://ancutsa-cuisine.blogspot.ro/2016/06/dulceata-de-piersici.html


Peach compote ingredient

  • fresh peaches, of good quality, to be ripe enough to taste but strong to the touch, firm
  • sugar
  • the water
  • to taste, lemon juice and / or vanilla sugar

Preparation of Peach Compote

Sterilization of jars:

The jars must be very well washed with dishwashing detergent, glued and dried, then sterilized by various methods, I place them on a metal tray and put them in the cold oven, turn the oven and heat it to 150 degrees, keeping the jars at this temperature half an hour, then turn off the heat.

I let the jars cool inside the oven, then take them out and use them. Wash the lids well with dishwashing detergent, rinse them, put them in a bowl and scald them with boiling water. I let them cool in the water then wipe them with clean kitchen towels. Be careful, a lid that does not close tightly will compromise any can!

Peach peeling

You can prepare the compote from both nuts and peeled. I preferred the second option. I dipped the peaches, selected and well washed beforehand, in a pot of boiling water, just a few seconds.

Then I peel them easily.

To remove the seeds, cut slices of peach pulp, which we use for compote. If we want to make half peach compote, we do the opposite, as shown in article on peach peeling, (click on the link).

Bottling and sterilization of the finished product

1. Detach the fruit pulp from the stone with a knife. I try to get as regular slices as possible - quarters of fruit - and place them in jars.

2. To determine the amount of liquid I need, I filled one of the jars with water (with the fruit already in the jar) and then measured. They fit 300 ml in the jar. Having 7 jars of 750 ml each, which would fit about the same amount, I deduced that I needed 2.1 liters of syrup. Considering that the sugar was going to occupy a certain volume, I put on the fire 2.3 liters of water and 0.7 kg of sugar. I boiled the syrup and let it boil for about 5 minutes. I collected the foam from the surface several times (optional).

3. Place the jars with peach compote on a metal tray or insert the blade of a knife under the jar. Contact with the metal - a good conductor of heat that will take over some of it - will prevent the jar from breaking when the hot syrup is poured. Pour the hot syrup (which has reached my fixed!) Until it covers the fruit. Close the jars with carefully checked lids (or staple, tie with cellophane).

4. Place the jars with peach compote in a large pot, on the bottom of which was placed a kitchen napkin folded in two. Pour hot water about half their height.

5. Put the pot on the fire. Cover lightly with other kitchen towels (2-3 layers) that will retain some of the steam inside the vessel, raising the pressure and thus the temperature. From the moment the water starts to boil, reduce the heat and keep boiling without boiling for 1/4 hour. In the meantime, I prepared a welcoming "bed" for the hot jars. I laid a few layers of textiles in the "nest". The idea is to maintain a high temperature for as long as possible. I placed the hot jars in this "bed".

6. Cover well and let the jars of compote cool slowly until the next day. When they were cold, I put them nicely in şpais, as the banana tree says, that is, in the pantry. I also made plum compote, of course, from whole fruits.

You may also be interested in:Quince compote


Peach jam

Peach jam
Peach variety & # 8211 Gorgeous autumn it matures in the second half of September and is rightly called gorgeous because it has a special flavor like you can't imagine. If you are lucky enough to find this kind of peaches on the market do not hesitate to buy them even if they are smaller than peaches you know & # 8230. They have a special sweet-bitter taste, with white-yellow flesh and a strong aroma that so much your olfactory senses and not only & # 8230. . The jam prepared from this variety is special from all points of view & # 8230. I won't tell you anymore, I'll let you discover their taste & # 8230 See other jams in the section Canned and Pickled Recipes .

Ingredients Peach Jam :

5 kg peaches
1.5 kg of sugar
3 lamai
500 ml dry white wine
1/2 vanilla pod
3 packs of Gel Fix 1: 1
salicyl or preservative powder

Preparation Peach Jam :

Peaches they are washed and then scalded in boiling water, after which we immediately put them in cold water and peel them. After I peeled peaches we open them and remove the seeds. We place them in a larger pan and put over them the juice of 3 lemons and grated peel.

Add the wine, sugar, vanilla pods and boil until the quantity is reduced by half. Add the gel fix and let it boil for another minute. At the end add 1 teaspoon of salicyl or 1 packet of preservative powder, then put Peach jam in jars, staple and place them in a dry dunst between the beds until the next day.


Peach jam

Peach jam
Peach variety & # 8211 Gorgeous autumn it matures in the second half of September and is rightly called gorgeous because it has a special flavor like you can't imagine. If you are lucky enough to find this kind of peaches on the market do not hesitate to buy them even if they are smaller than peaches you know & # 8230. They have a special sweet-bitter taste, with white-yellow flesh and a strong aroma that so much your olfactory senses and not only & # 8230. . The jam prepared from this variety is special from all points of view & # 8230. I won't tell you anymore, I'll let you discover their taste & # 8230 See other jams in the section Canned and Pickled Recipes .

Ingredients Peach Jam :

5 kg peaches
1.5 kg of sugar
3 lamai
500 ml dry white wine
1/2 vanilla pod
3 packs of Gel Fix 1: 1
salicyl or preservative powder

Preparation Peach Jam :

Peaches they are washed and then scalded in boiling water, after which we immediately put them in cold water and peel them. After I peeled peaches we open them and remove the seeds. We place them in a larger pan and put over them the juice of 3 lemons and grated peel.

Add the wine, sugar, vanilla pods and boil until the quantity is reduced by half. Add the gel fix and let it boil for another minute. At the end add 1 teaspoon of salicyl or 1 packet of preservative powder, then put Peach jam in jars, staple and place them in a dry dunst between the beds until the next day.


PEACH SWEET Recipe + Video

Hello dear lusts. Today I prepared PEACH SWEET. My mother always cuts the peaches into large slices, but if you want you can also cut them into smaller slices. It is a simple and good-looking recipe. You can serve the jam with whatever you want, I usually serve it with porridge, on bread with butter, in tarts and much more. I hope you like today's recipe and I wish you to continue to have a tasty day and a good appetite!

Ingredient:

Method of preparation:

  1. Cut the peaches in half, peel them, remove the seeds and cut them in half again.
  2. Put ½ of the amount of sugar in a cauldron, then add ½ of the amount of chopped peaches on top, then put the remaining amount of sugar and peaches. At the end, pour the juice from a lemon.
  3. Let everything sit for about 20-30 minutes, during this time the fruit will release its own juice.
  4. Then put the pot on medium heat and since it starts to boil, foam will appear, which you have to collect completely. Turn the heat to low and boil the jam for about an hour and 30 minutes or until the syrup becomes thicker. Stir occasionally in the cauldron so as not to crush the peaches.
  5. When the jam is ready, portion it into jars, cover with a lid and let them cool to room temperature.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

1. We take the most ripe peaches and peel them. Once cleaned, cut the peaches into small pieces and mix with the raisins, water, lemon juice and sugar.
2. Mix everything very well and leave to cool for 2 hours.
3. Put the pot on high heat until it starts to boil. Leave on low heat until the syrup binds.
4. When you take the jam after the fire, add the finely chopped mint leaves and mix the whole preparation once more.
5. Peach jam it is put in jars as soon as it is taken off the fire. The jars close well and keep warm for 48 hours.

In total it takes a maximum of 3 hours to prepare this peach jam tasty! Try it too and you will have an unmistakable taste.


PEACH SWEET Recipe + Video

Hello dear lusts. Today I prepared PEACH SWEET. My mother always cuts the peaches into large slices, but if you want you can also cut them into smaller slices. It is a simple and good-looking recipe. You can serve the jam with whatever you want, I usually serve it with porridge, on bread with butter, in tarts and much more. I hope you like today's recipe and I wish you to continue to have a tasty day and a good appetite!

Ingredient:

Method of preparation:

  1. Cut the peaches in half, peel them, remove the seeds and cut them in half again.
  2. Put ½ of the amount of sugar in a cauldron, then add ½ of the amount of chopped peaches on top, then put the remaining amount of sugar and peaches. At the end, pour the juice from a lemon.
  3. Let everything sit for about 20-30 minutes, during this time the fruit will release its own juice.
  4. Then put the pot on medium heat and since it starts to boil, foam will appear, which you have to collect completely. Turn the heat to low and boil the jam for about an hour and 30 minutes or until the syrup becomes thicker. Stir occasionally in the cauldron so as not to crush the peaches.
  5. When the jam is ready, portion it into jars, cover with a lid and let them cool to room temperature.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

Around the age of 10, I discovered rose jam, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I am a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I haven't made large quantities, so I don't know how to store & # 8216 over the winter & # 8217. Since I didn't have a job, I started to put it on a candy bar.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and put them to boil in a double-bottomed pot over low heat until the juice decreases and becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.


Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

At the age of 10, I discovered the sweetness of roses, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I am a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I haven't made large quantities, so I don't know how to store & # 8216 over the winter & # 8217. Since I didn't have a job, I started to put it on a candy bar.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (it comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and boil them in a double-bottomed pot over low heat until the juice drops and it becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.


Peach jam

Choose hard peaches, peel them and put them in lime water. Then rinse in cold water, break it in half so that the symbols can be removed. Bring the syrup to a boil, add a tablespoon of lemon juice to the first boils, let the syrup bind, reduce the heat a lot to calm the boils, add the peaches, leave for another 10-15 minutes and then add the we are proud of her. After boiling halfway, add the other tablespoon of lemon juice. Try it and when the syrup is a little bean and then widens, it is ready. Take the foam and pour it cold into the jar. It can also be prepared differently: cutting the fruit in halves and then each half in length, in blades about 4-5 mm thick. bind the syrup as in the other procedure, set the pot aside on the fire, put the cut peaches, leave for 10-15 minutes, then boil again. Then proceed as in the previous recipe.

Among the alternatives to the recipe Peach jam, we recommend:


Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

Around the age of 10, I discovered rose jam, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I'm a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I haven't made large quantities, so I don't know how to store & # 8216 over the winter & # 8217. Since I didn't have a job, I started to put it on a candy bar.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and put them to boil in a double-bottomed pot over low heat until the juice decreases and becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.