Jam made from peach: easy recipe

If you still decide to take this culinary feat, your efforts will be rewarded with fragrant amber jam with whole slices of peaches. ;)

This recipe for jam from peaches really quickly. It really is so simple and quick to prepare, that it will be able to prepare any. Even if your culinary skills are in the warm-up of purchased semi-finished products.

There are several cooking options and you can choose a one that seems easier.

Jam made from peaches. Option №1.

Ingredients: peaches, sugar, vanilla, lemon, cinnamon stick.

Peaches and sugar taken in a ratio of 1: 1. 1 kg of peaches should leave 1 kg of sugar, a pinch of vanilla, cinnamon stick and the juice of one lemon. I do not like much sugary jam, so always add less sugar: 1 kg of 750-800 g Peaches is better to take a little immature. So they will be easier to cut and they do not fall apart during cooking.

From 1.5 kg of peaches I got about 1 200 ml jam. But everything depends on the juiciness of the fruit and how much you want to boil down (ie made more dense).

Preparation. Peaches need to be washed and cut into thin slices. I cut a peach into 16 parts. Then you put them in a pan or bowl, which will be cooked jam, fill with sugar, cover with a towel and leave for the night. If you did this morning, then it will need to cook in the evening.

As a result, the sugar is dissolved and let the juice peaches. In the morning (or evening), they will be swimming in their own juices. Put the pan on the fire, add a pinch of vanilla, cinnamon stick (or a pinch of ground cinnamon) and lemon juice. When the jam starts to boil, reduce heat and simmer another 40 minutes. You can then pour on banks, first removing therefrom cinnamon stick.

Variant №2.

The ingredients are the same. All the matter in the process. You leave peaches at night under the sugar. You take 70 ml of water, if you have 1 kg of sugar and cook syrup. Once the sugar is dissolved in water, add to the pan peaches, vanilla, cinnamon, lemon juice and cook until the consistency of that which you are most comfortable with.

If you cook for 20 minutes after the jam starts to boil, you will have a transparent and liquid syrup and jam is more like a Turkish delight. If the boil longer, it will be thicker. Check his condition is simple: you need to drop a little jam on a saucer and let it cool. For this drop and we will see how it is thick.

If the peaches stand for sugar under more than one night and day, for example, eventually will jam amber color with a solid peach slices. They will be similar to candied fruit. Peaches just more sugar, and this taste of jam will benefit.

If you do not take into account the night, during which the peaches are resting under a blanket of sugar, cooking time is less than an hour - 15 minutes on the cutting of fruit and 45 per brew.