How to make jam for the winter from apricots and peaches together

Apricots and peaches are some of our favorite fruits and make delicious jam. The fruits go well together, complementing each other. It is prepared from both whole and mashed fruits. A delicate and subtle aroma reminiscent of warm summer days.

Cooking features

The dessert turns out perfect if all the nuances are followed:

1. The skins are not removed. It is soft, so you can’t feel it when eating jam. It saturates the delicacy with benefits, as it contains the maximum amount of vitamins.
2. During cooking, the foam must be skimmed off, as it directly affects the taste of the dish.
3. Using the kernels during cooking gives the jam a piquant flavor.
4. The fruits are not sour and are stored for a short time. Adding lemon juice or acid will help solve both problems at once.
5. It is important to remember that when it cools completely, the mass becomes very thick.
6. Hard fruits require long cooking.

Every year every housewife prepares dessert for the winter and develops personal secrets.

Selection and preparation of raw materials

The selection stages for apricots and peaches are slightly different.

For peaches

Fruits for jam should be firm, but ripe. If a person wants the jam to be in the form of whole fruits, small peaches are selected. Those that are too hard are blanched by dipping them first in hot and then in cold water.

Before processing the peaches, holes are made in them to prevent them from cracking.

A knife is used to pull out the bone. When making jam, the amount of sugar is precisely calculated, since peaches are considered very sweet.

For apricots

To preserve the integrity of the fruits, those that are not overripe and without damage are selected. If jam of a homogeneous structure is prepared from the fruit, any damage is allowed, since they will still be cut off. Removal and further use of the pit depends on the chosen recipe.

Preparing containers for the start of the process

The length of time the treats are stored depends on the cleanliness of the glass jars and lids. It is necessary to sterilize both. Tin lids do not require preparation if they are sold in sealed packaging and are marked accordingly.

How to make apricot and peach jam for the winter?

From the mass of recipes, a person chooses any one and strictly follows the advice. Experienced housewives change some nuances, taking into account their taste preferences. The jam can be made separately from peach and apricot, or it can be a combination of ingredients.

How to make peach jam

The chopped fruits are sprinkled with sugar and infused at room temperature. This approach allows you to release the juice, which will facilitate the cooking process. Prepare the jam over low heat so that the sugar particles melt and the mass does not burn to the bottom.

The jam is cooked for 4-5 days, every day for 30-40 minutes. On the last day, the hot jam is poured into jars and rolled up. If the dessert is too sweet, add citric acid.

Apricot delicacy recipe

What you will need:

• fruits - 1 kg;
• sugar - 1 kg;
• water - 350-400 ml.

Cooking process:

1. Through the incisions, the seeds are removed from the washed fruits.
2. The kernels are returned to the apricots.
3. Syrup is made from water and sugar.
4. The fruits are poured with sweet liquid and then left for 12 hours.
5. The syrup is drained and boiled again. The fruits are again filled with liquid and also infused for 12 hours.
6. The third time the syrup is boiled together with the apricots.

Apricots are placed in jars and filled with syrup.

Apricot and peach jam together

The fruits are cut into pieces and boiled with sugar over low heat. To prevent the mixture from burning and to release the juice faster, add water.The jam is made without seeds.

The delicacy takes several days to prepare. As soon as the mixture boils, immediately remove it from the heat to infuse. Then everything follows the standard procedure - the last time of cooking and rolling into jars.

Which jam tastes better - peach or apricot?

It is impossible to answer the question unequivocally, since there are people who prefer only one fruit. If a person cannot decide on a choice, the delicacy is prepared directly from apricots and peaches. The fruits complement each other perfectly.

How to properly store the finished product?

Citric acid will help extend the shelf life of jam. For 1 kg of mass, 0.5 tsp is enough. powder. The ideal room for jam jars is dark with cool air.

Bones added during cooking reduce the shelf life to 1 year. Without them, the jam lasts for 3 years. An open jar of dessert is consumed within 10-12 days, even if it is in the refrigerator.