A simple recipe for making peach and lemon jam for the winter

An unusual combination of peaches and citrus fruits adds freshness and pleasant sourness to the usual taste of jam. In addition, both ingredients are quite cheap, especially in the summer. And there are no difficulties in making peach and lemon jam.

Subtleties of making jam

In order for the fruits to retain their color, you need not only to blanch them, but also to handle sugar in a special way.It should be added at the end of cooking, otherwise it will behave like melted caramel - turning brown and changing the color of the fruit.

And to avoid burning the peaches, it is recommended to use a wide and large vessel like a basin for cooking. In addition, this will save time on cooking, because the heating area is larger, and accordingly, evaporation is greater.

Selection of main ingredients

Many people mistakenly think that the weight of pitted peaches will be greatly reduced, but in fact the approximate weight of the seeds is nine grams. Therefore, you don’t need to specifically calculate how much fruit to buy to match the recipe.

How to make peach and lemon jam?

Depending on your taste preferences, you can cook two versions of peach jam: more sour and sweeter. In the second case, 600 grams of sugar are used, and the remaining proportions of the ingredients do not change. The beauty of the following recipe is that it contains little sugar, so the fruit tastes more subtle, rich and fresh.

A simple recipe for the winter

Ingredients:

• 300 grams of sugar.
• 1 kilogram of peaches.
• 1 large lemon or 2 small ones.

Step by step recipe:

1. Peaches must be peeled. If they are ripe, this will not be a problem, but otherwise blanching will make the task easier. You need to put the fruits in boiling water and leave them immersed in water for 3 minutes. Then take them out and rinse them thoroughly with cold water. Now the peel has become thin and tender and can be removed easily. It happens that the fruits are completely unripe, and even this procedure does not help them. In this case, it is better to use a knife and remove the skin of the fruit with it.
2. Cut the fruits into pieces of any shape and size depending on your preferences.And if the flesh of the peaches is very soft, it is recommended to use a masher or fork and gently crush everything. But this option is more suitable for making jam than preserves.
3. Wash the lemon and squeeze the juice out of it.
4. Place the fruit in a saucepan or basin and pour all the resulting lemon juice over it. Set the fire to 1/3 of maximum power. Under no circumstances should you leave the kitchen, because the jam must be constantly stirred, otherwise it may burn;
5. When the peach pieces become soft (this usually happens after 20 minutes of cooking from the point of boiling), add sugar, stir thoroughly and continue cooking for another 5 minutes.
6. If you plan to seal the jars with plastic lids, you should add 1 tbsp before closing. l. vodka. This will help preserve the jam longer. But it is better to use sterilized jars and lids.

It is better to store such jam in the refrigerator from the very beginning, because due to the small amount of sugar it can ferment.

Peach jam with lemon wedges

It is prepared in the same way as standard peach jam. However, you need to prepare the lemons. Peel them, remove seeds and cut into slices. In the finished jam, soaked in juice, they will resemble candied fruits.

After the peaches have been steeped for 5 hours with sugar, add lemon slices and continue to follow the classic recipe.

Peach jam with lemon

Delicate and overly ripe fruits, even slightly spoiled ones, are ideal for jam.

You will need: 1.5 kg of peaches, 2 tbsp. l. freshly squeezed lemon juice, 300 g sugar.

Procedure:

1. Peel the fruit, getting rid of spoiled areas.
2. Soak the fruits in boiling water for 5 minutes, then rinse with cold water, remove the skin and remove the seeds.
3. Finely chop and stir with 1 spoon of lemon juice in an enamel bowl.
4. Place the dishes over low heat and keep until the fruits begin to boil.
5. After taking them out, you need to get rid of excess liquid using a colander. Place the fruit in a blender and add sugar.
6. After chopping the peaches, place them in a saucepan and cook for 15 minutes after boiling over low heat.
7. Ready! Can be poured into jars.

Peach jam with lemon in a slow cooker

It is necessary to cook with the lid open to prevent the jam from escaping. The main programs are “Soup”, “Stewing”, “Baking”, but some models of multicookers have a special “Jam” option:

1. Take 700 grams of peaches, 1 small lemon and 500 grams of sugar.
2. You need to squeeze the juice out of the lemon, and remove the skin from the peaches, remove the seeds and cut them into halves.
3. Place fruit in a multicooker pan and sprinkle with sugar. Mix.
4. Next, set the “Stew” or “Soup” program for 60 minutes. Do not close the lid until the sugar has completely dissolved.
5. After 30 minutes you can check if the jam is ready. To do this, scoop some of the mixture from the bowl and place it on a saucer. The jam should be thick enough and not spread.
6. At the end of the program, distribute it into jars with iron lids and cool.

Peach and lemon jam “Five Minute”

If the fruit is very ripe and tender, and there is a lot of it, you can save a lot of time by making jam using this quick recipe.

Ingredients:

• Pitless peaches - 1 kg.
• Lemon juice squeezed from 1 large lemon.
• Sugar - 1.5 kg.
• Glass of water - 1 pc.

How to cook:

1. Cut the peaches into small pieces and squeeze the juice out of the lemon. Mix all ingredients and add granulated sugar. Be sure to mix.
2. Boil water with sugar until the grains are completely dissolved. Mix the resulting syrup with the fruits and let it brew for 5 hours.
3. Place the saucepan with peaches in syrup over low heat. It is necessary to boil the jam for exactly 5 minutes.

Storage

It is best to store the treat in a place that is not too hot and dry, where direct sunlight does not penetrate. The average shelf life of jam is approximately two years.