Amber Peach Jam In Slices. Step-by-step Recipe With Photo

Amber peach jam turns out to be thick, viscous, like honey, and in a fragrant syrup - transparent fruit slices. I advise you to cook peach jam in slices from slightly unripe fruits, ripe and overripe peaches are not suitable for this recipe - the slices may creep during the cooking process. The variety of peaches matters, not every fruit can easily be peeled off, and it can be difficult to separate the stone from the pulp. Therefore, I advise you to test your purchase before cooking, perhaps it is better to cook jam or compote. To flavor the syrup in this recipe, tangerines and lemon zest are used, you can take an orange or lime. Any citrus will do, except perhaps grapefruit.

• Cooking time: 5 hours
• Quantity: 750 g - 1 l

Ingredients for peach wedge jam

• 650 g of peaches;
• 700 g granulated sugar;
• 1 mandarin;
• 1 teaspoon lemon zest
• 80 ml of water.

Method of making amber jam from peaches in slices

To make peach jam, you first need to get rid of the skin. Pour water into a large saucepan (capacity 2-3 liters), bring to a boil. Put peaches in boiling water for 1 minute. If you put all the fruits at once, then the water will cool down, and until it heats up again to a boil, time will pass, so put 1-2 fruits in boiling water.

We immediately transfer the scalded peaches to a bowl of ice water. If the variety is suitable, then immediately after cooling down, you can understand that the skin is easily separated - it already at this stage itself lags behind the fruit.

We make a neat incision along the groove dividing the fruit in half, carefully remove the skin.

We cut the peeled fruit in half along the groove, take out the seeds. If the bones are difficult to separate, then you can help yourself with a teaspoon - just pry the bone, and it will quite easily separate from the pulp.

Cut the peeled peaches into thick slices.

Pour granulated sugar into a wide stewpan with a thick bottom, pour water.

Heat the syrup to a boil, cook for 5 minutes, until the granulated sugar is completely dissolved.

Peel the tangerine, remove the seeds, peel off the white films. Cut into small pieces. Add chopped tangerine and lemon zest to the syrup.

Put chopped peaches in boiling syrup, bring to a boil over high heat.

The peach jam will be very foamy at this point, so don't leave it unattended. The foam can be extinguished by lowering the heat, then you need to immediately bring the jam to a boil.

Boil for 8-10 minutes, cool slightly. Shake the saucepan so that the foam collects in the center, remove the foam with a clean and dry spoon.

We leave the jam for 2 hours. Then again heat it to a boil, boil for 10 minutes, remove the foam again. After 2 hours we repeat the process again.

We sterilize the dishes for storage for the winter over steam or dry in the oven at 100 degrees Celsius, we pack the slightly cooled jam into dry jars. When the peach jam has completely cooled in slices, close tightly and put in a dark pantry.

Bon Appetit! Peach jam is the best choice for tea!