Table of contents:
- Ingredients for Peach, Strawberry and Nectarine Berry Fruit Jam:
- Method of making berry-fruit jam from peaches, strawberries and nectarines
Video: Berry And Fruit Jam Of Peaches, Strawberries And Nectarines. Step-by-step Recipe With Photo
Berry and fruit jam made from peaches, strawberries and nectarines is a healthy and tasty homemade dessert rich in dietary fiber, trace elements, glucose and fructose. Jam (confiture) or preserves is a method of preserving fruits and berries by boiling in sugar. The story goes that the French invented it, but it seems to me that in this case, like in folk songs, the author is unknown. Agree, our village grandmothers will feel deeply offended if someone tells them that strawberry jam is a French invention.
It is cooked in two steps - it is imperative to leave the jam for several hours so that the sugar syrup saturates the fruit, so they will turn out translucent and will not fall apart.
- Cooking time: 12 hours
- Quantity: 1.3 l
Ingredients for Peach, Strawberry and Nectarine Berry Fruit Jam:
- 1 kg of peaches;
- 0.5 kg of nectarines;
- 0.3 kg strawberries or garden strawberries;
- 1.3 kg of granulated sugar.
Method of making berry-fruit jam from peaches, strawberries and nectarines
Jam can be made from any fruit, overripe ones are fine too. But if, as a result, you want to get a beautiful jam with visible pieces of fruit and whole berries, then you need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, or strawberries.
Fruits and berries before processing, wash thoroughly with cold running water.
On the back of the nectarines and peaches, cut the skin crosswise with a sharp knife. Place the fruit in a pot of boiling water for 20 seconds. Then we immediately send it to ice water to cool and stop the cooking process.
Remove the skin carefully.
Cut the peeled peaches in half, then into 4 parts, remove the seeds. Then cut into cubes 1.5-2 centimeters in size.
Cut the peeled nectarines in half, take out the bone, send the fruit to a bowl. Large nectarines should be cut in the same way as peaches.
Put pieces of fruit in a deep bowl, add granulated sugar, stir to distribute it evenly between them.
After the fruit juice is released (about 2 hours), transfer the mass to a stewpan with a thick bottom and put on the stove, bring to a boil.
Cook over medium heat for about 20 minutes, remove the foam. Cut large strawberries in half, leave small ones whole. Add the strawberries to a saucepan with boiling jam, shake and bring to a boil again. Cook for another 10-15 minutes, remove the foam again.
Remove the stewpan from the heat, leave it for 10-12 hours (preferably overnight). You do not need to cover it with a lid; it is enough to cover it with a clean towel.
The next day, again heat the peach, strawberry and nectarine jam to a boil, cook over low heat for 15 minutes.
Preservation jars are thoroughly washed, rinsed with running water, then sterilized over steam or dried in the oven (about 20 minutes at 130 degrees).
We spread the jam (jam) of peaches, strawberries and nectarines hot on warm jars, close with boiled lids.
Cover the jars with a blanket or a terry towel, leave to cool at room temperature.
Store the ready-made berry-fruit jam from peaches, strawberries and nectarines in a dark place at a temperature not higher than + 10..15 degrees Celsius.