Peach jam
This recipe makes a thick jam with chunks of peaches. It's very easy to make.
Compound (yield - approximately 700 ml of jam):
- peaches – 1 kg
- sugar – 500-700 g .
Cooking peach jam:
For jam it is better to take very ripe, soft peaches. Peaches should be peeled from the peel. If it is difficult to do, you need to dip the peaches alternately with boiling water and cold water, then the peel will be removed from the fruit easily.
Cut the peaches into slices, cover them with sugar and leave them for 30-40 minutes. First you need to add 500 grams of sugar, and if the peaches are not very sweet, then later increase the amount of sugar to the required sweetness of jam.
Prepare jars – wash and wipe dry.
Put the jam on the fire, and after it starts to boil, reduce the heat and cook the jam for 1-1,5 hours, stirring constantly. Check the readiness by dropping the jam on a plate – the drop should not spread very much.
When the jam is ready, without taking it off the heat, put it into jars. Before doing this, hold the jars over the jam to sterilize them with steam, fill with jam and close with lids.
After that, place the jars with the lids down and wrap. When the jars cool down completely, transfer the jam to a storage place.
Bon appetit!
