Peach Jam: A Quick Recipe

Peach jam. Option number 1

Ingredients: peaches, sugar, vanillin, lemon, cinnamon stick.

Peaches and sugar are taken in a 1: 1 ratio. For 1 kg of peaches, 1 kg of sugar, a pinch of vanillin, a cinnamon stick and the juice of one lemon should go away. I don't really like sugary jam very much, so I always add less sugar: for 1 kg 750-800 g. Peaches are better to take a little unripe. This will make them easier to cut and will not fall apart during cooking.

From 1.5 kg of peaches, I got about 1200 ml of jam. But it all depends on the juiciness of the fruit and how much you want to boil it (that is, make it thicker).

Cooking. Peaches should be washed and cut into thin slices. I cut one peach into 16 pieces. Then put them in a saucepan or bowl in which the jam will be boiled, cover with sugar, cover with a towel and leave overnight. If you did it in the morning, then you will need to cook it in the evening.

As a result, the sugar dissolves and the peaches release the juice. By morning (or evening) they will already be swimming in their own juice. Put the pot on fire, add a pinch of vanillin, a cinnamon stick (or just a pinch of ground cinnamon) and lemon juice. When the jam boils, reduce the heat and cook for another 40 minutes. After that, you can pour it into jars, after removing the cinnamon stick from there.

Option number 2

The ingredients are the same. It's all about the process. You don't sugared peaches overnight. You take 70 ml of water if you have 1 kg of sugar and boil the syrup. Once the sugar has dissolved in the water, add the peaches, vanillin, cinnamon, lemon juice to the saucepan and cook until you are satisfied with the consistency.

If you cook for 20 minutes after the jam has boiled, you get a clear and runny syrup and the jam will be more reminiscent of Turkish sweets. If you cook it longer, then it will be thicker. Checking its condition is simple: you need to drip a little jam on a saucer and let it cool down. This drop will show how thick it is.

If the peaches sit under sugar for more than one night, but a day, for example, the result will be an amber-colored jam with harder peach slices. They will look like candied fruits. The peaches will simply become more sugar-coated, and the taste of the jam will only benefit from this.

If you do not take into account the night during which the peaches are resting under the sugar blanket, the cooking time is no more than an hour - 15 minutes for slicing fruits and 45 for boiling.