New recipes

Peach jam

Peach jam


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First we prepare the jars (from the small ones of 400 grams we used).

wash them well with hot water and drain them on a clean towel.

Wash the peaches well under running water.

we cut them in half and remove the seeds.

after removing the seeds, we take each half of the peach and cut it into thin slices.

we put them all in a pot of tuci (or a thicker pot if you don't have tuci).

pour the sugar on top, and mix them with a spatula.

let them sit like this with the sugar for about 2-3 hours, to leave the juice.

during this time, we stir from time to time in them, so that the sugar melts.

we put the pot on the stove, at the right heat.

we mix in the jam from time to time.

from the moment it starts to boil the jam, we leave it on the fire for 1 hour and 30 minutes, maximum 1 hour and 45 minutes (I left it for 1 hour and 30 minutes).

10 minutes before closing the jam, squeeze the lemon, and put the juice over the jam.

when it is ready we close the stove.

we put the hot jam in jars and screw them on.

we cover them with a thick blanket and leave them like this until the 2nd day.

on the 2nd day we label them and put them in a cool place.

Good appetite when you serve it !!!!




How do we shape peach cakes to be equal?

Before shaping the stuffed peach dough, I make sure to weigh each ball. This way I make sure that they are equal and that they will be just as big after baking. Don't make them too big because they grow anyway and because you need 2 pieces anyway. While they are hot, hollow out the core to make room for the filling. Carefully dig out the part that comes into contact with the tray so that you do not have a very large depth. Don't overdo it because cookies can break quite easily. Do not throw away the leftovers, but grind them on the robot because we will use them for the cream. He helped me Sarah and she was super excited to be involved in peach cooking.

The cream for these stuffed peaches is also simple and easy to make. You don't need many ingredients and you just have to mix them. Butter is very important to be fatty and walnut fresh. Cocoa can also be replaced with melted chocolate, and jam can be of any kind. And the rum essence can be replaced with any other or it can be omitted. After filling each half, glue two and pass through the milk in which I put the dye. At the end, roll them in caster sugar or even coconut if you don't like to feel the sugar crystals when you eat them. They are excellent, as tasty as honeycombs with cocoa cream.


Peach jam

Peaches are washed and peeled. Cut and remove the seeds and then cut into pieces. I weighed 2 kg but when I put them in the pot I added a few more (they seemed few: D) I think I got to about

2.5 kg of peaches (weighed whole) and I added sugar, 1 kg no more.

I mixed the sugar with the peaches, put them on a low heat and boiled them. Be sure to have a roomy pot because it leaves quite a bit of juice. At first it mixes from time to time but at the end be careful to mix often because it tends to stick, do not smoke goodness of sweetness! Remove the foam as often as needed with a whisk.

I boiled the jam for about 3 hours and it came out. what do you see! You know that the jam is ready when, a little jam put on a plate and cooled has a bound consistency, ie the syrup does not flow like water. When it is ready, put it warm (hot) in clean and well-dried jars and put the lids on. She'll staple herself.


Peach compote ingredient

  • fresh peaches, of good quality, to be ripe enough to taste but strong to the touch, firm
  • sugar
  • the water
  • to taste, lemon juice and / or vanilla sugar

Preparation of Peach Compote

Sterilization of jars:

The jars must be very well washed with dishwashing detergent, glued and dried, then sterilized by various methods, I place them on a metal tray and put them in the cold oven, turn on the oven and heat it to 150 degrees, keeping the jars at this temperature half an hour, then turn off the heat.

I let the jars cool inside the oven, then take them out and use them. Wash the lids well with dishwashing detergent, rinse them, put them in a bowl and scald them with boiling water. I let them cool in water then wipe them with clean kitchen towels. Be careful, a lid that does not close tightly will compromise any can!

Peach peeling

You can prepare the compote from both nuts and peeled. I preferred the second option. I dipped the peaches, chosen and well washed beforehand, in a pot of boiling water, just a few seconds.

Then I peel them easily.

To remove the seeds, cut slices of peach pulp, which we use for compote. If we want to make half peach compote, we do the opposite, as we have shown in article on peach peeling, (click on the link).

Bottling and sterilization of the finished product

1. Detach the fruit pulp from the stone with a knife. I try to get the most regular slices & # 8211 quarters of fruit & # 8211 and put them in jars.

2. To determine the amount of liquid I need, I filled one of the jars with water (with the fruit already in the jar) and then measured. They fit 300 ml in the jar. Having 7 jars of 750 ml each, which would fit about the same amount, I deduced that I needed 2.1 liters of syrup. Considering that the sugar was going to occupy a certain volume, I put on the fire 2.3 liters of water and 0.7 kg of sugar. I boiled the syrup and let it boil for about 5 minutes. I collected the foam from the surface a few times (optional).

3. Place the jars with peach compote on a metal tray or insert the blade of a knife under the jar. Contact with the metal & # 8211 good heat conductor that will take over some of it & # 8211 will prevent the jar from breaking when the hot syrup is poured. Pour the hot syrup (which has reached my fixed!) Until it covers the fruit. Close the jars with carefully checked lids (or staple, tie with cellophane).

4. Place the peach compote jars in a large pot, on the bottom of which a kitchen napkin folded in two has been laid. Pour hot water about half their height.

5. Put the pot on the fire. Cover lightly with other kitchen towels (2-3 layers) that will retain some of the steam inside the vessel, raising the pressure and thus the temperature. From the moment the water starts to boil, reduce the heat and keep boiling without boiling for 1/4 hour. In the meantime, I have prepared a welcoming & # 8222culcus & # 8221 for the hot jars. I laid in the "nest" a few layers of textiles. The idea is to maintain a high temperature for as long as possible. I placed the hot jars in this & # 8222culcus & # 8221.

6. Cover well and let the jars of compote cool slowly until the next day. When they were cold, I put them nicely in şpais, as the banana tree says, that is, in the pantry. I also made plum compote, of course, from whole fruits.

You may also be interested in:Quince compote


1. We take the most ripe peaches and peel them and peel them. Once cleaned, cut the peaches into small pieces and mix with the raisins, water, lemon juice and sugar.
2. Mix everything very well and leave to cool for 2 hours.
3. Put the pot on high heat until it starts to boil. Leave on low heat until the syrup binds.
4. When you take the jam after the fire, add the finely chopped mint leaves and mix the whole preparation once more.
5. Peach jam it is put in jars as soon as it is taken off the fire. The jars close well and keep warm for 48 hours.

In total it takes a maximum of 3 hours to prepare this peach jam tasty! Try it too and you will have an unmistakable taste.


1. We take the most ripe peaches and peel them and peel them. Once cleaned, cut the peaches into small pieces and mix with the raisins, water, lemon juice and sugar.
2. Mix everything very well and leave to cool for 2 hours.
3. Put the pot on high heat until it starts to boil. Leave on low heat until the syrup binds.
4. When you take the jam after the fire, add the finely chopped mint leaves and mix the whole preparation once more.
5. Peach jam it is put in jars as soon as it is taken off the fire. The jars close well and keep warm for 48 hours.

In total it takes a maximum of 3 hours to prepare this peach jam tasty! Try it too and you will have an unmistakable taste.

How did you like the article? Vote!


US Search Mobile Web

We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


Peach jam - Recipes

Posted by Postolache Violeta on August 18, 2011 in canned food how to make jam jam peach jam jams pickles peaches | Comments: 6

Recipe from the magazine "Freedom for women! Recipes!" Delicious!

ingredients

1 kg of peaches
800 gr sugar
juice from a lemon

Method of preparation

We put a pot of water to boil and when it boils we put the peaches and leave them for a few seconds after which we take them out in a bowl with cold water.

Remove the skin then remove the pulp from the stone and cut into cubes. Sprinkle the peach cubes with lemon juice.


Add the peaches and bring to a boil over low heat, taking care to gather the foam that forms.

When the peaches become translucent and the syrup is bound, the jam is ready. Pour it hot into jars, staple and turn them upside down


Peach jam - Recipes

Posted by Postolache Violeta on August 18, 2011 in canned food how to make jam jam peach jam jams pickles peaches | Comments: 6

Recipe from the magazine "Freedom for women! Recipes!" Delicious!

ingredients

1 kg of peaches
800 gr sugar
juice from a lemon

Method of preparation

We put a pot of water to boil and when it boils we put the peaches and leave them for a few seconds after which we take them out in a bowl with cold water.

Remove the skin then remove the pulp from the stone and cut into cubes. Sprinkle the peach cubes with lemon juice.


Add the peaches and bring to a boil over low heat, taking care to gather the foam that forms.

When the peaches become translucent and the syrup is bound, the jam is ready. Pour it hot into jars, staple and turn them upside down


Peach jam & # 8211 Recipe taken from mother's notebook

Ripe peaches are chosen, but strong and healthy. Wash the fruits, peel them, break them in half and remove the seeds, then cut them into suitable slices. My peaches peeled easily. If you have peaches that are harder to clean, put them in boiling water for 2 minutes and they will be easier to clean…

It should result in 1 kg of sliced ​​peaches… They are kept in lime water for about an hour… If you do not have lime water, you can make a mixture of water and baking soda, in the proportion of 2 tablespoons baking soda to 2 liters of water… Meanwhile, prepare the syrup…

Put the water and sugar on the fire and let it boil until the syrup becomes quite bound. Drain the lime water and add to the syrup. Turn off the heat and keep covered for 15-20 minutes, until the peaches leave their syrup… Put the pot back on the fire, add the lemon slices and boil until the jam is well bound…

At this point, turn off the heat and put the jam, hot, in sterilized jars. Close tightly and keep in blankets until completely cool, slowly, then store in the pantry…

Enjoy! Good appetite!

Recipe taken with express consent, from Mrs. Margareta Cismasiu (from her personal blog)


1. We take the most ripe peaches and peel them and peel them. Once cleaned, cut the peaches into small pieces and mix with the raisins, water, lemon juice and sugar.
2. Mix everything very well and leave to cool for 2 hours.
3. Put the pot on high heat until it starts to boil. Leave on low heat until the syrup binds.
4. When you take the jam after the fire, add the finely chopped mint leaves and mix the whole preparation once more.
5. Peach jam it is put in jars as soon as it is taken off the fire. The jars close well and keep warm for 48 hours.

In total it takes a maximum of 3 hours to prepare this peach jam tasty! Try it too and you will have an unmistakable taste.


Video: Μαρμελάδα Ροδάκινο. Lia Cooks GR (October 2022).