To prepare delicious peach jam we will need:

• Peaches – 1 kg.
• Granulated sugar – 1 kg.
• Water – 200 ml.
• Lemon - half.

The finished product yields a little more than 1 liter.

It takes 1 day to make jam.

The jam is not too thick, the syrup is transparent - amber in color. Peach slices, if they have reached ripeness, are transparent and not mushy. Peaches for jam should be ripe but firm. When soft areas have not yet appeared on them. Nectarine is not suitable for this jam. The optimal size of slices is obtained from small Crimean peaches. They also give that unique aroma that we expect from homemade jam for the winter. It is not necessary to scald and separate the skin; during the cooking process, some of the skin will fall off; it can be collected with a fork.

How to make clear peach jam:

We begin the cooking process in the evening in order to complete the preparation by the end of the next day.

Wash the peaches carefully, dry them on a towel, and cut them into slices.

Prepare the syrup. Pour 200 ml of water into sugar and cook in a bowl over low heat until the sugar is completely dissolved. When the grains are practically not felt on the spoon, add the juice of half a lemon and continue cooking. We do not allow the syrup to caramelize!

Cool the syrup to 50 degrees, put peach slices in it and leave until morning. If possible, stir occasionally, lifting the syrup from the bottom. The container can be covered with a towel. Do not close tightly. In 12 hours, the peaches will be saturated with syrup and release juice.

In the morning, thoroughly mix the released juice with the syrup that has settled to the bottom and put the container on the fire. When the jam boils, stir, remove from heat and leave until evening. In the evening, put on the fire and cook for 15-20 minutes until the liquid has evaporated by about 1 cm. If the skin has separated from the slices, collect it with a fork. Doesn't affect the taste, just for aesthetics.

We sterilize three 350 ml jars. Arrange the slices evenly among the jars without syrup. Then pour the syrup, not bringing it 1 cm to the edge of the jar. Close the lids and cover with a towel until completely cooled. Jam for the winter is stored at room temperature.

The remaining syrup (approximately 200 ml) can be added to a milkshake or poured over ice cream.

For all peach lovers, today we have a surprise for you, which consists of a selection of the best peach jam recipes.

Peach is a very aromatic and tasty fruit, this is exactly the fruit that gives us a sunny mood, a smile and joy, because it is difficult to find at least one person who would not love this delicacy.

The most delicious, sweet and aromatic peaches appear on the markets in the last months of summer; it is during this period that they are maximally filled with vitamins, their sunny color is beautiful, the aroma is divine, and the taste is unforgettable.

Peaches contain a lot of useful substances that are very necessary and necessary for our body. Peach also tolerates heat treatment very well, which is very good, since all peach preparations for the winter will contain a maximum of vitamins.

Peach jam is not the only popular preparation for the winter, which is common among good housewives; peaches are also used to make excellent compote, all kinds of jams and mousses. Often, peach halves are simply rolled up so that later in the winter you can bake delicious pies with it. By the way, here’s a great one for you

On hot days of summer, peach perfectly fills our body with all the necessary vitamins and microelements, and is very useful for people with metabolic disorders. This fruit contains a lot of iron, beneficial salts and potassium, which significantly increases the level of hemoglobin in your blood. Peach also relieves symptoms of toxicosis in pregnant women.

In general, as for the benefits of peach, there is no need to write here, but we are not talking about that now, our main task is to find out how to make peach jam, so let’s return closer to the topic.

Selection of peaches for successful jam

As a rule, peaches can be bought everywhere and always at any time of the year, although the season for this fruit is August–September, but it is better and healthier to buy it during the season. This way, at least you know that you are buying a peach, and not an incomprehensible resemblance stuffed with herbicides, and the price is much cheaper during the season. Therefore, we found out that the best period for harvesting peach will be its season, it is both economical and much healthier.

Here even a fool understands, the tastier your peach is, the better your peach jam will be. Therefore, choose peaches that are tasty, very juicy, slightly soft and always aromatic. A peach is like a melon, it should smell good, if you visually cannot determine whether a peach is well ripe or not, smell it, if it is fragrant, then everything is fine. Before buying peaches for jam, first take a couple, so to speak, for testing, if they suit you, they are sweet and tasty, only then buy in large quantities for peach jam.

It’s also worth mentioning the places where it’s better not to buy peaches; if it’s a market, it should be covered and protected from external dust. Since the surface of the peach is such that dust settles on it very well, and it will be quite problematic to wash it off, so it is better to think about it in advance.

It is also advisable not to buy peaches from traders who sell directly next to the road; this fruit perfectly absorbs carbon monoxide, so you risk buying “round, tasty poisoning.”

You also need to pay attention to the variety of peaches, there are soft varieties, there are hard varieties, it depends on what you will do with it. For jam, of course, soft peaches will be tastier, but it’s worth noting that in most of these peaches the pits stand out problematically, but not for everyone, so you try first, then buy.

Okay, we have told you the main problems and tasks when choosing fruits, I hope everything is clear here. Let's now move on to the basics of peach jam recipes.

There is quite a lot of peach jam, and you know it very well, and if not, then just open the Internet and you will see for yourself. So that you don’t go through a bunch of information, we made a useful move and in one article we collected several of the coolest, and most importantly, proven recipes for peach jam, and so let’s start.

Classic peach jam for the winter

To make this jam, it is better to choose peaches that are not too soft and moderately elastic, preferably so that the pit can be easily reached.

This peach jam is quite popular among housewives; it is prepared quite simply and does not require any super ingredients, except for super peaches J. Often housewives, in order to make this jam even more tender, remove the skin from peaches, but I think this is unnecessary, the jam turns out very cool anyway. Yes, during the cooking process, the skin itself comes off from the peaches, and it turns out that the peaches are in syrup and the skins float separately, some like it, and some don’t, so it’s up to you to decide, I repeat, for me this is unnecessary, I mean removing the skin.

What we need for peach jam:

• Peaches – 1500 grams;
• Sugar – 1000 grams;
• Cinnamon – 1 piece (stick);
• Clean water - 250 milliliters;
• Lemon – 1 piece (not very large).

Wash the peaches thoroughly in several waters. Carefully cut in half and remove the seeds. Then use a knife to cut the peach into not very thin slices.

Let's prepare the syrup, pour water into the pan, add sugar and put it on the fire. When the water boils, start stirring vigorously to dissolve the sugar, cook for a couple of minutes until completely dissolved.

Then pour our chopped peaches into a saucepan with syrup, throw in cinnamon and bring to a boil over low heat. When the peaches in the syrup boil, remove from heat and cool completely.

Squeeze the juice from our lemon into a plate; this can be done either by hand or using a citrus juicer.

Now that the peaches have cooled completely, pour lemon juice into them. Place on the fire and slowly bring to a boil again. Cook the jam for about 30 minutes. Next, turn off the heat and take out a cinnamon stick and cool (not completely) the jam.

While the peach jam cools slightly, we will wash and sterilize the jars and lids with which we will close the jars.

Next, carefully pour the jam into jars with a ladle, roll it up with a key and turn it over until it cools completely. When the jars have cooled completely, transport them to a cool, dark place for further storage until winter.

You already know this simple but very tasty recipe for peach jam, and then it will be even more interesting, stay with us.

Peach jam with cherries

Peach and cherry jam is an excellent preparation for the winter, made specifically so that on a cold winter evening you can immerse yourself in real summer, remember the warm morning sun and thereby lift your spirits.

Peaches and cherries are an excellent combination and combination in the form of jam, when a practically non-sour peach is combined with a sour cherry, the result is simply a masterpiece or just peach jam that is moderately sweet and moderately sour. In general, this version of jam is worth trying; it really deserves to take up a place on your winter preparations shelf.

It will be cool if for this jam you use exclusively ripe cherries, even overripe ones, you don’t need to take unripe sour, which can only ruin everything. This version of peach jam needs to be approached wisely and with full responsibility when it comes to the amount of ingredients, you can’t overdo it with cherries, everything should be in moderation and according to the recipe, then you’ll get really cool peach jam.

Well, in short, you need to start the actual preparation. For our jam we will need the following ingredients:

• Peaches – 1 kilogram;
• Ripe cherries – 500 grams;
• Sugar – 1.5 kilograms;
• Water – 0.5 milliliters.

Based on this amount, you can increase the number of servings according to your desires and needs.

In this variation of peach and cherry jam we will be using peaches without skins, so we need to remove them. First, wash the peaches well, then pour boiling water over the peaches, after ten seconds, drain the boiling water and immediately fill with cold water. When you do these steps, the skin of the peach will literally peel off on its own.

You need to remove the pits from the peaches; to do this, we cut the peach into two parts with a knife and take out the pit, and do this with all the fruits.

When we have taken out the pits from all the peaches, next we need to cut them into small slices.

Now let's prepare the cherries, we will wash them in several waters, peel them from the stalk, and take out the seeds; we don't need them in our jam.

Let's prepare the syrup. Based on the amount of jam you are going to cook, take the appropriate container and pour water into it. Pour sugar into a saucepan and place on the stove.

Boil the syrup for several minutes until the granulated sugar is completely dissolved.

Pour peaches into boiled syrup and add cherries, mix everything well.

Set aside the fruits and berries in the hot syrup until the mixture has completely cooled, but not less than five hours.

Now put the peach jam on low heat and cook for ten minutes. Then leave it to cool again for 5-7 hours.

Taste the jam; if it is sour, add more sugar.

We repeat the process again, simmer the peaches over low heat and turn off until completely cool.

The next stage of cooking will be the last; we cook the jam again for ten minutes and turn it off. This time you don’t need to wait until the jam has cooled completely.

Then pour the peach jam into sterilized jars and close with sterilized lids. Cool the jam completely and store in a cool place until winter.

As soon as winter comes, you will open a jar of aromatic peach jam and will not regret a bit that you spent the time to prepare a truly worthy delicacy.

This is the recipe you have already learned, put it into reality and you will understand that life is a cool thing and it is worth loving, at least for the moments of enjoying the jam. Bon appetit!!!

Peach and almond jam

For lovers of delicious jam, I would like to tell you a cool recipe for peach jam with almonds. The recipe is not particularly different from others except that almonds will be added to the jam. As for the taste of this option for preparing it for the winter, there are simply no words, it’s really a very cool feeling when you eat this jam, you just can’t convey it in words, you have to try it and feel it.

In addition to the nut, we will also add cinnamon (in powder form) to the jam; it will give us a piquancy and a very pleasant aftertaste.

If we consider from a financial point of view, then peach jam made from almonds is not very cheap, since almonds are not a very cheap nut, and peaches are not apricots either. But despite all this, it seems to me that this jam is really worth preparing at least a small jar to pamper yourself and your family at least once.

To make jam, we need the following ingredients:

• Peaches – one kilogram;
• Almonds – two hundred grams;
• Sugar – one kilogram;
• Ground cinnamon - two teaspoons;

According to tradition, we start preparing peach jam by preparing the peaches themselves; here we follow the old scenario. Wash the peaches and remove the skin if possible. The peaches need to be blanched in hot water for about five minutes, after which we immediately fill them with cold water, after these actions the skins of the peaches should be easily removed. Next, take out the pits, cut the peach into two parts and carefully remove the pits. After that, cut the fruit into small slices.

Pour the peaches into a fairly large cooking pot, add granulated sugar to them and let the juice flow for four hours.

When the peach is steeped, add a little more water to it and put it on the stove to cook. Cook the peach jam for 15 minutes over low heat. Then turn off and leave to cool and infuse overnight or for twelve hours.

Take the nut, pour it into a plate and fill it with water for about ten minutes. This must be done so that the skin can be easily removed from the nuts.

We peel the nut and divide them into halves; this will be quite easy to do, since this nut consists of two parts.

Now put the real jam on the stove and bring to a boil, add almonds and sprinkle cinnamon on top.

Mix the whole thing and cook for about ten minutes, while stirring the jam from time to time.

Next, the only thing left to do is cool the jam slightly and pour it into jars that have been previously sterilized. We roll up the peach jam under the lids and put it in a cool place to store until winter.

Here is another recipe you have in your piggy bank, a worthwhile recipe, you need to try it.

Sweet, juicy, fragrant peaches are everyone's favorite summer fruit. I suggest not parting with the delicacy in winter and stocking up a few jars of aromatic and very tasty jam for the winter.

You don’t want to spend hours cooking jam in the summer heat, so I offer a simple, quick and easy recipe for peach jam, the preparation of which will not take much of your time and effort.

According to this recipe, peaches are cooked briefly, in two stages. Most of the time the peaches rest and soak in the syrup without any input from you, and the actual work of preparing the fruit and storing it takes no more than 15-20 minutes.

This approach not only simplifies the preparation of peaches, but also allows you to preserve their natural rich aroma, taste and color. In addition to the obvious speed and ease of preparation, I also like this recipe for making peach jam for the winter because the fruit retains its natural shape. I sometimes use peach halves from this jam in winter to decorate desserts, ice cream and baked goods.

Prepare the ingredients according to the list.

Place the peaches in boiling water for 15–30 seconds, then in cold water. After this, the peel will separate from the pulp and will be easy to remove. Peel and pit the peaches and cut them into halves, slices or slices.

You don’t have to remove the skin, but, in my opinion, jam made from peeled peaches turns out tastier.

Layer the peaches, sprinkling with sugar.

When making jam, the classic ratio of sugar to fruit is 1 to 1. But if the peaches are very sweet and ripe, I reduce the amount of sugar to 700–800 grams.

Leave the prepared peaches for several hours.

When the peaches have released their juice and the sugar has partially dissolved, you can start making the jam.

Bring the mixture to a boil over low heat and cook for 1-2 minutes. Then turn off the heat and leave the jam to cool.

Allow the peaches to cool to room temperature in the syrup before cooking any further. If you have time and desire, you can leave the mixture for several hours or overnight in the refrigerator.

Separate the peaches from the syrup. Bring the syrup to a boil and simmer separately for 15 minutes over low heat, skimming off the foam.

Place the fruit in the reduced syrup, bring the mixture to a boil and turn off the heat.

Place hot peach jam into sterilized jars. Seal with sterilized lids.

Turn over and wrap until cool.

Fragrant and tasty peach jam is ready for the winter. Bon appetit!

The soft, aromatic peach does not need any additional advertising. It is consumed everywhere in canned and fresh form. Often sweet fruits are used to make jam, jam and, of course, preserves. The delicacy not only goes perfectly with baked goods, but also tones the body. Thus, peach normalizes metabolism, relieves nervous tension, strengthens the walls of blood vessels and the heart muscle, and stimulates brain function.

Features of preparing peach jam

1. Choose the right fruits. The peach should be firm, but moderately ripe. The delicacy is prepared from whole fruits, halves or slices. It all depends on personal preference.
2. If you decide to cook a treat from whole peaches, choose small specimens. First, sort, leaving only dense, slightly unripe fruits.
3. If the treat is made from hard peaches, first blanch it. Immerse the fruit in hot water for 5 minutes, then cool quickly under the tap. Make a few holes with a toothpick to prevent the fruit from cracking.
4. Peaches are covered with a light fluff, so before the procedure, peel the fruit. To do this, immerse them in boiling water for 1 minute. Then soak in a solution of citric acid to prevent darkening.
5. In almost all peaches, the pit grows tightly to the flesh, making it difficult to remove. To make the process easier, carefully cut with a sharp spoon or knife. In nectarines, the bone is not removed and the skin is not peeled off.
6. Due to the large amount of glucose, peaches are rarely sour. For this reason, when cooking the treat, strictly control the amount of sugar you put in the syrup. Otherwise, the jam will turn out sickly sweet.

Peach jam: traditional recipe

• table water - 360 ml.
• peach - 1 kg.
• citric acid - 4 gr.
• granulated sugar - 1.4 kg.

1. Sort the fruits, eliminating all bruised and unripe ones. Rinse under the tap and place in boiling water. When the peel begins to come off, remove it completely.
2. Chop the fruit to easily remove the seed. Leave in the form of halves or cut into slices. Prepare a solution of citric acid and water (1 to 10), drop the peaches inside (so that they do not darken).
3. After 10 minutes, transfer the ingredients into a sieve and leave until the liquid drains. Pour plain water into a saucepan, boil it, and add the peaches inside. Blanch for 3-5 minutes. Cool immediately under tap.
4. Mix drinking water (the amount indicated in the instructions) with granulated sugar. Place over low heat, cook until the grains dissolve and stir constantly.
5. When the sweet base is ready, remove it from the burner. Add peaches with citric acid inside. Place on the stove again and simmer for 10 minutes. Skim off the foam and stir.
6. After the time has passed, turn off the heat and let the treat sit for 7-9 hours. Next, carry out another heat treatment and cool again. Now let the jam simmer for the third time.
7. After boiling, cook the treat for 20 minutes. Cool directly in the pan, covering the container with gauze. Sterilize containers and pack treats into them. Cover with nylon or parchment paper and put in the refrigerator.

Peach and raspberry jam

• beet sugar - 950 gr.
• peach pulp (chopped) - 800 gr.
• lemon seeds - 30 gr.
• raspberries - 300 gr.
• table water - 70 ml.
• lemon juice - 130 ml.

1. Rinse the lemon seeds, dry them and place them in a piece of bandage. Make a pouch by tying the edges. Prepare a heat-resistant container for cooking the treat.
2. Place diced peach pulp, washed raspberries, and water in a container. Set the burner to low heat and place the dishes on the stove. Simmer the treat for a third of an hour, constantly removing the foam.
3. When the allotted time has passed, add lemon juice (filtered) and granulated sugar to the ingredients. Tie a string to the bandage bag, attach it to the handle of the pan and lower it to the main ingredients.
4. Now continue stirring the mixture so that the granulated sugar melts faster. Wait until it starts bubbling, then check the temperature with a candy thermometer. You should reach 105-110 degrees.
5. Simmer the jam for a total of 20 minutes after boiling. Throughout cooking, remove the peeled skins of the peaches so that the treat becomes uniform and looks beautiful (you can skip this step).
6. When the treat reaches the desired temperature, remove the lemon seeds. Immediately pack the hot potion into perfectly clean and dry containers and roll up using a key. Cool upside down.

• cinnamon - 1 pod
• lemon - 1 pc.
• freshly ground cardamom - 3 pinches
• apple - 1 kg.
• peach - 1 kg.
• granulated sugar - 950 gr.
• chopped ginger root - on the tip of a knife
• carnation buds - 6 pcs.

1. Rinse the apples and peaches, peel and remove the pit and core. Chop into nice equal-sized slices. Cut the zest from the lemon and squeeze the juice from the pulp.
2. Select a saucepan with a thick bottom, add fruit, grated citrus peel and lemon juice. Sprinkle with granulated sugar and knead without damaging the fruit.
3. Cut a piece of gauze fabric and fold it in thirds. Place cinnamon, cardamom, and clove buds inside. Tie a string to the bag and place it in the pan.
4. Place a heat-resistant dish on the stove and wait until the first bubbles appear. Reduce the burner power and cook the delicacy for a third of an hour. Skim off the foam and stir the contents.
5. When the specified period comes to an end, sterilize and dry the container. Pour the jam into containers and immediately seal with a tin. Let the treat cool upside down. Refrigerate.

Peach jam with orange in a slow cooker

• granulated sugar - 1.25 kg.
• peaches - 1.6 kg.
• orange - 5 pcs.
• drinking water - 120 ml.

1. Prepare the ingredients and necessary equipment for cooking. Rinse the peach, dry it, then plunge it into boiling water. Carefully remove the skin without damaging the flesh.
2. Cut each fruit into 2 sections and remove the pit. Peel the citrus fruits, remove the seeds, and remove the whitish film. Chop the pulp into cubes.
3. Place fruit in a dry multicooker bowl, add water and granulated sugar. Do not stir, turn on the “Dessert” function for 10 minutes.
4. After this time, stir the composition, increase the period to 1.5 hours. Wait for the function to complete. Boil the lids and clean the containers for twisting in advance.
5. Pour the hot treat into warm jars. Now pour boiling water into the pan, lower the container with the treat inside. Boil for 7 minutes, then roll up with a key and cool with the bottom up.

Peach jam with nectarine

• drinking water - 225 ml.
• lemon juice - 60 ml.
• nectarine - 800 gr.
• peaches - 700 gr.
• granulated sugar - 1.2 kg.

1. Fully ripe peaches and nectarines are suitable for this recipe. But choose not overripe fruits; hard specimens are suitable. Peel the peaches: place them in boiling water, wait 2 minutes, then immediately run under the tap.
2. Chop the pulp into slices, removing the bone. Now also chop the nectarines. Boil syrup from water and granulated sugar, cool, add lemon juice, bring to a temperature of 38-42 degrees.
3. Place slices of peaches and nectarines into the sweet base and let sit for 20 hours. After the allotted time, put the contents on the stove and boil. Infuse again for a day, covering with gauze.
4. Now carry out heat treatment for the third time, bringing the contents to the first bubbles. After this, cook the mixture for another 8 minutes until boiled. Stir gently, avoiding damaging the slices.
5. Pack the finished treat into perfectly sterile containers. Boil and dry the lids, screw on the hot treat with a special key. Cool with the bottom up and refrigerate.

• crushed cinnamon - 3-5 pinches
• peach (can be replaced with nectarine) - 450 gr.
• lemon juice - 45-50 ml.
• granulated sugar - 230 gr.

1. Rinse the peaches well to remove any fuzz. You can scald the fruits with boiling water, then remove the skin. Next, the fruit is chopped into equal-sized slices and the pit is removed.
2. Now choose heat-resistant cookware that is suitable for microwave cooking. Place peaches in it, add sugar and lemon juice.
3. Gently mix the ingredients by hand without damaging the fruit slices. Place the contents in the microwave and set the appliance to full power. Cook for 6 minutes.
4. After a specified interval, season the mixture with cinnamon (you can increase the amount to taste). Stir again, remove the jam to simmer for 4 minutes at power between maximum and medium.
5. When the timer goes off, stir the treat. Repeat the heat treatment one final time (duration: 5-8 minutes). Cool the finished treat, package it, and seal it with parchment paper.

Peach jam with saffron

• drinking water - 240 ml.
• peach - 1.1 kg.
• granulated sugar - 1 kg.
• chopped saffron - on the end of a knife
• citric acid powder - 1 pinch

1. Dip the peaches in a bowl of water, wait 10 minutes and rinse. Now move the fruit into a container with boiling water, wait 3 minutes. Carefully remove the skin.
2. To prevent the fruits from darkening, make a solution of citric acid and water (1:10). Soak the peaches in it for 10 minutes. Next, cut the fruit into slices and remove the pit.
3. Prepare a bowl for cooking and place the chopped fruits into it. Separately, mix granulated sugar and water in a saucepan. Cook the sweet mass.
4. Pour syrup over the fruits and leave for 20-22 hours. After the allotted time, drain the sweet mass and bring it to a boil. Mix with peaches again and wait a day.
5. The third heat treatment is carried out over low heat. Place the peaches with syrup on the stove and wait until they are bubbling. Skim off the foam and simmer until finished cooking.
6. 5 minutes before readiness, add saffron and citric acid. Evaluate the quality of the delicacy: drop the syrup onto a saucer and cool. If it has not spread, the treat can be poured into jars and sealed.

Enjoy peach jam prepared according to a traditional recipe. Take a closer look at technologies with the addition of nectarines, oranges, apples, lemon zest, aromatic spices (cinnamon, saffron, cloves). Make a treat in a slow cooker or microwave, vary the amount of sugar.

Video: peach jam in slices

Fragrant homemade peach jam is a wonderful sweet preparation for the winter that the whole family will enjoy. If you do not remove the skin, the finished dessert will turn out like in the picture, but without it the jam will be a rich amber color. Elastic peach slices in thick sugar syrup are perfectly complemented by the slight sourness of lemon: such a dessert is not a shame to serve even to guests at the holiday table!

There is nothing complicated in the recipe for peach jam for the winter, but there are some nuances. For example, for this aromatic preparation, you must take fruits that are not fully ripened and dense, since otherwise the slices will simply boil and turn into puree. I had just such peaches: a very cheap batch was brought to the store, so I already knew what exactly I would cook from them.

In addition, depending on the ripeness and juiciness of the fruit, it may take different times for the sugar to turn into syrup. It is important to take your time and then your wait will pay off with interest. The thickness of the peach syrup itself can be easily adjusted by boiling for a longer time. In any case, I am sure that you will definitely prepare the most delicious and fragrant peach jam for your family!

Ingredients:

Cooking the dish step by step with photos:

Wash and dry the peaches, then cut the flesh into slices. It all depends on the ripeness and juiciness of the fruit! I had very dense and crispy (like apples) peaches, so the flesh didn’t want to come off the pits - I just had to cut it off with a knife. Whether or not to remove the velvety skin is up to you (it doesn’t bother me at all in jam). I indicate the mass of peaches (1 kilogram) in the ingredients in an already prepared form, that is, without seeds. Place the slices in the bowl in which we will prepare the jam.

Cover the peaches with granulated sugar - you will need 1 kilogram. It may seem like a lot, but it will soon turn into syrup. Shake the pan or mix everything with your hands (if the peaches are dense like mine) so that the sugar evenly covers all the slices. In this state, the peaches and sugar should be left at room temperature for several hours, stirring the contents periodically. As a rule, I keep hard fruits for quite a long time - I add sugar in the evening and leave everything until the morning.

In the morning (or after a few hours) all the sugar will turn into syrup (may remain a little at the bottom) - it’s time to move on to the next stage of preparing peach jam for the winter. Place the dishes on low heat and let the granulated sugar and juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time.

Thus, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the future peach jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.

Now you need to carefully remove the peach slices from the syrup. It won't be very long, don't worry. We do this in order to thoroughly boil the syrup.

Then pour in 50 milliliters of lemon juice, which will help the syrup remain clear and not cloudy. In addition, lemon will add a decent amount of sourness to the sweet jam. Cook at medium boil for another 10-15 minutes. A test for the readiness of the syrup is a soft, soft ball: if you drop just a little syrup onto a chilled saucer, the drop does not spread, but holds its shape.

Place the peach slices into the boiling syrup and boil everything together for another 10 minutes over low heat after boiling again. Homemade peach jam is ready - close it for the winter.