Late apricots and early peaches make a wonderful fruit mix for making jams and preserves: bright, aromatic, juicy due to the peaches, and fleshy apricots will add the desired viscosity to the jam. Peach and apricot jam is prepared for the winter by boiling it three times. The recipe with photos will show you all the nuances. The cooking time should not exceed five minutes so that the peach slices do not become overcooked. As for apricots, they are needed more for the thickness and rich amber color of the jam, so if the pulp is boiled, then this is even better. Therefore, in jam you can identify fruits that are overripe or trimmed from one barrel.
By the way, it still turns out very tasty.
To keep the peach slices intact, choose fruits that are firm, even slightly underripe, and cut them without peeling them. Be sure to check how the bone is separated - when cut, it should be easily removed from the half. The same applies to apricots, although in most late varieties it separates from the pulp very easily.

Ingredients:

- early varieties of peaches – 600 g;
- apricots – 300 gr;
- sugar – 700 gr;
- citric acid – a pinch (if necessary).



Cut soft, ripe apricots in half and remove the pit. If the apricots are dense and not quite ripe, cut each half in half.




In the same way, remove the pit from the peaches, cutting along the raised groove and carefully turning the halves towards each other.




We cut peaches and apricots into slices. If they are ripe, make them large; if the fruits are not quite soft, then make the slices thinner.




Place in a bowl and sprinkle with sugar, alternating a layer of fruit and a layer of sugar. Leave it overnight. For ripe juicy peaches and apricots, 4-6 hours is enough.




After a few hours, the fruit will give a lot of juice, the sugar will almost all melt, the apricot and peach slices will be completely covered with syrup.




Carefully move the fruit with syrup and sugar into the pan. Place on low heat so that the sugar that has not dissolved gradually melts and does not burn when heated. There is no need to stir the jam, but be sure to remove the foam that rises during boiling with a slotted spoon or a tablespoon. Cook the fruit over low heat for five minutes, turn it off and leave until the next day, covered with a towel or gauze (but not a lid).




The next day the syrup will darken, become amber in color, almost transparent and thicken a little. Cook the fruit again for five minutes over low heat, turn it off and leave for a few more hours until it cools completely.




Before cooking the peach and apricot jam for the third time, sterilize the jars over steam (or prepare them in any way convenient for you), and boil the lids. While the jam is cold, let's taste it - if it seems like there is too much sugar, add a pinch of citric acid, it will balance the taste and add a slight sourness. Bring the peach and apricot jam to a boil and after two minutes we begin to pack it into jars, filling them up to the neck. Immediately screw on the lids and leave to cool to room temperature.




We wipe the cooled jars of jam with a damp sponge and towel, label them and take them out for storage with the rest of the preparations. Have a delicious winter!




Author Elena Litvinenko (Sangina)
It tastes original and

Thanks to its subtle aroma and delicate taste, peach jam quickly gained popularity among sweet lovers. Of course, such a dessert can hardly be called dietary, because its calorie content is about 250 kcal per 100 grams. However, the preparation can be made more useful by simply adding less sugar.

The main rule for creating peach confiture is to use ripe but firm fruits that have retained their shape and texture. This will help to evenly saturate each piece of peach with sweet syrup, which will give the jam a piquant and original taste.

Delicious and simple jam from pitted peaches for the winter - photo recipe

Delicious, thick, aromatic peach jam is a real winter delicacy that even the youngest cook can create. Just 3 simple ingredients (peaches, sweetener and acid), 30-40 minutes of free time - and you can already enjoy dense, transparent, candy-like pieces of peaches with a slight sourness.

Spicy peach jam is the perfect complement to hearty cottage cheese, hot homemade bread, thin pancakes or a warm cup of tea. Using the same recipe, you can easily make confiture from ripe nectarines.

Your mark:

Cooking time: 5 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peaches: 500 g
• Sugar: 400 g
• Citric acid: pinch

Cooking instructions

After the syrup becomes thick and the peaches become transparent, pour the hot fruit mixture into the prepared container. We enjoy incredibly delicious peach jam at any time (throughout all the cold months).

Peach jam slices

This delicious jam primarily attracts with its neat and attractive appearance. It is also very easy to prepare, so even an inexperienced housewife can master it.

Ingredients:

• peaches – 1 kg;
• sugar – 0.8 kg;
• water – 2 glasses;

What to do:

1. Peaches should be washed thoroughly and, if necessary, sorted. Also, if desired, the fruits can be peeled.
2. After this, cut into slices.
3. Next, the creation of the syrup begins. Mix sugar and water in a saucepan and boil over heat until completely dissolved.
4. Place peach slices in a cooking vessel and pour syrup over them.
5. Bring to a boil, reduce heat and simmer the dessert for another 15 minutes.
6. Place the finished product in prepared jars.

Winter jam from whole peaches with pits

Ingredients:

• peaches – 1 kg;
• sugar – 0.8 kg.

How to cook:

1. Wash and peel the fruits, then pierce them on different sides. A regular toothpick is quite suitable for these purposes.
2. Next, place the fruits in a bowl for making jam, cover with sugar and let sit under a towel for 4 hours.
3. Then simmer over low heat for 2.5 hours and pour into jars.

Five-minute jam recipe

Ingredients:

• pitted peaches – 1 kg;
• sugar – 1.1 kg;
• water – 0.3 l.

Preparation:

1. Wash the fruits, remove the seeds and cut into slices or small pieces.
2. Place in a cooking vessel and add 0.8 kg of sugar.
3. The next step is to prepare the syrup. To do this, just mix the remaining sugar with water and bring to a boil, waiting until all the grains dissolve.
4. Now you can put the fruit on the fire and pour syrup over it.
5. Let the jam boil for 5 minutes, after which it is ready to be transferred to sterilized jars.

How to make peach and apricot jam

The combination of fragrant and soft peaches with sweet apricots is always a delight. Especially when you can taste a piece of summer on a cold winter evening. Amber jam is easy to prepare, and the result is worth it.

Ingredients:

• peaches – 1 kg;
• apricots – 1 kg;
• sugar – 1.6 kg.

What to do:

1. Very ripe fruits are good for dessert. Initially, they must be thoroughly washed. There are 2 options: either clean the peel with a brush, or remove it altogether.
2. Next, cut the fruit into slices, removing the seeds.
3. The ideal cookware for cooking would be an enamel pan. You need to put the fruits in it and cover them with sugar, leaving for an hour.
4. When the peaches and apricots release their juice, you can move the pan to low heat.
5. After bringing to a boil, remove from heat until completely cool. Repeat this action several times (optimally 3). However, you should not get carried away so that the jam does not become too liquid.
6. The final step is to transfer the product into sterilized jars. The latter should be rolled up and placed upside down under a blanket or towel until they cool completely.

Preparing peaches and oranges for the winter

Another original variation on the theme of peaches, which will definitely impress lovers of unusual combinations. The jam amazes with its aroma and exquisite taste. It is often used as a filling for pies and other baked goods.

Ingredients:

• oranges – 0.5 kg;
• peaches – 0.5 kg;
• sugar – 0.4 kg.

Algorithm of actions:

1. Wash the peaches, remove the peel and cut into medium pieces.
2. Citrus fruits need zest. Also chop the pulp into cubes. But the zest can be grated.
3. Place all ingredients in a thick-bottomed saucepan and leave for about an hour.
4. Now you can start cooking. Place the pan on high heat, and after boiling, reduce it to low. In this mode, cook the workpiece for 30-40 minutes.
5. Pour the hot dessert into jars and roll up.

Variation with lemon

A very juicy and tasty jam that will definitely please those who don’t like sugary desserts. At the same time, the recipe is quite economical, thanks to the small amount of sugar.

Ingredients:

• peaches – 1 kg;
• lemon – 0.2 kg;
• sugar – 0.3 kg.

Preparation:

1. The first stage will be the preliminary preparation of the fruit. Sort the peaches, rinse and then remove the skin. If the fruit is too hard, you can remove the peel with a knife, like apples.
2. Next, cut the fruits into medium cubes.
3. Now it is important to prepare the lemons properly. In fact, only their juice and a little zest are useful for the recipe. Roll 1 large or 2 small fruits on the table, cut in half and squeeze out all the juice. For more flavor, you can grate the zest of 1 lemon.
4. After this comes the stage of cooking the workpiece. Place the peaches in a saucepan with a thick bottom and pour in lemon juice, sprinkling with zest on top.
5. Put on gas and constantly stir the jam, avoiding burning.
6. Half an hour after boiling, you can add sugar, then leave the pan on the stove for another 5 minutes.
7. The final step is to transfer the dessert into pre-sterilized jars. They must be rolled up and left upside down under a towel until completely cool.

Regardless of the recipe you choose, you can always find life hacks that will help make the jam even more delicious. These same tips will greatly simplify the cooking process itself.

1. To peel peaches as quickly as possible, immerse them in boiling water for a couple of minutes. Then transfer the fruits into ice water. Once they cool, the skins will come off easily.
2. The best jam is made from moderately ripe, but not too soft fruits.
3. By adding a little citric acid to the preparation, you can ensure ideal storage without sugaring.
4. If the bone has grown into the pulp and is extremely difficult to remove, you can use a special spoon.
5. If desired, you can reduce the amount of sugar in the recipe, making the product more healthy and natural.
6. If during cooking the mass turns out to be too liquid, it can be returned to the stove and brought to the required consistency.

Peach jam is a wonderful dessert that will become a complete source of vitamins and positive emotions in winter. Thanks to many different recipes, you can always find the perfect option to suit your taste. And tips and life hacks will turn preparing such sweets into a pleasant and productive pastime.

We look forward to your comments and ratings - this is very important to us!

Nectarine jam must be included in the list of winter preparations. The content of B vitamins, fructose and pectin is only a small part of the richness of the fruit. A rich taste, without the feeling of sugar, and an aroma that persists during long-term heat treatment are the main assets for which you should stock up on them.

How to make nectarine jam?

Nectarine jam is not much different from preparing other fruit preparations. Nectarines are cut into slices, sprinkled with sugar and allowed to stand for a couple of hours. Afterwards, cook according to the chosen recipe. This can be a “Five Minute”, single-stage cooking for 40 minutes, or multiple boiling at intervals of 10 hours.

1. It is preferable to make nectarine jam using ripe or slightly unripe fruits. It is very important that the fruits are hard; soft ones quickly boil and give the jam an unaesthetic appearance.
2. Another important fact is slicing. To maintain integrity, it is better to cut into small slices. Those who like a smooth consistency can grind the nectarines in a blender or chop them very finely.
3. Do not neglect herbs and spices: cloves, lemon juice, zest, vanillin will make the jam more flavorful.

Nectarine jam for the winter - a simple recipe

The most delicious nectarine jam is prepared simply, quickly, without additional ingredients. You need to mix the fruit with sugar, set aside for 4 hours until the juice releases and simmer for 20 minutes on the fire. The fruits are so easy to prepare that you don’t even have to remove the foam from the jam at the beginning, because it’s more convenient to collect it at the end.

Ingredients:

• nectarines - 1 kg;
• sugar - 1 kg.

Preparation

1. Cut the nectarines into slices, sprinkle with sugar and leave in the refrigerator for a day.
2. Place the container on the stove, bring to a boil and cook for 40 minutes.
3. Cool and package the simple nectarine jam into sterile jars.

Nectarine jam “Pyatiminutka”

Nectarine jam for the winter “Five Minute” is one of the useful and comfortable preparations. Experience shows that during 5 minutes of cooking, the fruits do not lose vitamins, perfectly reveal the aroma and are saturated with syrup. Given the short duration of the process, it is important to use ripe but firm fruit. Soft ones will boil, unripe ones will not give any taste.

Ingredients:

• nectarine - 700 g;
• sugar - 600 g.

Preparation

1. Remove the seeds from the nectarines, cut into slices and sprinkle with sugar.
2. Place in the refrigerator for 12 hours.
3. When the time is up, bring to a boil, reduce heat and simmer for 5 minutes.
4. While hot, pack the nectarines into sterile jars and roll up.

Cutting the fruit into slices makes seedless nectarine jam visually appealing. At the same time, the question immediately arises of what needs to be done to keep the slices intact during cooking, the answer to which is simple: you should leave them in sugar for 48 hours. During this time, the sugar will saturate the fruit, they will caramelize, become dense and will not boil over.

Ingredients:

• nectarines - 2 kg;
• sugar - 750 g;
• vanillin - 3 g.

Preparation

1. Cut the nectarines in half, remove the seeds, and cut into slices.
2. Sprinkle with sugar and refrigerate for 48 hours.
3. Transfer to the stove and simmer for 30 minutes.
4. Roll the nectarine jam into sterile jars.

Nectarine jam with raspberries

Nectarine jam for the winter in a single version is good, but the combination of raspberries and nectarines is much more interesting. Raspberries make the jam sweeter and more aromatic, subtly emphasizing the characteristics of nectarine. Raspberries and nectarines are the same in everything except cooking time, so they are pureed and cooked like jam before cooking.

Ingredients:

• pitted nectarine - 700 g;
• raspberries - 300 g;
• lime - 1 pc.;
• sugar - 500 g;
• zhelfix -25 g.

Preparation

1. Keep the nectarine in boiling water for a minute. Cool and remove the skin.
2. Remove seeds and chop.
3. Add raspberries and puree.
4. Mix 40 g of sugar with jellyfix.
5. Pour into the mixture, stir and bring to a boil. Add the rest of the sugar and cook for 5 minutes.
6. At the end of cooking, add lime juice and zest.
7. Roll into sterile jars and keep upside down until completely cool.

The first people to prepare nectarines for the winter are lovers of sweet pastries. They decorate cakes and pies with amber slices, and use the syrup for soaking. This tasty and practical preparation is simple to prepare, but not quick. To get whole slices, the jam is cooked in stages, at intervals.

Ingredients:

• peaches - 1 kg;
• nectarines - 1 kg;
• sugar - 1.5 kg;
• citric acid - 1 teaspoon;
• water - 250 ml.

Preparation

1. Make syrup from water and sugar.
2. Pour bitter syrup over nectarine and peach slices for 2 hours.
3. Boil for 20 minutes, set aside for 2 hours.
4. Return to the stove, simmer for 20 minutes, add citric acid and pack into jars.

And nectarines for the winter turn out bright and pleasantly sweet and sour. The only inconvenience is the liquid consistency. This disadvantage is eliminated by the method of repeated cooking, when boiling the fruits alternates with their cooling. Greater thickness can be achieved by letting the jam sit for 8 hours before packaging.

Ingredients:

• apricots - 1 kg;
• nectarines - 1 kg;
• sugar - 1.5 kg.

Preparation

1. Remove the seeds from the fruits, cut the fruits and sprinkle with sugar.
2. After an hour, put on the stove, bring to a boil and set aside for 10 hours.
3. Repeat the procedure three times.
4. At the last stage, add a few apricot kernels and simmer the thick nectarine and apricot jam for 10 minutes.

Nectarine jam with oranges

Nectarine and orange jam for the winter is a popular preparation. Orange zest gives the jam a refreshing aroma, and the pulp makes the taste richer. It’s easy to cook, it turns out interesting and financially profitable. To prepare it, you don’t need to wait for the season: oranges can always be purchased, and nectarines are cheapest in the fall.

Ingredients:

• orange - 1/2 pcs.;
• nectarines - 650 g;
• sugar - 650 g.

Preparation

1. Sprinkle nectarine slices with sugar. Add the orange zest and pulp and place on the stove.
2. Bring to a boil over high heat, reduce heat and simmer for 50 minutes.
3. Pack into jars.

Nectarine jam with almonds

Every housewife wants to make the recipe for seedless nectarine jam more varied. For many, the combination of nectarine with berries and fruits will no longer seem unusual, but a handful of almonds is another matter. The jam immediately acquires a subtle nutty aroma, an interesting texture and the status of an original preparation that can be proudly served to guests.

Ingredients:

• nectarines - 500 g;
• sugar - 450 g;
• almonds - 100 g;
• cinnamon - 5 g.

Preparation

1. Steam the almonds with boiling water for 10 minutes.
2. Remove the skin and divide into halves.
3. Sprinkle nectarine slices with sugar. Wait for the juice to release and cook for 10 minutes.
4. Leave for 10 hours.
5. Afterwards, bring to a boil, add almonds and cinnamon and cook the unusual nectarine jam for 10 minutes.
6. Pack into jars, cool, and seal.

Nectarine jam, the recipe for which is presented below, is prepared by boiling the fruit in syrup, which is the best way to obtain a transparent and not overcooked product. The fruits are immersed in syrup, boiled a little and left for a day. Once soaked in syrup, they become denser and retain their shape during subsequent cooking.

Ingredients:

• nectarine - 950 g;
• water - 350 ml;
• sugar - 950 g;
• lemon juice - 40 ml.

Preparation

1. Mix sugar and water, bring to a boil, and boil for 2 minutes.
2. Add lemon juice and nectarine slices.
3. Cook for 5 minutes and remove from heat.
4. Leave for a day, stirring occasionally.
5. Afterwards, cook for 15 minutes and roll into jars.

Nectarine jam in a slow cooker

Delicious nectarine jam for the winter can be cooked in a saucepan, or better yet, in a slow cooker. In the latter, you don’t even need to wait for the fruit juice to appear, but you can sprinkle the nectarine slices with sugar and set the “Baking” setting for 45 minutes. When cooking, the syrup will not burn, the fruit will not stick to the bottom, and the jam will turn out very tasty and fragrant.

Apricot and peach jam: a recipe for the winter © shutterstock

Today we are preparing apricot jam according to the recipe from tochka.net. But let's move away from the usual monotonous dessert and try to make an original assortment in a jar, making apricot and peach jam for the winter.

Have you had time to enjoy ripe apricots and sweet peaches? And even a little more left? Great, then, so that you don’t run out of fruit, we suggest you make jam from apricots and peaches.

This combination of fragrant apricots and tender peaches can delight you even in winter, when you open a jar of amber jam made from apricots and peaches.

Apricot and peach jam - ingredients:

• 1 kg apricots,
• 1 kg peaches (or nectarines),
• 1.5 kg of sugar.

Apricot and peach jam - recipe:

1. You can use ripe and even dried berries for jam. Since both apricots and peaches are shaggy fruits, they must first be thoroughly washed with a brush. Alternatively, you can remove the skin by briefly dipping it in boiling water.
2. To make jam, cut the apricots into slices and remove the pits, which you should not rush to throw away. Also cut the peaches into slices and remove the pits. If the seeds are difficult to separate, the fruits can be cut into smaller pieces.
3. Place the chopped fruits in an enamel pan, add sugar and leave for 1 hour so that the fruits release their juice.
4. Then place the pan over low heat, stirring, bring to a boil and remove from heat. Cover with a lid and leave until completely cool (until the next day).
5. Repeat the procedure two or three times. Bring the jam to a boil, remove from heat and leave to cool. The more you repeat this process, the richer the apricot and peach jam will be.
6. Remove the kernels from several apricot kernels and add them to the jam at the last stage of boiling. The seeds will add a pleasant aroma to apricot and peach jam. You shouldn’t get too carried away with the bones, because... they contain hydrocyanic acid, which is hazardous to health, but it can be consumed in small doses.
7. Place hot apricot and peach jam into prepared sterilized jars and seal. Turn the jars over, wrap them in a blanket and leave until completely cool.

Bon appetit!

READ ALSO:

Watch the video recipe on how to cook apricots in jelly:

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Peach and apricot jam

Amazing recipes for peach and apricot jam

Peaches and apricots
- self-sufficient fruits, it is better to cook them separately from other fruits and berries.

You can diversify the taste with the help of spices and alcohol.
Apricots are perhaps the most sticky fruit.

Therefore, stir apricot jams and preserves often and cook in non-stick cookware if possible.

To flavor apricot preparations, you can add almond, orange, tangerine or lemon liqueur, citrus juice and zest, almonds, vanilla, cardamom, and ginger. Peaches are “friends” with the same additives - plus cherry liqueur, star anise, and cinnamon.

Peach is a capricious fruit.

But in jam it behaves simply approximately: citric acid and vanillin preserve and emphasize its natural delicate taste and aroma.

Peach jam

1 kg small peaches, 1.3 kg sugar, 0.5 tsp. citric acid, a pinch of vanilla sugar.

Scald the peaches and peel them. Blanch in boiling water for 5 minutes. Boil syrup from sugar and 1 tbsp. water, dip peaches in syrup, bring to a boil, remove from heat and leave for 6 hours. Then put it back on the stove and cook for 30 minutes over medium heat from the moment it boils. A minute before readiness, add citric acid and vanilla sugar, place in sterilized jars and roll up. Turn over, wrap and leave to cool.

Apricot jam with ginger

2 kg apricots,

1.5 kg of sugar, finger-length ginger root.

Wash the apricots, dry them, halve them and sprinkle with sugar. Leave for 12 hours. Place on the fire, bring to a steady boil, remove from heat and let cool completely. Return to the stove and cook for 30 minutes from the moment it boils. Remove again and cool. Grate the ginger
on a fine grater, remove hard fibers. Add ginger to apricots, stir and cook for 20 minutes from the moment of boiling. Sterilize jars and lids. Pour hot jam into them and roll them up. Turn over, wrap and let cool.

Apricot jam with oranges

3 kg apricots,

3 kg sugar, 1 kg oranges.

Wash the fruits with a brush, cut the oranges into slices to remove the seeds, and also remove the seeds from the apricots. Pass the fruit through a meat grinder (oranges - straight with zest), mix with sugar. Place on fire and simmer for 30 minutes
boil, remove from heat and leave for 3-4 hours. Put it back on the fire and cook for 10 minutes. Sterilize the jars and lids, pour the jam and seal. Turn over, wrap and let cool completely.

Apricot jam with kernels

For 1 kg of ripe firm apricots

I kg sugar, juice of 1 lemon.

Wash and dry the apricots, prick them with a fork and push out the pit using a special tool or a pointed wooden stick (like a pencil).

Break all the seeds, remove the kernels and place one in each apricot. Cover the apricots with half the sugar and leave for 6-8 hours. Then drain the juice, add the rest of the sugar, boil for about 5 minutes until the sugar is completely dissolved, and pour boiling syrup over the apricots. Leave until the syrup has cooled completely, drain again, boil and repeat the procedure - and so on 5 times. Add lemon juice to the syrup one last time and simmer until a drop of syrup, if dropped on a saucer, stops spreading. Sterilize the jars and lids, pour the jam, roll it up, turn it over, wrap it and let it cool completely.

Apricot jam in Arabic style
3 kg apricots,
1.5 kg sugar,
1 orange, 1 lemon,

1 tbsp. freshly squeezed apple juice,

2 tbsp. l. cumin.

Wash the apricots thoroughly, divide them into halves, sprinkle with sugar, and set aside. Remove the zest from the lemon and orange and chop finely. Squeeze the juice out of the pulp. Combine all ingredients, put on fire and simmer for 15 minutes. Remove from heat and let stand

5-6 hours. Put it on the fire again - and so on three times. Sterilize the jars and lids, pour the jam and seal. Turn over, wrap, let cool.

Compote of peaches and dogwood

For a 2-liter jar - 1.5 kg of small peaches,

I Art. dogwood;

for syrup: per 1 liter of water

I Art. Sahara.

Wash the jars thoroughly and sterilize the lids. Wash peaches and dogwoods and dry. Pack the peaches into the jars as tightly as possible, filling the gaps with dogwood. Boil water and pour over the peaches, cover with a lid and leave until cool. Then drain the water, boil again and repeat
filling. For the third time, measure the amount of water, add sugar, boil

3-4 minutes, pour over the peaches and roll up immediately. Turn over, wrap and let cool.
Apricot compote

1 kg apricots,

150 g powdered sugar, water.

Wash the apricots thoroughly and remove the seeds. Wash the jars thoroughly, place the apricots in them, cover with powdered sugar and fill with boiled cold water. Cover with lids and sterilize - 8 minutes 12 - 1.5 liter, 15 - 2 liter or 20 - 3 liter. Roll up, turn over, wrap, leave until cool.

Apricot jam

2 kg pitted apricots, 300 g sugar.

Very soft, overripe fruits are suitable for apricot jam. Wash them thoroughly, removing damaged areas and seeds. The mass of apricots after this should be 2 kg. Boil the apricots until soft, stirring all the time
(about 20 minutes), rub through a sieve or beat in a blender. Add sugar to the apricot puree, stir well and cook over low heat for 15 minutes, stirring all the time. Sterilize jars and lids. Pack the jam and roll it up immediately. Turn the jars upside down, wrap them up and leave until cool.

Apricot jam

I kg pitted apricots, 1 kg sugar, 1 tbsp. water.

Wash the apricots (the fruit with the pit will be approximately 1.3 kg) thoroughly and remove the pit.

Make syrup from water and sugar. Pour the hot syrup over the apricots, put on the fire and cook for 10 minutes from the moment it boils. Remove from heat and leave for 8 hours. Repeat the cooking and standing procedure three times. For the third time, sterilize the jars and lids, package the jam and roll it up. Cool covered upside down.

Apricot jam with liqueur

I kg of apricots,

0.5 tbsp. water, 1 kg sugar, I tbsp. l. I Art. l. Amaretto liqueur.

Wash the apricots, dry them, divide into halves. Chop a few, remove the grains and add to the apricots. Cover the apricots with water and cook until they are completely soft. Add sugar and cook, skimming, until the jam thickens (do a drop test). Sterilize jars and lids. Add liqueur and lemon juice, stir, let it boil and remove from heat. Pour the prepared jam into jars and seal. Turn over, wrap and let cool.

Apricot jam with honey

1 kg apricots,

3 tbsp. sugar, 200 ml water, 200 g honey,

I large lemon.

Wash the apricots and cut them into halves. Remove the zest from the lemon and squeeze out the juice. Connect
apricots, sugar, water, honey, juice and lemon zest in a saucepan or basin, cover with a lid or sheet of paper and leave to soak for an hour. Place on the fire and bring to a boil, boil

5 minutes, remove from heat and leave to cool overnight. The next day, drain the apricots in a colander, set the fruits aside, and put the syrup on low heat and reduce by a third. Carefully add the apricots, stir gently, cook

5 minutes. Sterilize the jars and lids, pack boiling jam in them, roll them up, turn them upside down and wrap them.

Peach jam

I kg peaches, 2 tbsp. sugar, 1 lemon,

I vanilla pod (or I packet of vanilla sugar), a pinch of salt.

Wash the peaches, remove the seeds and cut into small pieces.

Remove the zest from the lemon
chop finely and squeeze the juice out of the pulp.

Place the squeezed part of the lemon, white peels and seeds in a gauze bag (they are a source of natural gelling agent).Instead of lemon, you can add natural pectin or a special mixture for jams and preserves, Zhelfix. You can read more about it here http://vsezdorovo.com/category/otzyvy-potrebitelej/produkty-pitaniya-i-napitki/pripravy-specii-sousy/

Bring peaches, sugar, lemon juice, vanilla, salt, lemon zest and pouch of lemon pulp to a boil over high heat in a wide-bottomed container. Then reduce the heat and cook the peaches, stirring, until the jam thickens (depends on the juiciness of the peach; on average it takes 15 minutes - but do a drop test just in case). Sterilize the jars and lids, remove the gauze bag from the finished jam, squeeze it out, let the jam boil again - and package it. Roll up, turn over, wrap and leave until completely cool.
Peach jam with coffee
I kg pitted peaches
I kg sugar, 8 tbsp. l. lemon juice, 8 coffee beans,

1 packet of vanilla sugar or 1 vanilla pod.

Wash the peaches (with pits, their weight will be about 1.1-1.2 kg) thoroughly with a brush (to remove fluff), remove the pits. Puree half the peaches using a blender, finely chop the rest. Combine, add lemon juice, regular and vanilla sugar, stir. Grind the coffee to form large pieces and pour the crumbs into a thick gauze bag. Add it to the peaches and leave for 3 hours.

Sterilize jars and lids. Place the jam on the fire and cook for 5 minutes from the moment it boils. Remove from heat and remove the cheesecloth and coffee. Pack the jam into jars.

Roll up, turn over, wrap and leave until cool.