Peach jam

A delicacy that I prepare with great pleasure. It is good for pancakes, cakes or for a breakfast with a cup of milk.

  • 2 kg of peaches
  • 1 - 1,200 kg of sugar
  • juice from a lemon

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Peach jam:

I washed the peaches very well after I kept them in water for 30 minutes, I removed the fluff from them with a rougher towel. I cut the peaches and removed the seeds. In a bowl I added the peaches cut into larger slices and I sprinkled sugar on them. I left them in the fridge until the next day.

In a large saucepan I added the peaches together with the juice left overnight and let it boil over the right heat. It should be stirred from time to time so that it does not stick to the bottom of the pan. .When it is almost ready, add the lemon juice and let it boil a little more.

We put the hot jam in sterilized jars and then place them in a thick blanket to cool until the next day when we store them in the cellar, a cool place.


Tips sites

1

Take a spoonful of jam and put it on a plate, if it does not flow it means that the jam is made.

2

if you don't leave them in the fridge until the next day, put the sugar and 400 ml of water in a saucepan and let the syrup boil for a few minutes, taking care not to sweeten it.

3

instead of sugar you can use 300 gr of natural sweetener Green Sugar.


Searched words "peach jam"

The fruits are washed, cleaned and cut into cubes (melons and peaches). I placed them in the slow cooker bowl, I added the blueberries.

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Ingredients for Peaches stuffed with jam and walnuts, old recipe for tender cookies

  • -2 eggs
  • -175 g sugar
  • -125 ml oil
  • - 1 teaspoon baking soda
  • -450 g flour
  • -1 salt powder
  • For the filling
  • -the middle of peaches
  • -100 g ground walnuts
  • -15 ml esenta rom
  • -300 g plum jam
  • For color
  • - food coloring
  • -150 ml of milk
  • For decoration
  • -100 g sugar or coconut

Preparation for Peaches stuffed with jam and walnuts, old recipe for tender cookies

The above are the ingredients we need. I will talk about how to prepare in the following below.

How to make peach dough

I started by separating the eggs, the egg whites from the yolks. I whipped the egg whites with the salt powder. Gradually I added the sugar and mixed continuously until it melted completely.

I left the egg whites aside and rubbed the yolks with the oil so that the mayonnaise was not cut. I added the yolk mixture with oil over the egg white foam and incorporated everything with a wooden spatula. At the end I added lightly, lightly the flour mixed with the baking soda and I started kneading the dough.

I got a fine dough that doesn't stick to my hands.

Modeling peach cookies

From this dough I formed balls the size of a smaller walnut that I put in the tray lined with baking paper. From this composition we will get about 60 balls.

Put the tray in the preheated oven at 160 degrees Celsius and leave until the balls start to brown. After baking, let them cool and then dig out the middle with a sharp-edged knife.

We will mix the powder we obtained with jam, walnut and rum essence. This way we will get the peach filling.

Peaches stuffed with jam and walnuts, old recipe for tender cookies

We will fill each half of the peach with this cream as seen in the pictures above, after which we start to join the halves together. We will get some beautiful peaches.

To animate them we will pass them through the dye dissolved in milk and then through sugar or coconut.
If you want another filling you can use chocolate or jam.
I like them very much, they are very effective and have a unique taste.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Peaches stuffed with jam and walnuts, old recipe for tender cookies


Ingredients for Peaches stuffed with jam and walnuts, old recipe for tender cookies

  • -2 eggs
  • -175 g sugar
  • -125 ml oil
  • - 1 teaspoon baking soda
  • -450 g flour
  • -1 salt powder
  • For the filling
  • -the middle of peaches
  • -100 g ground walnuts
  • -15 ml esenta rom
  • -300 g plum jam
  • For color
  • - food coloring
  • -150 ml of milk
  • For decoration
  • -100 g sugar or coconut

Preparation for Peaches stuffed with jam and walnuts, old recipe for tender cookies

The above are the ingredients we need. I will talk about how to prepare in the following below.

How to make peach dough

I started by separating the eggs, the egg whites from the yolks. I whipped the egg whites with the salt powder. Gradually I added the sugar and mixed continuously until it melted completely.

I left the egg whites aside and rubbed the yolks with the oil so that the mayonnaise was not cut. I added the yolk mixture with oil over the egg white foam and incorporated everything with a wooden spatula. At the end I added lightly, lightly the flour mixed with the baking soda and I started kneading the dough.

I got a fine dough that doesn't stick to my hands.

Modeling peach cookies

From this dough I formed balls the size of a smaller walnut that I put in the tray lined with baking paper. From this composition we will get about 60 balls.

Put the tray in the preheated oven at 160 degrees Celsius and leave until the balls start to brown. After baking, let them cool and then dig out the middle with a sharp-edged knife.

We will mix the powder we obtained with jam, walnut and rum essence. This way we will get the peach filling.

Peaches stuffed with jam and walnuts, old recipe for tender cookies

We will fill each half of the peach with this cream as seen in the pictures above, after which we start to join the halves together. We will get some beautiful peaches.

To animate them we will pass them through the dye dissolved in milk and then through sugar or coconut.
If you want another filling you can use chocolate or jam.
I like them very much, they are very effective and have a unique taste.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Peaches stuffed with jam and walnuts, old recipe for tender cookies


Peach jam

Peach jam
Peach variety & # 8211 Gorgeous autumn it matures in the second half of September and is rightly called gorgeous because it has a special flavor like you can't imagine. If you are lucky enough to find this kind of peaches on the market do not hesitate to buy them even if they are smaller than peaches you know & # 8230. They have a special sweet-bitter taste, with white-yellow flesh and a strong aroma that so much your olfactory senses and not only & # 8230. . The jam prepared from this variety is special from all points of view & # 8230. I won't tell you anymore, I'll let you discover their taste & # 8230 See other jams in the section Canned and Pickled Recipes .

Ingredients Peach Jam :

5 kg peaches
1.5 kg of sugar
3 lamai
500 ml dry white wine
1/2 vanilla pod
3 packs of Gel Fix 1: 1
salicyl or preservative powder

Preparation Peach Jam :

Peaches they are washed and then scalded in boiling water, after which we immediately put them in cold water and peel them. After I peeled peaches we open them and remove the seeds. We place them in a larger pan and put over them the juice of 3 lemons and grated peel.

Add the wine, sugar, vanilla pods and boil until the quantity is reduced by half. Add the gel fix and let it boil for another minute. At the end add 1 teaspoon of salicyl or 1 packet of preservative powder, then put Peach jam in jars, staple and place them in a dry dunst between the beds until the next day.


Peach jam - Recipe taken from the mother's notebook

A wonderful sweet, golden yellow, very fine and very fragrant… I recommend the recipe!

Ingredient:

1 kg of peeled peaches and seeds
1 kg of sugar
800 ml water
2-3 slices of lemon

Method of preparation:

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)


How to make red peach and raspberry jam

They will be chosen peaches well cooked with thick pulp (not crushed or soft too hard), then washed and scalded in boiling water about 4-5 minutes, to peel more easily.

With a sharp knife, peaches Peeled, cut in half lengthwise, remove the seeds, then cut into thin slices.

Meanwhile in a cenameled ratite (size depending on the amount of ingredients ) used only for jams, it will be boiled the water together with the sugar, until it binds (make beads), then add the fruits (peaches and raspberries) to simmer, stirring the pan continuously in parts (to avoid sticking to the bottom of the pan and mix with a spoon in the jam ).

Occasionally, the jam will froth, and when it is ready (well bound, the cold plate test) will be added lemon juice, to maintain its color yellow-red and to avoid sweetening of jam during storage time.

Red peach and raspberry jam it will be put in well sterilized and dried jars, then in a warm bed in beds (until complete cooling..4-5 days).

Jars with peach and raspberry jam cooled, will label with name and year, then put on the shelf in the pantry in a dry and cool place.


Peach jam

Choose hard peaches, peel them and put them in lime water. Then rinse in cold water, break it in half so that the symbols can be removed. Bring the syrup to a boil, add a tablespoon of lemon juice to the first boils, let the syrup bind, reduce the heat a lot to calm the boils, add the peaches, leave for another 10-15 minutes and then add the we are proud of her. After boiling halfway, add the other tablespoon of lemon juice. Try it and when the syrup is a little bean and then widens, it is ready. Take the foam and pour it cold into the jar. It can also be prepared differently: cutting the fruit in halves and then each half in length, in blades about 4-5 mm thick. bind the syrup as in the other procedure, set the pot aside on the fire, put the cut peaches, leave for 10-15 minutes, then boil again. Then proceed as in the previous recipe.

Among the alternatives to the recipe Peach jam, we recommend:


Peach jam

Choose hard peaches, peel them and put them in lime water. Then rinse in cold water, break it in half so that the symbols can be removed. Bring the syrup to a boil, add a tablespoon of lemon juice to the first boils, let the syrup bind, reduce the heat a lot to calm the boils, add the peaches, leave for another 10-15 minutes and then add the we are proud of her. After boiling halfway, add the other tablespoon of lemon juice. Try it and when the syrup is a little bean and then widens, it is ready. Take the foam and pour it cold into the jar. It can also be prepared differently: cutting the fruit in halves and then each half in length, in blades about 4-5 mm thick. bind the syrup as in the other procedure, set the pot aside on the fire, put the cut peaches, leave for 10-15 minutes, then boil again. Then proceed as in the previous recipe.

Among the alternatives to the recipe Peach jam, we recommend:


Peach jam

Choose hard peaches, peel them and put them in lime water. Then rinse in cold water, break it in half so that the symbols can be removed. Bring the syrup to a boil, add a tablespoon of lemon juice to the first boils, let the syrup bind, reduce the heat a lot to calm the boils, add the peaches, leave for another 10-15 minutes and then add the we are proud of her. After boiling halfway, add the other tablespoon of lemon juice. Try it and when the syrup is a little bean and then widens, it is ready. Take the foam and pour it cold into the jar. It can also be prepared differently: cutting the fruit in halves and then each half in length, in blades about 4-5 mm thick. bind the syrup as in the other procedure, set the pot aside on the fire, put the cut peaches, leave for 10-15 minutes, then boil again. Then proceed as in the previous recipe.

Among the alternatives to the recipe Peach jam, we recommend:


Peach jam

Choose hard peaches, peel them and put them in lime water. Then rinse in cold water, break it in half so that the symbols can be removed. Bring the syrup to a boil, add a tablespoon of lemon juice to the first boils, let the syrup bind, reduce the heat a lot to calm the boils, add the peaches, leave for another 10-15 minutes and then add the we are proud of her. After boiling halfway, add the other tablespoon of lemon juice. Try it and when the syrup is a little bean and then widens, it is ready. Take the foam and pour it cold into the jar. It can also be prepared differently: cutting the fruit in halves and then each half in length, in blades about 4-5 mm thick. bind the syrup as in the other procedure, set the pot aside on the fire, put the cut peaches, leave for 10-15 minutes, then boil again. Then proceed as in the previous recipe.

Among the alternatives to the recipe Peach jam, we recommend: