How to cook peach jam with oranges?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Peach jam can rightly be considered one of the most delicious. The pulp of a tender and juicy peach, even without the addition of sugar, has an amazing taste, and if you add an orange to it, the effect will be simply amazing. In this case, you can use all kinds of spices or additional ingredients to add flavor.

Before you start making peach jam, you need to choose the right products, because the final result and the taste of the dish depend on their quality. It is worth noting here that if for any other jam you can take fruits that are not quite first-class quality (a little wrinkled, overripe, bursting, etc.), then this jam recipe is designed for products of impeccable quality. Therefore, products that are stale or have begun to wither or rot are categorically not suitable.

To make two liters of peach and orange jam, you will need the following ingredients:

• oranges - six pieces (small);
• peaches - 1.5 kg;
• water - 2.5 cups;
• sugar – 1.3 kg

Before you start making jam, you need to decide which version of it we will do. The fact is that this recipe involvesthat peach jam may contain large pieces of peaches, in the form of halves or cut into small cubes. In this case, the orange in both cases must be cut into small pieces.

Large pieces of peaches (fruit halves) will add piquancy to the jam and keep the food more natural, and a peach, cut into small pieces along with an orange, will make the peach jam more intense. Therefore, when making peach jam, this must be taken into account.

Before cutting peaches, they must be scalded with boiling water and peeled. Oranges must be peeled and then cut into medium cubes. Both fruits must be completely pitted, as they can give bitterness and spoil all the jam.

Next, you need to take a pot, in which the jam will be cooked, fill it with water and put on fire. After the water reaches the boiling point, sugar should be added to it, which must be boiled over low heat for about five minutes. After that, fruits are added to the pan and, with constant stirring, cook for forty minutes over low heat. The jam is ready.

For better preservation, the finished jam, still hot, is poured into pre-prepared and clean jars, which, together with the contents, are dipped in boiling water for five minutes. After that, the jars are closed with a tight lid and turned over until completely cooled. Such canning of peaches will allow the jam to stand for quite a long time, notchanging their taste properties.

Many housewives in the process of boiling fruits in syrup add various herbs or spices to the pan. They can significantly improve the taste of jam, but true peach connoisseurs believe that this only interrupts the taste and aroma of the fruit, which is already bright and unique. Others prefer to add half a glass of cognac to this amount, but since children can also eat jam, this is not recommended.