Apple and peach jam for the winter
A special cooking method keeps the fruit slices intact and firm, and the peach-apple jam colorful and translucent. The only important thing is to use firm peaches that won't separate during cooking. Therefore, it's worth using even slightly underripe peaches for this recipe.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
-
Apples4 pcs
-
Peach4 pcs
-
Sugar650 G
-
Citric acid1 tbsp
Peel and core the apples using a knife and a vegetable peeler. Simply break the peaches in half and slice them into wedges, just like the apples. Sprinkle a little sugar on the bottom of a bowl and add some of the fruit.
Continue placing peach and apple slices in the bowl, sprinkling with sugar, but not in large quantities. Sprinkle the remaining sugar on top and let sit for 5-7 hours.
After this time, the fruit slices will float in their own juices without adding any water. Place the bowl over medium heat and bring to a boil.
Cook for 5 minutes and add citric acid. Cook for about 1 minute to evenly distribute the preservative, turn off the heat, and let the jam cool completely.
Then return to the heat and simmer for another 5 minutes, once the syrup begins to boil. Let it cool completely. Repeat this process 3-4 more times until the fruit slices are firm, not crunchy, and have become translucent.
When the peach and apple jam has become thick enough, pour it, still boiling, into sterilized jars and seal for the winter.
This beautiful and aromatic apple-peach jam will delight anyone who tries it for the first time.
- 40 min
- 265 kcal
- 1433
- 3 hours 20 minutes
- 132.8 kcal
- 1876
- 1 hour 20 minutes
- 0 kcal
- 418
- 20 min
- 53.9 kcal
- 881
- 35 min
- 0 kcal
- 261
- 15 min
- 0 kcal
- 232
- 35 min
- 215 kcal
- 764
- 50 min
- 233.4 kcal
- 503