How to cook the jam of peaches for the winter ?
Jams, Preserves / / August 12, 2017
- half kilo of ripe peaches
- half a kilogram of sugar
- One glass of water
- Clean dishes
Buy on the market or store peaches.For the jam, it is desirable to choose ripe fruit.It should be borne in mind that the peaches are ripe, the tastier and more uniform will jam.The first thing you need to wash the peaches in cold running water.The next step is to separate the preparation of jam bones.Some varieties of peaches stone itself is well separated.In this case, it is necessary to break each peach and remove the bone.If you are caught with a variety of peaches clingstone, it's not terrible - should be cut off the flesh with a knife.Peel is not necessary, it is further cooking process jam itself separated.
Brushed peaches must be folded into a saucepan, preferably in an enamel, and pour boiling water.Close the lid and cook for about 15 minutes on low heat (you can on the divider).Boil the jam should be up until peaches are tender.After the mass has cooled down slightl
Peach jam should be boiled in an enamel pan or bowl.During the preparation of jam need to constantly ensure that the jam is not burnt.To do this, it is often stir a wooden spatula or spoon.After the jam boil, it is necessary to reduce the heat.Penkov during boiling should be removed.Approximate time of cooking jam after boiling - 20 minutes.The longer brewed jam, so it is darker and thicker.
Gem of peaches for the winter hot poured into sterile jars, which are prepared in advance.Banks are closed with metal lids.Covers can be threaded, if you have prepared the relevant banks.If banks without thread, then apply the usual caps, which are rolled with special seaming machines.After closures, the banks should be turned upside down, wrap and allow them to cool.A few days later, banks with jam can hide until winter on storage shelves.