Peach Gem: recipe for classic, vanilla and nut dessert

Juicy and fragrant peaches are associated with summer and sun. In winter, such associations cause only positive emotions. But how to preserve tasty fruits before the winter cold? Of course, cook jam, peach! The recipe can be any, there are many of them. The main thing is to save the magic taste, the supply of vitamins and a special mood with which neither snow nor frost is terrible. Just imagine: in the street - a blizzard, blizzard, and the room is warm and cozy. It's nice to have a cup of hot freshly brewed tea back from work! In particular, if such a tender delicacy is applied to it - jam peach. How to cook such a dessert and how to diversify its taste? Answers - in several proven recipes. So...

Cooking classic peach jam

The recipe for this delicacy is very simple: two and a half kilos of juicy peaches, a kilogram of granulated sugar, two packages of "Zhelmix". Thoroughly wash the fruit, remove the stones and cut the fruit with lobules. Fill with sugar (enough 600 g), mixed with "Yellowfin", and send to the stove. First bring peaches to a boil over medium heat and hold for a couple of minutes, then add the remaining sugar, stir and heat for another ten minutes. Then pour into pre-sterilized, clean and dry jars of glass. Tightly cover the container with covers and wrap it until it cools down completely. You can see how easy it is to make peach jam! Recipe guarantees an excellent result, even in not too self-assured cooks. Such a dessert can not only be served to the table during tea drinking, but also to add cakes and cakes to the bakery, and syrup - to water the ice cream. The main thing is to wait for the winter. After all, jam is so delicious that it easily disappears before the onset of cold weather.

Variant with vanilla

Perhaps, this is one of the most original ways with which you can make peach jam. The recipe is as follows: three kilograms of ripe peaches, three and a half glasses of granulated sugar, vanilla pod, lemon. Wash and dry peaches, peel and peel, cut into slices or quarters - as you like. Cut the vanilla pod and remove the seeds from it. Lay the sliced peaches, vanilla, sugar and lemon juice in a saucepan, bring to a low heat to a boil, reduce the flame to a minimum and boil until the fruit has a caramel-orange hue. Take out the vanilla, and put the prepared jam on clear glass jars. Close the lids and put them in a dark cool place for storage. Vanilla aroma pleasantly diversifies the usual taste of peach jam.

Option with nuts

Another way to make peach jam. The recipe assumes the use of the following products: Two and a half kilograms of fruit, a kilogram of sugar, a quarter of a teaspoon of citric acid, two hundred and fifty grams of walnuts without shell. Wash and cut the peaches, add sugar and leave for eight hours. Then put on the fire, cook for ten minutes and leave again, this time for four hours. Cook the peach jam to the desired density, add citric acid and crushed nuts, mix thoroughly and pour over clean, pre-sterilized jars. Put away for storage after complete cooling. The benefits of fruits and walnuts - this is exactly what the body needs in winter. Therefore, such a jam is simply indispensable for the cold season. Strengthen immunity over a cup of tea - what could be better?