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Peach jam

Peach jam


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Put the water with the sugar on low heat, and when the syrup binds, add the washed and sliced ​​peaches (whoever wants can also clean them from the skin)

Bring to a boil over low heat until the jam is set. When it is almost ready, add the lemon juice

Allow to cool a little and then put in jars


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

Peaches are washed and peeled. Cut and remove the seeds and then cut into pieces. I weighed 2 kg but when I put them in the pot I added a few more (they seemed few: D) I think I got to about

2.5 kg of peaches (weighed whole) and I added sugar, 1 kg no more.

I mixed the sugar with the peaches, put them on a low heat and boiled them. Be sure to have a roomy pot because it leaves quite a bit of juice. At first it mixes from time to time but at the end be careful to mix often because it tends to stick, do not smoke goodness of sweetness! Remove the foam as often as needed with a whisk.

I boiled the jam for about 3 hours and it came out. what do you see! You know that the jam is ready when, a little jam put on a plate and cooled has a bound consistency, ie the syrup does not flow like water. When it is ready, put it warm (hot) in clean and well-dried jars and put the lids on. She'll staple herself.


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!

Peach jam is fragrant, good-looking and delicious! Using the same recipe, you can prepare apricot and nectarine jams.

INGREDIENT:

-1 kg of peeled peaches (without seeds and peel)

-1-2 tablespoons of lemon juice (or ½ teaspoon of lemon salt).

From those ingredients you will get 2 jars of 500 ml of jam.

METHOD OF PREPARATION:

1. Wash the peaches (it would be best to choose ripe fruit, but not ripe, because this way the jam will look more like jam). Put them in a deep bowl and cover with boiling water.

2. After 20 seconds, transfer them to a bowl of very cold water, in which you have dissolved a little lemon salt (this way the peaches will not change color).

3. After these procedures, the peaches will peel easily, without too much hassle.

If you want, you can use them as such (with peel), but you must know that later the peel will peel off the pulp of the fruit and will spoil the appearance of the jam, floating through it. That is why we prefer to remove it.

4.Cut the peeled peaches in half and remove the seeds. Then cut them into slices.

5.Put the chopped peaches in the bowl, in which you will boil the jam, alternating them with the sugar. Cover them with a lid and let them rest for 2-4 hours to release their juice.

6. Put the jam on low heat and, stirring carefully, boil it until all the sugar has melted and boiled. Turn off the heat and let it cool completely.

7. Then put it back on low heat and bring it back to the boil. Allow to cool completely.

8. After boiling for the third time, add the lemon juice and cook the jam for 10-15 minutes on low heat.

9. Meanwhile, sterilize the jars. We washed them very well, then put them in the cold oven. After the oven was heated to 110 ° C, I sterilized the jars for 10 minutes. As for the lids, we simply covered them with boiling water.

10. Pour the hot jam into the sterilized jars, closing them tightly with the sterilized lids.

11. Turn the lids down and cover them with a warm blanket until they cool completely.

12. Store the jam in a dark place at room temperature.

Lemon juice prevents the sweetening of the jam during storage. If you prepare the jam, to consume it in the near future, you can not add lemon juice, but flavor it with a little vanilla or a cinnamon stick.

Be sure to prepare this wonderful sweet to enjoy its aroma during long winter evenings!


Peach jam!

Peach jam is fragrant, good-looking and delicious! Using the same recipe, you can prepare apricot and nectarine jams.

INGREDIENT:

-1 kg of peeled peaches (without seeds and peel)

-1-2 tablespoons of lemon juice (or ½ teaspoon of lemon salt).

From the respective ingredients you will get 2 jars of 500 ml of jam.

METHOD OF PREPARATION:

1. Wash the peaches (it would be best to choose ripe fruit, but not ripe, because this way the jam will look more like jam). Put them in a deep bowl and cover with boiling water.

2. After 20 seconds, transfer them to a bowl of very cold water, in which you have dissolved a little lemon salt (this way the peaches will not change color).

3. After these procedures, the peaches will peel easily, without too much hassle.

If you want, you can use them as such (with peel), but you must know that later the peel will peel off the pulp of the fruit and will spoil the appearance of the jam, floating through it. That is why we prefer to remove it.

4.Cut the peeled peaches in half and remove the seeds. Then cut them into slices.

5.Put the chopped peaches in the bowl, in which you will boil the jam, alternating them with the sugar. Cover them with a lid and let them rest for 2-4 hours to release their juice.

6. Put the jam on low heat and, stirring carefully, boil it until all the sugar has melted and boiled. Turn off the heat and let it cool completely.

7. Then put it back on low heat and bring it back to the boil. Allow to cool completely.

8. After boiling for the third time, add the lemon juice and cook the jam for 10-15 minutes on low heat.

9. Meanwhile, sterilize the jars. We washed them very well, then put them in the cold oven. After the oven was heated to 110 ° C, I sterilized the jars for 10 minutes. As for the lids, we simply covered them with boiling water.

10. Pour the hot jam into the sterilized jars, closing them tightly with the sterilized lids.

11. Turn the lids down and cover them with a warm blanket until they cool completely.

12. Store the jam in a dark place at room temperature.

Lemon juice prevents the sweetening of the jam during storage. If you prepare the jam, to consume it in the near future, you can not add lemon juice, but flavor it with a little vanilla or a cinnamon stick.

Be sure to prepare this wonderful sweet to enjoy its aroma during long winter evenings!


Peach jam

Peaches are washed and peeled. Cut and remove the seeds and then cut into pieces. I weighed 2 kg but when I put them in the pot I added a few more (they seemed few: D) I think I got to about

2.5 kg of peaches (weighed whole) and I added sugar, 1 kg no more.

I mixed the sugar with the peaches, put them on a low heat and boiled them. Be sure to have a roomy pot because it leaves quite a bit of juice. At first it mixes from time to time but at the end be careful to mix often because it tends to stick, do not smoke goodness of sweetness! Remove the foam as often as needed with a whisk.

I boiled the jam for about 3 hours and it came out. what do you see! You know that the jam is ready when, a little jam put on a plate and cooled has a bound consistency, ie the syrup does not flow like water. When it is ready, put it warm (hot) in clean and well-dried jars and put the lids on. She'll staple herself.


Peach jam

Peaches are washed and peeled. Cut and remove the seeds and then cut into pieces. I weighed 2 kg but when I put them in the pot I added a few more (they seemed few: D) I think I got to about

2.5 kg of peaches (weighed whole) and I added sugar, 1 kg no more.

I mixed the sugar with the peaches, put them on a low heat and boiled them. Be sure to have a roomy pot because it leaves quite a bit of juice. At first it mixes from time to time but at the end be careful to mix often because it tends to stick, do not smoke goodness of sweetness! Remove the foam as often as needed with a whisk.

I boiled the jam for about 3 hours and it came out. what do you see! You know that the jam is ready when, a little jam put on a plate and cooled has a bound consistency, ie the syrup does not flow like water. When it is ready, put it warm (hot) in clean and well-dried jars and put the lids on. She'll staple herself.


Peach jam!

Peach jam is fragrant, good-looking and delicious! Using the same recipe, you can prepare apricot and nectarine jams.

INGREDIENT:

-1 kg of peeled peaches (without seeds and peel)

-1-2 tablespoons of lemon juice (or ½ teaspoon of lemon salt).

From those ingredients you will get 2 jars of 500 ml of jam.

METHOD OF PREPARATION:

1. Wash the peaches (it would be best to choose ripe fruit, but not ripe, because this way the jam will look more like jam). Put them in a deep bowl and cover with boiling water.

2. After 20 seconds, transfer them to a bowl of very cold water, in which you have dissolved a little lemon salt (this way the peaches will not change color).

3. After these procedures, the peaches will peel easily, without too much hassle.

If you want, you can use them as such (with peel), but you must know that later the peel will peel off the pulp of the fruit and will spoil the appearance of the jam, floating through it. That is why we prefer to remove it.

4.Cut the peeled peaches in half and remove the seeds. Then cut them into slices.

5.Put the chopped peaches in the bowl, in which you will boil the jam, alternating them with the sugar. Cover them with a lid and let them rest for 2-4 hours to release their juice.

6. Put the jam on low heat and, stirring carefully, boil it until all the sugar has melted and boiled. Turn off the heat and let it cool completely.

7. Then put it back on low heat and bring it back to the boil. Allow to cool completely.

8. After boiling for the third time, add the lemon juice and cook the jam for 10-15 minutes on low heat.

9. Meanwhile, sterilize the jars. We washed them very well, then put them in the cold oven. After the oven was heated to 110 ° C, I sterilized the jars for 10 minutes. As for the lids, we simply covered them with boiling water.

10. Pour the hot jam into the sterilized jars, closing them tightly with the sterilized lids.

11. Turn the lids down and cover them with a warm blanket until they cool completely.

12. Store the jam in a dark place at room temperature.

Lemon juice prevents the sweetening of the jam during storage. If you prepare the jam, to consume it in the near future, you can not add lemon juice, but flavor it with a little vanilla or a cinnamon stick.

Be sure to prepare this wonderful sweet to enjoy its aroma during long winter evenings!


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 of the grades 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


1. We take the most ripe peaches and peel them and peel them. Once cleaned, cut the peaches into small pieces and mix with the raisins, water, lemon juice and sugar.
2. Mix everything very well and leave to cool for 2 hours.
3. Put the pot on high heat until it starts to boil. Leave on low heat until the syrup binds.
4. When you take the jam after the fire, add the finely chopped mint leaves and mix the whole preparation once more.
5. Peach jam it is put in jars as soon as it is taken off the fire. The jars close well and keep warm for 48 hours.

In total it takes a maximum of 3 hours to prepare this peach jam tasty! Try it too and you will have an unmistakable taste.



Comments:

  1. Yaduvir

    analogues are found?



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