Berry and fruit jam from peaches, strawberries and nectarines
Berry and fruit jam from peaches, strawberries and nectarines is a healthy and tasty homemade dessert, rich in dietary fiber, trace elements, glucose and fructose. Jam (jam) or jam is a method of preserving fruits and berries by cooking in sugar. The story says that the French invented it, but it seems to me that in this case, as in folk songs, the author is unknown. You must admit that our village grandmothers will feel deeply insulted if someone tells them that strawberry jam is an invention of the French.
They cook it in two receptions - it is necessary to leave the jam for several hours so that the sugar syrup soaks the fruits, so they turn out translucent and do not fall apart.
- Cooking time: 12 hours
- Quantity: 1.3 L
Ingredients for berry and fruit jam from peaches, strawberries and nectarines:
- 1 kg of peaches;
- 0.5 kg of nectarines;
- 0.3 kg of strawberries or garden strawberries;
- 1.3 kg of granulated sugar.
The method of preparation of berry and fruit jam from peaches, strawberries and nectarines.
Jam can be prepared from any fruit, ripe also fit. But if as a result you want to get a beautiful jam with visible pieces of fruit and whole berries, then you will need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, it is also strawberries.
Fruits and berries before processing, thoroughly wash with cold running water.
On the back of nectarines and peaches, we cut the skin crosswise with a sharp knife. Put the fruit in a pot of boiling water for 20 seconds. Then immediately sent to ice water to cool and stop the cooking process.
Gently remove the skin.
Peeled peaches are cut in half, then into 4 parts, remove the seeds. Then cut into cubes 1.5-2 centimeters in size.
Cut the cleaned nectarines in half, take out a stone, send the fruit to a bowl. Large nectarines need to be cut in the same way as peaches.
Put the fruit slices in a deep bowl, pour granulated sugar, mix so that it is evenly distributed between them.
After the fruit juice is released (about 2 hours), transfer the mass to a stewpan with a thick bottom and put on the stove, bring to a boil.
Cook over medium heat for about 20 minutes, remove the foam. Large strawberries are cut in half, small ones are left intact. Add strawberries to the saucepan with boiling jam, shake, bring to a boil again. Cook another 10-15 minutes, remove the foam again.
Remove the stewpan from the heat, leave it for 10-12 hours (preferably at night). It is not necessary to cover it with a lid; just cover it with a clean towel.
The next day, we again heat the jam from peaches, strawberries and nectarines to a boil, cook over a quiet fire for 15 minutes.
Wash cans thoroughly, rinse with running water, then sterilize them over steam or dry them in an oven (about 20 minutes at a temperature of 130 degrees).
We spread the jam (jam) of peaches, strawberries and nectarines hot on warm jars, close with boiled lids.
Banks are covered with a plaid or terry towel, left to cool at room temperature.
Ready berry and fruit jam from peaches, strawberries and nectarines are stored in a dark place at a temperature not exceeding + 10..15 degrees Celsius.