The special aroma of peaches is fascinating, and peaches are mild in nature and rich in nutritional value. They can be paired with a variety of foods and are a good ingredient for making jam. So is peach jam delicious? How to make peach jam?

How to make peach jam Ingredients

600 grams of peaches, 100 grams of maltose, 50 grams of sugar, 1 lemon (it’s okay if you don’t have lemon, the sweet and sour taste of the peach itself is enough) , 100 ml of water. (The amount of sugar has been reduced, you can increase or decrease the amount of sugar according to your own preferences)

Steps

1. Wash the lemons, squeeze out the lemon juice and set aside; wash the peaches , peel, core and cut into fine pieces, put into an acid-proof pot.

2. Add lemon juice and water to the pot.

3. Cook over medium heat. At this time, the peaches will also release a lot of water.

4. Cover the pot and bring to a boil over medium heat. 5. Turn to low heat, add maltose and continue to cook. Stir gently with a wooden spoon or acid-resistant spoon while cooking.

6. After the maltose is completely dissolved, you can add sugar. Also pay attention to stirring and not to burn the bottom.

7. When the jam is slightly thick, it can be taken out of the pan.

8. Rinse the container cleanly, wipe off the moisture, put it into a container and seal it for storage.

Intimate Tips

1. Golden peaches are used in this article, and the flesh is golden yellow, so the color of the jam is darker. If you use peach, the color may be lighter.

2. It is better to use softer peaches. One is that it is easy to peel, and the other is that it is easy to cook.

The flesh of golden peach is relatively hard and difficult to peel, so Zhuzhu had to skip this step. Fortunately, it does not affect the taste of the jam, but it is still recommended to peel it. In addition, if the peaches are hard, they must be cut into pieces so that they can be cooked easily.

3. Because fruits contain natural acid, acid-resistant pots and stirring tools must be used when cooking. Similarly, the container for storing jam must also be acid-resistant. Glass bottles are a good choice. You should also pay attention to whether the bottle cap is also acid-resistant.

4. The lemon juice in the jam is used to adjust the sourness, sweetness and thickness of the jam, and it can also make the color of the jam look more beautiful.

5. During the process of cooking the jam, stir slowly and continuously with a spoon to prevent the jam from sticking to the pot. But don't go too fast, otherwise the small bubbles produced will be difficult to eliminate.

6. When the jam begins to thicken, you can take 1-2 drops of jam and drop it into cold water. If the jam does not spread and sinks, it means it is ready. Don't make it too thick, otherwise the jam will be hard.

7. The bottle should be sealed immediately after bottling, and the bottle should be turned upside down for 10 minutes. This will allow the residual temperature of the jam to kill the bacteria on the bottle cap.

8. After the jam has cooled, it can be placed in the refrigerator. Generally speaking, it can be stored for about 1 month. But since it is homemade and has no preservatives, it is recommended to finish it quickly. When taking the jam, you must use a clean spoon and there should be no water on it, otherwise the jam will easily become moldy.

The preservation method of homemade jam is to add a lot of sugar

Most people think that sweet food is easy to spoil, but the opposite is true for jam. This is because the sugar can be Promote the boiling of the water in the fruit, so that the sterilization effect can be more thorough. Without bacteria, it will naturally be less likely to deteriorate during storage.

The more sugar is added, the less likely the jam will go bad, but excess sugar will not be very delicious. In principle, the addition of sugar cannot exceed half of the weight of the fruit. Within this range, most The level of sweetness that people can accept, if it exceeds it, it will feel too sweet.

Full boiling

Full boiling is a very important step when making jam, because long-term boiling can cook out the pectin and flavor in the fruit, and deepen the taste. It deeply affects the taste and texture of the jam. At the same time, the fruit will inevitably be contaminated with bacteria. Long-term cooking also has a sufficient sterilization effect to prevent the internal deterioration or fermentation of the jam during storage.

The cooking time varies depending on the characteristics of the fruit. When making it, follow the instructions of the recipe. The cooking time can only be extended and not shortened.

Canning while hot

The purpose of canning the prepared jam while it is hot is to prevent bacteria in the air from falling on the jam during cooling. It is best to do this during cooking. Prepare the canning container, seal it as soon as the heat is turned off, then place the whole can at room temperature and let it cool slowly, then store it in the refrigerator.

If there is no time to prepare the container or it is too hot to pack, it is best to complete the canning and sealing action before the jam cools down to 70°C to prevent bacterial growth.

Choose appropriate storage containers

Fresh fruits have a high acid content, which will corrode the container over a long period of time. Therefore, stainless steel or enamel pots must be used when making jam. It is best to use a glass container with a lid that can be sealed, so that harmful substances will not be released due to corrosion of the container. The lid of the container must also be made of acid-resistant material, or the inner surface must be treated to prevent corrosion.

Another thing to note is that the heat resistance of the glass must be high, otherwise there will be a risk of cracking when filling the can while it is hot. Generally, the thicker the glass, the higher the heat resistance. You can put the glass can first. Test the heat resistance in boiling water. If the cold bottle does not crack when placed in boiling water, it can be used with confidence.

How long can homemade jam be stored?

Homemade jam, if cooked, filled in a glass bottle, heated and boiled and sealed immediately, can be stored for a long time (20 about 2 months).

It is best not to store homemade jam for too long, as improper storage may cause bacterial growth and harm the body.