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Peach jam

Peach jam

I started by peeling the peaches and cutting them into 3.4 pieces.

I put the sugar, covered them and left them in the fridge overnight.

Light first part :)

I passed the peaches and put them in a large pot and then let them simmer for about 4 hours, taking the foam from time to time.

At the end I added a pinch of salicylic knife (taken from the pharmacy)

I put them in jars and left them overnight with the lid down.

It turned out very good for my first jam.


Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

At the age of 10, I discovered the rose jam, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I am a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I haven't made large quantities, so I don't know how to store & # 8216 over the winter & # 8217. Since I didn't have a job, I started to put it on a candy bar.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (it comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and boil them in a double-bottomed pot over low heat until the juice drops and it becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.


Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

Around the age of 10, I discovered rose jam, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I'm a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I didn't make large quantities, so I don't know how to store it 'over the winter'. Since I didn't have the 'job', I started to put it on a cake.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (it comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and put them to boil in a double-bottomed pot over low heat until the juice decreases and becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.


Peach jam, sugar free (simple recipe)

I never liked jams. Ever since I was a child, I have loved sweets and especially those in which the fruit keeps its shape to some extent. I also didn't like the jams in which the peel felt or was separated from the fruit and still I found it in my plate.

At the age of 10, I discovered the rose jam, made by the old woman who lived next to us. He made it from the roses in her yard and only from a certain variety. I will never forget its very slightly sweet taste and pink color. .

My mother used to make quince jam with walnuts. Since I grew up, I realized that although I like walnuts in almost everything, I would like it not to be in this jam. Ah and the quince should be put on my grater and not cut into cubes.

They and the peach jam were always among the favorites, but I was always confused by the peel I found when my world was dearer to me.

Since I'm a mother, I don't cook with sugar at all and this also happens with jams. Honestly, I haven't made large quantities, so I don't know how to store & # 8216 over the winter & # 8217. Since I didn't have a job, I started to put it on a candy bar.

What did I use?

1 kg of peaches (peeled)
3 tablespoons acacia honey (it comes out slightly sour so you can put double if you like sweeter)
Lemon juice

I cut the pieces, add honey and lemon juice and put them to boil in a double-bottomed pot over low heat until the juice decreases and becomes sticky (it took me 3 hours, but the quantity was small).

I got two 250 gram jars. The next day I made pancakes and I already shaved one. I would have liked to make it fixed then because I love warm jam. I keep them cold in the closet or in the refrigerator.


Peach and apricot jam

Peach and apricot jam
I really like sweetness so every year I make serious supplies!
Among my favorites are blueberry jam but also plum jam with walnuts.
This year is the first time I make this jam and I am more than happy with the result so I will pass it on to my favorites.

Peach and apricot jam-Ingredients

1.25 kg cleaned peaches
1.25 kg cleaned apricots
1,300 kg of sugar
4 g of lemon salt

Peach and apricot jam-Preparation

Wash the fruits very well with cold water and let them drain.
We split the apricots in half and remove the seeds.
We remove the skin of the peaches with a knife (I cleaned them thicker because I made a very fragrant syrup out of it and seeds), or you can put them in hot water for a few seconds.
After we have removed the pellet, we cut them into slices as it comes to hand.

Put the pieces of peaches and apricots in a bowl with the sugar and lemon salt, mix lightly and leave the bowl to cool for about 20 minutes to leave a little juice.
Put the pot on low heat and stir in the contents from time to time.
When the jam starts to boil, carefully remove the foam formed.
Boil the jam for about 45 minutes, then take a sample and put it in the cold to see if the syrup is well bound.
If the syrup is bound, turn off the flame and set the pot aside.
We put the jam in well-washed jars and sterilized in copper, then we place it with the lid down on the beds until the second day.
Store in a cool place in the pantry.

Good appetite!!


PEACH SWEET Recipe + Video

Hello dear lusts. Today I prepared PEACH SWEET. My mother always cuts the peaches into large slices, but if you want you can also cut them into smaller slices. It is a simple and good-looking recipe. You can serve the jam with whatever you want, I usually serve it with porridge, on bread with butter, in tarts and much more. I hope you like today's recipe and I wish you to continue to have a tasty day and a good appetite!

Ingredient:

Method of preparation:

  1. Cut the peaches in half, peel them, remove the seeds and cut them in half again.
  2. Put ½ of the amount of sugar in a cauldron, then add ½ of the amount of chopped peaches on top, then put the remaining amount of sugar and peaches. At the end, pour the juice from a lemon.
  3. Let everything sit for about 20-30 minutes, during this time the fruit will release its own juice.
  4. Then put the pot on medium heat and since it starts to boil, foam will appear, which you have to collect completely. Turn the heat to low and boil the jam for about an hour and 30 minutes or until the syrup becomes thicker. Stir occasionally in the cauldron so as not to crush the peaches.
  5. When the jam is ready, portion it into jars, cover with a lid and let them cool to room temperature.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

PEACH SWEET Recipe + Video

Hello dear lusts. Today I prepared PEACH SWEET. My mother always cuts the peaches into large slices, but if you want you can also cut them into smaller slices. It is a simple and good-looking recipe. You can serve the jam with whatever you want, I usually serve it with porridge, on bread with butter, in tarts and much more. I hope you like today's recipe and I wish you to continue to have a tasty day and a good appetite!

Ingredient:

Method of preparation:

  1. Cut the peaches in half, peel them, remove the seeds and cut them in half again.
  2. Put ½ of the amount of sugar in a cauldron, then add ½ of the amount of chopped peaches on top, then put the remaining amount of sugar and peaches. At the end, pour the juice from a lemon.
  3. Let everything sit for about 20-30 minutes, during this time the fruit will release its own juice.
  4. Then put the pot on medium heat and since it starts to boil, foam will appear, which you have to collect completely. Turn the heat to low and boil the jam for about an hour and 30 minutes or until the syrup becomes thicker. Stir occasionally in the cauldron so as not to crush the peaches.
  5. When the jam is ready, portion it into jars, cover with a lid and let them cool to room temperature.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Peach jam & # 8211 Recipe taken from mother's notebook

Ripe peaches are chosen, but strong and healthy. Wash the fruits, peel them, break them in half and remove the seeds, then cut them into suitable slices. My peaches peeled easily. If you have peaches that are harder to clean, put them in boiling water for 2 minutes and they will be easier to clean…

It should result in 1 kg of sliced ​​peaches… They are kept in lime water for about an hour… If you do not have lime water, you can make a mixture of water and baking soda, in the proportion of 2 tablespoons baking soda to 2 liters of water… Meanwhile, prepare the syrup…

Put the water and sugar on the fire and let it boil until the syrup becomes quite bound. Drain the lime water and add to the syrup. Turn off the heat and keep covered for 15-20 minutes, until the peaches leave their syrup… Put the pot back on the fire, add the lemon slices and boil until the jam is well bound…

At this point, turn off the heat and put the jam, hot, in sterilized jars. Close tightly and keep in blankets until completely cool, slowly, then store in the pantry…

Enjoy! Good appetite!

Recipe taken with express consent, from Mrs. Margareta Cismasiu (from her personal blog)


PEACH SWEET Recipe + Video

Hello dear lusts. Today I prepared PEACH SWEET. My mother always cuts the peaches into large slices, but if you want you can also cut them into smaller slices. It is a simple and good-looking recipe. You can serve the jam with whatever you want, I usually serve it with porridge, on bread with butter, in tarts and much more. I hope you like today's recipe and I wish you to continue to have a tasty day and a good appetite!

Ingredient:

Method of preparation:

  1. Cut the peaches in half, peel them, remove the seeds and cut them in half again.
  2. Put ½ of the amount of sugar in a cauldron, then add ½ of the amount of chopped peaches on top, then put the remaining amount of sugar and peaches. At the end, pour the juice from a lemon.
  3. Let everything sit for about 20-30 minutes, during this time the fruit will release its own juice.
  4. Then put the pot on medium heat and since it starts to boil, foam will appear, which you have to collect completely. Turn the heat to low and boil the jam for about an hour and 30 minutes or until the syrup becomes thicker. Stir occasionally in the cauldron so as not to crush the peaches.
  5. When the jam is ready, portion it into jars, cover with a lid and let them cool to room temperature.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

PEACH JAM Recipe & # 8211 How to easily make peach jam

PEACH JAM - Peach jam recipe. Peach jam is delicious but its preparation is more laborious. Housewives who want to fill their pantry with goodies, however, know that the effort is worth:

Ingredients for PEACH SWEET:

- 1 kg of peaches
- 800 grams of sugar
- lemon juice

Method of preparation PEACH SWEET:
Peach jam. Peach jam recipe - We put a pot of water to boil and when it boils we put the peaches and leave them for a few seconds after which we take them out in a bowl with cold water. Remove the skin from the forehead, then loosen the pulp from the pips and cut them into cubes that are appropriately large.

Peach jam - Peach jam recipe. Sprinkle the peach cubes with lemon juice to prevent them from oxidizing. If they turn black, then the jam acquires a dark, unpleasant appearance. Put the sugar with 200 ml of water in a saucepan and let this syrup boil until it boils for a few minutes. Be careful, however, if we let it boil too much, it can become sugary and the procedure must be resumed from the beginning.

Peach jam - Peach jam recipe - Add the peaches and bring to a boil over low heat, taking care to gather the foam that forms. When the peaches become translucent and the syrup is bound, the jam is ready. Pour it hot into jars, staple and turn them upside down.

Peach and pear jam:

Peaches can be combined with almost any other fruit in case you want a more special sweet taste or you just have a few fruits left in the house and you want to preserve them for the winter. In this case I combined them with père and it turned out a delight.

ingredients dpeach and pear jug:

4 peaches
3 pears
a handful of raw almonds
a handful of raisins
a large cinnamon stick
a cup of sugar
the juice of half a lemon

Preparation dpeach and pear jug:

Cut the peaches and pears into cubes, sprinkle the sugar over them and leave them in the fridge for a few hours to leave the juice. Put in a stainless steel saucepan or other non-stick pan, put the almonds, raisins and cinnamon stick and let it simmer for about an hour, until the sauce binds and passes the drop test on the plate. Take a tablespoon of jam and drip on a clean plate. If the drops do not flow on the plate, the jam is ready. From time to time, mix with a wooden spoon. Be careful, however, that the edges of the bowl must be wiped with a damp napkin so that the sugar does not stick to the edges and caramelize. It can ruin the whole look and taste of the jam.

Towards the end, add the lemon juice and let it boil for a few more minutes. I got two jars of about 300 g.


PEACH JAM Recipe & # 8211 How to easily make peach jam

PEACH SWEET - Peach jam recipe. Peach jam is delicious but its preparation is more laborious. Housewives who want to fill their pantry with goodies, however, know that the effort is worth:

Ingredients for PEACH SWEET:

- 1 kg of peaches
- 800 grams of sugar
- lemon juice

Method of preparation PEACH SWEET:
Peach jam. Peach jam recipe - We put a pot of water to boil and when it boils we put the peaches and leave them for a few seconds after which we take them out in a bowl with cold water. Remove the skin from the forehead, then loosen the pulp from the pips and cut them into cubes that are appropriately large.

Peach jam - Peach jam recipe. Sprinkle the peach cubes with lemon juice to prevent them from oxidizing. If they turn black, then the jam acquires a dark, unpleasant appearance. Put the sugar with 200 ml of water in a saucepan and let this syrup boil until it boils for a few minutes. Be careful, however, if we let it boil too much, it can become sugary and the procedure must be resumed from the beginning.

Peach jam - Peach jam recipe - Add the peaches and bring to a boil over low heat, taking care to gather the foam that forms. When the peaches become translucent and the syrup is bound, the jam is ready. Pour it hot into jars, staple and turn them upside down.

Peach and pear jam:

Peaches can be combined with almost any other fruit in case you want a more special sweet taste or you just have a few fruits left in the house and you want to preserve them for the winter. In this case I combined them with père and it turned out a delight.

ingredients dpeach and pear jug:

4 peaches
3 pears
a handful of raw almonds
a handful of raisins
a large cinnamon stick
a cup of sugar
the juice of half a lemon

Preparation dpeach and pear jug:

Cut the peaches and pears into cubes, sprinkle the sugar over them and leave the juice in the fridge for a few hours. Put in a stainless steel saucepan or other non-stick pan, put the almonds, raisins and cinnamon stick and let it simmer for about an hour, until the sauce binds and passes the drop test on the plate. Take a tablespoon of jam and drip on a clean plate. If the drops do not flow on the plate, the jam is ready. From time to time, we mix with a wooden spoon. Be careful, however, that the edges of the bowl must be wiped with a damp napkin so that the sugar does not stick to the edges and caramelize. It can ruin the whole look and taste of the jam.

Towards the end, add the lemon juice and let it boil for a few more minutes. I got two jars of about 300 g.


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