There is nothing tastier than pancakes with peach jam. You can prepare such a fragrant and tasty fruit preparation in the summer, keeping it until winter. The jam will turn out to be juicy, with a delicate and viscous texture. The treat can be made even thicker if you add a little agar-agar, pectin or Zhelfix 1: 1. The main thing is not to interrupt the fruit slices too early, otherwise the workpiece will turn out to be liquid.
Choose fleshy varieties of fruit, not juicy, otherwise the workpiece will have to be boiled for a long time until the volume of syrup is halved. It is permissible to add various spices: cinnamon, vanilla, flavors that emphasize the peach aroma, and not clog it. The approximate yield of products is two containers of 0.5 liters each and a little per sample.
Ingredients:
Peaches - 1.5 kg
Sugar - 1 kg
Lemon juice - 50 ml
Preparation:
1. Peaches are fruits with a small fluffy pile on the surface, so the first thing to do is wash off all the villi in water with a little pressure on the fruit, possibly several times.
2. Slice the flesh of the peaches with a knife directly into the container, trimming and removing the pit. If desired, the fruit can first be cut in half by cutting along the fruit joining line, then cut into slices or cubes.
3. Add granulated sugar to the fruit slices. Add other free-flowing ingredients as desired: vanilla sugar, ground cinnamon, poppy seeds, citric acid - if you use it instead of lemon juice.
4. Pour in lemon juice: fresh or concentrated, but in a smaller amount. Place the container on the stove with maximum heat turned on and bring the contents to a boil.
5. Reduce heat and simmer the sliced peaches in the syrup for about 25 minutes, until the liquid in the saucepan is halved. Stir from time to time so that the mass does not stick to the bottom and burn. The less syrup is left in the container, the thicker your jam will be. If you don't have free time for boiling, then just pour the syrup with a ladle into another dish, leaving quite a bit for puréing - it can even be poured hot into sterilized jars and sealed for the winter. In this case, you get the perfect impregnation for desserts, cake layers.
6. Then use a submersible blender to purify the fruit mass, trying to be as careful as possible, covering the container with a protective screen so as not to burn yourself and not to splatter everything around. Heat the hot jam on low heat for about 2 minutes, covered with a lid, as it will gurgle.
7. At this time, steam the jars and lids, pour the prepared treat into them. Cover with hot lids and tighten them by the thread or with a preservation wrench, turn the bottom upside down and check the tightness of the workpiece. Cool and transfer to pantry.
In fall or winter, open a jar of jam and serve it with pancakes, pancakes, pancakes for breakfast or dessert.
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