Harvesting peaches for the winter: what to cook from peaches, photo recipes

Harvesting peaches for the winter: what to cook from peaches, photo recipesIn the south of our country, in July, the harvest of peaches began, and with it the harvest season for the winter began. Fans of this juicy, sweet and fragrant fruit are often asked what can be cooked from peaches besides traditional jam?

 

To answer this question, we present you a recipe for an unusual peach butter with spices. We also spread the jam recipe for those who will make peach blanks for the first time.

 

Peach oil with cinnamon, ginger and cloves

 

Autumn will come soon, and then winter, and one day, on a rainy January day, you will want to serve something warm and sweet for tea. Among the jars with blanks, hidden in the depths of the old grandmother's buffet, you suddenly stumble upon peach oil with the addition of spices. You give butter to tea, and every spoonful of it, spread on still hot white bread, will be a breath of summer, a wonderful mixture of sun and heat.

 

Ingredients:

  • 8 kg of peaches, cut into quarters (seedless);
  • 3 tablespoons ground cinnamon;
  • 2 teaspoons ground ginger;
  • ½ teaspoon grated nutmeg;
  • ½ teaspoon ground cloves;
  • ¼ teaspoon ground cardamom;
  • ¼ teaspoon ground fragrant pepper.

 

Output of ready oil: 3,3l.
Cooking time: 1h.

 

Cooking:

 

Divide the peaches into portions and alternately place them in a blender or food processor, kneading each serving until a uniform mass is formed.

 

Pour the resulting mashed potatoes into a pan with a thick or double bottom, add the spices and stir well. Cook over medium heat, stirring occasionally, for 60 minutes or until the weight is well thickened.

 

Use a submerged blender to turn the mass into a fine puree, then pour the mass into half-liter jars and store by one of the methods described below.

 

Freezing. Let the finished peach oil cool to room temperature, then decompose it into zip-bags for freezing, plastic containers or even glass jars (if there is enough space in your freezer). Freezing retains more nutrients than preservation, but the shelf life is shorter.

 

Harvesting peaches for the winter: what to cook from peaches, photo recipes

 

Conservation.Put peach oil in preservation jars, seal and place in a water bath. Sterilize 15-20 minutes after boiling water.

 

Preservation leads to the loss of most of the heat-sensitive vitamins, however, the shelf life of properly preserved peach oil can be several years.

 

Peach jam

 

The traditional recipe for sweet fillings for toasting, baking and adding to any dessert dishes.

 

Ingredients:

  • 2,25l fresh peaches;
  • Cup of freshly squeezed lemon juice;
  • ½ cup water;
  • 4.5-7 glasses of sugar (depending on taste preferences);
  • Apple pectin (pack 45g).

Equipment:

  • Sterilizer for cans;
  • Funnel;
  • Large pan;
  • Stirring spoon and ladle;
  • Canning jars (glass jars with hermetically sealed lids on metal clips or jars with screwed / rolled metal lids);
  • Nippers for hot cans.

 

The output of the finished jam: 2,75l.

 

Cooking:

 

It is preferable to make jam in small portions. At 5-6 cups of ready-made jam should be about 8-10 cups of fresh peaches.

 

Harvesting peaches for the winter: what to cook from peaches, photo recipes

 

Before starting the preparation, wash the jars and lids in the dishwasher at maximum temperature and leave in the dry heating mode until use.If there is no dishwasher, wash the jars manually with water and soap, and then boil for 10 minutes and leave in hot water also until they are used. These measures will prevent the cracking of the cans when they are filled with hot jam.

 

Harvesting peaches for the winter: what to cook from peaches, photo recipes

 

Then wash the fruit in cold water, dry and remove the stem with leaves. Remove the spoiled or too overripe fruit.

Harvesting peaches for the winter: what to cook from peaches, photo recipes

Remove peel from peaches. To alleviate the problem, lower the peaches into a boiling lodge for 30-60 seconds, then place the peaches in a cup of cold water and ice. The peel is removed easily and quickly.

 

Cut out the dark and soft spots with the pulp of peaches, then cut them into halves or quarters, remove the bones. Fold the peaches in a deep cup and mash with a potato press.

Harvesting peaches for the winter: what to cook from peaches, photo recipes

In order to prevent darkening of the fruit, pour them ¼ cup of lemon juice and mix well.

 

Put peaches in a saucepan, pour them with a mixture of pectin with ¼ cup sugar and place. Add ½ cup water and place the pan on high heat. Boil, stirring constantly, until boiling (5-10 minutes), then add the remaining sugar and bring to the boil again.Boil the boiling jam for another minute.

 

Check the jam for readiness by dialing it on a pre-cooled metal spoon and cooling it to room temperature, then evaluating the consistency. If the jam is too low, add 0.5-1 pack of pectin to the pan, bring to a boil and cook another minute.

 

Fill with hot jam and seal the glass jars, then place them in a sterilizer or in a pot of boiling water for 5-10 minutes, then take out, cool to room temperature and put it in the storage place of your workpieces.



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