How to make Peach Jam? There are also 32 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk 75 min, chefschool, practical peach jam, jam recipes, jam making, peach, how to make peach jam, peach jam recipe, summer jam, Practical Recipes

Peach Jam

Portion: 10 Serves Preparation: 15 min Cooking: 60 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 48 oy 3,79/5)
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I couldn't find the opportunity to share a recipe with you when the work to be done was piled up after a Şile getaway at the weekend. I can only write the recipe for the peach jam I boiled on Thursday night. The consistency and smell of the jam was incredible. I didn't add cloves or cinnamon in order not to spoil that miss smell.

summer jam

I will prepare another peach jam before the end of the summer, but this time I plan to boil it with almonds like my apricot jam.

If you are not going to make marmalade, choose firm peaches, otherwise the peaches will melt while boiling the jam. You can use 1/1 measure, that is, 1 kilo of peaches and 1 kilo of granulated sugar.

It was destined to be back in school at the age of 30 :) Today was the first day of the Chef School program, even though having to get up early after a long time is a bit jarring, it's all worth it for the love of cuisine :)

When I tried the recipe again after 6 years, I wanted to make a short note and add a photo.

This time, I prepared the recipe again from hard peaches, but with shells. After chopping it into large cubes, I put 1 layer of peach in the form of 1 layer of granulated sugar, as in the recipe, and let it rest for 1 night. In the morning, I boiled the peaches that have completely released their juice. In this way, it seemed more granular and viscous to me.

Love…

Ingredients for Peach Jam Recipe

  • 750 g peaches
  • 750 gr granulated sugar
  • juice of half a lemon

How to Make Peach Jam Recipe?

  1. Peel the peaches and cut them into 2 parts and remove the core.
  2. Cut the peaches into cubes the size of sugar cubes.
  3. Put 1 layer of sliced ​​peach, 1 layer of granulated sugar in the pot, and do this until the peaches and sugar are gone.
  4. Close the lid of the pot and wait for the fruits to release their juices for 4-5 hours.
  5. Take the juiced fruits into the stove and bring them to a boil by stirring over low heat. When making peach jam, it foams a lot, you can add 1 teaspoon of butter to prevent this.
  6. Squeeze half a lemon into the darkened and thickened jam, boil for 5 more minutes and remove from the stove.
  7. Pour it into the jar while it is hot and turn it upside down by closing the mouth tightly. After cooling, you can use it for breakfast and desserts.
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"Peach Jam32 comments for ”

  • on August 16, 2013 at 21:25
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    It helped my mother a lot, thank you, I don't understand where we use almonds

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  • on August 07, 2013 at 23:10
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    The jam I made last year was very good, but I forgot how I made it, I will try this recipe, thanks.

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  • Sept. 27, 2012 at 16:24 pm
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    thank you and good health..

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  • on August 31, 2012 at 23:06
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    The color of my jam is very dark, I wonder why I boiled it too much, I don't like it

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    • Sept. 29, 2012 at 10:37 pm
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      send it to me I love dark jam :))))))))))

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    • Sept. 13, 2019 at 11:15 pm
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      If you did not remove the colored part after the core inside, it is from it.

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  • on August 24, 2012 at 21:24
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    Is there no water in the jam? while boiling….

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  • on August 17, 2012 at 12:08
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    It is a very good recipe for newlyweds like us. I googled and found you. Yesterday I poured 1 glasses of sugar on 3 kg of peaches and kept them waiting. Since I don't like too sweet, I reduced the amount of sugar in your recipe, I hope the result will be good. Thank you so much. Good luck to you…

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  • on August 08, 2012 at 16:43
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    I always use lemon salt instead of lemon in my jams. I don't have any fudge in my jams. I guess there is no harm in using lemon salt in this.

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  • on July 28, 2012 at 12:12
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    I tried it, let's see how it goes

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  • on July 18, 2012 at 13:18
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    well, it looks so delicious, i'll try it tonight :)))

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  • On November 04, 2011 at 13:42 PM
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    Thank you very much, it helped my mom a lot :)

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  • Oct. 03, 2011 at 16:30 PM
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    Wouldn't it be better if we lightly roast the almonds and throw them in?

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  • Sept. 29, 2011 at 19:02 pm
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    When did you put the almonds and how did you remove their shells?

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    • Sept. 29, 2011 at 22:30 pm
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      Hello, Ms. Ayşe, you can add the almonds right after the jam has thickened. I bought it without the skin, but you can remove it by soaking it in water.

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  • Sept. 27, 2011 at 22:55 pm
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    I made the jam, it was very good, thank you

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  • Sept. 22, 2011 at 19:59 pm
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    I tried it right now, let's see how it turns out :)) your peach jam looks great, good luck to you :))

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  • Sept. 09, 2011 at 18:46 pm
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    I am writing to you from myrtle, although your measurements are always one-to-one, however, 3 kg.peach..2.250.gr sugar.5kg.çilege.3.5..kg sugar..it is too much…(I think that the fruits have their own sugar properties.. )( that's what I think...I apply it like this...) Thanks......Şile is a beautiful place, I have a brother there...I go there from time to time…..have a nice holiday…..

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  • Sept. 03, 2011 at 12:01 pm
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    Don't you ever add water?

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    • Sept. 03, 2011 at 12:50 pm
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      Hello, Mrs. Simge, we don't need to add water because peach is a juicy fruit.

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      • Sept. 05, 2011 at 11:59 pm
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        Thank you Ms. Nilay, I did it last night. The consistency was a little dark. I think I boiled it a little too much, but it's pretty tasty.

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  • on August 22, 2011 at 03:54
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    Lemon does not increase the consistency, on the contrary, it prevents the sugar from solidifying.

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  • on August 18, 2011 at 12:25
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    Hello there,
    Why is jam placed in jars while hot? Is it the same for marmalade?

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  • on August 14, 2011 at 02:18
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    I made the jam. It was very nice. Good luck to whoever did it.

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  • on August 06, 2011 at 09:47
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    Hello, Miss Nilay. Why do we add lemon when making jam?

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    • on August 06, 2011 at 15:31
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      Lemon is actually a kind of thickener. It helps the syrup to thicken and not be watery again, so we always add jam to increase the consistency.

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  • on July 19, 2011 at 18:16
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    Nilay hnm health to your hands and heart, it's very nice, but I don't understand, will the peaches be hard or soft :) :) :)

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    • on August 30, 2011 at 01:42
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      I was going to ask the same question?

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      • Sept. 05, 2011 at 21:35 pm
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        miray and beyhan lady, which will be soft in marmalade and hard in jam :)))

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