How to prepare peaches for the winter

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Cold winter, when the wind piercing the bones of the city walks through the expanses of the city, you want to watch his leprosy in the heat, enjoying a cup of strong tea with a snack with jam that might remind of the sweet tastes of a distant summer. Such a tasty reminder of the past warm days can be a peach, preserved not only in the form of confiture. After all, variations in the preparation of peaches for the winter are striking in their abundance and diversity.


  1. Benefits and harms of blanks from peaches
  2. Methods of harvesting peaches for the winter
  3. Peach jam recipe

Peaches: treasure of vitamins

Peaches are owners of a unique set of nutrients. The valuable composition of vitamins can help a person improve the general condition of the body. Regular consumption of ruddy fruit protects against viral infections, stimulates the functioning of the circulatory system, normalizes metabolism.

Unfortunately, after the process of preservation or freezing, peaches lose some percentage of their valuable properties, but still remain a nutritious and useful product. Advantageous qualities of sugar delicacy:

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  • regulation of hematopoiesis processes;
  • anemia warning;
  • ordering of the nervous system;
  • activation of metabolic processes;
  • improving the digestive system.

Excessive consumption of fruit can lead to some negative consequences: possibly upset stomach, diarrhea. Nutritionists do not recommend especially zealous with eating juicy fruit to diabetics and people suffering from excess weight.

Methods of harvesting peaches for the winter

Folk cooking knows quite a lot of variations of harvesting fruits for the winter, among which absolute leaders are compote and jam. However, the list does not end on these two: marinating, drying and freezing are used, as well as a few other interesting methods that can interest lovers to eat sugar fruit on winter evenings.

  • Frozen peaches according to the criterion "benefit" are as close as possible to a fresh product, because the low temperature of the refrigerating chamber excludes the possibility of the development of bacteria. In addition, the spicy aroma and sweet taste of the fruit is preserved almost in full. However, the repeated freezing of peaches kills all vitamins and useful qualities, so it is necessary to defrost the product portion by part, adequately assessing its capabilities.
  • Dried fruits preserve a huge percentage of the numerous vitamins of fresh fruit: vitamin A and C, potassium, phosphorus, malic acid. .. Experts advise you to use dried peaches in diseases of the kidneys, liver, gall bladder. In winter, this miraculous product will help in the complex matter of strengthening immunity, preventing viral infections. But it is necessary to be cautious when buying store dried fruits: the abundance of chemicals can lead to serious poisoning and problems with the intestines.
  • Canned peaches categorically do not fit slimming: sweet syrup, in which the main process of pickling fruit takes place, high-calorie. The purchase of such a product in the store is like a "cat in a sack", because you can not check the integrity of the manufacturer through the metal packaging. As raw materials, defective, unripe fruits can be used, and the amount of liquid necessary to cover the pulp of peach pieces may not be enough. However, conservation preserves most of the useful qualities, sweet taste and pleasant aroma.
  • Peach compote - fragrant owner of a huge arsenal of vitamins, is more useful than any packaged medicine for the prevention of viral infections. Such a drink normalizes the work of the heart, improves tone, immunity. A special love for such a drink can provoke stomach colic, unpleasant consequences can arise due to the abundance of fiber. In addition, the product is quite caloric, it is contraindicated for people with excess weight, suffering from diabetes.

Peach jam

A popular way to preserve the rich taste of peach lobes, classic festive tables and an excellent bonus to any sweet dessert. The technology of preparation of jam is not very complicated, but it has its own nuances. For example, the raw materials from which the fragrant dainty will be prepared must be slightly immature, otherwise the slices will turn into an unpleasant gruel.


  • peach - 1 kg;
  • granulated sugar - 1 kg;
  • citric acid - 1 tbsp.


  1. Fruits must be thoroughly washed, cut into neat slices. The skin can not be removed, it will not in any way spoil the taste of the fragrant delicacy.
  2. Peaches generously fall asleep with sugar, mix mass with hands, so that sweet sand evenly covers each slice.
  3. Leave the sugar-peach mash infused for several hours. If the fruits of the fruit are very hard, it is best not to touch the vessel with sweet contents until the morning.
  4. Evolution of sugar coating in sugary syrup means the readiness of peaches to turn into a sweet dessert. Tare should be put on a weak fire to promote the complete conversion of sugar and juice into syrup.
  5. Bring the mixture to a boil, cook over medium heat for 5-6 minutes. After the due time has elapsed, turn off the stove and leave the future jam to cool. It is not necessary to accelerate this process, it is advisable not to touch the mass for 5-10 hours.
  6. After cooling down, peaches will condense, and the syrup thickens. Fruits must be obtained, and the liquid must be boiled thoroughly.
  7. Pack a syrup with medium heat, cook for 10 minutes, stirring regularly and taking off the foam.
  8. Add citric acid to the sugar solution, it is necessary to exclude the possibility of turbidity of the syrup and add a pleasant sourish taste. Continue cooking on medium heat for about 10 minutes.
  9. Put the slices of peaches in boiling liquid, cook all together on low heat for another 10 minutes.
  10. Appetizing jam is ready, it remains only to pour the fragrant mass over the previously prepared jars.
Blanks for the winter
  • Apr 11, 2018
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