Pitted Peach Jam
Description
A canning recipe without unnecessary complications. How to make pitless peach jam at home? It's very simple! Below is a detailed step-by-step recipe with photos. Spoon the hot jam into sterilized jars and seal with boiled metal lids. Then turn the jars upside down until completely cooled. Store at room temperature in a ventilated, dry place. Happy cooking! Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Place the washed peaches in boiling water for a few minutes, then immediately transfer to cold water.
- 2
Step 2
Carefully remove the skin.
- 3
Step 3
Peaches peeled.
- 4
Step 4
Remove the pits and cut the peaches into small pieces.
- 5
Step 5
Transfer the fruit to the container where the jam will be cooked. Over low heat, stirring constantly, bring to a boil.
- 6
Step 6
When the peaches become soft, add the sugar and stir. Cook, stirring and skimming off the foam, until done. The finished jam will fall from the spoon in large drops; you can drop a bit onto a plate—if the drop does not spread, the jam is ready.
- 7
Step 7
Pack the finished jam into jars.