Peach jam (multicooker)

Name: Peach jam (multicooker) - Codruta O.
Ingredients: 2 kg of peaches (without pits) 1 kg of sugar juice from 3 lemons zest and juice from 1 lime 1 vanilla essence

Jam - Peach jam (multicooker) by Codruta O. - Recipia

Peach jam in a multicooker is prepared without much supervision, but it needs time for syrup and boiling. The peaches are sliced, combined with sugar, lemon juice and lime juice, lime zest, and vanilla, then the mixture is left to form syrup before starting the Jam program. I used unpeeled peaches and gelling sugar from Margaritar, but not in the 1:1 ratio indicated on the package. In the end, the consistency is checked on a cold plate, and the jam is placed in jars and sterilized by boiling. Quick info Total time: approximately 4 hours and 15 minutes, not including complete cooling time Preparation time: approximately 1 hour for syrup formation and fruit preparation Cooking time: 3 hours in the Jam program, plus 15 minutes for sterilizing the jars Servings: no exact number specified; the amount obtained depends on how much the jam reduces Difficulty: easy Recipe type: fruit jam in a multicooker, suitable for storage in jars Ingredients 2 kg of pitted peaches 1 kg of sugar Juice from 3 lemons Zest and juice from 1 lime 1 vanilla essence Optionally, you can also use zest or juice from more lemons and limes. Lime gives the jam a fresher and more pronounced taste. I used gelling sugar, hoping that the jam would set better. Since I did not follow the 1:1 ratio mentioned on the package, I cannot say how much the gelling sugar contributed to the final consistency. However, the recipe has 1 kg of sugar for 2 kg of peaches. Preparation method 1. Wash the peaches well and remove the pits. Cut the fruit into appropriately thick slices, not too thin. If you prefer a jam without skin, you can peel the peaches beforehand, but this step is not mandatory. 2. Place the peach slices in the multicooker pot. 3. Sprinkle sugar over the fruit, then add lemon juice, lime juice and zest, and vanilla essence. If you want a stronger citrus flavor, you can also use a little extra zest or juice from lemons and limes. 4. Leave the peaches in the pot for about an hour without starting the program. During this time, the sugar will gradually dissolve, and the fruit will release syrup. 5. After the syrup has formed, select the Jam function of the multicooker and set the time to 3 hours. 6. At the end of the program, check the texture of the jam. Place a small amount on a plate and let it cool. After cooling, you will be able to see better how well it has set. If you like the consistency, you can proceed to fill the jars. 7. Pour the jam into jars, then screw the lids on tightly. 8. Place the jars in a pot filled halfway with water. When the water starts to boil, leave the jars for another 15 minutes. 9. Carefully remove the jars and cover them with a towel. Let them cool completely. Why I make this recipe often I like this recipe because the preparation of the fruit is simple, and the multicooker takes care of the boiling. The peaches retain some of their shape if cut into thicker slices, and the lemon and lime juice balances the sweetness of the sugar. The lime zest is subtly noticeable in the flavor but can become more pronounced if used in larger quantities. It is also an easy recipe to adapt to personal taste. The peaches can be left with skin or peeled, and the amount of citrus can be adjusted. However, the consistency must be checked at the end, as it depends on how much water the fruit contains and how much syrup forms. Tips and variations Tips Cut the peaches into not too thin slices. During boiling, they will lose some volume, and thicker slices will not break apart as quickly. The waiting time before the Jam program is an important part of the recipe. During this interval, the syrup forms from the juice released by the fruit and sugar. Do not check the jam immediately after the program ends. While it is hot, it will appear more liquid than after cooling. The plate test provides a more accurate picture of the consistency. If using lime zest, wash the fruit well beforehand. For a more subtle taste, you can use less zest than the amount initially used. The jars must be sealed well before sterilization in the pot. Carefully remove them after the 15 minutes of boiling, as they will be very hot. Substitutions Peaches can be left with skin or peeled. This is the only modification mentioned in the basic recipe and mainly depends on the desired texture. If you do not have gelling sugar, the recipe can be prepared with regular sugar in the indicated amount. In the case of gelling sugar, the ratio on the package can influence the result, so it is important to note that the 1:1 ratio was not used here. Variations You can use more lemon or lime juice if you prefer a more tart and fresher taste. Lime zest can be kept in the recipe or omitted, depending on how pronounced you want the citrus flavor to be. Vanilla can remain in the same quantity or be omitted, but in the original version, it is used to enhance the flavor of the peaches. Serving ideas The jam can be spread on bread or served alongside desserts typically paired with fruit jam. It is also suitable for breakfast, as long as the jar has been stored and sealed properly. Frequently asked questions Can the jam be made with peeled peaches? Yes. Peaches can be peeled before slicing. In the version used here, the peaches were left unpeeled. Why are the peaches left with sugar for an hour? This time allows the fruit to release juice and for the sugar to start forming syrup. Thus, the mixture enters the Jam program already with liquid in the pot. How do I check if the jam is thick enough? Put a little jam on a plate and let it cool. The cold consistency is more relevant than that of the hot jam. If you like the texture, you can put it in jars. Can I use more lemon or lime? Yes. The recipe allows for using a larger amount of zest and juice from lemons or limes. Lime brings a distinct taste, so it’s best to add it gradually if you want just a subtle hint of citrus. How long does the jam last? The source of the recipe does not specify an exact shelf life. The jars are sealed well, boiled for 15 minutes after the water starts boiling, and left to cool completely. For safety, check the jar before use and store it in the refrigerator after opening. Nutritional values The values below are estimates and refer to approximately 100 g of jam. They may vary depending on the final amount obtained, how much water the peaches lose, and the exact amount of sugar remaining in the product. Calories: approximately 200-230 kcal Carbohydrates: approximately 50-58 g Protein: approximately 0.5-1 g Fat: approximately 0-0.2 g The majority of carbohydrates come from added sugar and the natural sugars of the peaches. Lemon and lime juice contribute very little to the total caloric value. Storage and reheating After sterilization, the jars are covered with a towel and left to cool completely. The recipe does not specify an exact shelf life, so it is important that the jars are well sealed and checked before consumption. The jam does not need reheating. It is used directly from the jar after cooling. After opening, it is recommended to keep it in the refrigerator and consume it in a timely manner.

Peach jam (multicooker)

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