Jam from peaches recipe of elixir of immortality

The historical birthplace of the peach is China, where this wonderful fruit is still revered. In the Renaissance, the peach was endowed with mystical properties and compared with the elixir of love. And Buddhist monks even made from the peach tree various miraculous amulets and magical seals, with the help of the branches of this tree expelled unclean forces and healed the sick with fever. Moreover, the fruits of the peach tree have traditionally been included in the ingredients needed to find the coveted elixir of immortality.

In ancient times peach was a symbol of truth and truth. In England, the word "peach" was called vulnerable people, and Russian romantic poets compared this fruit to young girls. We will not look for the coveted elixir, as it was found long ago, and it is the tenderest and most delicious jam from peaches, which our ancestors brewed. It can be brewed or pitted.

Jam from peaches is a recipe with bones, it has an amazing aroma, it looks tender and golden in appearance. But the most beautiful amber jam is obtained from yellow peaches. Jam from peaches is not a difficult recipe, it is brewed from ripe peaches without spoilage, but not soft.

Before you can make jam, you need to prepare the fruits. Peel from peaches to be removed. So just do not do it, so first the peaches are doused with boiling water, then the peel will be removed easily. After that, peaches for some time stand in tartaric acid, so that the flesh does not darken. If you do not have this acid, you can use a one-percent solution of lemon.

Jam from peaches is a recipe with bones brewed from small fruits. One kilogram of peaches should take one and a half kilograms of sugar and two glasses of water. First, sugar syrup is cooked, and then peeled whole peaches pinned with a pin in several places are laid in it. Peaches need to boil for five minutes over low heat, and then stand the day. After that, the jam is put on medium heat and cooked until ready. Citric acid is added at the end of cooking.

Peach jam a recipe with bones suitable for long-term storage. Ready jam is packed in prepared cans in hot condition. To the banks do not burst, they need to preheat. Then the jars are put on pasteurization: half liter - for 10 minutes, liter - for 14 minutes.

Jam from peaches a recipe without pits is brewed in the proportion of one to one: per kilogram of peaches without pips is taken as much sugar, you need to take two glasses of water. Peaches are cut into halves, the bones are removed and, if necessary, cut into longitudinal lobules, which may well become a wonderful decoration for any festive table. In the rest, the jam without pits is brewed the same way as with pits.

You can make a canned peach recipe in your own juice. For him, you need to take peaches (as without them) in the amount of how much and sugar at the rate of about seven large spoons per liter jar. Everything, nothing else is needed. Peaches must be washed, cut into halves, remove from them bones and peel. All you need to do carefully, so that the fruit does not choke. After that, halves of peaches need to be cut into circles in about a centimeter thick.

In well washed jars to the bottom, pour two large spoons of sugar and lay a layer of peach circles, then a tablespoon of sugar, a layer of peaches and so on until the peaches or place in the jar run out. At the top, pour two large spoons of sugar. It is not necessary to forget that it is impossible to press and press down peaches so that more can enter.

Now the most responsible. Prepare a saucepan, putting a kitchen towel in it, put a jar covered with a lid on the towel, and pour water into the pan so that it takes the can on the hangers and cook until a syrup is formed on top. Banks are pulled out of the water, rolled up and wrapped up for cooling.

Everything, the elixir of immortality is ready. Tastes better than jam simply does not happen.