Cherry-peach jam

Category: Blanks
Cherry-peach jam

Ingredients

Cherry 375g
Peaches 375g
Gelatin (loose) 7.5 table. spoons
Granulated sugar 750g
Grated zest from one lemon
Vanilla sugar 1 sachet (8g)

Cooking method

  • Recipe from Burda magazine # 8, 1989.
  • Immediately I apologize for publishing when the cherry has already passed. But I hope it will come in handy for the future.
  • Dilute gelatin according to the instructions on the package. Dip the peaches in hot water, remove the skin (I didn’t manage to do that, the peaches didn’t want to “undress”, peeled it with a knife) and cut the pulp of the fruit into thin strips from the stone.
  • Peaches with sugar, lemon zest, gelatin, the contents of 1 bag of vanilla sugar and 2 peach kernels cut in half, put in a bowl, stir, cover and leave in a cold place overnight.
  • Wash the cherries, remove the cuttings and pits, add to the peaches and leave for another 1 hour.
  • Then bring the fruit-sugar mass to a boil, stirring occasionally, and simmer for 4 minutes.
  • Pour into clean jars and immediately roll up the lids. Turn the jars over and let them stand on the lids for about 15 minutes.

The dish is designed for

Less than 2 liters

Time for preparing:

Evening and next morning

Note

PS. I make this jam almost every year. I also tried it with gelatin. This year, Dr. Oetker. It seems to be more successful with him, it turned out thick.
I do not turn the jars, I close them with boiled screw caps. It is very good to use different small glass jars from different products.
I store it in the refrigerator. It seems to me more reliable.
This is a photo from a magazine.
/]Cherry-peach jam


If I repeated someone, SORRY! But in the search, nothing similar was displayed.

lungwort
I also cooked according to this recipe. Cool! You can use sweet cherries instead of cherries. In my opinion it was in Buod.
marinastom
Nah, cherry. Although, judging by the sentence "cut off the petioles", it looks more like a cherry, and in the picture in the magazine the color is not as intense as with cherry.
I shore these little magazines like the apple of my eye! There are also several different jams. Maybe then someday ...
DonnaRosa
marinastomWhat an unusual combination of my favorite fruits / berries.
marinastom
DonnaRosa, yeah! The yummy is incredible!
All hands do not reach the rest to lay out from this magazine ...
DonnaRosa
marinastom, I don't remember how peaches and cherries are found here according to the season or not.
marinastom
It seems to me that now anything can meet ...
I have my own cherries, peaches, unfortunately, are only purchased and not always domestic.
DonnaRosa
Cherries grow here, you can buy them on the market, and peaches from warm countries are very expensive, it will probably be too expensive to cook.
marinastom
So if you cook in liters, then of course! I cook a little, to indulge. We do not often eat jam. But this is special. If peaches also come across ripe, but plump, soaked in cherry flavor, but they do not lose their own, generally not.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers