Persians, perhaps, are one of the most delicious and fragrant summer fruits. They are good in fresh form for baking and desserts, and even the jam comes out of them that they simply do not tear themselves away. And most importantly, for jam you can use even slightly unripe and harsh fruits. The treat with them will turn out no less tasty and fragrant, but the pieces will retain their integrity. We will tell you about how to cook jam from peaches in a slow cooker in this article.

The benefits of fruit and the subtleties of their preparation

Juicy velvety peaches are not only tasty, but also very useful. They contain a whole complex of vitamins, as well as phosphorus, magnesium, silicon, potassium, iron, sodium and other trace elements. Fructose, sucrose, organic acids and pectins - all this acts on our body in an extremely beneficial way.

By the way, not only delicious fruits, but also peach bones, namely nucleoli, which contains fats and proteins, are beneficial to a person. Of these nuts, peach oil is produced, widely used in medical and cosmetic practice.

Persians are a wonderful and pleasant way to combat many diseases. They are recommended to eat people with stomach problems and digestive disorders. Reduced acidity, arrhythmia, anemia - with all these troubles can be fought with a peach diet. It is best to use fresh fruits, and in the case when the season of their fruiting ends, you can stock up tasty jam.

There are several subtleties of preparing such a delicacy:

1. It is best for cooking jam to choose not overripe, but slightly unripe and hard fruits. In this case, no matter how slices you cut them, they will not be twisted and retain a practically pristine look. The whole halves of the peaches are later convenient to use for pies, cakes and other baking.
2. It is advisable to blanch hard peaches before preparing jam in boiling water for several minutes. If the fruits are solid, they must be pierced in several places so that during heat treatment they do not burst. After 2-3 minutes, the peaches are immediately dipped in cold water in boiling water. After that, you can remove the rough skin from them.
3. If you do not want the fruits to darken during cooking, immerse them in a weak solution of citric acid. For 1 liter of water, use about 10 g of acid.
4. In some peaches, the bone is well separated from the pulp, and for some it simply grows into the fruit. To extract a bone, you can use a special spoon.
5. Since peaches often contain a large amount of fructose, you can not add much sugar in jam.

Persian jam with saffron in a slow cooker

Shafran is an expensive and exquisite spice that is not suitable for all dishes. Sharn's delicate floral aroma is good in the preparation of various delicacies, and it saturates peach jam into indescribable thin notes. If you have at least a small amount of this spice, prepare a peach jam with it in a slow cooker. This is what you need for this:

• peaches - 1 kg;
• safran - 1 pinch;
• sugar - 1.2 kg;
• water - 1 cup;
• citric acid - 1 pinch.

Preparing the jam from peaches in a slow cooker according to the following instructions:

1. My fruits under the tap, and in the meantime we roar water on the stove. When she boils, throw peaches into boiling water and blanch there for a minute. Then we dip the fruits in cold water and remove the skin. Lemon water will help to preserve peaches color. To do this, prepare a solution of citric acid and put peaches into it for several minutes.
2. Prepared fruits are divided into halves or quarters, remove the seeds. We transfer the pieces to the slow cooker. In a separate saucepan, prepare sugar syrup. For it, we combine water to sugar, put on the stove, boil and wait for the dissolution of grains. Pour the peaches with this syrup and leave in the refrigerator for a day.
3. After a day we drain the syrup from the peaches, again bring it to a boil, again fill the fruits and leave it for another day.
4. On the third day, we return the bowl back to the slow cooker, turn on the “Extinguishing” program and wait for the fluid to boil. Remove the foam and cook the jam from the peaches in the slow cooker until the syrup thickens. Add saffron and slightly citric acid to the boiling mass. It will take 1-2 hours to cook jam.
5. We sterilize the container for canned food with the lids. We pour hot jam into jars, roll up, hide under a warm blanket and cool for 1-2 days. Then we remove for storage.

Personnel jam in a slow cooker

There are times when you are forced to harvest the peaches, and they have not yet managed to ripen and remained hard. Freshly there are such fruits is unlikely to like anyone, since they are hard and too sour. But the jam will be excellent. Yes, and for such a jam from peaches in a slow cooker there is very little:

• peaches - 1 kg;
• sugar - 1 kg.

Cooking from peaches in a slow cooker in this way:

1. It is advisable to remove the skin from greenish peaches. To do this, we wash them and lower them for a couple of minutes into boiling water. Next, we plunge into cold water and remove the peel.
2. Having removed the bones, cut the fruits in a way in a way: quarters, slices, cubes or somehow differently.
3. In the slow cooker, fold pieces of fruit in layers, pouring sugar. We put the shape in the refrigerator so that its contents do not throw it, and withstand in the cold until 8 hours.
4. When the peaches let the juice, return the bowl to the device, turn on the “Extinguishing” program and wait for the jam from the peaches in the slow cooker to boil. We boil it for several minutes and turn it off.
5. After 10 hours, again, heat the jam from the peaches in the slow cooker using the same mode. Cook it for 30 minutes.
6. We pour hot jam on sterilized containers, roll up and remove for storage, before that we cooled under a blanket or a warm blanket.

Persian jam and apples in a slow cooker

In the summer, it is good to use everything that grows in your garden. For example, many varieties of peaches and apples are fruitful at the same time, so why not combine these two fruits in one dish-aromatic apple pensy jam. To prepare it, we use the following ingredients:

• peaches - 1 kg;
• apples - 1 kg;
• sugar - 1.5 kg.

Jam from peaches and apples in a slow cooker is cooked as follows:

1. We clean the peaches from the peel according to the previously described method. We take out the seeds, and divide the pulp into quarters or thin slices. The harder and greener peaches, the less pieces they can be cut.
2. We also clean the apples from the skin and seeds, convey about the same pieces as peaches. We put all this in a slow cooker in layers, sprinkling with sugar.
3. We rearrange the bowl in the refrigerator and let the fruit let the juice. It will take several hours. You can prepare the fruits in the evening to start cooking jam in the morning.
4. We install the bowl in place and turn on the “Extinguishing” mode. We cook jam from peaches and apples in a slow cooker for 15 minutes, after boiling not forgetting to remove the foam.
5. Cool the treat and boil again. Then, in hot form, pour into sterilized jars, close the lids, cool and put in a cool dark place.

Persian jam, apples, bananas and plum in a slow cooker

This jam combines the tastes and smells of several types of fruits at once. It turns out a kind of sweet assortment with a rather pleasant aroma. To prepare it, we will use this:

• peaches - 1 kg;
• plums - 300 g;
• apples - 0.5 kg;
• bananas - 0.5 kg;
• sugar - 1.5 kg.

Cook the jam from peaches in a slow cooker according to the following instructions:

1. We clean all the fruits from the peel, seeds and all superfluous. Cut the components with slices of approximately the same size.
2. Fold the fruits in the slow cooker and fall asleep with sugar. Leave for 5-6 hours to let the juice. So that the fruits are not “played”, we hide the bowl in the refrigerator.
3. In the “Extinguishing” mode, bring the contents of the vessel to a boil and remove the foam. Boil for 20-25 minutes, mixing. Cool for several hours and put again to cook.
4. While jam from peaches and other fruits is prepared in a slow cooker, we will sterilize cans and lids. We pour hot treats in jars and roll up.

Persian jam with cinnamon and almond in a slow cooker

Cinnamon and almonds are an excellent combination of aromas, which perfectly emphasizes the fruit taste of peaches. Get true pleasure by drinking a cup of tea with such a dessert. For this fragrant jam from peaches in a slow cooker, you need:

• peaches - 1 kg;
• sugar - 1 kg;
• cinnamon - 1 tbsp.;
• almonds - 200 g.

Here's how we will prepare this jam from peaches in a slow cooker:

1. First, prepare the fruits. We remove the skin, dipping the peaches into boiling water, and then in cold water. Then cut the fruits in halves, remove the seeds, put the peaches into the slow cooker and sprinkle with sugar.
2. For 3-4 hours, we will remove the bowl in the refrigerator. During this time, peaches will let juice. When this happens, we will add cinnamon.
3. We put the bowl in a slow cooker, find and activate the “Extinguishing” mode. We cook the jam from the peaches within 10 minutes after it boils. After boiling, do not forget to remove the foam.
4. Cool our jam and insist at least 6 hours so that the slices of fruit are saturated with sugar syrup.
5. Fry the almonds in a dry frying pan, clean it from the husk. Grind into pieces and add to jam.
6. Turn on the slow cooker again and cook the jam from the peaches for another 30 minutes.
7. Pour the treats in sterilized jars, roll up with lids, remove it under a warm blanket and let it cool slowly. Then we hide the storage.

Persian jam and pears in a slow cooker

In the process of preparing jam, you can experiment as you like, combining several components in one dish, adding spices and seasonings, combining some fruits with others. The result of such experiments was a recipe for excellent jam from peaches and pears. It can be prepared in a slow cooker from such ingredients:

• peach - 0, 5 kg;
• pears - 0.5 kg;
• sugar - 1 kg.

We will analyze the cooking process in a stages:

1. Pear and peaches well Cut the peel from the pears and cut out the middle. We pour the peaches with boiling water and clean the skin. Determining the fruits into halves, we remove the seeds.
2. Cut the fruits with slices of approximately the same size. We put in a slow cooker, pouring sugar in layers.
3. For 3-4 hours we send to the cold to let the juice.
4. Then we return the bowl to its place and select the “Extinguishing” mode on the panel. We cook jam from peaches and pears in a slow cooker for 20 minutes. After boiling the syrup, do not forget to remove the foam.
5. Cool our jam and insist for several hours. Then we bring to a boil again and boil another 30 minutes.
6. We distribute hot jam on sterilized containers. We roll up, hide under a warm blanket. After 1-2 days, we rearrange in a cool dark place for storage.

Persian jam in a slow cooker. Video