Peach Jam with Citric Acid
Peaches turned into a sweet treat and a joy for the kids...
Marta
Recipe author
Peach Jam with Citric Acid
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
54 g
218 kcal
GI:
9
/
0
/
91
- For this recipe, choose peaches that aren't overripe — the key is that they shouldn't be soft, because soft peaches will cook down completely and the preserves will turn into a smooth jam. That's not as pretty, though it's still delicious. Peel the peaches: dip each one into boiling water for 10 seconds, then quickly transfer it to a bowl of cold water. Add a little citric acid to that water beforehand (so the peaches don't lose their original color). Peel the skin off without taking the peaches out of the water. Next, cut the peaches into slices and lower them into hot syrup (sugar and water). If you do everything as described, the peach slices will stay whole and won't cook to mush. It may turn out that not all the peaches fit in the syrup. Don't panic — after a while over low heat, the peaches will release their juice and there will be plenty of liquid. Cook the jam over medium heat for about 30 minutes. You can check for doneness like this: drop a little of the liquid onto a saucer; the drop should hold its shape like an amber bead rather than spreading out. When the jam is ready, add the citric acid and vanillin. That's it — ladle the jam into jars, let it cool, and seal it with plastic lids. You'll have a wonderful sweet treat.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
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