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Peach jam is one of those things that, since I have a Thermomix, I have not bought again. And it is that doing it at home is so simple and it is so rich that it is the only option that I consider.
I have already told you at home we like to have freshly toasted bread with butter and homemade jam for breakfast. So in our pantry we always have Various flavours to vary and enjoy its flavor.
This jam is one of the usual ones during the summer season and I usually vacuum pack it to have it throughout the year.
How to preserve the jam?
You can keep this jam for weeks in the fridge but if you want keep them in the pantry for more months you will have to vacuum pack it.
El procedure is simple you just have to pour the jam into clean and dry jars. You close them well and boil them for 15 minutes in a pot covered with water. Remember that time starts counting from when the water is boiling.
You then turn them upside down and let them cool completely. After that time they are ready to save.
More information - Cherry jam
Adapt this recipe to your Thermomix model
The truth is that they come out delicious and I have only made strawberry and tomato with cinnamon ...
I am now on a diet and I want to make them with sweetener, have you ever prepared them like this?
Kisses and thanks for the recipes that you upload every day, I love them!
Thank you very much, Piluka! Look at the recipe for the «light pear jam»: http://www.thermorecetas.com/2011/06/09/receta-thermomix-mermelada-de-peras-light/
Kisses.
Thanks! I'm going to see it!
Kisses!
What kind of peach do you use? The yellow one, right?
Yes, Jessie, that's it. All the best.
Yes, it is a great pleasure to prepare them with th, the one I love is the strawberry one
Kisses
Hello, how are you? they were very good and soft of spectacle try it thanks …………………………
Thank you very much Sandra! I'll give it a try. All the best.
Thank you very much for sharing this recipe. It looks great.
However, my experience with jams has not yet been entirely satisfactory, sniff, sniff! It turns out that I can't find the desired thickness point for it.
I've done it just twice and cherry. The first one was very liquid so I decided to leave it longer and the second one was like a stone when it cooled down. But there I have them, both packed.
In the book «Essential» it says 30 minutes-100 degrees-speed 2, as a general rule for all jams, but I had to put it at varoma temperature because otherwise it would not thicken or «back» (later, I have seen that all the jams Jams that you have published are at varoma temperature) Why does that book confuse us, especially the newbies ???
The truth is that 30 minutes seems very little, because when it ends the result that I see is very liquid! But of course, then it thickens and when it has cooled down there is no remedy…. how difficult !!
Now I would like to try this peach jam because I love it, but I would need to ensure the times because I would not want the same thing to happen to me again.
Thank you very much in advance
Thank you very much for seeing us, María Rosa! I love this recipe and for my taste, it is just right. Try and tell me. All the best.
I make it with sweetener and it comes out very good, if you want it to thicken a little add half a teaspoon of agar agar powder, it looks great
A kiss
Thank you very much, Carmen!
Hello!
Today I am here again to tell you that, following your advice, I made this peach jam and I also made the apricot jam (once on ...) and I have to say that this time they turned out great! the first time !!
I was excited to tell you Elena.
It may be that the cherry jam will be more liquid because this fruit has more water and needs a little more than 30 minutes… ???
By the way, Carmen, where can I find the agar-agar powder ???. I only know the natural seaweed. Thanks for the advice.
My congratulations on your page. Love it!!!. I have been consulting it every day for a long time, and it helps me a lot in handling my Thx. All the best.
I'm very happy, María Rosa !. The times for the jams depend on the amount of water in the fruit you use. I buy powdered agar-agar in herbal stores. Greetings and I am very happy that you like our blog.
Thank you very much for all your recipes, they are great!
I'm going to try this peach and pineapple that you have also published, but the pineapple are times and temperatures different from this, is it because of the type of fruit? (I say it to know how to do it with other fruits)
Thank you very much again
Hello Cristina, the times depend on the water in the fruit. I am very happy that you like our blog and thank you very much for seeing us. All the best.
Elena, when you bring them to a boil in the pot, do you mean a quick cooker? The 15 minutes is from when the steam starts to come out?
The way to do it is the same for all preserves, right?
Thank you!
Hi Mari, it's not in a fast pot. I put a link on how to make the preserves: http://cocina.facilisimo.com/reportajes/especiales/como-elaborar-conservas-caseras_184977.html
A greeting.
I made this one last week. ..That deliciousaaaaaaa !! I also put 400g of sugar, and it was phenomenal. Don't you think you could go down to 350gr? hahaha
Hello Alicia, I will try 350 gr. Let's see how it looks, I also think it can be very good and thus we reduce calories, what will be good for me! A hug.
Yesterday I spent half an afternoon making jam because I had two big bags of peaches. Can you make more quantity in each shake? And if you can, the same cooking time? Thank you
Hello Sandra, you can make more but the time you have to increase it a few minutes. All the best.
Hello Elena !
They have brought me from the farm of some friends plums to export, and I do not know what to do with them, I have thought to make a jam and distribute the jars to friends ... if I continue more or less this peach will be fine ??? Or has nothing to do.
Thank you very much!
Hello Vanesa, do it the same and it will fit you very well. Anyway, take a look at Silvia's "plum jam" recipe. All the best.
oh sorry !! Well, I don't know how I looked at it but I didn't see the recipe for the plum…. sorry.
Thank you again.
You're welcome, Vanesa. All the best.
My mother-in-law gave my oldest son the quince jam and he loved it. Since then he has not stopped giving me the can with the jam, but since the quince one is not very funny to us, I tried the strawberry one, but it was not successful. Yesterday my mother brought me half a kilo of peaches because she is going on a trip, and it occurred to me to try, and even my husband, that it is made of olive oil (not even butter) and also not very expressive in his gastronomic evaluations, when tasting it he put a face I was tempted to wear it for dinner, hahaha !! It really comes out delicious. Thank you very much for this page, I visit it every day and it helps me a lot.
I am very happy that you liked it, Rosalia !. Greetings and thank you very much for seeing us.
Hello, I have the red peaches and they are going to spoil me, can you also make the jam or only with the yellow ones? Thank you, kisses!
Hello pretty, the reds are also great for you. You will tell us !!
I just made this peach jam and it turned out great !!
thank you for this page, it helps me daily with the kitchen!
A big kiss!
😉
Fantastic Mbea! I love this recipe… There is nothing richer than a homemade jam. Thank you for your comment. Kisses!
Thanks to you Mbea for following us daily! Without you this website would be nothing.
Great advice Sandra! Many thanks. This is an example that this blog would not be the same without you, we do it together !. Thanks for writing and following us!
The advice that I give you for the tomato one is that you read the last comments of the readers since some people have gotten too much liquid and others too thick. Lucky!
For the peach, the next time try to remove the cup for the last 6 minutes, so more water will evaporate.
Thanks for writing to us!
Hello good morning, I am a follower of yours, I have made many recipes on this blog and I love it, right now I am making this jam and it already smells that it feeds. I would like to know if I can make this same recipe but doubling the quantities, so I will get more cans. Thank you so much for everything.
Hello Mª PIlar,
Yes you can double the amounts but I do not recommend it because it will come out of the mouth and will leave your kitchen super sticky.
Kisses!!
CAN YOU USE BONE CAN PEACH IN SYRUP ????
Hello Lara,
I have not managed to make jam with canned peaches but I leave you this link that may help you. Be careful because the peach you use is in its juice, without sugar. You will tell us!
http://lascomiditasdecris.blogspot.it/2009/05/mermelada-de-melocoton-en-almibar.html
Kisses!
Hello good, I would like how this recipe is made with another type of sweetener that is not sugar (my father-in-law is diabetic)
greetings I love the page
Hi Fenju, try stevia or liquid sweeteners. Follow the manufacturer's instructions to calculate the amount needed as it depends on each brand and each sweetener. Thank you very much for your message! 🙂
Hello!!! This falls fixed !! I have tried a strawberry with banana, could you tell me what time and quantities? Thank you
Hello Vanessa!
Do you want to know time and quantities for a strawberry and banana jam?
I would put half a kilo of fruit, about 250 g of sugar and a dash of lemon juice. Put the basket on the lid and cook it for 40 minutes at 90º on speed 1… Let's see how it looks like this. In any case, if you see that it is very liquid, you can program a few more minutes. Also stop the machine when 30 minutes have passed to see how things are going.
You will tell me 🙂
Kisses!