How to make apricot jam in a slow cooker. Apricot jam in a slow cooker - we keep the warmth of summer
Prepare the sleigh from the summer, probably everyone is familiar with this proverb. As for food, it is also applicable, at the height of summer, it's time to think about winter sweets. Therefore, we suggest that you cook jam from apricots in a slow cooker... It is quite easy to prepare it, we suggest that you step away from traditional ways cooking it and boil it in a slow cooker, and not on the stove, as our mothers and grandmothers cooked. By the way, many housewives point out that in multi jam it turns out even tastier. Well, here we will not argue, everyone has their own tastes, we will only give you a choice, and you decide. If you are interested in a recipe and want to know how to cook apricot jam in a slow cooker then read this article further. And so that we need to make this dessert.
Ingredients:
- 500-600 grams apricot ( it all depends on the size of the bowl, make sure that the volume of berries does not exceed 25% of the total volume, otherwise the jam will run away).
- Sugar 300-350 grams
- A little lemon juice, about half a lemon.
- We wash the apricots thoroughly under running water, wipe them thoroughly.
- If you want seedless jam, then you also need to remove them by hand.
- After that, we cut the fruit, you can cut it in halves, or even smaller, everything to your taste ( the finer you cut, the more the jam will look like jam. If you leave the kernels almost intact, then the jam will turn out to be a beautiful amber color.).
- Put the chopped apricots into the multicooker bowl.
- Add sugar and lemon juice.
- All this must be mixed in the most thorough way.
- Next, set the “baking” or “stewing” program, set the timer to exactly one hour, the jam may be ready a little earlier, it is worth trying it for about 50 minutes, it all depends on the power of your multicooker.
- We DO NOT close the lid if you have set the “baking” mode, but if in the second mode, then the lid can be closed periodically.
- Stir the jam during cooking, especially in the first 15 minutes, and in the last 10 minutes, otherwise it may burn.
After cooking, the jam is poured into specially prepared jars and rolled up with lids. Keep it upside down and allow it to cool.
The topic is immense, also read:
The multicooker is so versatile that you can cook in it not only everyday meals, but also to make preparations for the winter.
Preserves and jams are especially successful in a multicooker.
Apricot jam in a slow cooker - the basic principles of cooking
Apricot jam It is easier to cook in a multivariate than in a basin. You do not need to constantly monitor the process and worry that the jam will run away or burn.
Wash the apricots thoroughly, remove spoiled fruits, break each in half and take out the pit. Prepared fruits are laid out in the container of the device and covered with sugar. Leave for several hours to let the apricot juice. It is advisable to pre-dissolve the sugar in a small amount of water so that the sugar crystals, while stirring, do not scratch the coating of the container.
Fill the bowl no more than a third full. The jam is prepared in the "Soup" or "Stew" modes, that is, use the program in which the dish will languish. It is with this method of preparation that the jam will not burn, and the fruit will not boil over.
Remove foam in the same way as when cooking in a can.
Then put the finished jam in a sterile glass container and roll up hermetically.
Recipe 1. Classic apricot jam in a slow cooker
Ingredients
a kilogram of fresh apricots;
kilogram of granulated sugar.
Cooking method
1. Wash apricots thoroughly, remove spoiled fruits and other debris. Cut each apricot in half and remove the pits.
2. Place the fruits in the bowl of the device and cover with sugar. Leave for a few hours for the apricots to juice. It should be remembered that the fruit should be no more than a third of the volume of the bowl.
3. Close the lid and activate the extinguishing function for an hour. Then turn on the steam program and bring the jam to a boil. Spread hot jam in sterile clean jars and roll up hermetically. Refrigerate the canning by inverting and covering with a warm cloth.
Recipe 2. Apricot jam with walnuts in a slow cooker
Ingredients
a kilogram of apricots;
a glass of drinking water;
150 g walnuts;
kilogram of sugar.
Cooking method
1. For jam, take firm fruits without damage. Wash and dry apricots with a towel.
2. Cut each apricot on one side and remove the pits. Do not cut to the end, the fruits should remain intact. Cut the nuts into small pieces.
3. Put apricots, nuts in the bowl of the appliance and cover everything with sugar. Pour in drinking water. Activate the "extinguishing" mode for 25 minutes. Then open the lid and refrigerate the jam for three hours.
4. Then close the lid again and simmer it for another ten minutes.
5. Wash the jars thoroughly and sterilize in the oven for ten minutes.
6. Cool the pre-cooked jam slightly and place it in the jars. Roll up tightly with tin lids, cover with a blanket and cool. Store preservation in the cellar.
Recipe 3. Apricot jam in a slow cooker with lemon and almonds
Ingredients
300 g almonds;
a kilogram of fresh apricots;
large lemon;
500 g granulated sugar.
Cooking method
1. Wash apricots, remove debris, leaves and stalks. Cut each fruit in half and remove the pit.
2. Soak the almonds in water for a few minutes, peel the kernels and chop very finely.
3. Cut the lemon in half and squeeze the juice out of it.
4. Put the apricots in the container of the appliance, cover with sugar, add lemon juice and chopped almonds. Cook the jam in baking mode for an hour. Do not close the lid of the multicooker. Stir regularly.
5. Pack hot jam in sterile clean jars and seal tightly. Store in the cellar.
Recipe 4. Apricot jam in a slow cooker with seeds
Ingredients
600 g apricots;
300 g sugar;
lemon acid.
Cooking method
1. We wash apricots under running water. Dry them completely and break them in half. We remove the bones.
2. Put the pulp into the bowl of the appliance and pour sugar over the fruit. Add to taste citric acid and mix.
3. Cover the device with a lid and start the “extinguishing” mode for an hour. Stir the jam every ten minutes with a silicone or wooden spatula so that it does not burn.
4. We clean the apricot pits from the shell. Put the kernels on a baking sheet and dry them in the oven for 20 minutes at 180 C.
5. A quarter of an hour before the end of cooking the jam, add kernels from the seeds to it. Mix, close the lid and continue cooking.
6. Pour the jam into a sterile glass container and seal it tightly with tin lids, treating them with boiling water. We turn the cans over and leave them under a woolen blanket until they cool completely.
Recipe 5. Apricot jam in a slow cooker with oranges and seeds
Ingredients
two oranges;
500 g apricots;
0.5 kg of granulated sugar;
300 g apricot kernels.
Cooking method
1. Wash and dry the apricots and divide the fruits in half. Remove the bones.
2. Pour oranges over with boiling water and peel the peel, which immediately chop into thin strips. Set the orange pulp aside for now.
3. Send the pulp of the fruit to the container of the device, add the finely chopped citrus peel, and cover everything with granulated sugar.
4. Run the "bake" mode for an hour and cook the jam without covering the lid. Stir constantly to prevent the jam from burning. After half an hour, add finely chopped orange pulp and peeled apricot kernels to the jam.
5. Bring the jam to full readiness and pack in sterile jars. Seal them tightly with tin lids and leave the jars to cool with a blanket. Store in the basement.
Recipe 6. French apricot jam in a slow cooker
Ingredients
20 ml of liquid vanillin extract;
kg of fresh apricots;
750 g sugar;
large lemon.
Cooking method
1. Jars with a volume of half a liter are thoroughly washed with soda and rinsed. We put in the oven for ten minutes. We put the lids in boiling water and leave for a couple of minutes.
2. Wash apricots, sort through and remove garbage and spoiled fruits. Then cut the fruit in half and remove the seeds.
3. Place the apricot pulp in the container of the device, sprinkle with sugar. Cut the lemon in half and squeeze the juice out of it directly onto the apricots. We leave for a couple of hours for the fruit to start juice.
4. Install the container in the device, lower the lid and start the "extinguishing" mode for an hour. Add vanillin extract five minutes before the end of cooking.
5. Put the hot jam on a sterile glass container and roll it up tightly. Turn over and leave under the blanket until completely cooled. We store apricot jam in a cellar or pantry.
Recipe 7. Apricot jam in a slow cooker with spices and seeds
Ingredients
kg of ripe apricots;
a pinch of cinnamon;
kg of sugar;
44 g vanilla sugar;
300 g of apricot kernels;
25 g barberry extract;
freshly squeezed lemon juice;
30 g of dried lemon zest.
Cooking method
1. Sort the apricots, remove spoiled fruits and debris. Wash the selected fruits thoroughly, wipe them with a towel, remove the seeds and peel them off. Slice the apricot pulp into the bowl of the device. Cover everything with sugar and add dried lemon zest.
2. Stir everything carefully with a wooden spatula and start the baking mode for an hour. Do not lower the lid! Stir constantly so that the jam does not burn.
3. Peel the apricot kernels. After half an hour, add the peeled kernels to the jam, ground cinnamon, freshly squeezed lemon juice, vanilla sugar and barberry extractor.
4. When the device notifies you that the jam is ready, pack it in a sterile glass container and seal it tightly. Turn the jars upside down and cool completely with a woolen blanket.
Recipe 8. Apricot jam with gelatin in a slow cooker
Ingredients
30 g gelatin;
kg of apricots;
two glasses of cane sugar.
Cooking method
1. Wash the apricots under the tap, cut the fruit in half and remove the seeds. Transfer the pulp to the bowl of the device and cover with sugar. Leave it for a few hours, or better overnight, to let the fruit juice.
2. Pour about half a cup of apricot sauce and pour over the gelatin. Stir and leave to swell for 20 minutes.
3. Run the device in the "jam" or "jam" mode for half an hour. Place the bowl in the appliance and cook the jam, stirring occasionally and skimming off the foam.
4. Place the container with gelatin on water bath, and hold until it dissolves completely. Do not bring to a boil. Add gelatin to the jam, stir and pour hot into clean and dry jars. Seal hermetically and cool under a blanket. This jam can be used for a layer of cakes.
Choose only ripe, fleshy fruits for jam without damage or wormholes.
Put the jam on the jars hot, so it is guaranteed that you will not explode.
If you want the apricot wedges to remain intact, do not stir the jam, but shake the bowl.
Remember to stir the jam as it cooks to prevent it from burning.
Pour the jam into jars using a wooden or plastic ladle.
News of show business.
- Rinse and cut the pits from the apricots, put them, cut into pieces, into a slow cooker, pour in lemon juice and add sugar, cook for an hour in the "baking" mode, stirring occasionally.
- You can also make jam in the "simmer" mode, but this will make it more liquid.
Ingredients
- apricots - 1 kg;
- sugar - 4 cups (800 g);
- lemon - ½ pc.
Cooking method
- For cooking jam, select not very ripe apricots. Overripe specimens are best used for jam. Wash the apricots in cold running water.
- Cut each fruit in half, remove the pit, and then chop it into small wedges.
- Put the chopped apricots in a multicooker bowl, cover with sugar, add freshly squeezed lemon juice. Make sure that no lemon seeds get into the bowl, they give an unpleasant bitterness. It is better to squeeze the juice into a small container, and only then pour it into a bowl.
- Mix the ingredients gently in a bowl. It is convenient to perform this procedure with a plastic spatula, which will not scratch the bowl cover.
- Close the lid of the multicooker and turn on the "Extinguishing" mode, setting the timer for 60 minutes. After 15 minutes, open the lid and stir the sugar that begins to dissolve so that it does not stick to the bottom.
- If your slow cooker has a delicate stewing mode, it will not let the jam run away. But if active boiling occurs, it is better to open the lid. The presence in the multicooker of the "Multipovar" mode allows you to set the temperature to 90 degrees to prevent active boiling.
- Pre-wash and sterilize the jars, boil and dry the lids.
- After the end of work signal sounded, for better safety, turn on the "Steam cooking" mode for 1 minute and let the jam boil without closing the lid. Put the finished apricot jam in sterile jars, seal tightly and, after cooling, put it in the pantry at room temperature.
In a multicooker it is very simple, the main thing is to decide to make the most delicate delicacy, everything else will follow.
Choice
Let's start with a step that cannot be skipped with any cooking option - the choice of apricots. This is a very important part, since a lot, if not everything, depends on the quality of the fruit. The main difference, apart from the variety, of course, is the degree of maturity. It is this indicator that plays a role in what you manage to cook. So, if you managed to buy ripe, but at the same time dense, undamaged fruits, then they will turn out perfect jam... Let's call it "Extra Class". The fruits are soft, crumpled in some places, useful for ordinary jam, but the ripe and aromatic ones will do for the best jam.
How to make apricot jam?
We will offer you three variations on a given theme based on the quality of the fruit. You have the right to add spices to any of our proposed recipes and vary the amount of sugar. Of the spices, you can recommend lemon zest, vanillin or cardamom, and a 1: 1 ratio (sugar: fruit) works ideally with sugar, but if the fruit is slightly unripe, then you can increase the proportions towards sugar, and vice versa.
"Extra class". Apricot jam in a slow cooker
Selected apricots are washed and dried. With any stick, push the bone out, in the direction from the stalk. An almond kernel is placed in the resulting cavity. Put sugar in a multicooker container, add a little water and turn on the "quenching" mode. The amount of water is approximate, on average, about a quarter of a glass will be required per kilogram of sugar. Cover the slow cooker and cook until the sugar is completely dissolved and the syrup starts to simmer. At this moment, it is necessary to lay out the prepared fruits in one layer and let it boil in the "stewing" mode. The jam should boil with the valve open for fifteen minutes, after which it must be completely cooled and repeat the procedure with a slow boil three times. Then the hot jam is poured into sterile jars and rolled up.
Just apricot jam in a slow cooker
The fruit is washed, cut into halves in order to separate the stone. Then they are covered with sugar overnight (1: 1 ratio). Then they are transferred to the multicooker bowl, trying not to injure the fruits. Turn on the "extinguishing" mode and wait for boiling. Then everything is repeated as in the previous recipe.
from apricots in a slow cooker
Soft and overripe fruits are ground with a blender with the addition of pectin (for example, "Zhelfix"). Bring to a boil in the "steaming" mode, add sugar, let it boil. Cook for three minutes, pour it into sterile jars, roll it up. You have your next apricot jam ready.
Important!
Do not exceed the permissible volume of your machine. During cooking, the jam greatly increases in volume and can "escape".
Do not bother the fruit during the cooking process, be careful with them. Then they will retain their appearance.
Apricot jam in a slow cooker turns out to be very tasty and not nearly worse than that of a grandmother in the village. Try it yourself ...
Apricot jam in a slow cooker, recipe with photo
Ingredients:
- apricots - 1 kg;
- sugar - 0.5 kg;
- tbsp lemon juice
Cooking time thirty minutes in the "stewing" or "multi-cook" mode at a temperature of 100 degrees.
Step by step recipe with photo
1. Apricots should be ripe, but not soft. They must be thoroughly washed with running water. Cut the fruit in half, remove the pit, and cut each half in half.
2. Pour half a glass of water into the multicooker bowl.
3. Place the peeled and chopped apricots.
5. After 12-14 minutes, open the lid of the multicooker, remove the foam, stir and continue cooking without closing the lid. In this mode, the temperature is 90 degrees. You can stir a few more times, about two more times until the end of cooking.
6. After 30 minutes, turn off, mix well and add a tablespoon of lemon juice. We put the jam in sterilized jars.